Peach Coffee Cake Recipe
If you’re searching for the ultimate summer treat that shines at brunch, alongside your morning brew, or as a laid-back dessert, this Peach Coffee Cake is about to steal your heart. The marriage of juicy peaches, buttery crumb, and delicate, nutty pecans makes every bite a celebration of texture and flavor. Whether you’re delighting guests or simply treating yourself, this crowd-pleasing cake is airy, golden, and packed with the essence of fresh peaches. Trust me, once you’ve tasted it, you’ll be dreaming up excuses to bake Peach Coffee Cake all season long!

Ingredients You’ll Need
This Peach Coffee Cake comes together with a handful of pantry staples and fresh peaches. Each ingredient does its part to create a beautifully tender crumb, lush fruit pockets, and a crunchy, cinnamon-studded streusel that’s totally irresistible.
- Unsalted butter (9 tablespoons, softened): Gives the cake its rich flavor and moist texture; be sure to use softened butter for easier creaming.
- Sugar (½ cup): Sweetens the batter without overwhelming the gentle flavor of the peaches.
- Large eggs (3): Bind the cake and lend structure for a lovely, tender crumb.
- Salt (¼ teaspoon): Balances sweetness and deepens all the flavors.
- All-purpose flour (1 ¾ cups plus ¼ cup for streusel): Provides a sturdy-yet-light base for the cake and forms the delicate streusel topping.
- Baking powder (1 teaspoon): Gives the cake its beautiful lift and fluffiness.
- Vanilla extract (1 teaspoon): Brings warm, aromatic undertones to the batter.
- Ripe peaches, diced (1 cup) and sliced (1 cup): The star ingredient; choose fragrant, ripe peaches for maximum flavor.
- Chopped pecans (½ cup for batter, ⅓ cup for topping): Add a sweet, nutty crunch that pairs beautifully with peaches.
- Light brown sugar (¼ cup, packed): For depth and subtle molasses warmth in the cinnamon streusel.
- Ground cinnamon (½ teaspoon): Infuses the streusel with that classic, cozy flavor.
- Unsalted butter, cold and cubed (2 tablespoons): Creates delightfully crisp clusters in the topping.
- Pecan halves (1 tablespoon): Crowns the cake with a decorative crunch.
How to Make Peach Coffee Cake
Step 1: Prepare the Streusel
First up, let’s build those irresistible, golden crumbles. In a food processor, combine the extra ¼ cup flour, brown sugar, cinnamon, and ⅓ cup pecans. Pulse twice to combine the dry ingredients, then add the cold, cubed butter. Pulse again a few more times until the mixture becomes coarse and crumbly, with little buttery flecks throughout. Pop this mixture into the fridge while you tackle the rest—chilled streusel means extra crunch after baking!
Step 2: Prep the Pan and Oven
Preheat your oven to 350°F (175°C) so it’s ready and raring to go. Grease a 9-inch round cake pan and line the base with a circle of parchment paper. This step ensures the Peach Coffee Cake will lift out perfectly, every time, with all those luscious peaches and crumbly topping intact.
Step 3: Cream Butter and Sugar
Using a hand mixer or stand mixer, blend the softened butter and sugar together on medium speed for about 2 to 3 minutes. You’re aiming for a texture that’s light and fluffy, which sets the foundation for the tender cake to come. Take a moment to savor that heavenly, sweet aroma!
Step 4: Add Eggs and Vanilla
One by one, add your eggs, mixing well after each addition. If the batter looks a tad curdled at this stage, don’t stress—it’ll come together in the end. Beat in the vanilla extract, which adds a lovely, warm fragrance to the mix.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the remaining flour (1 ¾ cups), baking powder, and salt. This not only aerates the flour but distributes the leavening agents evenly throughout your Peach Coffee Cake. Gradually add the dry mixture to the wet ingredients, mixing on low until just combined. Remember: a gentle hand here keeps the cake soft!
Step 6: Fold in Peaches and Pecans
With a spatula, gently fold in the diced peaches and ½ cup chopped pecans. This ensures the fruit and nuts are evenly dispersed, adding bursts of juicy fruit and nutty goodness in every bite.
Step 7: Assemble the Cake
Spoon the batter into your prepared cake pan and smooth the top. Arrange your peach slices in a gorgeous spiral or scatter them freely—both look beautiful. Sprinkle the rest of the chopped pecans and a few whole pecan halves among the slices for pops of texture and rustic appeal. Lastly, generously scatter the chilled streusel across the top, pressing gently to adhere. If you want some syrupy peaches or pecans to show after baking, nestle a few extras on top.
