Start the day with a slice of this delicious Peach Coffee Cake. Sweet peaches and a touch of cinnamon are folded into a soft, tender cake, finished with a buttery sugar streusel that crisps as it bakes. It’s an easy, comforting recipe that highlights fresh peach flavor—perfect for breakfast, brunch, or a sweet snack.
This is one of my favorite recipes for peach season. The peaches gently sweeten the cake and add a lovely, juicy texture. The crumb is tender and soft, and the simple three-ingredient streusel melts and crisps on top for the best finishing touch.
Step by step instructions
You will need a 9×9 baking pan lined with parchment paper, three mixing bowls, a spatula, and a whisk. Prepare your peaches by slicing them and set them aside. Preheat the oven to 350°F (176°C).
Step 1 – Prep. Line a 9×9 pan with parchment for easy removal. Slice the peaches into bite-sized pieces and set aside. Melt the butter for the batter and allow it to cool slightly.
Step 2 – Make the streusel. In a medium bowl combine 1 cup all-purpose flour, 6 tablespoons softened unsalted butter, and 1/3 cup plus 1 tablespoon white sugar. Mix with your hands until a crumbly streusel forms. Chill in the fridge while you make the batter.
Step 3 – Mix dry ingredients. In a bowl whisk together 1 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon cinnamon, and 1/2 teaspoon salt. Set aside.
Step 4 – Whisk fats and sugar. In a large bowl whisk together 1/4 cup melted butter, 1/3 cup oil, and 2/3 cup white sugar for 2–3 minutes until well combined.
Step 5 – Add eggs and vanilla. Whisk in 2 large eggs and 1 tablespoon vanilla for another 2 minutes, scraping down the sides of the bowl as needed.
Step 6 – Add sour cream. Stir in 1/2 cup room-temperature sour cream until blended, scraping the bowl as needed.
Step 7 – Combine dry and wet ingredients. Gently fold the dry ingredients into the wet mixture with a spatula, mixing just until no flour streaks remain. Over-mixing will make the cake dense, so keep the motion light and gentle.
Step 8 – Prepare the peaches. Toss the sliced peaches with 1 tablespoon of flour to coat them lightly—this helps prevent them from sinking and keeps the moisture balanced. Gently fold the peaches into the batter a few times to distribute them evenly.
Step 9 – Layer and top. Transfer the batter to the prepared pan and spread it evenly. Optionally add a few extra peach slices across the top for presentation. Evenly sprinkle the chilled streusel over the cake surface.
Step 10 – Bake. Bake for 40–50 minutes at 350°F (176°C), or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool before slicing.
FAQ
How do I store this cake?
This peach coffee cake is best the first two days. Store any leftovers in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for the best texture.
Can I use frozen peaches?
Fresh peaches give the best texture and flavor. If using frozen peaches, thaw completely, drain excess liquid, and pat dry. Dust the thawed peaches with about 1 teaspoon of flour before folding them into the batter to absorb extra moisture.
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Peach Coffee Cake
Ingredients
For the cake
- 1 3/4 cups all-purpose flour (plus 1 tbsp for dusting peaches)
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cornstarch
- 1/4 tsp cinnamon
- 2/3 cup white sugar
- 1/2 tsp salt
- 1/3 cup oil
- 1/4 cup butter, melted and slightly cooled
- 1 tbsp vanilla
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 2 large peaches, sliced
For the streusel
- 1 cup all-purpose flour
- 6 tbsp unsalted butter, softened
- 1/3 cup + 1 tbsp white sugar
Instructions
- Preheat oven to 350°F (176°C). Line a 9×9 pan with parchment. Slice peaches and set aside. Melt butter and let cool.
- Make the streusel: combine flour, softened butter, and sugar. Use your hands to form crumbs. Chill while preparing batter.
- Whisk dry ingredients (flour, cornstarch, baking powder, baking soda, salt, cinnamon) and set aside.
- In a large bowl whisk melted butter, oil, and sugar until combined. Add eggs and vanilla; whisk until smooth.
- Stir in sour cream. Fold dry ingredients into wet ingredients gently until just combined.
- Toss sliced peaches with 1 tbsp flour to coat. Fold peaches lightly into the batter.
- Spread batter into the prepared pan. Top with extra peach slices if desired, then evenly sprinkle the chilled streusel.
- Bake 40–50 minutes or until a toothpick comes out clean. Cool, slice, and serve.
Equipment
- 9×9 baking pan
- Parchment paper
- Gram scale (optional)
- Whisk
- Spatula
Nutrition
Serving: 1 square
Calories: 415 kcal
Carbohydrates: 57 g • Protein: 5 g • Fat: 19 g
Saturated Fat: 7 g • Sugar: 26 g • Fiber: 1 g
Sodium: 135 mg • Potassium: 72 mg
Vitamin A: 324 IU • Vitamin C: 0.1 mg
Calcium: 62 mg • Iron: 2 mg