Fresh, sweet peaches combine with cinnamon and a hint of ginger in this Peach Coffee Cake! A generous, buttery streusel and simple confectioner’s sugar glaze top this summery breakfast cake!
Based off of our Lemon Poppy Seed Coffee Cake, this Peach Coffee Cake is a summery variation that is just as irresistible.
I’ve found that I don’t bake with fresh peaches nearly enough. The problem is that they usually get eaten fresh before I have a chance to bake with them!
However, one bite of this coffee cake was enough of a reminder for me to buy more peaches than we can eat fresh the next time I’m at the store!
That same juicy, sweetness that we love from fresh peaches is found in this coffee cake. (Make sure you use ripe, sweet peaches to get maximum peach flavor. If your peaches aren’t ripe enough, the cake will end up tasting bland.)
A simple coffee cake base is spiced up with cinnamon and ginger and filled with chunks of fresh peaches (peeled or unpeeled. . .it’s up to you!).
Topping it all off is a generous layer of streusel. No coffee cake around here is complete without a streusel topping. The crunchy, buttery sweetness is a must!
A simple confectioner’s sugar glaze is drizzled over the warm coffee cake right before serving.
You can serve the cake warm or cool. We’ve found that we actually liked it best after it had cooled and the flavors had a chance to blend.
How to Make Peach Coffee Cake
Making this coffee cake is simple. You whisk together your dry ingredients. Cream together the butter and sugar, and beat in the rest of your wet ingredients.
Add the dry ingredients to wet ingredients until just combined. Fold in your peaches, and the base of your cake is done!
Whisk together the dry ingredients of your streusel topping, and cut in the butter until mixture resembles coarse crumbs. Spread it over the top of the batter, and bake.
When the cake is done baking, stir together the ingredients for the glaze until smooth. Drizzle over the top of the warm cake. Wait impatiently for the glaze to harden, and serve!
Tips for Making Peach Coffee Cake
- Stir the chopped peaches into the batter until just combined. Over-stirring the batter will cause the texture to become dense.
- You can make this cake in a 9×13 inch baking dish. Just know that the streusel layer will be significantly thinner. Start checking for doneness at around 30 minutes.
- The sweeter your peaches, the sweeter, more flavorful the cake. If your peaches don’t have any flavor, the cake will lack flavor, too.
- Tossing your peaches with a bit of flour right before folding into the batter helps to prevent all of your peaches from sinking to the bottom of the cake.
- Does it look like the top of the coffee cake is getting too brown before the cake is ready? Cover the cake with aluminum foil for the remainder of the baking time.
Love baking with peaches? More peach recipes to try!
- Baked Peach Fritters
- Bakery Style Peach Cardamom Muffins
- Peach Snickerdoodle Scones
- Peach Bread (A Farmgirl’s Dabbles)
Peach Coffee Cake
Fresh, sweet peaches combine with cinnamon and a hint of ginger in this Peach Coffee Cake!
Ingredients
For the Cake
- 2 Cups all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoons baking soda
- 1/2 Cup butter, room temperature
- 3/4 Cup sugar
- 2 eggs
- 1 1/2 Cups milk
- 1 teaspoon vanilla extract
- 1 1/4 Cups finely chopped fresh peaches **
For the Topping
- 3/4 Cup all-purpose flour
- 1/2 Cup oats (rolled oats or quick oats)
- 6 Tablespoons brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 7 Tablespoons butter, cold
For the Glaze
- 1/2 Cup confectioner's sugar
- 1-2 Tablespoons milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch*** baking dish with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose baking flour, baking powder, salt, cinnamon, ginger, and baking soda until combined. Set aside.
- In the bowl of a stand mixer, or with an electric hand mixer, cream together butter and sugar. Beat in eggs until creamy. Beat in milk and vanilla extract until combined.
- Add dry ingredients to wet ingredients, and stir until just combined. Gently fold chopped peaches into batter until just combined. Pour batter into prepared baking dish.
- Stir together oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the top of the batter.
- Bake for 40-50 minutes, or until toothpick inserted in the center comes out with just a few crumbs.
- Remove to a wire rack to cool. Stir together confectioner's sugar and one (1) Tablespoon milk until smooth. Add additional milk as needed to reach desired consistency.
- Allow glaze to harden, and serve. Store leftovers in an airtight container.
- Best eaten in 2-3 days. If your kitchen is warm, you may want to store the coffee cake tightly covered in the refrigerator for optimal freshness.
Notes
**Toss peaches with one (1) teaspoon flour right before folding into the batter to help prevent peaches from sinking to the bottom of the cake.
***This cake can be made in a 9x13 inch baking dish. Start checking for doneness after 30 minutes.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 277Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 344mgCarbohydrates: 38gFiber: 1gSugar: 18gProtein: 4g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
