Peach Coffee Cake Recipe

Megan Myers | Stetted

Peach coffee cake is a summery breakfast treat. It's a great way to use up less-than-perfect peaches you might have lingering in your fridge.

This summer has already been a weird one. I know that summer only technically started yesterday, but when you live in Texas summer basically starts the first time you have to turn on your AC.

Peach Coffee Cake Photo

I can’t put my finger on exactly what has turned this summer inside out, but things just feel funky. We’re going to the pool, growing things in our garden, getting our tomatoes canned, all the things we normally do in summer — yet it’s all just a bit… off. 

Determined to get out of that, I went back to the kitchen and got to work. Trying to remember that feeling of calm while cooking, while preparing food for my family, I pickled onions, roasted tomatoes, and made this peach coffee cake.

Peach Coffee Cake Picture

Back in the early days of Food Fanatic I had made an apple coffee cake, and when faced with a few slightly forgotten peaches, the recipe popped back into my brain.

Coffee cake is one of my favorite things to make and eat (hello, espresso streusel coffee cake and coffee cake in a mug) but I hadn’t yet taken the opportunity of gorgeous Texas peaches in a coffee cake.

Peach Coffee Cake Image

The original recipe calls for pie filling, but fresh peaches work just as well in this recipe. Fresh peaches are already so wonderfully juicy and melt-in-your mouth that I only gave them a few minutes of maceration in brown sugar to really bring out the flavor.

Now, I’m not saying that this peach coffee cake will cure your summer blues. But it’s hard not to feel a little calmer, a little more at peace, when you’re absorbing the heady perfume of fresh peaches in a cinnamon-tinged cake. Grab a cup of coffee and you’re all set.

Peach Coffee Cake Pic

Tips for making Peach Coffee Cake

  • Peeling the peaches isn't necessary. The peels will fall apart in the batter as the coffee cake bakes. You can of course peel if you like, but don't worry about it if you're crunched for time.
  • To remove the pit on a peach, slice from top to bottom (as with an avocado) and twist carefully. Some clingstone peach varieties have pits that are harder to remove; if you squish the peach a little while twisting that’s OK!
  • I like to use parchment paper to line my pans for coffee cake. This eliminates the use for additional butter or oil. If you leave a little bit of extra above the top of the pan, you can also easily remove the cooled cake from the pan for slicing.
  • You can skip the streusel topping, but why would you?
  • Swap the cinnamon for ground cardamom, or even ginger, if you like.
  • If your peaches are a bit wrinkly and slightly past their prime, all the better! We don’t need picture-perfect fruit for an amazing cake.
  • The baking time will depend on the kind of pan you use and your oven. My oven runs slightly hot, and I used a stoneware baking pan — my personal baking time was 30 minutes. I recommend starting at the lower end and checking it until you achieve your desired doneness.

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!


We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!


Peach Coffee Cake Recipe

    9 Servings


  • 1/2 pound Peach
  • 1 tablespoon Brown Sugar
  • 1 cup All-Purpose Flour
  • 1/3 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cinnamon
  • 1 Egg
  • 1/2 cup Cold Milk
For the Topping:
  • 1/3 cup All-Purpose Flour
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Granulated Sugar
  • pinch Salt
  • 2 tablespoons Cold Butter, cut into small chunks


  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper (or coat with nonstick spray).
  2. Halve peaches and remove pit, then slice or cut into chunks (peeling isn’t necessary).
  3. Toss in a bowl with 1 tablespoon brown sugar and set aside.
  4. In a large bowl, combine flour, granulated sugar, baking powder, salt, and cinnamon.
  5. Whisk together egg and milk, then pour into dry mixture and stir until well combined.
  6. Add peaches, leaving excess liquid behind, and fold to combine into batter. Pour into prepared pan.
  7. To make the topping, in a small bowl, combine flour, brown sugar, granulated sugar, and salt. Cut in butter with a pastry blender or two knives until mixture forms small chunks and looks a bit like clumpy wet sand. Scatter over the top of the batter in the pan.
  8. Bake for 30-40 minutes, until browned and a toothpick inserted in the center comes out clean.



Cooking Method:
, , , , , ,
Related Recipes:
Breakfast Recipes, Brunch Recipes, Coffee Cake Recipes, Baking Recipes, Family Meals and Snack Recipes, Peach Recipes, Summer Recipes
Recipe Yields:
9 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Megan Myers
Recipe Yields: 9 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts

Servings Per Recipe 9

Amount Per Serving
Calories from Fat 27
Calories 165

% Daily Value*
Total Fat 3g
  Saturated Fat 0g
Sodium 136mg
Total Carbohydrate 26g
  Dietary Fiber 1g
  Sugars 10g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.

Show Comments