Peaches, pecans and and delicious crumb topping come together in this amazingly moist, delicious peach coffee cake recipe! Perfect for a morning treat, or an afternoon snack, this peach crumb cake will be one of your absolute favorites!
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Moist and Delicious Peach Coffee Cake
Do you love peach coffee cake? You’ve come to the right place! This peach coffee cake recipe is not only easy to make, it is wonderfully moist and delicious, making it the perfect breakfast treat.
In this post we will go over the basics of making a coffee cake, frequently asked questions about peach crumb cake, and tips on making it taste flavorful and delicious.
What do I need to make peach coffee cake?
Here’s a quick reference check list of the ingredients you’ll need to make coffee cake:
- Coconut oil – you can also use vegetable oil, but unflavored coconut oil is a much healthier option.
- Granulated sugar – to reduce the refined sugar you can also use a granular monk fruit sweetener, like Whole Earth, which I use in many muffin and bread recipes. It bakes very well.
- Egg – a large egg, ideally at room temperature.
- Greek yogurt – you could also use vanilla yogurt. Yogurt helps create a wonderfully moist cake batter.
- Vanilla extract – you could also use almond extract which would pair well with the peaches.
- All purpose flour – You could also use a gluten-free flour, like King Arthur. I have not tested this recipe with coconut or almond flour. This will create a much more dense batter.
- Baking powder – don’t leave this ingredient out. It acts as the primary leavening and will help the cake rise.
- Salt – salt is important to the flavor of the batter. Don’t omit completely.
- Peaches – fresh, frozen or canned peaches are all good options for this coffee cake. If using frozen, make sure they are thawed before adding to the batter.
Crumble Topping:
- Brown sugar – ideally light brown sugar works best for a crumble topping.
- Flour – all purpose will work the best.
- Cinnamon – cinnamon is optional for a crumb topping, but adds a fantastic flavor.
- Butter – melted butter will create an ideal texture for your crumb topping.
Glaze:
- Powdered Sugar – an essential ingredient for any glaze or frosting.
- Milk – you could also use half and half or cream for making a glaze.
What is the difference between cake and coffee cake?
While the actual cake (batter) for each of these is very similar, both cakes vary by how they are topped and when they are served.
- A traditional dessert cake is typically topped with a butter cream or cream cheese frosting. It is also served at the end of a meal (lunch or dinner) later in the day.
- A coffee cake is often baked with fruit(s) and or nuts into the batter/cake. It is also traditionally topped with a streusel crumble and/or a glaze. Coffee cake is most often served in the morning at breakfast or brunch.
How do you make peach coffee cake?
- Start by combining the wet and dry ingredients together in separate bowls. Wet ingredients: oil, sugar, egg, yogurt and vanilla in one bowl. In the other bowl, flour, baking powder and salt in the other.
- Gradually add the dry ingredients to the wet ingredients using a whisk. Once all are combined, the batter will be smooth and thick. Fold in the diced peaches to the batter using a rubber scraper.
- Evenly spread the batter in a baking dish or pan.
- Make the crumb topping by combining the flour, brown sugar, cinnamon and melted butter. Mix together with a fork. Consistency should be crumbly and gravel-like. Sprinkle over the batter.
- Bake the coffee cake at 400 degrees for 33-35 minutes. Remove from oven and let cool for 10-15 minutes before drizzling with the glaze.
Do you eat coffee cake for breakfast?
Yes. It is traditional to eat coffee cake for breakfast or brunch.
Does coffee cake have coffee in it?
No. Coffee cake does not traditionally have coffee in it. It is called coffee cake, as it is traditionally served with coffee at breakfast or brunch.
What is cake glaze made of?
A traditional cake glaze is made of just two ingredients; powdered (confectioners) sugar and milk or cream. You can also add flavoring, like vanilla extract, almond extract, lemon extract or maple extract, depending on the flavors of your cake.
What can I use to glaze a cake?
To make the glaze for a cake, simply stir together the powdered sugar, milk and optional flavoring. The consistency should coat the back of the spoon, but still be thin enough to drizzle. Using a spoon, drizzle in lines over your cake.
Do you glaze a cake hot or cold?
Once your cake or coffee cake comes out of the oven, let it cool for 5-10 minutes. While still warm, drizzle the glaze over the cake. Unlike a traditional butter cream or cream cheese frosting, you do not need to let the cake cool to room temperature to glaze.
How do you keep a coffee cake moist?
For this peach crumb cake recipe, I’ve added in Greek yogurt to keep the cake extra moist. You can also use sour cream instead of the yogurt.
Another way to ensure you coffee cake stays moist; don’t overbake. You will know your coffee cake is done baking by inserting a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free the cake is done baking.
What kind of peaches can I use for this peach crumb cake?
If fresh peaches are not available or are out of season, canned or frozen peaches can be used instead. If using frozen peaches, thaw before adding to the batter.
What do I serve peach coffee cake with?
The cake pairs wonderfully with a good cup of coffee or tea, and also make a great treat to take into work to share with co-workers.
