Fresh Peach Coffee Cake is a soft moist cake topped with fresh peaches, crumble topping, and icing. It is great to make on lazy Sunday mornings.
Fresh peach coffee cake is a basic quick coffee cake and goes great with a cup of coffee, tea, or a cold glass of milk. I love these quick coffee cakes that can be whipped up, baked, and eaten in under two hours.
I have been making easy quick coffee cakes for as long as I can remember. It was a great treat for a Sunday morning when our kids were still living at home.
This recipe is super to make and you will love the flavor of the fresh peaches with the hint of cinnamon and ginger. It is perfect for a Sunday morning breakfast or a brunch. It goes well with a cup of coffee or a cold glass of milk.
Helpful tips
- Make the crumble topping first. This will help with the process of making the coffee cake.
- Peel the peaches before adding them to the coffee cake. Blanch the peaches in boiling water for 30 to 60 seconds to make them easier to peel.
- Use a fork if you don’t have a pastry cutter to cut the butter into the dry ingredients.
- If you don’t have an 8-inch spring-form pan a regular 8-inch round or square baking pan will work.
- Use an electric mixer to cream everything together. Make sure not to overbeat.
- When adding the peaches to the top of the coffee cake don’t add the juice that forms when the sugar is added.
- The oven should be preheated to the correct temperature before baking the coffee cake,
- The coffee cake is done when a wooden pick is inserted in the middle and it comes out clean or with a few moist crumbs.
- Let the cake cool completely before spreading the icing.
Ingredients that you will need to make this easy peach coffee cake
Topping
- Granulated Sugar
- All-Purpose Flour
- Cinnamon
- Ginger
- Butter
Cake
- Butter
- Sugar
- Brown Sugar
- Egg
- Baking Powder
- Salt
- Sour Cream
- Milk
- Peaches
- Cinnamon
Icing
- Powdered Sugar
- Cinnamon
- Ginger
- Milk
Steps for making this fresh peach coffee cake
Preheat the oven to 350 degrees F. Grease an 8-inch spring-form pan.
Steps one and two
Make the topping. Mix the sugar, flour, cinnamon, and ginger together in a medium mixing bowl. Add the butter and cut in until small crumbs form. Set aside.
Steps three, four, and five
In a large mixing bowl add sugar, brown sugar, and butter. In another bowl combine the egg, sour cream, and milk. Combine the flour, baking powder, and salt in a large bowl.
Steps six, seven, and eight
Once the butter and sugars are combined add 1/3 of the flour mixture and mix in. Add 1/2 of the wet ingredients and combine. Continue adding the rest of the ingredients mixing after each addition.
Steps nine, ten, and eleven
The batter is then spread in the prepared baking pan. Next, combine the peaches with the cinnamon and sugar. Place the peaches on top of the batter.
Steps twelve and thirteen
Sprinkle the topping over the peaches. Place in the oven and bake for 37 to 42 minutes.
Steps fourteen, fifteen, and sixteen
Once the cake is baked and cooled make the icing. Add powdered sugar, cinnamon, and ginger to a medium bowl. Mix enough milk for the right consistency to drizzle the icing over the cake. Drizzle the icing over the cooled cake.
Looking for other breakfast ideas? Check these out:
If you make this fresh peach coffee cake, I would love to hear about it! Please leave me a comment and a rating.
Fresh Peach Coffee Cake
Ingredients
- 1/4 cup butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 1/4 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1/4 cup milk
- 1 large peach cut into small pieces about 1 1/4 cups
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
Topping
- 1/2 cup sugar
- 1/3 cup flour
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 3 tablespoons butter
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-inch spring-form pan.
- For the crumble topping mix together the 1/3 cup flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, 1/4 teaspoon ginger. Add the butter and cut in until small crumbs form.
Coffee Cake
- Cream together the 1/4 cup butter, 1/2 cup sugar, and 1/4 cup brown sugar with an electric mixer.
- Sift together the flour, baking powder, and salt in another bowl.
- Mix the egg, milk, and sour cream in a third bowl.
- Alternately mix the flour mixture and egg mixture, ending with the flour. Spread the mixture in the prepared pan.
- Peel the peach and cut into small pieces. In a bowl combine the peach, 1 tablespoon sugar, and 1/4 teaspoon cinnamon. Mix well and set aside.
- Spread the peach mixture over the top of the cake batter. Sprinkle the crumble topping over the top of the peaches.
- Place in the preheated oven and bake for 37 to 42 minutes. Test with a toothpick, if it comes out clean remove it from the oven.
- Set on a cooling rack until completely cooled.
- For the icing combine the 1 cup powdered sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger. Add enough milk to the correct consistency for drizzling over the top of the crumble.
Notes
- Make the crumble/topping before making the coffee cake batter. It will make the process easier.
- Peel the peach before adding them to the coffee cake. Blanch the peaches in boiling water for 30 to 60 seconds to make them easier to peel.
- If you don’t have an 8-inch spring-form pan an 8-inch round or square cake pan will work.
- Have the oven preheated before placing the coffee cake in the oven.
- Store leftovers in the fridge for 3 to 4 days.
Nutrition
This recipe was originally published on September 21, 2017. It has been updated with new content and pictures on September 5, 2024.
You must have known that I just bought a couple of kilos of stone fruit :-)) Your coffee cake looks amazing, Dawn.
looks really delicious Dawn ! love all cakes with fruits !
Fresh peach coffee cake.. yummy… Thanks for sharing your recipe.. Can’t wait to get my hands on it..
I just love a good fruity coffecake! Bonus points if it’s easy to make! This looks extra delicious with peaches and the crumble topping – my favorite too.
What is a coffee cake without the crumble. lol This looks absolutely amazing! What a great use for the end of summer peaches!
I love coffee cakes! Seriously. They might actually be my favorite kind of cake. And I also happen to love peaches, so this combo is definitely calling to me. I could absolutely go for a slice of this one this morning. It sounds delicious with that crumble and glaze! 🙂
This is wonderful. It looks like pure comfort food. I love peach desserts – they’re just off the beaten path enough to be really refreshing. The topping also sounds good. I like the ginger.
This cake looks amazing, the ginger really gives it an interesting twist.
This cake looks so good! Ginger really gives an interesting twist.