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!
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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
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) kosher salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1½ cups (300 g) granulated sugar, divided
- 2 eggs, at room temperature
- 1 cup (230 ml) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 large ripe peaches, peeled, pitted, and sliced
- ½ cup (49.5 g) chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- 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.
- In a small bowl, combine the remaining ½ cup sugar and the cinnamon.
- 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.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Can you use? Can peaches?
Somehow I forgot I made this a while ago and never commented here. It was really good. I did leave it in the oven a little longer for the middle.
This cake needs to be in a 9×13 not a 9” square pan. It ran over on all four sides in the 9×9.
This recipe was a hit. The middle needs to be cooked a tad longer, and I added extra fresh Georgia peaches. I’ve made it twice in one week because it was so good and everyone is asking for more!
I baked in likely the wrong pan so I had to make time and temperature adjustments, but it was wonderful. Not too sweet. A bit of crunch around the edges and just the right consistency in the center. Repeating for sure!! Thank You
Would this recipe be good for muffins?
Hi Donna, I think that could work!
This was AMAZING,!,,, it was so moist, not crazy sweet and the topping of the cake and pecans was perfect, I used a square, 9 inch springform pan and it worked out wonderfully…thank you for the delicious recipe…looking forward to more❤️
LindaT
This coffee cake is wonderful, but had to cook longer to get the middle done. Peaches were exceptionally juicy so I am assuming that is the problem. Will definitely make again! Thank you for the recipe!
I was wondering if frozen peaches would work for this? I am thinking of just thawing them a few hours before i bake.
Hi Garrick, I think that would work just fine!
I put my in for extra time and the middle still was not done. Help?
Hi Jamie, I’d make sure your oven temperature is correct (mine is off by almost 75 degrees, eek! so i keep an oven thermometer in there) and then be sure your batter was divided in half (if one layer was thicker, it may have kept it from baking through in the specified amount of time).
This was my first coffee cake . So easy!
I like it a lot , however I had to put it back in the oven the middle wasn’t done. But other than that I like it a lot.
I am with you Michelle when it comes to peaches . I love peaches so I am glad to see more peach recipes . I. Ant wait to try it.
Can I use lite salt instead of kosher salt?
Hi Jamie, Yes, but reduce the amount, as table salt is finer than kosher salt and using the same amount will result in much saltier flavor.
Can the recipe be doubled and put in a 13×9 inch pan? Concerned that middle may not get done.
Hi Mary Beth, I think that would work okay. You may need to increase the baking time a bit.
Can you make the batter the night before and bake the morning of??
Hi Louise, I don’t recommend that, as the leaveners will lose their oomph sitting that long. I would bake right after mixing it together.
It’s in the oven now!!! Can’t wait to try it!
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!
I think you could chop them up and fold into the batter, let me know it goes!
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 ;) )
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.!
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!
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!!!
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.
mmmmmm…another reason to buy more peaches, I love it! :D
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.
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!