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Easy Peach Coffee Cake

Easy Peach Coffee Cake

Easy Peach Coffee Cake is the perfect dessert! Fresh or frozen peaches in a delightfully moist and flavorful coffee cake, fit for any occasion.
Course Dessert
Cuisine American
Keyword apple cake, coffee cake, easy peach, easy recipe, peach, peach dessert


  • Springform Pan



  • 4 peaches, halved, pitted, and cut into ½ inch wedges, OR frozen sliced peaches
  • 3 tablespoons sugar
  • ½ teaspoon salt


  • ½ cup all purpose flour
  • ¼ cup brown sugar, packed
  • 1 teaspoon cinnamon, ground
  • ¼ 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
  • ¼ 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!


Recipe has been adapted from CooksCountry.com