Peach coffee cake is one of those recipes I like making when peaches are in season and actually taste sweet and juicy. The cake is soft and buttery with little pieces of peach throughout, and it’s finished with a simple crumb topping. It’s easy to make and works really well for breakfast or a snack.

Why You Will Love This Recipe

This peach coffee cake is great because the peaches add natural sweetness and keep the cake moist without needing anything complicated. The crumb topping gives a little texture on top, which balances the soft cake underneath. Another reason I like this peach coffee cake is that it comes together quickly with simple ingredients, but still feels like something special when you slice into it.

What You Will Need

You will need fresh peaches, which are diced and folded into the batter to give the cake its flavor and moisture.

All-purpose flour is used in both the cake and the topping to give structure, while baking powder helps the cake rise.

Butter is used in both the cake and the topping. Softened butter helps create a light cake texture, and melted butter helps form the crumb topping.

Granulated sugar sweetens the cake, while brown sugar is used in the topping for a slightly deeper flavor.

Eggs help bind the batter together and give structure. Vanilla extract adds extra flavor.

Sour cream keeps the cake soft and moist, and a little cinnamon adds a light warm flavor that works well with the peaches.

Ingredients

Cake

• 1 cup sugar
• ½ cup butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ cup sour cream
• 2 peaches, peeled and finely diced (about 1 cup)
• ½ teaspoon ground cinnamon

Topping

• ⅔ cup all-purpose flour
• ⅔ cup brown sugar
• ¼ cup butter, melted

How to Make Peach Coffee Cake

Start by heating your oven to 350°F and greasing an 8-inch square pan with butter.

In a large bowl beat the butter and sugar together for about 6–7 minutes until the mixture becomes light and fluffy.

Add the eggs and vanilla extract and mix just until combined.

In a separate bowl combine the flour and baking powder.

Place the diced peaches in a small bowl and sprinkle them with a couple of tablespoons of the dry mixture along with the cinnamon. Stir gently to coat the peaches.

Add half of the dry ingredients to the butter mixture and stir to combine. Add the sour cream and mix again, then add the remaining dry ingredients and mix just until everything comes together.

Fold in the peaches and spread the batter evenly into the prepared pan.

In the same bowl used for the peaches, combine the flour and brown sugar for the topping. Add the melted butter and mix lightly with a fork until crumbly, leaving some larger pieces.

Sprinkle the crumb topping evenly over the batter.

Bake for 44–46 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool before slicing.

More Coffee Cake Recipes

• Sour Cream Coffee Cake 
• Apple Coffee Cake
• Cinnamon Coffee Cake
•  Blueberry Coffee Cake
• Pumpkin Coffee Cake