Fresh Peach Coffee Cake

Fresh Peach Coffee Cake | Barbara Bakes

Sweet juicy summer peaches baked in a rich, buttery coffee cake crowned with a sweet, crumbly streusel topping.

There were gorgeous peaches at the farmers market this weekend, so I couldn’t resist buying a little basket full of them. My son asked me to baked more coffee cakes for our weekend breakfasts, so a fresh peach coffee cake was added to the menu.

Fresh Peach Coffee Cake | Barbara Bakes

Last year I made peach cobbler muffins which were my inspiration for this coffee cake. They’ve been very popular on Pinterest and several readers have commented that they’ve substituted canned peaches with good success. So if peach season is over in your neck of the woods, feel free to substitute canned peaches.

Fresh Peach Coffee Cake | Barbara Bakes

If you don’t have a coffee cake pan, you can make this coffee cake in two 9″ round cake pans. I debated whether to make it in cake pans or my coffee cake pan. The coffee cake pan looks more spectacular, but I love it when I bake it in two cake pans because then I can pop one cake in the freezer to save for another weekend when I don’t have time to bake.

Sweet juicy summer peaches baked in a rich, buttery coffee cake crowned with a sweet, crumbly streusel topping. | Barbara Bakes

Give this coffee cake a try soon and you’re family will be asking you to bake more coffee cakes too.

Fresh Peach Coffee Cake

Fresh Peach Coffee Cake


  • 3 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/3 cups milk
  • 2 cups fresh peaches peeled and diced (about 2 large peaches)
  • Crumb Topping
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons butter, melted
  • Icing
  • 1 cup powdered sugar
  • 2 tablespoons milk


Preheat oven to 350°. Grease and flour a 13-cup coffee cake pan or 2 9” cake pans, set aside. (I like to use non-stick baking spray with flour.)

Stir together flour, baking powder, cinnamon and salt. Set aside.

In a mixing bowl, beat sugar with softened butter until light and fluffy, about 5 minutes. Add eggs one at a time beating well after each addition. Mix in vanilla.

Alternate adding dry ingredients and milk to the butter sugar mixture, beating well after each addition. Mix in peaches.

Spoon batter in to prepared pan.

Bake in preheated oven 25 minutes.

Prepare Crumb Topping: Combine sugar, flour, and cinnamon in a small mixing bowl. Add butter and mix until mixture resembles wet sand.

After 25 minutes, sprinkle crumb topping on top of cake and bake for an addition 20 to 30 minutes, or until toothpick inserted in cake comes out clean. Total bake time will be 45 -55 minutes.

Prepare Icing: Whisk together powdered sugar and milk to create a thin glaze.

Cool for 10 minutes before removing from pan. Drizzle icing on cake. Cool completely on a wire rack before serving.

Other peach recipes you might like:

Peaches and Cream Crumble Top Pie

Peaches and Cream Crumble Top Pie

Raspberry Peach Cobbler

Raspberry Peach Cobbler

Peach Cobbler Muffins

Peach Cobbler Muffins

Ten Minute Fresh Peach Tart, Apron Strings
Mango Peach Slushy, Picky Palate
Peach Cobbler French Toast Casserole, Sweet Basil

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    Leave a Comment:

  1. Jennie says

    A few questions… so there’s no coffee in the cake? And do you add the lemon juice to the powdered sugar and milk mix or is it just powdered sugar and lemon juice? Thank you for your time.

    • says

      Hi Jennie – no there’s usually never coffee in coffee cake. It’s just a great cake to eat with your coffee. The lemon juice reference was from a difference recipe. I’ve updated the recipe. Just whisk together the powdered sugar and milk. Enjoy!

  2. says

    Oh this is so lovely, Barbara! I love the streusel topping but coffee cakes in general are a favorite treat in this house. And peaches are still on the market! Beautiful recipe!

    • Cindi says

      Its raining here in Connecticut.I love to bake on such days Aaaaaaaand I just happened to have 3 ripe peaches left. I just took my coffee cake out of the oven. The smell is heavenly!!!! Sure makes the day a lot sweeter (pun intended) happy I found this and if it tastes as good as it looks and smells well my guess is that it won’t last til tomorrows breakfast!!!!

  3. says

    Your coffee cake sounds so delicious! I love coffee cake and the combination of flavors that you used sounds incredible! I really need to make this soon!
    Pinning to my dessert board.

    Have a great week!

  4. Carol says

    Oh Barbara, that coffee cake looks heavenly. I just used a bunch of peaches that my daughter gave me to make some Amaretto Peach Jam……time to head to the orchard and get more before they’re out of season.

    Thanks so much!

  5. says

    Oh. My. I think I am going to HAVE to try those peach cobbler muffins. You always inspire me! Thanks for including our ten minute tart. Of course, I can’t compete with your baking amazing-ness, but mine is a super quick one!

    • Mary P. says

      Hi Barbara!

      I love all of your recipes and all of the men in my offices want to marry you.. So if I use the 2 – 9″ pans as an option. How long is the bake time and at what point do I put the topping on?

      Thank you and please keep experimenting for us!
      Mary P. in BRRRRRRRRRRRRRRRRRRRRRR It’s freezing Connecticut!!

      • says

        Thanks Mary! I really do need the encouragement sometimes. It’s been a crazy winter and peach coffee cakes sound perfect to brighten up a cold snowy day. In two 9 inch square pans your cook time will probably be about 25 – 30 minutes total. In the coffee cake pan the middle seems to rise and push the topping off to the sides, or down in to the middle. You probably won’t have that problem with the square pan, so you can probably add the topping before baking. Maybe do an experiment and bake one with the topping on going in to the oven and the second one top when the top of the cake starts to set, probably about 15 minutes. Let me know how it goes. Enjoy!

        • Mary P. says

          Hi Barbara!!

          I made this coffee cake last night. I used 2 – 9″ round pans. My oven runs cooler and so it did take the better part of 35-40 minutes @350. The topping did not was lovely and made a nice crust. I Heeding your comment, I did push the topping down into the batter just a bit to make sure it didn’t run away as it is soooooooooooooooooo delicious. So far I have 3 marriage proposals from those who ate some.. 😉 I was concerned because the peaches seemed a bit dry so I did sprinkle them with a bit of sugar while I was preparing the batter.

          Thanks again and please keep experimenting for us!!
          Mary P.
          Tolland CT