My peaches and cream coffee cake combines the sweet taste of summer peaches with the mildly spiced flavor of a rich, buttery coffee cake. Prepared with chunks of fresh peaches and a kiss of brown sugar and cinnamon, this wonderfully moist streusel-topped coffee cake is given a drizzle of sour cream icing for a sweet finish!
A Coffee Cake That's Peachy Keen
Friends, I find such comfort in a cup of good, strong coffee in the afternoon, and when I can enjoy a slice of coffee cake with my afternoon cup, that makes it even more of a treat for me.
Coffee cake is a fun, sweet treat that I like to bake up every so often when I get a longing for a buttery, moist and tender-crumbed cake, one kissed with a bit of spice and a crisp streusel topping.
In the fall months, when apples are plentiful, I love to bake up my apple coffee cake.
But in this warmer season, filled with the almost floral aroma of stone fruits, my new favorite coffee cake to prepare is my peaches and cream coffee cake.
Brimming with fresh, aromatic diced peaches, a kiss of brown sugar, a whisper of cinnamon, plus a streusel topping that's drizzled with a rich sour cream icing, this deliciously dense-yet-moist cake is the perfect summer dessert to enjoy with that cup o' joe, or even a glass of peach iced tea on the side!
My Peaches and Cream Coffee Cake Recipe
When it comes to coffee cake, I love a soft, tender and delicate crumb. For this, I opt for cake flour, which has lower levels of protein compared to all-purpose flour, which in turn yields a lighter, more tender crumb.
I also use real butter, because heck, nothing compares to the flavor and aroma of butter in a cake!
To add some sweetness and flavor to the coffee cake batter, I use both granulated and brown sugars, plus a teeny splash of almond extract, a more generous splash of pure vanilla extract, and a sprinkle of cinnamon for warmth.
For tenderness, I use rich sour cream and a splash of milk as well.
And, of course, there's the peaches, which are what make this coffee cake so peachy keen...
When peaches are in season—typically May through late September—I'll always reach for fresh, tree-ripened peaches. The sweet-tangy flavor and delicate aroma can't be beat, adding lots of fruity flavor to this coffee cake.
But when fresh peaches aren't in season, I'll simply use organic frozen and thawed peaches, dicing those up instead.
Here's a glance at my peaches and cream coffee cake recipe: (or just jump to the full recipe...)
- To get started, I preheat my oven and prepare a 9-inch springform cake pan with cooking spray and a parchment paper cake circle.
- Next, I prepare my streusel topping, and keep that chilled in the fridge.
- Then, I sift together my dry ingredients, and set those aside for a moment.
- I add my butter and sugar to the bowl of a standing mixer, and mix until light and fluffy.
- Next, I add in my eggs, followed by my extracts, sour cream and milk, and mix until combined.
- Then, I slowly add in my dry ingredients and mix, just until combined.
- Using a spatula, I fold in my diced peaches.
- Next, I spoon the batter into my pan, and top with the streusel topping.
- I bake my coffee cake for about 1 hour and 5 minutes, or until baked through.
- While the cake bakes, I prep my sour cream icing.
- Once the cake has cooled, I drizzle the icing over top.
- When the icing has set, I slice and serve the cake.
Peaches and Cream Coffee Cake
by Ingrid Beer
This peaches and cream coffee cake has the sweet flavor of fragrant summer peaches, a kiss of spice, and a rich sour cream icing!
Yield: Serves 12
Nutrition Info: 365 calories per serving
Prep Time: 15 minutes
Cook time: 1 hour, 5 minutes
Total time: 1 hour, 20 minutes
Peaches and Cream Coffee Cake Ingredients:
- 1 ¾ cups cake flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter, room temp
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- ½ cup plus 2 tablespoons full-fat sour cream, room temp
- ¼ cup plus 2 tablespoons whole milk, room temp
- 2 cups peeled and diced fresh peaches (or 1 pound frozen and completely thawed peaches)
Streusel Topping Ingredients:
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- Pinch salt
- ¼ cup melted, unsalted butter
- ½ cup all-purpose flour
Sour Cream Icing Ingredients:
- ¼ cup full-fat sour cream
- 1 ¼ cups powdered sugar (sifted, free of lumps)
- Preheat the oven to 350°, and line a 9 inch springform cake pan (or a 10 inch, or deep 9 inch pan) with a parchment circle, and mist with cooking spray.
- Begin by gathering and prepping your streusel topping ingredients according to the ingredient list above to have ready and organized for use.
