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Fresh Peach Coffee Cake

September 5, 2024 By Dawn 8 Comments

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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.

A side view of a slice of peach coffee cake.

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.

A side angle view of a piece of peach coffee cake on a round white plate.

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.

Flour, sugar. cinnamon and ginger in a mixing bowl.
Butter is added to the topping mixture.
Cinnamon and ginger topping for a coffee cake.

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.

Add the brown sugar, sugar and butter to a large mixing bowl.
Combine the egg, sour cream, and milk in a small bowl.
Flour, baking powder, and salt are added to a large mixing 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.

The flour mixture is added to the butter and sugar mixture.
The wet ingredients are added to the cake mixture.
Coffee cake batter in a mixing bowl.

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.

Looking down at a baking pan with cake batter in it.
Peaches, sugar, and cinnamon are added to a bowl.
Pieces of peaches are placed on top of the cake batter.

Steps twelve and thirteen

Sprinkle the topping over the peaches. Place in the oven and bake for 37 to 42 minutes.

The topping is added to the coffee cake.
Baked coffee cake in a baking pan.

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.

Powdered sugar, cinnamon, and ginger in a glass mixing bowl.
Cinnamon icing in a mixing bowl,
Looking down at a cake with cinnamon icing on it.

Looking for other breakfast ideas? Check these out:

  • Breakfast Quesadillas
  • Blueberry Honey Oat Breakfast Cake
  • Sausage Egg Frittata
Looking at a side view of a piece of coffee cake on a white plate.

If you make this fresh peach coffee cake, I would love to hear about it! Please leave me a comment and a rating.

A side view of a slice of peach coffee cake.

Fresh Peach Coffee Cake

Fresh peach coffee cake, is a soft moist cake topped with fresh peaches, crumble topping, and icing it is great to make on a lazy Sunday mornings.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 42 minutes minutes
Servings: 10 servings
Calories: 222kcal
Author: Dawn

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

  1. Make the crumble/topping before making the coffee cake batter. It will make the process easier. 
  2. 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.
  3. If you don’t have an 8-inch spring-form pan an 8-inch round or square cake pan will work. 
  4. Have the oven preheated before placing the coffee cake in the oven.
  5. Store leftovers in the fridge for 3 to 4 days. 
 
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 222kcal | Carbohydrates: 39.7g | Protein: 3.6g | Fat: 6.1g | Saturated Fat: 4.3g | Cholesterol: 49mg | Sodium: 165mg | Potassium: 212mg | Fiber: 1.5g | Sugar: 24g | Calcium: 59mg | Iron: 2mg

This recipe was originally published on September 21, 2017. It has been updated with new content and pictures on September 5, 2024.

Filed Under: Breakfast

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Reader Interactions

Comments

  1. Angie@Angie's Recipes

    September 22, 2017 at 12:44 am

    You must have known that I just bought a couple of kilos of stone fruit :-)) Your coffee cake looks amazing, Dawn.

    Reply
  2. gloria

    September 22, 2017 at 9:21 pm

    looks really delicious Dawn ! love all cakes with fruits !

    Reply
  3. Nhick

    September 22, 2017 at 11:06 pm

    Fresh peach coffee cake.. yummy… Thanks for sharing your recipe.. Can’t wait to get my hands on it..

    Reply
  4. Reeni

    September 24, 2017 at 3:33 pm

    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.

    Reply
  5. David @ Spiced

    September 25, 2017 at 6:37 am

    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! 🙂

    Reply
  6. Jeff the Chef

    October 3, 2017 at 7:21 pm

    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.

    Reply
  7. Veena Azmanov

    June 9, 2018 at 3:03 am

    5 stars
    This cake looks amazing, the ginger really gives it an interesting twist.

    Reply
  8. Veena Azmanov

    June 9, 2018 at 3:28 am

    5 stars
    This cake looks so good! Ginger really gives an interesting twist.

    Reply

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Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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