Peach Coffee Cake

Get ready to enjoy the delightful flavors of this Peach Coffee Cake, where juicy peaches meet a tender, buttery crumb for a perfect treat any time of day. Perfect for morning coffee or a sweet afternoon snack, this recipe will elevate your baking and impress everyone at the table.

WHY YOU WILL LOVE THIS PEACH COFFEE CAKE

I’ll be honest—I handle all the hard recipe testing and share the science to make your baking life easier, and that’s a great reason to stick around! This Peach Coffee Cake is the ideal treat for a lazy weekend read. Commonly known as a buckle cake, with juicy peaches and a buttery crumb, it’s a delicious afternoon snack. Plus, you can count on expert tips throughout the recipe to ensure your baking success!

Ingredients and their Purpose

One of the benefits of learning from a professional baker is gaining insight into the importance of ingredients, weight, and temperature in recipes. Here, I've shared key details to help you achieve the best flavor and texture in your baking. Coffee cakes that include fruit are typically referred to as buckle cake.

• Seasonal Fresh Peaches – Ripe peaches in season will always yield the best flavor. Use peaches that are beginning to feel soft and will yield to a gentle press of the thumb. You will also be able to smell the aroma of peach when the peaches are ready for eating and baking. I will never recommend a firm or under ripe peach. The best source for quality peaches is from a local farmers stand, or farmer’s market. Peaches only take a day or two to ripen.
• Butter – Salted or unsalted, the butter you have on hand is the best butter.The reason baking recipes typically call for unsalted butter is because the salt content in salted butter varies by brand, which can affect the flavor of your baked goods. Never avoid baking because you do not have unsalted butter on hand.
• Unbleached All-purpose flour – Always use a kitchen scale for accurate results.  If you do not own a kitchen scale, spoon the flour into the measuring cup, then level off the top with a flat edge, like a butter knife. Too much flour will yield a dry result.
• A Note on Flour: Bleached flour is treated with chemicals like chlorine dioxide or benzoyl peroxide, which break down its proteins and starches, making it softer and more absorbent. However, I’ve had great success with unbleached all-purpose flour, it is my preferred flour of choice.
• Extra Light Olive Oil – Using oil makes an extra tender and moist cake! Butter contains 18% water, so some liquid evaporates during baking. The addition of oil increases the fat content, making the cake more tender, and the oil coats the flour evenly, preventing the batter from becoming tough—even if the batter is overmixed.
• Eggs – Use large eggs at room temperature (50g each) for best results. Room temperature eggs blend more smoothly into the batter and help the cake rise for a lighter, fluffier texture. To bring eggs to room temperature, set them out an hour before baking or place them in warm water for 5 minutes. Cold eggs can lengthen baking time and affect the cake’s texture.
• Sour cream – Use full fat sour cream, at room temperature. Sour cream is one of the richest dairy products, and its high fat content makes cakes moist and more flavorful. Fat, whether from butter or milk, shortens gluten strands, resulting in extra tender baked goods.
• Pure Vanilla Extract – Pure vanilla extract is made by soaking vanilla beans in a mixture of water and alcohol, resulting in a richer, more authentic flavor compared to artificial vanilla extract.
• Cornstarch - Cornstarch is a common thickening agent that absorbs water, helping to thicken sauces. If you are allergic to corn, you can substitute arrowroot, using twice the amount for the same effect.
• Baking powder: A leavening agent that helps the cake rise by releasing carbon dioxide when combined with moisture and heat.
• Brown sugar: Adds moisture and a rich, caramel-like flavor to the cake while also aiding in browning.
• Cinnamon: Provides warmth and spice, enhancing the cake’s flavor profile.
• Granulated sugar: Sweetens the cake and contributes to the structure by helping it retain moisture and tenderizing the batter.
• Nutmeg: Adds a subtle, nutty warmth that complements other spices in the cake.
• Salt: Balances sweetness and enhances the overall flavors in the cake batter.