- To prepare your streusel topping, add the two sugars, the cinnamon and the pinch of salt to a bowl and combine. Drizzle in the melted butter, and using a fork, mix the butter in to combine. Add in the flour, and using a fork, fluff the ingredients together until they form a chunky crumble, then place into the fridge to chill.
- Gather and prep all of your coffee cake ingredients according to the ingredient list above to have ready and organized for use.
- To make the cake batter, sift together the cake flour, salt, cinnamon, baking powder and baking soda in a bowl, and set these dry ingredients aside for a moment.
- To the bowl of a standing mixer, add the room temp butter and the granulated and brown sugars, and using the paddle attachment, mix together for a couple of minutes until light and fluffy. (Scrape down the sides of bowl as needed.)
- Add the eggs in one at a time, and mix. Then, add in the vanilla and almond extracts, followed by the sour cream and the milk, and mix until combined and well blended.
- With the mixer on low, slowly add in the dry ingredients, and mix just until everything is well combined, taking care not to over mix.
- Using a rubber spatula, fold in the peaches to combine, then spoon the batter into your prepared pan and tap the pan to even out the batter, and smooth the top. Sprinkle over top the streusel crumble, and bake the coffee cake for 1 hour and 5 minutes, turning halfway through the bake time.
- Allow the cake to cool in the pan for 20 minutes, then release it from the springform pan and allow the cake to cool completely.
- While the cake cools, gather and prep your sour cream icing ingredients according to the ingredient list above to have ready and organized for use.
- To make the icing, whisk together the sour cream and the powdered sugar. Once the cake is cool, drizzle the creamy icing over the top of the cake, and allow it to set for a few minutes.
- Slice the cake and serve with coffee or peach iced tea.
Tips & Tidbits for my Peaches and Cream Coffee Cake recipe:
- Use a 9-inch springform cake pan, or another deeper pan: This coffee cake bakes up nice and high, so opt for a 9-inch springform cake pan, if you can. This also makes for super easy removal of the cake once baked. If you don't have a springform pan, you can use a regular 10-inch cake pan, or a deep 9-inch pan, instead.
- Fresh peaches, or frozen and thawed: Nothing rivals fresh, aromatic summer peaches in this cake, but if you'd like to prepare it when peaches are out of season, you can substitute 1 pound of frozen peaches and thaw them completely before dicing and adding to the batter.
- Brown and granulated sugar for flavor: I like to add in a little combo of brown sugar and granulated for flavor and color, but you can add all granulated or all brown sugar, if you prefer.
- Full-fat sour cream and milk for tenderness: To make this peach coffee cake extra tender and moist, with a delicious rich flavor, choose full-fat sour cream and whole milk for your dairy components. That bit of added fat makes a big difference in texture and moisture.
- Freeze any leftovers: This tasty recipe yields a nice, sharable-size coffee cake, so it's ideal to bake up and bring to a gathering. But if you have any leftovers, simply wrap tightly in plastic wrap, place into a large, freezer ziplock bag, and keep in the freezer. Defrost and enjoy as desired.
Craving more fruity desserts? Check out this Peach Galette, this Nectarine Crumb Tart, this Summer Fruit Crostata, these Strawberry Oatmeal Bars, these Blueberry Bars, or these Cherry Turnovers!
What a treat! I made this today before the heat advisory kicked in. It is excellent. I didn't change a thing but did add peach flavoring to the icing. Thank you for sharing your recipe and tips. I doubt we will have leftovers, but it is good to know this can be frozen. Love to you. On to your next great recipe. Take good care. xoxo
P.S. I used a 10 inch cake pan, 350°, 50 minutes.
The Cozy Apron
Linda, how fun that you prepared a sweet little treat this time around! It put a smile on my face that you'd be enjoying this summer-y cake. And what a terrific little addition the peach flavor in the icing is! 😉
Sending love and happy cooking juju as you continue to make your way through the recipes. Much love, and as always...thanks so much for sharing your experience! xoxo
Hi! I wanted to try a new coffee cake recipe with peaches. I didn't have fresh or frozen peaches, so I used canned peaches. It is still delicious, so moist and not dry like other coffee cakes can be. This one is a keeper! Thanks so much.
The Cozy Apron
Hi Kathleen, thanks so much for sharing your experience with the cake!
So glad to read that the canned peaches worked out well for you, and that you found the cake to be moist and flavorful.
May you enjoy this sweet treat for a long time to come...happy baking to you! 🙂