Peach Coffee Cake

Remember last week when I told you that I can’t help myself when I walk past peaches in the store? The intoxicating smell from two produce bins over seriously puts a spell on me. As a result, I ended up buying more peaches in one fail swoop that I could hope to eat before they would start to make that treacherous turn to going bad. This tends to be the case more often than not when it comes to me and food… whether I’m buying it or ordering it, my eyes are almost always bigger than my stomach. The typical result is a refrigerator overrun with take out containers from half-eaten meals that I inevitably don’t get around to polishing off. Luckily, we’re dealing with an over-abundance of peaches, and my arm certainly doesn’t need to be twisted to get in the kitchen and bake up some sort of peachy dessert. Instead of take out containers, we have a fabulous peach cake!

This peach cake is the epitome of a wonderfully moist coffee cake. The crumb is incredibly light, and thanks to sour cream and the natural juices from the peaches, the cake is melt-in-your-mouth fantastic. There is a peach and cinnamon-sugar layer in the middle of the coffee cake, and then more peaches, cinnamon-sugar and a sprinkling of pecans on the top. It’s perfection.

Coffee cakes, crumb cakes and danishes always remind me of my grandma. It seemed she always had at least one of those floating around, just in case a neighbor friend dropped in for coffee and a chat. The family get-together on Sunday that started with zucchini fries was capped off with this cake, which is fitting since when we’re all together it’s impossible to not think about my grandma. I’m certain she would have loved this cake, and would have shared it with her friends proudly. Whether it’s for a friend, for your family, for a church gathering, or just for you, I hope you whip this up and enjoy every sweet, peachy bite!

One year ago: S’mores Brownies
Three years ago: Chocolate Chip & Pretzel Cookie Bars
Four years ago: Panzanella
Five years ago: Samoas Brownies

Peach Coffee Cake

Yield: 8 to 10 servings

Prep Time: 20 minutes

Cook Time: 45 to 55 minutes

Total Time: 1 hour 15 minutes

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, at room temperature
1½ cups granulated sugar, divided
2 eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
½ cup chopped pecans

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

3. Using an electric mixer, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. Reduce the mixer speed to low and add the eggs one at a time, beating well after each addition. Add the sour cream and vanilla, and mix until the batter is smooth. Slowly add the dry ingredients to the batter and mix just until combined, using a rubber spatula to fold in any flour that needs to be incorporated.

4. In a small bowl, combine the remaining ½ cup sugar and the cinnamon.

5. Spread half of the batter evenly into the bottom of the pan. Top with half of the peaches, then sprinkle with two-thirds of the cinnamon sugar. Drop the remaining batter on top of the peaches in small mounds, then use an offset spatula to gently spread it into an even layer, covering the peaches. Arrange the remaining peaches on top and sprinkle with the remaining cinnamon sugar and the pecans.

6. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

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43 Responses to “Peach Coffee Cake”

  1. Ashley @ Wishes and Dishes on August 14, 2012 at 1:10 am

    I never had a peach coffee cake before. I love coffee cake so I’m sure I’ll be in love!

    Reply

  2. Amy Tong on August 14, 2012 at 2:03 am

    I can totally relate when you say over buying those beautiful and fragrant peaches. :) This Peach Coffee Cake looks awesome. So perfect for an afternoon pick-me-up. Or even breakfast. It’s good for breakfast along with my coffee, right? ;)

    Reply

    • Michelle on August 18th, 2012 at 3:43 pm

      Yes, absolutely good for breakfast! :)

      Reply

  3. Shana McLean on August 14, 2012 at 6:14 am

    I was just looking at my peaches going bad this morning and wondering what to make with them. Thanks!

    Reply

  4. Katrina @ Warm Vanilla Sugar on August 14, 2012 at 6:15 am

    This cake is so pretty! Perfect for peach season :)

    Reply

  5. Jennifer @ Peanut Butter and Peppers on August 14, 2012 at 7:13 am

    I love having an over abundance of peaches, nothing wrong with that, but if I do over do it I like to freeze them so I can have the wonderful fruit in the winter.

