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.
Why you’ll love it: This is an easy coffee cake recipe that you can use for any kind of fruit you have.
How long it takes: 15 minutes to prep, 40 minutes in the oven.
Equipment you’ll need: mixing bowl, measuring utensils, electric mixer, cake pan, oven
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.
And don’t forget to make coffee! Or tea, if that’s more your thing.
Not usually! Perhaps thrifty cooks who don’t want to waste that last cup of coffee left over in the pot use coffee instead of milk for their cakes. It would certainly give it a unique flavor and color.
Good question! If it doesn’t have coffee in it, why call it “coffee cake”? I would say because a piece of coffee cake goes so perfectly with a steaming hot cup of coffee (or tea). Perfect for breakfast or brunch, or a leisurely coffee break. Invite a friend over for coffee cake and conversation!
Usually dry cake is caused by adding too much flour. Follow the recipe carefully and measure your flour accurately. Use a measuring cup for dry ingredients, not liquid. Always use a spoon to scoop the flour out of the canister or bag into the measuring cup.
Overbaking can also cause a cake to be dry. Preheat the oven before putting the cake in. I often test the cake 5 minutes or so before the timer goes off. Insert a toothpick near the center of the cake. If it comes out clean or with a crumb or two attached, it’s done.
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!
- Preheat oven to 375°F. Lightly spray an 8 x 8 inch cake pan with cooking spray.
- Drain the peaches; cut the slices into small pieces, about ½ inch. You should have a generous cupful. Put the cut-up peaches into a small bowl.
- In a medium bowl, measure out 1 ½ cups flour. Remove 2 tablespoons of the flour and mix it in with the peaches. Set the peaches aside.
- To the bowl with the flour, add the baking powder, salt, cinnamon, and ginger. Whisk together; set aside.
- In a medium bowl, cream the butter and sugar until blended and smooth. Add the egg, mix in completely. Stir in the dry ingredients until just combined.
- Fold the peaches into the batter.
- Spread the batter evenly in the prepared pan. If desired, add brown sugar topping or streusel (see below).
- Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs clinging. Cool on a wire rack. Cut into squares when ready to serve.
- If desired, fresh peaches can be substituted for the canned peaches. Peel and slice the peaches; cut into small pieces. You’ll need 1 to 2 cups of cut-up peaches, about 2 peaches.
- Try other fruits, such as blueberries, apples, apricots, plums, or nectarines.
- Cinnamon topping: In a small bowl, mix together ½ cup packed brown sugar and 1 teaspoon cinnamon. Sprinkle evenly over batter before baking.
- Streusel: In a medium bowl, mix together ½ cup sugar, ⅓ cup all purpose flour, ½ teaspoon cinnamon, ¼ cup softened butter until well blended. Sprinkle evenly over cake batter before baking.
- Icing Drizzle: In a small bowl, combine 1 cup powdered sugar and 1 tablespoon milk. Adjust consistency if necessary by adding more powdered sugar or milk. Drizzle over baked cake.
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.