This Peach Coffee Cake is dense yet very moist, studded with fresh peaches and finished with a crunchy cinnamon streusel. It’s an easy, comforting cake perfect for breakfast or dessert.
Peaches are one of the best summer fruits, and coffee cake is a favorite morning treat. This tangy, creamy Peach Coffee Cake combines ripe peaches with a tender, cream-cheese–enriched batter and a buttery cinnamon streusel for the ideal slice of peach cake.
At the farmer’s market, look for peaches that are firm with a little give and a sweet peach aroma—those are signs they’re ripe and ready for baking.
How to make Peach Coffee Cake
Cinnamon streusel topping
The streusel is simple: a mix of flour, sugar and butter with warm cinnamon. Keep the butter cold so the crumbs stay crunchy after baking.
- Whisk together flour, sugar and cinnamon in a small bowl.
- Add cold cubed butter and cut it into the dry mixture with your fingers or a pastry blender until it resembles coarse crumbs.
- Chill the streusel in the fridge or freezer while you prepare the batter so it stays cold.
The easy peach cake batter
- Pour hot melted butter over room-temperature cream cheese and whisk until smooth.
- Add the eggs and vanilla, whisking until combined and silky.
- In a separate bowl, sift flour and baking powder. Stir in the sugar and salt, then add the dry mix to the wet ingredients.
- Fold gently until a batter forms, then fold in the diced peaches.
- Transfer the batter to a lined and prepared pan and sprinkle the chilled streusel evenly over the top.
Do I have to peel the peaches?
Peeling is optional. Peach skin is soft and blends into the batter, so you won’t notice a big difference either way.
Can I use frozen or canned peaches?
Yes. Frozen and canned peaches contain more moisture, so add a little extra flour (about 2 tablespoons to 1/4 cup) if using them. For canned peaches, pat them dry to remove excess syrup. For frozen peaches, you can fold them in frozen—no need to thaw.
What can I substitute for cream cheese?
Cream cheese gives this cake its dense, moist texture and slight tang. Good substitutes:
- Mascarpone — milder flavor, similar texture.
- Ricotta — use less (about 6 oz) because ricotta has higher water content.
Can I use a different fruit?
Absolutely. Berries, mango, apples and other stone fruit are all good swaps. Adjust moisture and flour if the fruit is very juicy.
Baker’s Tips
Do I need a stand mixer?
No. Pouring hot melted butter into the cream cheese softens it and makes it easy to whisk smooth by hand, so a stand mixer is not required.
What pan can I use?
This cake works well in a 9″ springform pan, a 9″ round pan, an 8″x8″ square pan, a pie dish or a 9″ cast iron skillet. If you want to remove the cake from the pan, line the bottom with parchment paper that extends over the sides, or use a springform pan (place it on a baking sheet first to catch any leaks).
My cake is too dense — what went wrong?
- Flour mismeasurement: too much flour will make it dry and dense; too little can make it overly wet and lead to collapse. Use a kitchen scale if possible.
- Too much fruit: extra juicy peaches add excess moisture.
- Frozen or canned peaches: they release more water; increase flour slightly or reduce the amount of fruit.
Storage
How long does peach coffee cake last?
Keep at room temperature for 1–2 days. After that, refrigerate; refrigerated cake will keep up to one week.
Can I freeze peach coffee cake?
Yes. Slice into individual portions, wrap well and freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
How to serve peach cake
This cake yields 8 generous slices or 10 smaller ones. Serve warm or cold. Reheat a slice for 10–20 seconds in the microwave if you prefer it warm. Great pairings:
- Iced coffee or a bold brewed coffee for breakfast
- A matcha or tea for afternoon tea time
- A scoop of vanilla or mascarpone ice cream for dessert
No matter how you serve it, this peach coffee cake is a reliable crowd-pleaser that highlights fresh summer fruit and a buttery cinnamon crumble.
More peach recipes
- Peaches and Cream Pie
- Peach Galette
- Peach Shortcake
- Peach Cobbler with Almond Streusel
- Peach Hand Pies
If you try this recipe, please leave a comment or photo and share how it turned out. Cheers!
Peach Coffee Cake
By Trang Doan
This Peach Coffee Cake is dense yet extremely moist, laced with fresh peaches and topped with crunchy cinnamon streusel.
Ingredients
Cinnamon streusel
- 6 tbsp all-purpose flour (50 g)
- 6 tbsp granulated sugar (74 g)
- 1 tsp cinnamon
- 1 1/2 oz cold unsalted butter, cubed (42 g)
Cake batter
- 1 1/4 cup all-purpose flour (172 g)
- 1 1/4 tsp baking powder
- 2/3 cup granulated sugar (127 g)
- 1/2 tsp salt
- 8 oz cream cheese, room temperature
- 2 1/2 oz unsalted butter, melted and still hot (71 g)
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup diced ripe peach (150 g), about 1 medium peach
- Extra melted butter or nonstick spray for the pan
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9″ pan or 8″x8″ pan by brushing with melted butter or spraying with nonstick spray and lining with parchment.
- Make the streusel: whisk flour, sugar and cinnamon. Cut in cold cubed butter with a pastry blender or your fingers until coarse crumbs form. Chill while you make the batter.
- Wash and dice the peach into bite-sized pieces.
- Melt 2.5 oz butter. Pour the still-hot butter over the cream cheese in a medium bowl and whisk until smooth.
- Add eggs and vanilla; whisk until fully combined.
- In another bowl, sift together flour and baking powder. Add sugar and salt and whisk to combine.
- Fold the dry ingredients into the wet mixture until just combined, then fold in the diced peaches.
- Spread the batter evenly in the prepared pan. Sprinkle chilled streusel evenly over the top.
- Bake for about 40 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a wire rack until cool enough to handle before unmolding. Serve warm or at room temperature.
Notes
- Peaches can be peeled or unpeeled.
- Substitute cream cheese with mascarpone or ricotta (use 6 oz ricotta to reduce moisture).
- Keep streusel chilled until baking to maintain its texture.
- Store cake at room temperature 1–2 days or refrigerate up to a week. Freeze individual slices for up to 3 months.
Nutrition
Serving size: 127 g — Calories: 420 kcal (approximate)
Originally published 7/20/2017. Updated 6/30/2020 with improvements and extra tips.