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This Fresh Peach Coffee Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with your morning coffee or save it for dessert, it will be hard to eat just one slice.
I’m so excited to introduce you to our newest contributor, Allison from the blog Some the Wiser. She’ll be here everything sharing some of her favorite recipes! I hope you adore her as much as I do!
Summer in our neck of the woods is unofficially over already. The kids went back to school two weeks ago and even the weather got the memo because the temperature dropped 15 degrees overnight.
But just because the school already has us on a schedule, doesn’t mean I’m ready to give summer up just yet. The calendar still tells me we have a few more weeks of summer and the sun is still shining. I am planning to squeeze every drop of summer out of these last warm weeks that I can.
Right now, maximizing summer means I’m really enjoying our last trips to the farmer’s market before it closes for the season. The best part of these final weeks of summer is that all the peaches are finally ripe! I’m bringing them home by the boxful because nothing says summer better than a ripe, juicy, sweet peach. Sticky fingers and sticky chins spell summer at our house.
Peaches are my favorite summer fruit and you better believe I’m buying as many of them as I can get my hands on before the weather turns. Give me all the peaches!
I’ve got Cherry Peach Bruschetta on the menu for lunch almost daily. And I have to get a few rounds of our favorite Peach Tarts in while we’ve got the fruit. The real show stopper this summer, however, is this Fresh Peach Coffee Cake. It’s the very definition of delicious!
This coffee cake recipe evolved from an old recipe my grandmother has been making for years. Her coffee cake is always the best, never dry, never crumbly, and the perfect balance of spices and sweetness. But as perfect as her traditional coffee cake is, I knew that a juicy ripe peach could only make it better.
The secret for success with this Fresh Peach Coffee Cake recipe hinges on the peaches. If you have really good peaches, this coffee cake will knock your socks off. The tender, sweet cake was good on its own, but when you fill it with chunks of ripe peaches and hint of cinnamon, it’s a pretty incredible combination of flavors. The peaches and I are sending out summer in style!
I normally make this recipe in two 8 inch cake pans, which in theory means I end up with one Fresh Peach Coffee Cake to eat and one to share. But the combination of four kids in the house and the intoxicating aroma of fresh peach cakes baking in the oven means that the only thing we’ve had to share lately are a few crumbs.
Really, it’s pure luck I even had time to photograph a slice before someone grabbed it.
For more delicious peach desserts, be sure to check out these Peach Crumb Bars and Peach Crisp!
Fresh Peach Coffee Cake
Ingredients
- ½ cup sugar
- 1 cup unbleached all-purpose flour
- 8 tablespoons butter softened
- 1 teaspoon ground cinnamon
- pinch of salt
- 8 tablespoons butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 cup whole milk plain yogurt room temperature
- 1 teaspoon vanilla extract
- 2 cups unbleached all purpose flour
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups fresh ripe but firm, peaches, peeled and diced (about 3 medium peaches)
Instructions
- Preheat oven to 350°F. Lightly grease two 8-inch round pans, or one 9×13 pan.
- Prepare streusel: In a medium bowl, whisk together the sugar, flour, cinnamon and pinch of salt.
- With your hands, work the softened butter into the flour mixture until it resembles a coarse crumble.
- Prepare cake: In a medium bowl, cream together the butter and sugar until fluffy.
- Add eggs, being careful to beat after the addition of each egg.
- Beat in yogurt and vanilla.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Stir flour mixture into the wet batter until just combined – be careful not to over mix. Gently fold the peaches into the batter.
- Pour into prepared pan(s) and spread evenly.
- Top with streusel until batter is completely covered.
- Bake for approximately 30 minutes, or until toothpick inserted in center comes out clean.
- Cool for at least 15 minutes before cutting and serving.
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I made this peach coffee cake and loved it! Would this recipe also work with oranges? I imagine these two fruits might behave differently when baked, so any tips for making that kind of substitution? Either way, your recipe is fantastic! Thanks for sharing it!
excellent coffee cake . added a pinch of ground ginger. took 40 minutes to bake. delicious moist crumb, nice amount of topping and not too sweet. will try with cherries next
This is soooo good!! Made it with fresh Georgia peaches. My family loved it! Will definitely make it again! Thanks for sharing!
So happy to hear you enjoyed the cake, Meredith! Thanks so much for stopping by and leaving your feedback!
-Jamie
Nice cake! Easy recipe to follow. My mom used to make this for us on Sunday’s. Thanks for sharing this recipe. Be well!
So happy to hear you enjoyed the coffee cake, Melissa! Thanks so much for stopping by and leaving your feedback!
-Jamie
This recipes is in my oven now. I can tell it will be delicious!! It will be out as my family awakes. Perfect start to a Sunday.
My neighbors shared their peaches..guess what I’m delivering?
Thanks so much for stopping by, Gina! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Just baked your Fresh Peach Coffee cake. Used two 8 x 8 rounds.
No yoghurt in the fridge, so substituted an 8 oz. container of sour cream. Also increased cinnamon
to one and a half tsps both in the batter and the crumble topping. Baked at 350 for 40 minutes.
Turned out great! Thanks!
Yay! So glad it turned out for you, Patti! Happy Baking!
-Jamie
hi,
I just made my version of your fresh peach coffee cake recipe
i buttered the 13×9 pan
topping used
a dash of cinnamon and substituted sugar-free brown sugar for the sugar called for
batter used
2 eggs from the fridge sat on the stove while i worked on recipe
(didn’t see in time for room temp)
1/4 c self rising flour 3/4 c whole wheat flour 1 c unbleached white
4 oz peach yogurt 4 oz vanilla
1/4 c sugar-free brown sugar 3/4 white sugar
& last years frozen peaches partially thawed sprinkled w/ 2 pkts of stevea and cinnamon
(didn’t find out they were still partially froze till time to use -just went for it)
most substitutes were just to use the old stuff
looking forward to seeing how it went
not done after 30 min set for 10 min more
looks done just some crumbles in the test stick so i turned off the oven and left it in for 5 more min
going to try it and submit comment
trying to decide if i should try it w/ 1/2 & 1/2 or frozen koolwhip
well – it looks great and came out of the pan nicely
doesn’t need anything it’s great thank you for the inspiration
very nice textures !-soft and moist cake-firm with a slight crunch topping and crust – wow
thank you for sharing your grandma’s recipe
So happy to hear you enjoyed the cake, Sandy! Thanks so much for stopping by and leaving your feedback!
-Jamie
Used cherries & almond extract. Don’t need the strusel topping in the middle. I made a glaze with cherry juice and used a bundt pan baked for about 55 minutes. It was quite tasty.
So glad to hear you enjoyed it, Melanie! Thanks for stopping by to leave your feedback!
-Jamie
Can you use a Bundy pan instead and put the strusel topping in the middle?
Melanie-
Hello! I haven’t tried this recipe in a bundt pan, but if you do, let us know how it goes. Thanks for stopping by!
-Jamie