Step 8: Bake to Perfection
Bake your Peach Coffee Cake for 45 to 50 minutes, or until the top is deeply golden and a toothpick poked in the center comes out clean. The aroma will be pure heaven! Allow the cake to cool for about 15 minutes in the pan. Run a thin knife around the edge to loosen, then unmold and finish cooling completely on a wire rack before slicing.
How to Serve Peach Coffee Cake

Garnishes
Dress up your Peach Coffee Cake with a light dusting of powdered sugar, a dollop of whipped cream, or even a scoop of vanilla ice cream for a plush, luscious finish. If you want extra glam, add a sprig of fresh mint or a few edible flowers just before presenting—it’s as gorgeous as it is delicious!
Side Dishes
This cake sings with a hot mug of coffee or a refreshing iced tea. For brunch, pair it with scrambled eggs, crispy bacon, or a fresh fruit salad. The sweetness of the cake and the savory nuances of your sides create a meal that feels both special and effortless.
Creative Ways to Present
For a potluck or picnic, try baking the Peach Coffee Cake in individual ramekins for easy grab-and-go servings. Or, serve it as a base for a trifle with layers of whipped cream and extra peaches. If making for a celebration, decorate the top with extra nuts and fruit for a showstopping centerpiece that will get everyone talking!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Peach Coffee Cake tightly in plastic wrap or pack it into an airtight container. It will stay soft and flavorful for up to three days at room temperature, though it’s so tasty you might not have much left!
Freezing
This coffee cake freezes like a dream. Once completely cooled, slice and wrap individual pieces (or the entire cake) tightly in plastic and foil. Store in the freezer for up to three months. When a craving strikes, just thaw overnight in the fridge or at room temperature.
Reheating
To revive that just-baked magic, gently reheat slices in a microwave for 15–20 seconds, or warm in a 300°F (150°C) oven for 5–10 minutes. The aroma and texture will come right back to life, perfect for a cozy breakfast or midday treat.
FAQs
Can I use frozen peaches for this recipe?
Absolutely! Thaw them first and pat dry to prevent excess moisture. You’ll still capture that lovely peachy taste in every bite of your Peach Coffee Cake.
What if I don’t have pecans?
Walnuts or almonds make wonderful substitutes. Or, if you prefer, you can leave the nuts out entirely—the cake will turn out beautifully, just a little less nutty and textured.
How do I know when the cake is done baking?
The top should be golden and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If the top browns too quickly, loosely tent with foil during the last 10 minutes.
Can I double the recipe?
Definitely. Just use a larger baking dish (like a 9 x 13-inch pan), and check for doneness starting at 40 minutes since cake thickness may vary. More Peach Coffee Cake for everyone!
Is there a gluten-free option?
You can swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. The texture may vary slightly, but the flavors will shine just as brightly.
Final Thoughts
There’s something extra special about home-baked Peach Coffee Cake—maybe it’s the scent of cinnamon and butter wafting through your kitchen, or the pure comfort of slicing into something you made from scratch. However you serve it, I hope this recipe brings as much joy to your table as it has to mine. Grab those peaches and let’s get baking!
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Peach Coffee Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 9-inch cake 1x
- Diet: Vegetarian
Description
This Peach Coffee Cake is a delightful treat that combines the sweetness of ripe peaches with a buttery, crumbly streusel topping. Perfect for breakfast or as a dessert with a cup of coffee.
Ingredients
Streusel:
- ¼ cup all-purpose flour
- ¼ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cubed
- ⅓ cup chopped pecans
Cake Batter:
- 9 tablespoons unsalted butter, softened
- ½ cup sugar
- 3 large eggs
- ¼ teaspoon salt
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup diced ripe peaches
- ½ cup chopped pecans
- 1 cup ripe peaches, sliced
- 1 tablespoon pecan halves
Instructions
- Make the streusel – Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a food processor, combine flour, sugar, cinnamon, and pecans. Add cold butter and pulse until coarse crumbs form. Chill in the fridge.
- Make the cake batter – Cream butter and sugar, add eggs, then mix in vanilla. Combine dry ingredients, fold in pecans and diced peaches. Pour batter into pan, arrange peach slices, top with streusel, pecans, and peach slices.
- Bake – Bake for 45–50 minutes at 350°F until a toothpick comes out clean. Cool for 15 minutes, then remove from pan and cool on a wire rack.
Notes
- You can serve this coffee cake warm or at room temperature.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Peach Coffee Cake, Coffee Cake Recipe, Peach Cake, Streusel Cake