Homemade peach coffee cake, spiced with cinnamon and nutmeg, is perfect with a cup of coffee or tea. Make it with fresh, canned, or frozen peaches.

Front view of a piece of peach coffee cake on a bright blue plate with fork. Text overlay reads "Peach Coffee Cake."

I know I’m squeeeeeeaking this recipe in at the end of peach season, but it is a must-try! You could make this peach coffee cake with canned or frozen peaches but fresh are always just a little bit better. One advantage of using canned or frozen peaches, though, is that you don’t have to peel them first.

How do you all peel peaches? I use what I feel is the quickest method, although it does get some dishes dirty. Here’s a nice tutorial which shows the method I use. I leave the peaches in the boiling water slightly longer though, probably 1-2 minutes.

This is going to sound weird, but the smell of blanched peaches reminds me of my childhood. My mom always did a lot of canning and we peeled a lot of peaches this way. It has a really distinctive smell that brings back some wonderful memories.

Closeup of peeled, chopped peaches in clear bowl. Text overlay reads "rachelcooks.com".

About this peach coffee cake

You’ll love this peach coffee cake. The recipe is loosely adapted from Betty Crocker. It makes a 9×13 pan and isn’t hard to put together. You can substitute other fruit if you like. Blueberries are really good, too. 

Peach coffee cake is easy to make. After you have the peaches peeled and chopped, the cake will take no time at all.

Toss the peaches with a couple tablespoons of the flour before you mix the rest of the ingredients. That will help to keep the peaches from sinking to the bottom of the cake. 

Combine the rest of the ingredients in a bowl. Using an electric mixer, beat for 2 minutes. Pour half the batter into the cake pan, distribute half of the peaches on the batter evenly, pour the remaining batter on top, then the rest of the peaches. Four layers: batter, peaches, batter, peaches.

Oops, almost forgot! Five layers! I like to sprinkle turbinado sugar on top before I bake the coffee cake for a nice crunchy top. That’s optional, though.

Peach coffee cake is best served warm. Try it with ice cream, or whipped cream. A dollop of lightly sweetened Greek yogurt would be great, too. 

And don’t forget to make coffee! Or tea, if that’s more your thing. 

Overhead view of a piece of coffee cake on blue plate with fork. Text overlay reads "rachelcooks.com".

Make it your own:

  • Use canned or frozen peaches. Saves a lot of time and you can find them year round. They work great for peach crumble or peach blueberry crisp, too.
  • Try other fruits instead of peaches: blueberries (fresh or frozen), apples, apricots, plums, or nectarines would be good choices.
  • Substitute whole wheat flour for half or all of the all-purpose flour. 
  • Experiment with spices. Add more cinnamon, skip the nutmeg, use cardamom, or ginger. 
  • Like streusel topping? Check out this streusel coffee cake. You could make the same streusel topping for peach coffee cake, if you wanted.

Like to bake with fruit?

Fruit adds so much flavorful goodness to baked goods. Try:


Peach Coffee Cake

Yield: 18 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Homemade peach coffee cake, spiced with cinnamon and nutmeg, is perfect with a cup of coffee or tea. Make it with fresh, canned, or frozen peaches.


  • 4-5 large peaches, peeled and cut into bite-sized pieces
  • 2 cups all-purpose flour, divided
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup unsalted butter, softened
  • 1 cup milk (I used skim!)
  • 1 whole egg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg (I freshly grate mine–always.)
  • 1/4 cup turbinado sugar


  1.  Preheat oven to 350°F.
  2. In a large bowl, measure out two tablespoons of the flour and toss with peach pieces.
  3. In a separate large bowl, add remaining flour, sugar, baking powder, salt, butter, milk, egg, cinnamon, and nutmeg. Beat on medium high speed with an electric mixer for 2 minutes.
  4. In a greased 9x13 pan, spread half of batter on the bottom of the pan. Then sprinkle half of the peaches over the batter. Pour the rest of the batter over the peaches, then add the rest of peaches on top of the batter. Sprinkle with turbinado sugar.
  5. Bake for 35-40 minutes or until golden brown on top and a toothpick or knife inserted in the cake comes out clean. Best consumed the same day, but does keep for 2-3 days.


  • If desired, canned or frozen peaches can be substituted.
  • Try other fruits, such as blueberries, apples, apricots, plums, or nectarines.
Nutrition Information:
Yield: 18 Serving Size: 1 square
Amount Per Serving: Calories: 166Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 211mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 3g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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