This Peach Coffee Cake Recipe is everything a good coffee cake should be.
It has a moist sour cream cake base, pockets of juicy fresh peaches, and a thick brown sugar pecan crumb topping that gets just a little crisp in the oven.
I make this cake nearly every week during peach season. It comes together in one bowl, it does not need a mixer if you do not have one, and it tastes like something you would pick up at a bakery.
You get the tender crumb of a good coffee cake with the sweet, slightly tangy flavor of fresh peaches folded right into the batter.
Serve it warm with a mug of coffee and you have a proper morning treat.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Total Time | 70 minutes |
| Servings | 9 slices |
| Difficulty Level | Easy |
If you love baking with fresh fruit, you will also want to bookmark my Peach Upside Down Cake Recipe for another cozy way to use up a peach haul.
Why You’ll Love This Peach Coffee Cake Recipe
This cake checks every box for an easy weekend bake. It uses simple pantry staples and one bowl of fresh peaches, and it does not require any fancy technique.
The sour cream keeps the crumb soft for days, so it is just as good on day two as it is warm from the oven. It also freezes beautifully if you want to make it ahead.
- Moist, tender crumb thanks to sour cream in the batter
- Loaded with juicy fresh peaches in every bite
- Thick, buttery brown sugar pecan crumb topping
- No mixer required, just a bowl and a spoon
- Works with fresh, frozen, or canned peaches
- Perfect for brunch, dessert, or an afternoon coffee break
For more slow weekend mornings, I have a full list of Peach Dump Cake With Fresh Peaches if you want something even simpler to throw together.
Ingredients
You will need two sets of ingredients here, one for the cake and one for the crumb topping. Everything is easy to find at a regular grocery store.
- For the cake:
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups fresh peaches, peeled and diced, about 3 medium peaches
- For the crumb topping:
- 1/2 cup packed brown sugar
- 1/3 cup all purpose flour
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
Read Also: Peach Crisp Recipe
Kitchen Equipment Needed
Nothing here is complicated. A few basics will get you through the entire recipe from start to finish.
- 9×9 inch glass baking pan
- Hand mixer or stand mixer
- Glass mixing bowl set
- Pastry blender
- Rubber spatula
- Vegetable peeler
- Digital kitchen scale
- Wire cooling rack
This cake is a nice change of pace from my usual Peach Galette Recipe if you want something with a proper cake texture instead of a flaky crust.
Recommended Products for This Recipe
I have made this cake more times than I can count, and these are the tools and ingredients I personally reach for.
None of these are required, but they do make the process a little smoother.
1. OXO Good Grips Swivel Peeler
Peach skins can be slippery and stubborn, and a sharp swivel peeler makes quick work of it without wasting any fruit.
It is also great for apples and pears, so it earns its spot in the drawer year round.
2. KitchenAid Hand Mixer
You technically do not need a mixer for this batter, but a hand mixer gets the butter and sugar properly light and fluffy in under a minute.
It is a small kitchen investment that pays off in every cake you bake after this one.
3. USA Pan 9×9 Square Cake Pan
A heavy, even baking pan keeps the edges of the cake from browning too fast while the center finishes baking.
This one releases cleanly and has never let me down for a coffee cake this thick.
4. Nielsen Massey Pure Vanilla Extract
A good vanilla extract makes a real difference in a simple cake like this one, where there is nowhere for a weak flavor to hide.
This is the brand I keep stocked for every baking project in my kitchen.
5. Fisher Chopped Pecans
Pre chopped pecans save you a step and toast beautifully into the crumb topping.
I like to keep a bag in the freezer so I always have some on hand for baking.
You might also enjoy: Peach Tart Recipe
Step-by-Step Instructions: How to Make Peach Coffee Cake
1. Prepare Your Pan and Oven
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9×9 inch baking pan with butter or nonstick spray.
- Line the bottom with parchment paper, leaving a slight overhang on two sides, so you can lift the cake out easily after baking.
Read Also: Peach Cobbler Recipe
2. Prep the Peaches
- Peel the peaches using a paring knife or vegetable peeler.
- Cut them in half, remove the pit, and dice the flesh into small, bite sized pieces.
- You should have about 2 cups of diced peaches. Set them aside while you make the crumb topping.
3. Make the Crumb Topping
- In a medium bowl, stir together the brown sugar, flour, chopped pecans, cinnamon, and salt.
- Pour in the melted butter and stir with a fork until the mixture forms coarse, clumpy crumbs.
- Place the bowl in the refrigerator while you make the batter. Chilling helps the crumbs stay separate and crunchy once baked, following my link to the Peach Crumble Recipe for another topping I love in the same style.
4. Whisk the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Set this bowl aside. You will add it to the wet ingredients in stages.
5. Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer for 2 to 3 minutes, until pale and fluffy.
- Scrape down the sides of the bowl as needed to make sure everything is evenly combined.
6. Add the Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until fully incorporated.
7. Add the Sour Cream
- Beat in the sour cream on low speed just until the batter looks smooth and creamy.
- Do not overmix at this stage, since too much mixing can make the crumb dense.
8. Combine Wet and Dry Ingredients
- Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until no dry streaks remain.
- The batter will be thick, closer to a soft dough than a pourable batter.
9. Fold in the Peaches
- Using a rubber spatula, gently fold the diced peaches into the batter.
- Fold just until the peaches are evenly distributed, being careful not to crush them.
10. Spread the Batter in the Pan
- Transfer the batter to your prepared pan and spread it evenly into the corners with a spatula.
- A spatula sprayed lightly with nonstick spray makes this step much easier since the batter is thick.
11. Add the Crumb Topping
- Remove the crumb topping from the refrigerator.
- Sprinkle it evenly over the top of the batter, covering the surface completely.
12. Bake the Cake
- Bake for 42 to 48 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the topping starts browning too quickly, loosely tent the pan with foil for the last 10 minutes.
13. Cool Before Slicing
- Let the cake cool in the pan for at least 20 minutes on a wire rack.
- Use the parchment overhang to lift it out before slicing into squares.
Tips for The Best Peach Coffee Cake
A few small details make a big difference in how this cake turns out. Keep these in mind as you bake.
- Use ripe but firm peaches so they hold their shape while baking
- Toss diced peaches in a spoonful of flour before folding them in to prevent sinking
- Do not overmix the batter once the flour is added, or the cake will turn out dense
- Chill the crumb topping before baking so it stays crumbly instead of melting flat
- Check for doneness a few minutes early since oven temperatures vary
The same brown sugar crumb technique shows up in my Peach Bread Recipe, which is worth trying if you want the same flavors in loaf form.
Serving Suggestions
This cake is best served slightly warm, straight from the pan. A simple dusting of powdered sugar is all it really needs.
It pairs beautifully with a hot cup of coffee or tea, and it also works well as part of a bigger spread.
- Top with a scoop of vanilla ice cream for dessert
- Serve alongside Peach Crumb Bars for a peach filled brunch table
- Drizzle with a simple powdered sugar glaze
- Add a dollop of lightly sweetened whipped cream
- Serve with fresh fruit and Peach Muffins With Streusel Topping for a full brunch spread
Variations of Peach Coffee Cake
This recipe is easy to adapt depending on what you have on hand or what flavors you are craving. Here are a few ways I like to change it up.
- Swap fresh peaches for an equal amount of thawed, well drained frozen peaches
- Use drained canned peaches in a pinch, patted dry with a paper towel first
- Add a half teaspoon of almond extract along with the vanilla for a bakery style flavor
- Drizzle with a simple vanilla glaze made from powdered sugar, milk, and vanilla
- Stir a handful of blueberries in with the peaches, similar to my Peach Pie Recipe which uses the same fruit combination
- Leave out the pecans in the topping if you prefer a nut free version, similar to the base recipe used for my Blueberry Peach Crumble Recipe
Storage and Reheating
This cake stays moist for several days thanks to the sour cream in the batter. Store it properly and it will taste just as good on day three as it did fresh from the oven.
- Store covered at room temperature for up to 2 days
- Refrigerate in an airtight container for up to 5 days
- Freeze individual slices wrapped tightly for up to 3 months
- Reheat a slice in the microwave for 15 to 20 seconds to bring back that fresh baked warmth
- Thaw frozen slices overnight in the refrigerator before reheating
If you enjoy a fruity glass to sip alongside dessert, try my Peach Basil Spritzer the next time you serve this cake to guests.
For another easy make ahead breakfast bake, I also love the flavors in my Coffee Cake Without Sour Cream Recipe, which is a good option if you are out of sour cream at home.
Nutritional Facts
These values are estimates for one slice, based on nine servings per cake. Actual nutrition will vary depending on the exact ingredients you use.
- Calories: approximately 320 per slice
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 65mg
- Sodium: 220mg
- Total Carbohydrates: 42g
- Fiber: 1g
- Sugar: 26g
- Protein: 4g
I also break down the numbers in a similar way for my Sour Cream Banana Bread Recipe, another sour cream based bake with a similarly moist crumb.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients do offer some genuine nutritional value.
Fresh peaches in particular bring more to the table than just sweetness.
- Peaches provide vitamin C, vitamin A, and dietary fiber
- Pecans contain healthy unsaturated fats and antioxidants
- Eggs supply protein and important B vitamins
- Cinnamon has natural anti inflammatory properties
- Sour cream provides calcium along with its role in keeping the cake moist
The same fresh peach benefits carry over into my Blueberry Lemon Cake Recipe, which leans on fresh fruit in a similar way.
