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 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:

• Breakfast Quesadillas
• Blueberry Honey Oat Breakfast Cake
• Sausage Egg Frittata

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

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