How to Make this Peach Coffee Cake Recipe

1. Preheat Oven to 350° F (180° C). Lightly spray a 9-inch springform pan with cooking spray and place a piece of parchment paper on bottom. Follow by lining the sides with strips of parchment paper as well. This allows for easy removal of the finished cake from the pan.
2. The Crumb Topping: In a small bowl, whisk together all the dry ingredients, then add the melted butter.  Using your fingertips, massage the ingredients together until they form medium-large crumbs. The mixture will be slightly wet but will firm up as the butter cools and absorbs into the flour while you prepare the other components.
3. The Caramelized Peaches: Rinse the peaches and slice them into ½-inch wedges, leaving the skin on. Set aside. In a 10-inch skillet over medium heat, combine the sugar, cinnamon, nutmeg, and lemon juice. While stirring, cook until the sugar has dissolved. In a small bowl, whisk together the cornstarch and water, then add it to the skillet. Stir gently for about 2 minutes, until the juices have thickened. Remove from heat and stir in the vanilla to preserve its flavor. Add the sliced peaches to the thickened sauce and gently coat them. Set aside to cool.
4. Make the Cake Batter: In a large mixing bowl, beat the eggs and sugars with a hand mixer until light in color. Add the olive oil, sour cream, milk, and vanilla, and beat on low speed until well combined.
5. Sift: Through a sieve, sift all the dry ingredients into the wet mixture, then gently fold them in with a silicone spatula until the flour disappears into the batter—similar to pancake batter. A few small lumps are fine. Do not over mix to avoid a dense cake.
6. The Cinnamon Ripple: In a small bowl, stir together the brown sugar and cinnamon until well combined.
7. Assembly for Baking:  Pour half the cake batter into the prepared springform pan, then evenly sprinkle the cinnamon ripple on top. Arrange the caramelized peaches in an even layer over the ripple. Dollop the remaining batter on top and spread it evenly. Finish by sprinkling the crumb mixture over the top.
8. Bake: Bake for 60 minutes, until the crumb topping is a deep golden brown. Test with a long toothpick or cake tester inserted into the center. If it pulls out with light moist crumbs, the cake is done. (I prefer a toothpick, as cake testers can be too fine and may come out clean, making it harder to judge.)
9. Prepare the Streusel: While the cake is cooling, whisk together the powdered sugar, milk, and vanilla in a small bowl. The glaze should be thick and white, but thin enough to drizzle. Adjust the liquid as needed to achieve your desired consistency. Allow the cake to cool for 15 minutes before drizzling to maintain a bright white contrast.
10. Enjoy! Let the cake cool for 30-40 minutes and enjoy while warm! Serve with extra caramelized peaches or a scoop of vanilla ice cream. Store leftovers in an airtight container in the fridge for up to 2 days.

Professional Baking Tips:

• Oven Temperature – The phrase I always emphasize is: "All ovens vary!" No two ovens are exactly the same, and they often do not run at the temperature they are set to. Ovens can also fall out of calibration over time. To ensure accuracy, invest in a reliable thermometer. I recommend Thermoworks for all your thermometer needs.
• Kitchen Scales – Kitchen scales are the best way to ensure consistent success in baking—always! Measuring tools vary from country to country, and ingredients like flour can have different weights depending on their type or density. This is why true bakers rely on scales. Here are the two I recommend:
• Everyday scale - I use this scale for most everything
• Precision Scale – I use this scale for smaller sensitive weights in the tiniest of grams. For example spices, leavening, thickeners.
• Why bake by weight? – Another great reason is scaling up or down. If you bake by weight, all you have to do is multiply or divide to scale up or downsize a recipe to suit a different pan size or desired volume. It is magical once you start to apply this principle.

Equipment

Mixing Bowls – I have included two different sets of my favorite stacking mixing bowls

• Glass Nesting Mixing Bowls
• Stainless Steel Nesting Mixing Bowls
• Springform Pan – A springform pan has become my favorite for baking cakes.
• Kitchen Scale – this is the most important piece of equipment a baker can own.
• Rubber Spatulas – Thermoworks are amazing for baking and top notch for cooking.

FAQ’s: What if I don’t have a springform pan?

You can use a round cake pan so long as you are using a 3” deep 9” round cake pan similar to Daddio’s. However, I find it easier to release it from a spring form and save the trouble of turning it over.  It is also fun to make this in a flat bottom angel food cake pan as well, bake time will vary.

More Fresh Peach Recipe Ideas

• Peach Trifle
• Peach Cream Pie
• Peach Salsa

Historical Fun Facts about Coffee Cake

Food historians agree that the tradition of coffee cake began in Northern Central Europe in the 17th century, blending the arrival of coffee in Europe with a rich heritage of cake and pastry baking.

Why is a coffee cake sometimes called a buckle cake? A buckle is a funny name for an old-fashioned fruit studded coffee cake. Like many other desserts in the extended cobbler family, buckle cakes take their name from their appearance, as they cook, they often slump, and you guessed it— or buckle.

Print Pin

Peach Coffee Cake

Get ready to enjoy the delightful flavors of this Peach Coffee Cake, where juicy peaches meet a tender, buttery crumb for a perfect treat any time of day. Perfect for morning coffee or a sweet afternoon snack, this recipe will elevate your baking and impress everyone at the table.

Course Dessert

Cuisine (NF), American

Keyword baking, cake recipe, peach coffee cake

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 12

Calories 496kcal

Ingredients

Crumb Topping

• ½ cup butter (113g), melted
• ½ cup brown sugar (113g)
• 1 ½ cups all-purpose flour (185g), unbleached
• ½ teaspoon cinnamon
• pinch salt

Caramelized Peaches

• 4-5 medium peaches sliced ½" thick with skins
• ⅓ cup brown sugar (80g)
• 1 teaspoon cinnamon
• 1 lemon juice of
• 2 teaspoons cornstarch
• 1 teaspoon water
• 1 teaspoon vanilla extract

