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Peach Coffee Cake with Streusel Topping

Peach Coffee Cake with Streusel Topping

a photo of a piece of peach coffee cake topped with a streusel topping and a creamy white drizzle.

This Peach Coffee Cake with streusel topping is the perfect recipe for late summer. Moist vanilla cake, juicy peaches and crunchy cinnamon streusel. Make it with fresh or canned peaches – either way, you’ll love this easy coffee cake recipe.

Late summer is one of my favorite times of the year. The weather is hot, the sun is shining, and grocery stores are full of fresh summer produce. As a child, my parents would typically plan our family vacations in late summer – so it always meant that we’d get a little extra spoiled too.

Of course, nowadays summer is a lot busier than it was back then. But in late summer I always try to make it home for a visit. We’ll sit on the back deck reading and relaxing, and it’s always good to have a perfect summer treat to enjoy at the same time.

And that’s exactly what this Peach Coffee Cake is for. It’s a moist, perfectly soft, buttery vanilla cake. Then there’s a layer of juicy peaches, cinnamon streusel topping, and a drizzle of vanilla glaze.

Recommended Equipment

Before You Begin…

As always with baking, get your oven preheating and then pull out the butter to start softening and the buttermilk to come to room temperature. Then get started on the cinnamon streusel topping first.

What Do I Need for Peach Coffee Cake?

All of the ingredients for this recipe are straightforward, pantry and fridge staples except for the peaches. Grab those fresh juicy peaches, and here is what else you will need…


  • Flour: just regular all-purpose flour
  • Salt: cuts through the sweetness and enhances all the flavors
  • Brown Sugar: adds a deep rich flavor and sweetness
  • Sugar: adds sweetness
  • Cinnamon: adds warmth and flavor
  • Butter: use unsalted so that you have completely control of the salt in the recipe


  • Butter: make sure it is softened
  • Sugar: adds sweetness to the cake
  • Vegetable Oil: the fat needed for the cake which keeps the cake moist
  • Eggs: gives the cake structure
  • Vanilla: adds flavor
  • Flour: just all-purpose flour
  • Baking Powder: adds rise and fluffiness to the cake
  • Salt: enhances all the flavors
  • Buttermilk: make sure it is at room temperature and it can be substituted with any type of milk if needed
  • Peaches: remove the pit, peeling them isn’t necessary

Vanilla Glaze

  • Cream: half-and-half works fine too
  • Powdered Sugar: adds the sweetness and structure for the glaze
  • Vanilla: adds flavor

Keep scrolling down to the recipe card to see measurements for all the ingredients.

How to Make Peach Coffee Cake

Streusel: For this recipe, we’ll first make the streusel topping. Flour, white sugar, brown sugar and cinnamon are tossed together. Then melted butter is stirred in until it resembles wet sand. It might look like you have a lot of streusel topping, but some will melt into the batter as the cake bakes.

Batter: Then to make the cake we first cream together the butter and sugar. Then the oil, vanilla and eggs are mixed in. The dry ingredients are slowly mixed and then finally adding the buttermilk, and then the batter is ready.

Layers: Half the vanilla cake batter is poured into the pan, followed by a layer of streusel and then the peaches. Then spread the remaining batter over the top and then a layer of streusel. Gently push the streusel down into the batter, and then sprinkle the remaining streusel over the tope.

Bake: Bake the cake. After the cake is done baking and fully cooled, add a drizzle of glaze for extra pizzaz. It’s optional, but definitely recommended.

These instructions are also listed below in full detail in the recipe card. You can also save of print the recipe there.

What are the Best Peaches for Baking?

You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!

Could You Use Canned Peaches Instead of Fresh in Peach Coffee Cake?

Fresh peaches make this coffee cake perfect for late summer or early fall.

But if you only have canned peaches on hand, they’ll work too. Be sure to drain them thoroughly.

Does Coffee Cake Have Caffeine?

Coffee cake is a moist, tender cake that is served alongside coffee or tea at breakfast.

Today, coffee cakes rarely contain coffee. Most are simple, one-flavored cakes that feature fruit, spices, or nuts, and feature a streusel or simple glaze topping, if any.

Since coffee cakes do not contain coffee, they do not have caffeine.

Can Peach Coffee Cake with Streusel Topping be Frozen?

Yes, to freeze: wrap coffee cake tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.

