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.
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.
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.
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
Ingredients
Cake
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 ½ cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 ⅓ cups milk
- 2 cups fresh peaches peeled and diced about 2 large peaches
Crumb Topping
- ½ cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 3 tablespoons butter melted
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- 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.
- 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
Ten Minute Fresh Peach Tart, Apron Strings
Mango Peach Slushy, Picky Palate
Peach Cobbler French Toast Casserole, Sweet Basil
Mila
Barbara sembra davvero molto buona!!! Buona giornata
Kitchen Belleicious
i think I like that drizzle of glaze as much as the cake itself:) i love peaches but usually just use them in ice cream or a pie/cobbler. I love that you incorporated them into a cake!
Valérie (Franche-Comté)
Je suis preneuse
Bonne journée
Valérie
Angie@Angie's Recipes
Who could ever resist such a gorgeous coffee cake?! I sure can’t get away with that thick layer of streusel topping!
Melissa B
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!
2 Sisters Recipes
Fabulous Barbara! Would love this for my family on the weekends and serve it for breakfast! Thanks for a great recipe!
Tammy
It doesn’t say anything in the recipe, but am I to presume that the peaches are to be peeled? Thank you.
Barbara Schieving
Hi Tammy – yes peeled. I’ll update the recipe. Thanks!
My Inner Chick
**Sweet juicy summer peaches baked in a rich, buttery coffee cake crowned with a sweet, crumbly streusel topping.**
This sentence alone is a “SIN!”
I LOVE! Xx
Claire @ Claire K Creations
Well now I need a coffee cake pan as well as a bundt tin!
Anne ~ Uni Homemaker
That looks amazing Barbara! I’m definitely putting this on my to-bake list. Pinning! Have a great week.
Lorraine @ Not Quite Nigella
Mum I love the way that you are so generous with the icing which is always my favourite bit. Although with this, I think every part is fighting for my attention! 😛
Katrina @ Warm Vanilla Sugar
This coffee cake is stunning! Love this recipe 🙂
Annalise
Barbara, this cake looks fantastic! There is definitely a serious lacking of coffee cakes in my weekend routine, time to change that!
Carol
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!
Deb
I’m still holding on to summer with a steady grip! And Fresh Peach Coffee Cake is a wondrous way to celebrate!
A compelling recipe!
Donna
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!
Rosa
Oh, heavenly! That cake looks absolutely fabulous.
Cheers,
Rosa
Stacy | Wicked Good Kitchen
The most beautiful peach coffee cake I have ever seen! Love the streusel and icing. So purrrty!
Maureen | Orgasmic Chef
Don’t you love it when your kids ask for their favorite things? Even after all these years, I get tickled when one calls for a recipe of something they had when they were 9. This cake is for special weekends.
carrian
Dude, Barbara can bake. That looks amazing. And the muffins at the end are totally calling my name this am!! Sharing on fb!
Mary P.
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!!
Barbara Schieving
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.
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 burn..it 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
Barbara Schieving
Hi Marry – Marriage proposals! Sounds like it was a big hit. Thanks for the sweet comment and sharing your tips! 🙂