Go Back
Slice of peach coffee cake with fresh peach slices, crumb streusel topping, powdered sugar, and caramel drizzle on a white plate

Peach Coffee Cake Recipe | Moist Crumb Cake With Fresh Peaches - A Cozy, Crowd-Pleasing Treat

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 9 Squares

Ingredients
  

  • Fresh peaches (3–4 medium, about 2 cups chopped), peeled if preferred
  • All-purpose flour (for both batter and streusel)
  • Granulated sugar
  • Light brown sugar
  • Unsalted butter (softened for batter; melted or cool-soft for streusel)
  • Eggs (2 large)
  • Sour cream or full-fat Greek yogurt
  • Milk (whole or 2%)
  • Vanilla extract
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon (for streusel and optional in batter)
  • Optional: lemon zest, almond extract, powdered sugar for dusting

Instructions
 

  • Prep the pan and oven. Heat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch square pan (or a 9-inch springform) with parchment for easy removal.
  • Mix the streusel. In a bowl, combine 3/4 cup all-purpose flour, 1/3 cup light brown sugar, 1/3 cup granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Add 6 tablespoons melted or very soft unsalted butter. Stir until clumps form; chill while you make the batter.
  • Prep the peaches. Pit and chop peaches into 1/2-inch pieces. If skins are thin and tender, leave them on. If they’re tough, peel first. Toss with 1–2 teaspoons flour to prevent sinking.
  • Cream the butter and sugar. Beat 1/2 cup (1 stick) softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes.
  • Add eggs and flavorings. Beat in 2 large eggs, one at a time. Mix in 2 teaspoons vanilla extract. For extra brightness, add 1 teaspoon lemon zest or 1/4 teaspoon almond extract.
  • Whisk dry ingredients. In a separate bowl, whisk 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon (optional).
  • Combine wet ingredients. Stir together 1/2 cup sour cream and 1/4 cup milk until smooth.
  • Bring the batter together. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream mixture, beginning and ending with the flour. Mix on low until just combined. Don’t overmix.
  • Fold in the peaches. Gently fold the floured peaches into the batter. If the batter looks very thick, add 1–2 teaspoons more milk; it should spread but not pour.
  • Layer and top. Spread the batter evenly into the prepared pan. Crumble the chilled streusel over the top, squeezing some into bigger clumps for texture.
  • Bake. Bake 40–50 minutes, depending on pan size. The center should spring back slightly and a toothpick should come out with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10 minutes.
  • Cool and serve. Cool in the pan on a rack for at least 30 minutes. Dust with powdered sugar if you like. Slice and serve warm or at room temperature.