Peach Coffee Cake

If you’re looking for a delicious breakfast treat that’s perfect for summer, you need this amazing Peach Coffee Cake! Bursting with fresh, juicy peaches and topped with a sweet, crumbly streusel, this cake is sure to become a family favorite.

This coffee cake is so easy to make, even on a lazy weekend morning. You don’t need any fancy equipment or hard-to-find ingredients, just a few mixing bowls and some pantry staples. The hardest part is waiting for it to come out of the oven!

This homemade Peach Coffee Cake is an incredible morning treat, but I think the best part is the smell of it baking in the oven! The sweet peaches combined with the warm cinnamon streusel create a scent that’ll have your whole family gathered in the kitchen, waiting for a slice.

I love serving this coffee cake slightly warm, with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. It’s the perfect indulgent breakfast for a summer weekend when peaches are at their peak.

One of my favorite things about this recipe is how easy it is to customize. Sometimes I’ll add a pinch of nutmeg or ginger to the streusel for an extra hint of warmth, or I’ll swap out the peaches for another stone fruit like plums or nectarines. It’s fun to play around with different variations and make it your own.

My family always gets excited when they see me prepping the ingredients for this coffee cake. The kids love helping me pit and dice the peaches, and sneaking a few bites of the streusel when they think I’m not looking.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• All-purpose flour: This helps create a crumbly texture for the streusel topping and forms the foundation of the cake.
• Brown sugar: The molasses in the brown sugar adds richness to the streusel and the cake.
• Ground cinnamon: This warm spice pairs beautifully with the peaches and brown sugar.
• Unsalted butter: Softened butter helps the streusel ingredients come together and form a crumbly texture.
• Baking powder: A leavening agent that helps the cake rise and become light and fluffy.
• Salt: Just a bit of salt enhances the flavors of the other ingredients in the cake.
• Granulated sugar: Provides sweetness and helps create a tender crumb.
• Vegetable oil: Using oil instead of butter keeps the cake moist and tender.
• Large egg: Acts as a binder, holding the cake together and adding richness.
• Vanilla extract: Enhances the overall flavor of the cake and complements the peaches.
• Peaches: Fresh, juicy peaches are the star of this coffee cake! Be sure they are pitted and diced. 
• Powdered sugar: Also known as confectioners’ sugar, this creates a smooth, sweet glaze.
• Milk: A little bit of milk thins out the glaze to the perfect drizzling consistency.

How To Make Peach Coffee Cake

Before you start mixing the batter, preheat your oven to 350°F. Grease a 9×9-inch baking pan or line it with parchment paper for easy removal later.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. This step helps distribute the leavening agent evenly throughout the flour so you have a consistent rise in your cake.

In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the egg and vanilla extract, and whisk again until smooth.

Time to mix the wet ingredients! Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter at this stage, a few lumps are totally fine. Overmixing can lead to a tough, dense cake.

Gently fold in the diced peaches. The moisture from the fruit will loosen the batter a bit, which is exactly what you want. The chunks of peach will be little bursts of freshness in every bite!

Pour the batter into your prepared baking pan and spread it out evenly.

Now, let’s make that delicious streusel topping! In a small mixing bowl, combine the flour, brown sugar, cinnamon, and softened butter. Use a fork or your fingers to mix everything together until you have a crumbly mixture.

Sprinkle the streusel topping over the batter, making sure to cover the entire surface.

Place the pan into the oven and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center of the cake comes out clean, or with just a few moist crumbs attached.

Let the cake cool in the pan for at least 15 minutes before adding the glaze. This allows the cake to set and makes it easier to slice later.

While the cake is cooling, whisk together the powdered sugar and milk in a small bowl until smooth. If the glaze seems too thick, add a little more milk; if it’s too thin, add a bit more powdered sugar until you reach the perfect drizzling consistency.

Once the cake has cooled, drizzle the glaze over the top in a pretty pattern. Serve the cake warm or at room temperature, and get ready to enjoy a little slice of summer!

Substitutions and Variations

• Switch up the fruit. If peaches aren’t in season or you’re looking for a different flavor, try using other stone fruits like nectarines, plums, or apricots. You could also use berries like strawberries, raspberries, or blueberries for a colorful twist.
• Add some nuts. For a little extra crunch and flavor, try stirring in some chopped pecans, walnuts, or almonds to the streusel topping or the cake batter itself.
• Spice it up. Experiment with different spices in the cake batter or streusel topping. A pinch of nutmeg, ginger, or cardamom can add a lovely warm flavor that go with the peaches beautifully.

Make Ahead, Storing and Freezing

Make Ahead: You can make this Peach Coffee Cake a day in advance. Just follow the recipe as written, let the cake cool completely, and cover it tightly with plastic wrap or aluminum foil. Store it at room temperature and add the glaze just before serving.

Store: If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can store the cake in the refrigerator for up to 5 days. Just be sure to let it come to room temperature before serving for the best texture.

Freeze: You can freeze this Peach Coffee Cake for up to 3 months. Bake the cake as directed and let it cool completely. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe container. When you’re ready to serve, thaw the cake overnight in the refrigerator, then let it come to room temperature before adding the glaze.

Recipe Tips

• Make sure your peaches are ripe but still slightly firm. Overripe peaches will release too much moisture into the cake, making it soggy.
• If you’re using frozen peaches, thaw them completely and pat them dry with paper towels before dicing. This will remove excess moisture and prevent the cake from becoming too wet.
• When mixing the streusel topping, be sure to use softened butter. This will make it easier to mix and create a more evenly crumbly texture.
• Don’t overmix the cake batter once you’ve added the dry ingredients. Overmixing can lead to a tough, dense cake. Just mix until the dry ingredients are incorporated and no large lumps remain.
• Let the cake cool for at least 15 minutes before adding the glaze. If the cake is too hot, the glaze will melt and soak into the cake instead of staying on top.

Can I use canned or frozen peaches instead of fresh?

Yes, you can use canned or frozen peaches if fresh ones aren’t available. Just be sure to drain canned peaches well and pat them dry with paper towels. If using frozen peaches, thaw them completely and remove any excess moisture before dicing.

Can I make this coffee cake without the streusel topping?

Absolutely! While the streusel adds a delicious crunch and extra sweetness, you can certainly make the cake without it.

This Peach Coffee Cake is a delicious summer treat that’s perfect for lazy weekend mornings or special occasions. The combination of juicy peach cake and crunchy streusel is simply irresistible.