This peach coffee cake with brown sugar pecan streusel topping and cinnamon vanilla glaze is absolutely delicious and makes the perfect breakfast, brunch or dessert recipe the whole family will enjoy.
Is there anything better than a tasty coffee cake? No. The answer is no. A really good coffee cake is a delight. It’s so moist, dense, and sweet, and if there’s fruit added to it, even better! That’s why I love this particular recipe so much. I’ve been making this peach coffee cake for years, and it’s always a big hit with everyone. I love to serve it when the kids come to visit or bring it to potlucks or holiday events. I’ve also been known to simply keep it on hand for snacking. You can’t go wrong with it!
Peach Coffee Cake
This coffee cake is dense and moist thanks to the addition of sour cream to the batter. And with 2 full cups of peaches in the batter, this coffee cake is even more moist and has no shortage of sweet, fruity flavor. I top the batter with a brown sugar pecan streusel, and then I bake the whole thing. Finally, I top it with a simple cinnamon vanilla glaze for even more sweet flavor. Every slice is a bite of Heaven!
Why You’ll Love This Peach Coffee Cake Recipe
- It’s made with fresh, juicy peaches and when combined with the brown sugar pecan streusel topping, it’s simply irresistible.
- The streusel topping and cinnamon vanilla glaze are absolutely delicious.
- It is easy to make and straightforward so even beginner bakers can make this with ease.
- It’s perfect for breakfast, brunch, or after-dinner dessert.
Peach Coffee Cake Ingredients
You’ll only need basic baking ingredients for this recipe. In fact, the only thing you might have to shop for are the peaches. That’s it!
- All purpose flour
- Baking powder
- Ground cinnamon
- Brown sugar
- Sour cream
- Butter
- Milk
- Large egg
- Vanilla extract
- Fresh peaches
- Chopped pecans
- Powdered sugar
How to Make Peach Coffee Cake
This is an easy recipe that comes together quickly and easily and requires no fancy hoops. It’s just a basic recipe that anyone can make.
Step 1: Prep
Preheat the oven to 350 degrees and line a 10-inch springform pan with parchment paper.
Step 2: Combine the Dry Ingredients
Whisk the flour, baking powder, and cinnamon together in a medium bowl and set aside.
Step 3: Combine the Wet Ingredients
Using an electric mixer, beat the brown sugar, sour cream, butter, milk, egg, and vanilla in a large bowl until combined.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet and mix until just combined. Stir the peaches into the batter and pour it into the prepared pan.
Step 5: Make the Topping
Combine the brown sugar, chopped pecans, flour, and melted butter in a small bowl. Then, top the coffee cake batter evenly with the streusel.
Step 6: Bake
Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Remove the coffee cake from the oven and let it cool for 10 to 15 minutes.
Step 7: Make the Glaze
While the coffee cake cools, combine the powdered sugar, milk, cinnamon, and vanilla in a small bowl. Drizzle over the warm coffee cake and dust with powdered sugar if desired. Enjoy!
Recipe Tips
- Mix your coffee cake batter ONLY until just combined. Overmixing leads to an overly dense coffee cake.
- Always use a toothpick as your guide for doneness. The coffee cake will get very dark while baking. That’s okay!
- Fully soften your butter for even distribution and to avoid bits of raw butter in your batter.
- An electric hand mixer or stand mixer is recommended for this recipe.
Variations
- Add berries for a berry version of this coffee cake.
- Dice your favorite fruits like apples or pears for this coffee cake.
- Walnuts work well in place of pecans.
What to Serve with Peach Coffee Cake
Of course, any coffee cake pairs well with coffee. Milk or tea are also wonderful with this coffee cake. For an extra kick of sweetness, top your slice with a scoop of ice cream or dollop of whipped cream.
Recipe FAQ
Coffee cake gets its name because people have historically loved to have it with a cup of coffee.
Coffee cakes almost always have cinnamon in some part of the recipe, whether it be in the batter or in the topping, and the topping is almost always a streusel. Those are the hallmarks of a coffee cake.