The Cake

• 2 large eggs (100g), room temperature
• ¾ cup granulated sugar 150g
• ½ cup brown sugar (90g), loosely packed
• ⅓ cup extra light olive oil 80ml
• ¼ cup sour cream (57g), full fat
• ½ cup whole milk 120ml
• 1 tablespoon pure vanilla extract 13ml
• 2 ¼ cups all-purpose flour (280g), unbleached
• 1 tablespoon baking powder 14g
• 1 teaspoon cinnamon (2.76g)
• ¾ teaspoon nutmeg (1.65g)
• ¾ teaspoon salt 4.27g

Cinnamon Ripple

• ¼ cup brown sugar 40g
• 1 tablespoon cinnamon 8.2g

Streusel Glaze

• ⅓ cup powdered sugar 45g
• 1 tablespoon milk 15ml
• ½ teaspoon vanilla extract 4.3ml

Instructions

• Preheat Oven to 350° F (180° C). Lightly spray a 9-inch springform pan with cooking spray and place a piece of parchment paper on bottom. Follow by lining the sides with strips of parchment paper as well. This allows for easy removal of the finished cake from the pan.
• The Crumb Topping: In a small bowl, whisk together all the dry ingredients, then add the melted butter. Using your fingertips, massage the ingredients together until they form medium-large crumbs. The mixture will be slightly wet but will firm up as the butter cools and absorbs into the flour while you prepare the other components.
• The Caramelized Peaches: Rinse the peaches and slice them into ½-inch wedges, leaving the skin on. Set aside. In a 10-inch skillet over medium heat, combine the sugar, cinnamon, nutmeg, and lemon juice. While stirring, cook until the sugar has dissolved. In a small bowl, whisk together the cornstarch and water, then add it to the skillet. Stir gently for about 2 minutes, until the juices have thickened. Remove from heat and stir in the vanilla to preserve its flavor. Add the sliced peaches to the thickened sauce and gently coat them. Set aside to cool.
• Make the Cake Batter: In a large mixing bowl, beat the eggs and sugars with a hand mixer until light in color. Add the olive oil, sour cream, milk, and vanilla, and beat on low speed until well combined.
• Sift: Through a sieve, sift all the dry ingredients into the wet mixture, then gently fold them in with a silicone spatula until the flour disappears into the batter—similar to pancake batter. A few small lumps are fine. Do not overmix to avoid a dense cake.
• The Cinnamon Ripple: In a small bowl, stir together the brown sugar and cinnamon until well combined.
• Assembly for Baking:  Pour half the cake batter into the prepared springform pan, then evenly sprinkle the cinnamon ripple on top. Arrange the caramelized peaches in an even layer over the ripple. Dollop the remaining batter on top and spread it evenly. Finish by sprinkling the crumb mixture over the top.
• Bake: Bake for 60 minutes, until the crumb topping is a deep golden brown. Test with a long toothpick or cake tester inserted into the center. If it pulls out with light moist crumbs, the cake is done. (I prefer a toothpick, as cake testers can be too fine and may come out clean, making it harder to judge.)
• Prepare the Streusel: While the cake is cooling, whisk together the powdered sugar, milk, and vanilla in a small bowl. The glaze should be thick and white, but thin enough to drizzle. Adjust the liquid as needed to achieve your desired consistency. Allow the cake to cool for 15 minutes before drizzling to maintain a bright white contrast.
• Enjoy! Let the cake cool for 30-40 minutes and enjoy while warm! Serve with extra caramelized peaches or a scoop of vanilla ice cream. Store leftovers in an airtight container in the fridge for up to 2 days.

Notes

Professional Baking Tips:

Oven Temperature – The phrase I always emphasize is: "All ovens vary!" No two ovens are exactly the same, and they often do not run at the temperature they are set to. Ovens can also fall out of calibration over time. To ensure accuracy, invest in a reliable thermometer. I recommend Thermoworks for all your thermometer needs.

Kitchen Scales – Kitchen scales are the best way to ensure consistent success in baking—always! Measuring tools vary from country to country, and ingredients like flour can have different weights depending on their type or density. This is why true bakers rely on scales. Here are the two I recommend:

Everyday scale - I use this scale for most everything

Why bake by weight? – Another great reason is scaling up or down. If you bake by weight, all you have to do is multiply or divide to scale up or downsize a recipe to suit a different pan size or desired volume. It is magical once you start to apply this principle.

Equipment:

Mixing Bowls – I have included two different sets of my favorite stacking mixing bowls

Glass Nesting Mixing Bowls

Stainless Steel Nesting Mixing Bowls

Springform Pan – A springform pan has become my favorite for baking cakes.

Kitchen Scale – this is the most important piece of equipment a baker can own.

Rubber Spatulas – Thermoworks are amazing for baking and top notch for cooking.

What if I don’t have a springform pan?

You can use a round cake pan so long as you are using a  3” deep 9” round cake pan similar to Daddio’s. However, I find it easier to release it from a spring form and save the trouble of turning it over.  It is also fun to make this in a flat bottom angel food cake pan as well, bake time will vary.

 

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 82g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 346mg | Potassium: 199mg | Fiber: 3g | Sugar: 49g | Vitamin A: 498IU | Vitamin C: 7mg | Calcium: 130mg | Iron: 3mg