Here are a few drink recipes that would go perfectly with this peach crumb cake:
- Ginger Peach Iced Tea
- Peach Margarita
- Frozen Raspberry Peach Bellini
- Raspberry Mint Iced Tea
- Vanilla Bean Iced Coffee
- Cinnamon Mocha Iced Coffee at Real Housemoms
- Ginger Peach Moscow Mule
- Peach Daiquiri
If you loved this delicious peach coffee cake recipe, check out some of my other breakfast treats:
- Applesauce Coffee Cake
- Blueberry Sour Cream Coffee Cake
- Cranberry Coffee Cake
- Healthy Peach Muffins
- Lemon Blueberry Coffee Cake
- Strawberry Coffee Cake
- Peach Crisp
- Pumpkin Crumb Cake
- Peach Overnight Oats
- Blueberry Cream Cheese Breakfast Braid
- Healthy Blueberry Pancakes
- Lemon Blueberry Scones
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Peach Coffee Cake
Equipment
- 8 x 8 Pan This 8 x 8" square cake pan is ideal for this coffee cake recipe.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 3/4 cup granular sugar
- 2/3 cup plain Greek yogurt
- 1/2 cup vegetable oil or unflavored coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup peaches peeled and diced
Crumble topping:
- 1/3 cup flour
- 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1 1/2 Tablespoon butter melted
Glaze:
- 1 1/2 cup powdered sugar
- 2 1/2 Tablespoon milk
Instructions
- Preheat oven to 400 degrees. Lightly spray an 8×8" baking dish or pan with non-stick baking spray. Set aside.
- With a hand or stand mixer, cream together the sugar, oil, egg yogurt and vanilla.
- In a separate bowl, combine the dry ingredients; flour, baking powder and salt. Whisk together to combine the ingredients well. Gradually add the dry ingredient mixture to the wet ingredients a few spoonful's at a time, stopping occasionally to scrape down the sides of the bowl. Batter will be thick, but smooth.
- Fold the diced peaches into the batter. Evenly spread the batter into the prepared baking dish/pan.
- Crumb topping: In a separate bowl, combine the flour, brown sugar and cinnamon with a fork. Add in the melted butter and combine to create a crumble, gravel-like texture. Sprinkle the crumble topping over the top of the coffee cake batter.
- Bake at 400 degrees for 33-35 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean and crumb-free, the cake is done.
- Remove from oven and let cool for 10-15 minutes. Mix together the glaze, by combining the powdered sugar and milk. Mixture will be slightly thick. Drizzle over the top of cake. Let glaze set for 10 minutes before slicing and serving.
Notes
Nutrition
I can’t wait to try 3 of these recipes. I like the way it is set up to print. The peach will be first..
This looks so yummy! Mornings are looking good with this recipe.
Bev
This looks delicious! I love just about anything that is made with peaches and this is going on my must try list. Pinned to my dessert board. Thanks for sharing on Snickerdoodle Sunday!
Looks delish!!
I love a good coffee cake . . . and think the addition of peaches sounds great!
Thanks for sharing!
Have a great weekend,
Suzanne
This looks delicious! I love peaches in baked stuff like this. Not only do they give a yummy flavor, they also add such a pretty pop of color.
Yummy cake. Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.
What a lovely coffee cake! Would love to try it 🙂
YUM!!! Way to rock it this week!! Thank you for linking up at the Creative K Kids’ Tasty Tuesdays! I have pinned your post to our Tasty Tuesdays Pinterest Board!! I hope to see you again this week! xo!
Yum! I love peaches and this recipe looks perfect! Thanks for sharing on Friday Favorites, I’m featuring your recipe this week! Love to see you there (Thursday night at 8EST)
I would love a slice of this cake it looks delicious!
Good heavens does this look amazing.
Oh, that looks delicious! I adore peaches. The peach capital of Oklahoma is near us but peach season is over for them. I have a few left in my refrigerator. I think they need to become coffee cake!
I followed you here from Miz Helen’s linkup. You can check out my contribution – Squash Casserole (I’m enjoying seasonal produce, too!).
Have a beautiful day!
Mouthwatering! Just picked up some beautiful peaches today, printed this recipe, and will give it a try. You are right, peaches are so wonderful this time of the year.
Whenever a recipe calls for peaches, I always replace with mangoes. But this one looks so good and it’s insane if I don’t get to make it. Thanks for sharing!
Thank you for this delicious looking recipe. My Dad loves peaches. I can’t wait to make it for him!
Your Peach Crumb Coffee Cake looks awesome! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I love peaches, this sounds amazing! Thanks for linking up to #HomeMattersParty
This is the best coffeecake! Worth every calorie. It is so moist and flavorful, I didn’t have vanilla yogurt, had to use plain Greek and vanilla extract.
Can’t wait to try it with other fruits, cherry almond would be so good, maybe even part almond flour.
Thanks for this recipe will be making this often.
Yum. Hi, love your post. I have a new blog party and would like to invite you to come share this on the CLASSY FLAMINGOS BLOG PARTY held each Tuesday evening thru Friday. You’ll get large picture exposure and shout outs on all of my social media sites. You may get PINKED and you’ll get even more exposure! I hope you’ll come by. poinsettiadr.com
YUMMY! Can’t wait to get some peaches. Thanks for sharing with SYC.
hugs,
Jann
Thanks for linking up at our To Grandma’s House We Go DIY, Crafts, Recipes and More Link Party! Pinned!
I doubled this recipe, using a 9×13 pan, and baked it for 45 minutes. Looks yummy—can’t wait to get a bite or two!!