How long does coffee cake last in the freezer? Properly stored, it will maintain best quality for about 2 to 3 months, but will remain safe beyond that time.

The combination of buttery vanilla cake, sweet peaches, and cinnamon streusel makes this peach coffee cake the perfect recipe for breakfast, brunch or dessert. And if you’re looking for a delicious recipe to use up all your fresh summer peaches, then this recipe is definitely for you!

More Sweet Breakfast Options:


Peach Coffee Cake with Streusel Topping


This Peach Coffee Cake with streusel topping is the perfect recipe for late summer. Moist vanilla cake, juicy peaches and crunchy cinnamon streusel. Make it with fresh or canned peaches – either way, you’ll love this easy coffee cake recipe.
Course 500+ Best Dessert Recipes
Keyword breakfast, brunch, cinnamon, coffee cake, peach, streusel
Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 40 minutes
Total Time 2 hours
Servings 12
Calories 598kcal
Author Sweet Basil


For the Streusel

  • 1 1/4 Cup All-Purpose Flour
  • 1/2 Teaspoon Salt
  • 1/3 Cup Brown Sugar packed
  • 1/3 Cup Granulated Sugar
  • 1 1/2 teaspoons Cinnamon
  • 7 Tablespoons Unsalted Butter melted

For the Cake

  • 1/2 Cup Unsalted Butter softened
  • 2 Cups Granulated Sugar
  • 1/2 Cup Vegetable Oil
  • 2 Large Eggs whisked
  • 1 1/2 teaspoons Vanilla Extract
  • 4 Cups All-Purpose Flour
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 Cup Buttermilk room temperature*
  • 4-5 Cups Peaches pitted and chopped

For the Vanilla Glaze

  • 3 Tablespoons Cream or half-and-half
  • 1 Cup Powdered Sugar
  • 1/2 teaspoon Vanilla Extract


Make the Streusel

  • To make the streusel stir together the flour, salt, sugars and cinnamon. Then stir in the melted butter & set aside.
    1 1/4 Cup All-Purpose Flour, 1/2 Teaspoon Salt, 1/3 Cup Brown Sugar, 1/3 Cup Granulated Sugar, 1 1/2 teaspoons Cinnamon, 7 Tablespoons Unsalted Butter

Make the Cake

  • Heat the oven to 350 degrees and spray a 9×13" pan with nonstick spray and set aside.
  • In a standing mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.
    1/2 Cup Unsalted Butter, 2 Cups Granulated Sugar, 1/2 Cup Vegetable Oil
  • Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and stir until barely combined.
    2 Large Eggs, 1 1/2 teaspoons Vanilla Extract, 4 Cups All-Purpose Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt, 1 Cup Buttermilk
  • Spread 1/2 the batter into the prepared pan. Crumble 1/3 of the streusel over top of the batter, then place the peaches on top to create an even layer.
    4-5 Cups Peaches
  • Add the remaining batter, which is very thick, so dollop it all over the fruit and streusel then use clean fingers or a rubber spatula to gently pat it out evenly. A few peaches will show. Sprinkle with remaining streusel.
  • Bake in the preheated oven for 65-70 minutes, or until an inserted toothpick comes out clean and there's no wobble in the middle of the cake. Peaches will keep extra moisture in the cake so be prepared for that, especially if they are extra juicy.
  • After removing the cake from the oven trace around the edges of the pan with a sharp thin knife, and allow the cake to cool in the pan.

Make the Glaze & Serve

  • In a medium bowl whisk together the cream, vanilla & powdered sugar. You may need to add a little more cream or powdered sugar as necessary.
    3 Tablespoons Cream, 1 Cup Powdered Sugar, 1/2 teaspoon Vanilla Extract
  • Drizzle the whole cake with the glaze and then cut the cake and serve.


*Skim, 1%, 2% or whole milk work too
Store left overs in the refrigerator. Cover well and refrigerate for up to 1 week.


Serving: 1g | Calories: 598kcal | Carbohydrates: 104g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 336mg | Potassium: 312mg | Fiber: 2g | Sugar: 60g | Vitamin A: 736IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg

Blueberry Coffee Cake

Or if you love coffee cake, make sure to try this Blueberry Coffee Cake. It’s a buttery, fluffy vanilla cake dotted with blueberries and topped with crumble.

READ: Peach Coffee Cake with Streusel Topping

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