As a rule, coffee cake doesn’t actually have coffee in it. Rather, the name stems from the fact that it’s usually served with coffee for breakfast, brunch, or a snack. That being said, some coffee cake recipes do use coffee, but it’s an exception rather than a rule.
Coffee cake doesn’t need to be refrigerated if it will be eaten within about 3 days. If you keep it any longer than that, it should be either refrigerated or frozen.
Coffee cake freezes very well and will last for up to 3 months if stored properly.
How to Store Leftover Peach Coffee Cake
Store your coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for well over a week in an airtight container. Finally, wrap the coffee cake in a double layer of plastic wrap and a layer of foil and freeze it for up to 3 months.
Try This Delicious Peach Coffee Cake Recipe Today
This is one coffee cake that you won’t be able to stop eating. You really should share it with your family and friends, though. Don’t be greedy! Of course, with all those chunks of peaches in the coffee cake, the streusel topping, and the vanilla cinnamon glaze, that’s going to be hard. I know you can do it, though. Give this coffee cake recipe a try and get ready to fall in love!
More Delicious Peach Recipes You’ll Enjoy
Here is a delicious Peach Maple Pecan Crumble that is also a delicious peach dessert the whole family will enjoy.
Peach Coffee Cake
Ingredients
Peach Coffee Cake
- 2 cups all purpose flour
- 2 ½ teaspoons baking powder
- 1½ teaspoon cinnamon
- ¾ cup light brown sugar
- ½ cup sour cream
- ¼ cup butter, room temperature
- ¼ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups peaches, diced or sliced
Brown Sugar Pecan Streusel Topping
- 1 cup brown sugar
- 1 cup chopped pecans
- ⅔ cup all purpose flour
- ½ cup melted butter
Cinnamon Vanilla Glaze
- ⅔ cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° and line a 10” springform pan with parchment paper. Spray with non-stick cooking spray.
Brown Sugar Pecan Streusel Topping
- In a small bowl, combine brown sugar, chopped pecans, flour and melted butter. Stir, set aside.
Peach Coffee Cake
- In a medium bowl, whisk flour, baking powder, and cinnamon together until combined. Set aside.
- In a large bowl, or bowl of a stand mixer, add brown sugar, sour cream, butter, milk, egg and vanilla. Beat until combined.
- Gradually add dry ingredients into wet ingredients and mix just until combined.
- Stir peaches into coffee cake batter.
- Spread batter evenly into the prepared pan and top with streusel topping.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 10-15 minutes.
Cinnamon Vanilla Glaze
- In a small bowl, stir powdered sugar, milk, cinnamon and vanilla together..
- Drizzle glaze over warm coffee cake and dust with additional powdered sugar if desired.
Notes
Nutrition
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Can almond milk be used in place of the regular milk?
Hi Gary, you can but it will change the flavor and texture a bit, and because almond milk is dairy-free it has less fat content, it will not be as rich.
Do we need to skin the peaches for this recipe
Hi Gina, You do not need to. We don’t if we dice the peaches, but if we use slices, we will peel them first.
Would be nice if you leave measurements
Hi Ronda, The measurements are there. They are in the recipe card at the bottom of the post. When you go to the post. There is a “jump to recipe” button you can click at the top of the page and it will take you to the measurements. :)
Can I bake in a 9×13 pan?
Yes, that will work. I hope you enjoy this coffee cake Sue. :)
Do you peel the peaches?
Hi Deb, Yes, you can peel the peaches if you are going to slice them. If you dice the peaches, no need to peel them. :)
Can you use canned peaches?
Yes, you can. Fresh peaches are the best and I haven’t made it with canned peaches but it should work fine.
Delicious! I used a 9 x 13 baking dish as I didn’t have a 10″ spring form pan. Baked for 45 minutes. This coffee cake has just the right balance of sweet and savory. The crumbled topping is perfect. Thanks for another great recipe.
Hi Lynn, Thank you so much for sharing! I’m so glad you enjoyed this recipe. And, thank you for the 5-Star rating. :)