Peach Coffee Cake
This peach coffee cake is the perfect combination of soft, buttery cake, juicy fresh peaches, and a double layer of streusel.

I love this cake with fresh peaches and it definitely reminds me of summer, but you can also make it with canned or frozen peaches. If using canned, drain them well and pat them dry to avoid excess moisture. For frozen peaches, thaw them completely and blot any liquid before layering adding them to the batter.
Note, this coffee cake doesn’t actually contain any coffee. It gets it’s name from the fact that it’s delicious served with a cup of coffee!
A peek at this peach cake
Juicy peaches: Fresh, sweet peaches bring a burst of summer flavor to every bite.
Double the streusel: A layer inside and on top adds texture and sweetness.
Tender and moist: The buttery cake is soft, rich, and perfectly balanced.
Versatile: Perfect for breakfast, brunch, or dessert.
What you need
Here’s a bit of a run down of some of the key ingredients, but you can find the amounts for everything in the printable recipe card at the bottom of this post.
Method
- Combine flour, brown sugar, granulated sugar, and cinnamon in a bowl. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Cream together butter, sugar, oil and vanilla until light and fluffy. Add eggs one at a time, followed by the yogurt.
- Mix in the dry ingredients along with milk, and the chopped peaches. It’s going to be a thick batter. Don’t overmix it or it can make the cake dense instead of tender.
- Spread half the batter into a prepared pan. Sprinkle half the streusel evenly over the batter.
- Spread the remaining batter on top. The batter will be sticky and might pull up some streusel when spreading the second layer. Drop dollops of batter evenly over the surface and gently spread to cover.
- Then finish with the remaining streusel and bake.
- After baking, drizzle over with a simple vanilla glaze.
Tips
- Choose ripe peaches: They should be fragrant and slightly soft to the touch, but not overly soft.
- Keep the streusel cold: Chilled butter ensures the streusel stays crumbly and doesn’t melt into the cake.
- Don’t overmix: Stir the batter gently to keep the cake tender and soft.
- Use parchment paper: Line the pan with parchment, leaving an overhang for easy removal of the cake once it’s baked. This helps keep the layers intact when slicing.
Variations
- Add nuts: Mix chopped pecans or walnuts into the streusel for extra crunch.
- Try other fruits: Swap peaches for nectarines, plums, cherries or berries.
Storing Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerate: If it’s hot or humid, store the cake in the fridge for up to 5 days. Bring to room temperature before serving.
- Freeze: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
More cake recipes
Peach Coffee Cake
Ingredients
Streusel
- 130 g soft brown sugar
- 125 g all-purpose flour
- 1 1/2 tsp ground cinnamon
- Pinch salt
- 100 g unsalted butter cold and cubed
Cake
- 190 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 113 g unsalted butter softened
- 1 tbsp oil
- 150 g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla paste or extract
- 120 g Greek yogurt or sour cream, room temperature
- 60 g milk room temperature
- 360 g diced peaches
Glaze
- 60 g powdered sugar
- 1/2-1 Tbsp milk
- 1/4 tsp vanilla paste or extract
Instructions
- Line an 8×8 square baking pan with parchment paper, leaving an overhang to easily remove the cake once baked. Preheat the oven to 350°F (180°C).
- Combine flour, brown sugar, granulated sugar, and cinnamon in a bowl. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Chill the streusel while you prepare the batter.
- Cream together butter, sugar, oil, and vanilla until light and fluffy, around 3-4 minutes with an electric mixer. Add eggs one at a time, mixing well after each addition, followed by the yogurt.
- Gradually mix in the dry ingredients along with the milk until just combined, then gently fold in the chopped peaches. The batter will be thick.
- Spread half the batter into a prepared pan lined with parchment paper. Sprinkle half the chilled streusel evenly over the batter.
- Dollop the remaining batter on top and gently spread it to cover the streusel layer. This step can be a little tricky as the batter sticks to the streusel.
- Sprinkle the remaining streusel evenly over the top of the batter. Bake until the cake is golden and a toothpick inserted into the center comes out clean, around 50-60 minutes depending on your oven.
- Let the cake cool in the pan for 15 minutes before removing and letting it cool completely on a wire rack
- While the cake cools, make the vanilla glaze by whisking together powdered sugar, vanilla extract, and enough milk to achieve a pourable consistency.
- Once the cake has cooled, drizzle the vanilla glaze over the top.