Peach Coffee Cake Recipe (easy!)

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.

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.

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 a favorite.

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

Look for the printable recipe card at the end of this post.

What You’ll Need

• Peaches: Fresh, frozen, canned … doesn’t matter.
• All-Purpose Flour, Sugar, Baking Powder, Salt: Everyday items that I’m sure you already have in your pantry.
• Cinnamon and Nutmeg: Warm spices that complement the peaches (and your coffee).
• Egg, Butter, Milk: Make sure the butter is softened (room temperature) before you begin making the cake. Take it out of the fridge an hour or two ahead of time.
• Turbinado Sugar: The cake is topped with this coarse sugar. It takes the place of frosting or streusel and is totally optional. If you can’t find turbinado sugar, use sanding sugar.

How To Make This Cake

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. That’s right, everything but the fruit is mixed all at once: butter, sugar, egg, milk, flour, etc. This cake is super easy, almost as easy as a cake mix but a whole lot better tasting!

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 is great, too. 

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

FAQs

Make it your own

• Use canned or frozen peaches. It 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, raspberries, blackberries, or nectarines are good choices. Chopped rhubarb is good, too.
• 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, instead of the turbinado sugar.
• Skip the turbinado sugar and top the cake with a sprinkle of powdered sugar just before serving. Or make an easy icing to drizzle over the top of the cake.

Storage and Freezing Tips

Coffee cake is best eaten fresh but if you have some left, cover it tightly and store at room temperature for up to two days, or in the fridge for up to five days. It can be frozen for a month. Thaw for an hour or two before serving.

More Baked Desserts with Fruit

Like to bake with fruit? Fruit adds so much flavorful goodness to baked goods. Try:

• Cranberry coffee cake with orange and cardamom
• Apple crisp with ginger
• Rhubarb and nutmeg cake
• Apple spice cake with bourbon glaze (the glaze is optional but so good!)
• Rhubarb upside down cake (made in your Instant Pot)
• Blueberry crisp (with coconut in the topping)
• Raspberry white chocolate blondies
• Blackberry and blueberry crumb bars
• The Best Banana Cake – seriously!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Peach Coffee Cake

4.70 from 10 votes

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

18 servings

• Pin It

Print Rate Recipe Save Saved

Cook ModePrevent your screen from going dark

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.

Ingredients

• ▢ 4-5 large peaches, peeled and cut into bite-sized pieces (see note)
• ▢ 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 (skim, 2%, or full fat)
• ▢ 1 whole egg
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon ground nutmeg (freshly grated if possible)
• ▢ 1/4 cup turbinado sugar (opt.)

Instructions

•  Preheat oven to 350°F.
• In a large bowl, measure out two tablespoons of the flour and toss with peach pieces.
• 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.
• In a greased 9×13 pan, spread half of batter on the bottom of the pan. Evenly arrange 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.
• Bake for 35-40 minutes or until golden brown on top and a toothpick or knife inserted in the cake comes out clean.

Notes

• Cake is best eaten fresh but will keep for 2-3 days. 
• If desired, canned or frozen peaches can be substituted.
• Try other fruits, such as blueberries, apples, apricots, plums, nectarines, or chopped rhubarb.
• If desired, omit turbinado sugar and top cake with streusel or powdered sugar icing.

Nutrition Information

Serving: 1square, Calories: 166kcal, Carbohydrates: 30g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 20mg, Sodium: 211mg, Fiber: 1g, Sugar: 18g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

YES, I WANT THIS!

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

I consent to receive emails from Rachel Cooks.