Easy Peach Coffee Cake is the perfect dessert! Fresh or frozen peaches in a delightfully moist and flavorful coffee cake, fit for any occasion.
I use any excuse to make this Easy Peach Coffee Cake as I love a great coffee cake and I LOVE peaches! Together they are truly something special.
The crumble on this coffee cake is exceptional on its own but with the peaches, it is just to die for, not literally of course! I am just so excited to share this recipe with you and I can’t stress how wonderful this cake is.
When peaches are in season I try to use fresh, firm, sweet peaches but otherwise I always have some frozen, sliced peaches in my freezer to make this or any other peach recipe I am in the mood to make!
This Easy Peach Coffee Cake is great served with coffee if company is just stopping by or as a dessert after dinner. I am usually asked for the recipe and I am sure you will be too.
This recipe has been adapted from CooksCountry.com and should be tried by all. This cake is that good. Well, I and everyone else who have tried it believe that s true. I can’t wait to hear what you think.
Ingredients in Easy Peach Coffee Cake
- fresh or frozen peaches
- baking powder
- sour cream
- brown sugar
How to make Easy Peach Coffee Cake
Toss peaches, sugar, and salt together in bowl. Let sit at room temperature until peaches exude juice, about 30 minutes. Drain peaches in colander set over bowl and reserve 2 tablespoons of the peach juice.
Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan.
Stir flour, sugar, cinnamon, and salt together in bowl. Stir in melted butter until clumps form. Set aside.
Whisk flour, sugar, baking powder, and salt together in bowl.
Whisk sour cream, eggs, melted butter, vanilla, almond extract, and reserved peach juice together in large bowl.
Add flour mixture to sour cream mixture and stir until just combined. Your batter will be quite thick.
Stir preserves into batter until just combined and some chunks of the preserves are visible.
Transfer batter to prepared pan and spread into even layer.
Arrange peaches in a circle, over top of the batter, starting at the outer edge, overlapping your peaches slightly as needed. It will look somewhat like a spiral.
Sprinkle topping over peaches.
Bake until topping is golden brown and toothpick inserted in center of cake comes out with few crumbs attached, 45 to 50 minutes, rotating pan halfway through baking.
Transfer pan to wire rack and let cool completely, about 2 hours.
Run thin knife between cake and side of pan and remove side of pan.
Slide cake on to a serving plate.
Cut into slices and serve.
Other Cakes to Try
Easy Peach Coffee Cake
- Springform Pan
- 4 peaches, halved, pitted, and cut into 1/2 inch wedges, OR frozen sliced peaches
- 3 tablespoons sugar
- 1/2 teaspoon salt
- ½ cup all purpose flour
- ¼ cup brown sugar, packed
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter melted
- 1 ½ cups all purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup peach preserves
- In a bowl combine peaches, sugar, and salt.
- Leave the bowl of peaches on your counter, at room temperature, until peaches release their juice, around 30 minutes.
- Place a strainer or colander on top of a bowl and dump your peaches, and all juice, into the strainer. Give the peaches some time to drain and reserve 2 tablespoons of the juice for the cake you are going to make.
- In a large bowl combine flour, sugar, cinnamon, and salt.
- Add melted butter until clumps form and then set aside.
- Preheat your oven to 350 degrees.
- Prepare and grease, with cooking spray or butter, a 9 inch spring form pan.
- In another bowl, using a whisk, combine flour, sugar, baking powder, and salt.
- In another bowl combine sour cream, eggs, melted butter, vanilla, almond extract, and reserved peach juice. Whisk until totally blended.
- Now, add flour mixture to sour cream mixture and stir until just combined. Do not over mix. The batter will be thick.
- Add peach preserves to your batter and again, stir until incorporated. Do not over mix. It is expected that some chunks of the peach preserves will be noticeable.
- Pour your batter into your spring form pan and spread the batter, as evenly as possible.
- Arrange your sliced peaches in a circle, all over top of the batter, starting at the outer edge, overlapping your peaches a little, as required, to form a circular or spiral pattern or another pattern of your choosing.
- Sprinkle your topping all over top of the peaches.
- Bake until topping is golden brown and toothpick inserted in center of cake comes out with only a few crumbs attached, 45 to 50 minutes. Don't forget to rotate your pan halfway through baking.
- Place your pan on to a wire rack so the cake can cool completely, about 2 hours.
- Take a thin knife between the cake and the side of your spring form pan and then release the side of the pan and slide cake on to a serving plate.
- Slice and serve with whipped cream, ice cream and caramel sauce if desired. Enjoy!