Adapted from a well-loved bakery recipe, this Peach Coffee Cake is moist, tender, and melt-in-your mouth delicious. Fresh peaches and pecans add a summery twist, but this recipe works just as well as a plain coffee cake.
This peach coffee cake is everything you love about coffee cake. It's rich, subtly sweet, and has a perfect crumb topping. But to make it even better, we're adding fresh sliced peaches!
This is recipe 4 in my peach week series and it's also part of my Lynn's Desserts series as well. This coffee cake has sold so many slices over the years, and I'm happy to be able to share a peach version on the blog.
In case you missed it, the other peach week recipes are this Quinoa Peach Salad, Peach Salad Dressing, Peach BBQ Chickpeas (sponsored Instagram post), Peach Halloumi Sandwiches, Peach Pita Pizza, and Peach Pancakes.
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Why you'll love this recipe
- 8x8-inch: Not too much, not too little. This coffee cake is made in an 8x8-inch pan and yields 8-16 tall slices, depending on how you cut it!
- Versatile recipe: Although I'm an advocate for peaches all the time, this recipe also works as a fruit-free coffee cake. Or add blueberries (I tested it and it works well) or another fruit.
- Classic: Sour cream adds richness and moistness, and the coffee cake has that classic cinnamon layer in the middle. It also has a simple but delicious pecan crumb topping.
Ingredients
- Sour cream: Choose full-fat sour cream, as reduced fat or fat-free can affect the texture of the coffee cake.
- Peaches: Fresh sliced peaches work best here. I keep the skin on because I like how it looks, and the peaches cook down enough that you hardly notice them.
- Eggs: We're using one egg and one egg white.
- Brown sugar crumb: This is brown sugar, melted butter cinnamon, and a pinch of salt. I also tested this with coconut oil because I ran out of butter and it worked just as well.
- Pecans: Adds a nice crunch. Most pecans at the store are roasted, so that is what we use here. The pecans get nice and toasty on top of the coffee cake. Can be omitted, as needed.
- Cinnamon: When making coffee cake for the first time I was surprised to find that it doesn't use a lot of cinnamon. But where it is used certainly counts, as it gives the coffee cake slices their classic layered appearance.
Step-by-step instructions
- Start by creaming together the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about a minute. Add in the sour cream, egg, and egg white, mixing until just combined. You'll notice that the butter clumps up and the batter no longer appears super smooth; this is supposed to happen and is due to the softened butter mixing with the cold sour cream.
- Stir in the dry ingredients: all-purpose flour, baking powder, baking soda, salt. Stir until just combined.
- Use butter or cooking spray to gently oil the 8x8-inch baking pan. Layer with parchment paper for easy removal (optional but recommended.) Transfer half of the batter to the pan, smoothing it out as able. It's a relatively thick batter and it's okay if it doesn't spread perfectly. Top with ample cinnamon.
- Top with the remaining batter, spreading out across the top of the cinnamon layer. Again, it's okay if it doesn't spread perfectly to the edges.
- Top with the peach slices, then cover with the chopped pecans and brown sugar crumb topping.
- Bake at 350F for 40-45 minutes, or until the cake is puffed up in the center and the edges are pulling away from the pan. The center should bounce back slightly when touched gently. Let cool in the pan for 5 minutes before turning out onto a cooling rack. Use a knife to separate the edges of the cake from the pan, as needed.
Cassidy's tips
- Baking pan: I use this 8x8-inch baking pan for all of my snack cakes/small cakes (like this sour cream chocolate cake and ginger carrot cake.)
- According to Lynn, this recipe also works in a 9-inch cake pan. She used to sell this coffee cake as triangular slices instead of squares. The coffee cake will bake a touch more quickly in a 9-inch pan, so start checking it at 35 minutes.
- I recommend using parchment paper in the baking pan to make the coffee cake easier to remove. If not using parchment paper, make sure to grease all sides of the pan very well with butter.
- I use a kitchen scale for all of my Lynn's Desserts recipes. Select "metric" on the recipe card to see gram measurements.
FAQ
Yes, this recipe can be turned into 12 standard muffins. When I tested coffee cake muffins, I found that they end up with a bit of a flat top, so notice that if using this recipe for muffins they will not be the most classically fluffy muffins. I plan to adapt this recipe to make perfect coffee cake muffins eventually and will update this section when I do.