FAQs About Peach Coffee Cake
1. Can I use frozen or canned peaches instead of fresh?
Yes, both work well in this recipe. Just be sure to thaw and drain frozen peaches, or drain and pat canned peaches dry, before folding them into the batter.
2. Why is my coffee cake dense instead of light?
Overmixing the batter after adding the flour is the most common cause of a dense cake.
Mix just until the dry streaks disappear and stop there, similar to the technique in my Lemon Poppy Seed Cake Recipe.
3. Can I make this cake ahead of time?
Absolutely. Bake it a day ahead, cool completely, and store it covered at room temperature.
It actually tastes even better the next day once the flavors settle.
4. Do I need to peel the peaches?
Peeling is recommended for the best texture, since the skins can turn slightly tough and chewy once baked.
A vegetable peeler makes this step quick and easy.
5. Can I turn this into muffins instead of a cake?
Yes, you can portion the batter into a lined muffin tin and reduce the bake time to about 20 to 22 minutes, checking for doneness with a toothpick.
It works a lot like my Strawberry Buttermilk Pancakes With Honey Butter in that both recipes are easy to adapt into smaller, individual portions.
Peach Coffee Cake
Ingredients
- 2 cups all purpose flour 240g
- 1 cup granulated sugar 200g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, softened
- 2 large eggs room temperature
- 1 cup sour cream 240g
- 1 teaspoon pure vanilla extract
- 2 cups fresh peaches about 3 medium peaches, peeled and diced
- 1/2 cup brown sugar 100g, packed
- 1/3 cup all purpose flour 40g
- 1/2 cup chopped pecans 60g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter 85g, melted
Equipment
- 9×9 inch glass baking pan
- Hand mixer or stand mixer (optional)
- Glass mixing bowl set
- Pastry blender
- Rubber spatula
- Vegetable peeler
- Digital kitchen scale (optional)
- Wire cooling rack
Method
- Preheat oven to 350°F. Grease a 9×9 inch baking pan and line the bottom with parchment paper, leaving overhang on two sides.
- Peel peaches with a vegetable peeler, remove pits, and dice into small bite-sized pieces. Set aside.
- In a medium bowl, stir together brown sugar, flour, pecans, cinnamon, and salt. Pour in melted butter and stir with a fork until coarse crumbs form. Refrigerate while making batter.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Beat softened butter and granulated sugar with a hand mixer for 2-3 minutes until pale and fluffy. Scrape down the bowl as needed.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Beat in sour cream on low speed just until smooth and creamy. Do not overmix.
- Add flour mixture in two additions, mixing on low speed just until no dry streaks remain. Batter will be thick.
- Gently fold diced peaches into the batter with a rubber spatula until evenly distributed, being careful not to crush them.
- Transfer batter to prepared pan and spread evenly into corners with a spatula.
- Remove crumb topping from refrigerator and sprinkle evenly over the batter, covering completely.
- Bake for 42-48 minutes until golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs. Tent with foil if topping browns too quickly.
- Cool in pan for at least 20 minutes on a wire rack. Use parchment overhang to lift out before slicing.
Nutrition
Notes
- Ripe but firm: Use peaches that are ripe but still firm so they hold their shape during baking.
- Prevent sinking: Toss diced peaches in a spoonful of flour before folding them in to help prevent them from sinking to the bottom.
- Don’t overmix: Overmixing the batter once the flour is added will result in a dense cake. Mix just until combined.
- Chill the topping: Refrigerating the crumb topping before baking helps it stay crumbly and crunchy instead of melting flat.
- Check early: Oven temperatures vary, so start checking for doneness a few minutes early.
- Frozen peaches: Thaw and well-drain frozen peaches before using. Pat dry with paper towels.
- Canned peaches: Use drained canned peaches patted dry, measuring 2 cups after draining.
- Nut-free option: Omit the pecans in the topping for a nut-free version.
- Storage: Store covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.
- Freezing: Freeze individual slices wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Microwave a slice for 15-20 seconds to bring back fresh-baked warmth.
Private Notes
Tried this recipe?
Let us know how it was!Conclsuion
This Peach Coffee Cake Recipe is exactly the kind of bake I turn to when peaches are in season and I want something cozy without much fuss.
The soft sour cream crumb, the juicy fruit, and that thick pecan topping make it hard to stop at just one slice.
I would love to hear how yours turns out. Leave a comment below or share a photo if you give this recipe a try.
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- Spring Brunch Ideas
- Apple Crumble Pie Recipe
- Caramel Apple Crisp Recipe
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