    Your coffee cake looks to die for!

    Reply

  6. Melissa @ Treats With a Twist on August 14, 2012 at 7:31 am

    Oh goodness Michelle, this looks wonderful! I feel like it’s just what I need right now!

    Reply

  7. Jen @ Savory Simple on August 14, 2012 at 8:13 am

    I’ve been the same way with peaches. They’re just so incredible this year! Well, they’re always incredible but this year especially so! This cake looks like a great way to get a peach fix.

    Reply

  8. Dawn on August 14, 2012 at 8:26 am

    Delicious! I just made this one, but I didn’t have enough peaches so I threw in some blueberries (inspired by the crumble from last week) and I put greek yoghurt in stead of sour cream. Still really, really good! Thanks!

    Reply

  9. megan @ whatmegansmaking on August 14, 2012 at 8:33 am

    ooh, I love peach desserts. it sounds great!!

    Reply

  10. Jessica@AKitchenAddiction on August 14, 2012 at 8:46 am

    This looks like a perfect coffee cake!

    Reply

  11. Jill on August 14, 2012 at 9:01 am

    Yum! I haven’t had a peach coffee cake before, but I bet it’s awesome!

    Reply

  12. Becky@the maternal foodie on August 14, 2012 at 9:48 am

    Wow! I never would’ve thought to put peaches in a coffee cake. This looks fantastic!

    Reply

  13. Stephanie on August 14, 2012 at 10:23 am

    A new take on coffee cake! Wish I had a piece this morning for breakfast!

    Reply

  14. Feda on August 14, 2012 at 10:24 am

    I put 1 teaspoon each of the baking powder and baking soda but I wish I put half of each. My peach coffee cake is rising too much!

    Reply

  15. Living The Sweet Life on August 14, 2012 at 10:31 am

    I’m always left we tons of leftovers too … I have a funny feeling though, with this cake – it won’t get a chance to be leftovers. :) DELICIOUS!

    Reply

  16. Anna @ Crunchy Creamy Sweet on August 14, 2012 at 12:27 pm

    I could eat coffee cake for breakfast, lunch and dinner! Not that…ahem… I do…

    Reply

  17. purelylori on August 14, 2012 at 12:51 pm

    love coffee cakes but never had a peach one before, looks delicious!

    Reply

  18. Delishhh on August 14, 2012 at 12:53 pm

    YUM YUM!! This just looks wonderful i am sure the peaches make this coffee cake very moist!

    Reply

  19. Twinkle Lady on August 14, 2012 at 2:36 pm

    Have to tell you — I made this Peach Coffee Cake over the weekend — it is
    delicious and moist. I have also substituted blueberries and added a touch of lemon zest. It is easy to make — a ‘go to’ coffee cake.
    Happy Baking !!

    Reply

    • Michelle on August 18th, 2012 at 3:39 pm

      So glad you enjoyed it! Thanks for sharing the substitution tips; I imagine blueberries would be delicious in here!

      Reply

  20. Susanna @ Tastelling.com on August 14, 2012 at 3:19 pm

    Must be a good one! Even though I know what coffee cake means, I expected the cake to actually contain coffee and I was kind of surprised when I didn’t see coffee mentioned in the ingredients. Silly me… :) I happen to love coffee.

    Reply

  21. Laura Dembowski on August 14, 2012 at 3:28 pm

    I just made this for my blog a couple weeks ago, except I used a round cake pan. It’s such a great treat. Here’s the link to mine if you want to check it out: http://piesandplots.net/fresh-peach-cake/ Your pictures are way better than mine.

    Reply

  22. Maggie @ A Bitchin' Kitchen on August 14, 2012 at 3:47 pm

    This looks like such a delicious twist on traditional coffee cake! As excited as I am for fall, I’m not ready for peach season to be over.

    Reply

  23. Anita at Hungry Couple on August 14, 2012 at 5:19 pm

    I love coffee cake. I love peaches. Not hard to picture loving this!