Yes, this recipe works as a classic coffee cake. Simply omit the peaches and pecans. The peaches can also be replaced with other fresh fruit like blueberries or apricots. Depending on the water content of the fruit being used, the coffee cake may need to bake a touch longer.
I only tested this coffee cake with fresh fruit. I do think it should work, but I recommend thawing frozen peaches completely before use. If using canned peaches, drain them and pat them dry.
Storage notes
- Like zucchini bread and other moist cakes, coffee cake does not need to be refrigerated right away. It keeps well at room temperature for 2-3 days. To extend its shelf-life, I recommend refrigerating after the first 2 days. If there's any left, that is!
- Coffee cake freezes well. Let it cool completely before transferring to a freezer-safe container or a Ziploc bag. Freeze for up to 3 months. Let thaw at room temperature or in the fridge.
More peach desserts
This recipe is part of my Lynn's Dessert series, which features classic bakery recipes that have been made hundreds of times. If you enjoy this recipe, make sure to check out one of the many other desserts in the series or leave a comment below to let us know what you think.
Recipe
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Peach Coffee Cake
Equipment
Ingredients
Crumb Topping
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons melted unsalted butter coconut oil also works
- 1 teaspoon cinnamon
- pinch of salt
Peach Coffee Cake
- 1 large ripe peach sliced; see note 1
- ¾ cup softened unsalted butter 1 ½ sticks butter
- 1 cup granulated sugar
- ¾ cup sour cream see note 2
- 1 large egg
- 1 large egg white
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1-2 tablespoons cinnamon as needed
- ⅓ cup pecans roughly chopped; optional
Powdered Sugar Glaze
- 1 cup powdered sugar
- 2 tablespoons milk more as needed
Instructions
- Start by making the crumb topping. In a medium bowl, stir together ¼ cup brown sugar, ¼ cup flour, 2 tablespoons melted butter, 1 teaspoon cinnamon, and a pinch of salt. It should be a relatively crumbly texture. Set aside.
- Preheat the oven to 350F. Grease and line an 8x8-inch baking pan with parchment paper (optional but recommend; grease well if not using parchment paper.) Set aside.
- Start by creaming together the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about a minute.
- Add in the sour cream, egg, and egg white, mixing until just combined. You'll notice that the butter clumps up and the batter no longer appears super smooth; this is okay.
- Stir in the dry ingredients: all-purpose flour, baking powder, baking soda, salt. Stir until just combined.
- Transfer half of the batter to the greased/lined pan, smoothing it out as able. It's a relatively thick batter and it's okay if it doesn't spread perfectly. Top with an ample layer of cinnamon.
- Top with the remaining batter, spreading out across the top of the cinnamon layer. Again, it's okay if it doesn't spread perfectly to the edges.
- Top with the peach slices, then cover with the chopped pecans and brown sugar crumb topping.
- Bake at 350F for 40-45 minutes, or until the cake is puffed up in the center and the edges are pulling away from the pan. The center should bounce back slightly when touched gently.
- Let cool in the pan for 5 minutes before turning out onto a cooling rack. Use a knife to separate the edges of the cake from the pan, as needed.
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. It should be easy to drizzle. Add extra milk 1 tablespoon at a time, as needed.
- Drizzle the cooled coffee cake with the powdered sugar glaze. Slice and enjoy!
Video
Notes
- Peach: One large peach or two small peaches. The peach should be ripe and soft to the touch. I leave the skin on. I have not tested this recipe with canned or frozen peaches, but they should work if drained/thawed. Pat dry before adding to the coffee cake.
- Sour cream: Do not use reduced-fat/fat-free sour cream as it can affect the coffee cake texture.
- To make muffins: Makes 12 standard muffins. Distribute the coffee cake batter across muffin liners and top each muffin with a peach slice or two. Bake at 350F for 20-22 minutes. Note that these are flat muffins; I plan to create a more "perfect" rounded coffee cake muffin in the future and will update this note when I do.
- Storage notes: Keeps well at room temperature for 2-3 days in a closed container. To extend its shelf-life, I recommend refrigerating after the first 2 days. Freezes well for up to 3 months. Let thaw on the counter or in the fridge.
- I use a kitchen scale for all of my Lynn's Desserts recipes. Select "metric" on the recipe card to see gram measurements.
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