    Reply

  24. Katherine on August 14, 2012 at 7:24 pm
  25. Amy @ fragrantvanillacake on August 14, 2012 at 8:21 pm

    This sounds delicious! I love the topping along with the sweet peaches! Would really enjoy a large slice with vanilla bean ice cream :)!

    Reply

  26. Aaron Agopian P on August 14, 2012 at 8:26 pm

    This recipe is beyond fantastic! Thanks for posting. Perfect complement to coffee!

    Reply

  27. Sandy on August 15, 2012 at 12:12 pm

    This was delicious. Mine did not get done in the middle but the baked batter was just as great.

    Reply

  28. Mulch Naperville on August 16, 2012 at 10:36 am

    Better peaches than potato chips :)

    The cake looks delicious too!!

    Reply

  29. Kimmie on August 17, 2012 at 11:19 pm

    My kitchen is over run with Chamberburg peaches, the best peach out there, and this is the perfect recipe! Can’t wait to try it.

    Reply

  30. Judi on August 18, 2012 at 2:50 pm

    I love peaches. This looked so yummy that I made it the next day. Absolutely delicious.

    Reply

  31. Tracy on August 19, 2012 at 12:11 pm

    My friend just made Ina’s fresh peach cake for us to snack on when we got together at her house a few weeks ago, and it was absolutely divine. Love your adaptation!

    Reply

  32. CherylK on August 22, 2012 at 10:14 am

    Made this Monday morning after a busy, busy weekend. I had some beautiful fresh peaches so it was a perfect opportunity. I sprinkled a little toasted wheat germ on top, as well as the sugar/cinnamon mixture. Such a delicious treat!! It’s a keeper, for sure.

    Reply

  33. Debra on August 31, 2012 at 4:10 pm

    mmmmmm…another reason to buy more peaches, I love it! :D

    Reply

  34. Kristi on February 4, 2013 at 2:19 pm

    I know that fresh peaches is the way to go… but what about when it’s not peach season… What are the chances that canned peaches would work? I know you won’t get the same affect, but this looks sooooo good that I can’t wait!!!

    Reply

    • Michelle on February 4th, 2013 at 7:29 pm

      Hi Kristi, I have never made this with canned or frozen peaches, but I think some other folks have made the substitution and it was okay. I would use peaches in water (not syrup) and drain them well and pat them dry.

      Reply

  35. teresa on April 29, 2013 at 11:20 am

    I took it out of the oven 45 minutes ago, and I just finished eating a piece, still warm. It’s so good! I used canned peaches, because that’s what I had. Can’t wait to try it with fresh peaches. Thank you for this great recipe!

    Reply

  36. Kristin on July 2, 2013 at 7:29 pm

    My 2 year old and I set out in the kitchen this morning to make this peach coffee cake. It took longer than expected with the help of my little chef, but is is flat out AMAZING!!! Possibly one of the tastiest things I’ve ever baked. Thank you so much for the recipe. It is already in the recipe box for future, what should I make moments.!

    Reply

  37. morri on July 11, 2013 at 5:18 am

    Great recipe! The cake batter is extremely dense and a bit difficult to spread, but the cake itself is anything but dense. It’s incredibly light, fluffy and moist. And this layer of peaches? Mmm. My Mom loved it so much that she ate a bit when it was still warm from the oven (even though she spent her entire life telling us that freshly baked cake is bad for you ;) )

    Reply

  38. charm on August 6, 2013 at 8:00 am

    I made this wonderful coffee cake yesterday because my peaches were getting too soft enjoy by themselves. I just sliced the peaches and tossed the 1/2 cup of sugar and cinnamon with it, rather than the layering and sprinkling. Also, I was wondering: next time, can I just chop up the peaches and fold them into the batter then spread in the pan and bake? I still have a few soft (almost watery) peaches left …. Thanks for the recipe. I might try your other peach cake next!

    Reply

    • Michelle on August 6th, 2013 at 6:24 pm

      I think you could chop them up and fold into the batter, let me know it goes!

      Reply

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