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Vanilla Peach Coffee Cake, a scrumptious cake made with with spiced peaches topped with vanilla glaze. Perfect for brunch, snack or dessert.
Vanilla Peach Coffee Cake
Do you like peaches? Me too! In fact peaches are my all time favorite summer fruit, I love them plain, in crisps, bread and coffee cake. This summer the peaches have been plentiful and delicious and I have been buying them every time I am at the market. I found this vanilla peach coffee cake recipe on Allrecipes.com years ago. I have tried many recipes from them and they all turn out delicious, this vanilla peach coffee cake is no exception.
Peach Coffee Cake Ingredients
Here are the ingredients to make this easy cake.
Eggs-2 at room temperature
milk, 1 cup
oil-neutral, canola or vegetable
vanilla extract-use real vanilla extract, not immitation
sour cream-room temperature
flour-all-purpose
sugar-granulated
baking power, baking soda and salt
peaches-fresh, because they are in season
butter
spices-cinnamon, nutmeg
brown sugar
For the glaze-powdered sugar, vanilla extract, butter and heavy cream or milk
How to Make Vanilla Peach Coffee Cake
Preheat oven to 350.Prepare 9 inch spring form pan with cooking spray.
Beat eggs on medium for 1 minute. Add the oil, vanilla, milk and sour cream then beat for another two minutes.
In separate bowl, mix flour baking soda, baking powder, salt and sugar.
Add the dry mixture to the wet and mix for a few minutes until just incorporated. Do not over mix. Pour the batter into the spring form pan and smooth out.
Peach Filling
Mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.
Bake for 1 hour and 5- 10 minutes.
Icing
Mix the icing ingredients in a small bowl until smooth. Then drizzle onto the cake.
Notes
Although this is a coffee cake there is no coffee in the recipe.
You can add as much or as little spice to the peaches as you like.
The cake is best eaten on the day it is made but can be kept in the refrigerator for up to 3 days.
This cake is delicious! We loved it and I think that you will too. It is sweet, spicy, moist and taste like a combination of summer and fall. Give this recipe for Vanilla Peach Coffee Cake a try and let me know how you liked it.
If you have extra peaches you could try this Italian Peach Coffeecake or this Blackberry, Fig and Peach Coffeecake.
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PrintVanilla Peach Coffee Cake
Vanilla Peach Coffee Cake, a scrumptious cake made with with spiced peaches topped with vanilla glaze. Perfect for brunch, snack or dessert.
Ingredients
Cake Batter Ingredients
2 eggs
1 cup milk
1/2 cup neutral oil
1 tsp. vanilla extract
1/2 cup sour cream
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Peach Topping Ingredients
4–5 large peaches, diced
3 Tbsp butter, melted
11/2 tsp. ground cinnamon
1/8 tsp. nutmeg
4 Tablespoons flour
Icing
1 Tbsp. butter softened
1 tsp. vanilla extract
3/4 cup powdered sugar
2–3 tsp. heavy cream
Instructions
DIRECTIONS
Preheat oven to 350.Prepare 9 inch spring form pan with cooking spray. Beat eggs on medium for 1 minute. Add the oil, vanilla, milk and sour cream then beat for another two minutes.
In separate bowl, mix flour baking soda, baking powder, salt and sugar.
Add the dry mixture to the wet and mix for a few minutes until just incorporated. Do not over mix. Pour the batter into the spring form pan and smooth out.
PEACH FILLING
In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.
Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, then add additional time if not done. When a toothpick or skewer poked into the center comes out clean the cake is finished. Let cake cook and then drizzle with icing
ICING
Mix the icing ingredients in a small bowl until smooth. Then drizzle onto the cake.
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The enchanted home says
You are cruel Elizabeth…..how great this would go with my cup of coffee!!!!!! Looks AMAZINGLY GOOD!
cornercottage says
Wow, that looks so delicious! The glaze looks gorgeous!
Castles Crowns and Cottages says
There is NOTHING like peaches and vanilla….two of my favorite seasonal tastes! DEAR HEART, my husband goes back to work today and I am here, having quiet and wondering what will be next for me…..BIG HUGS TO YOU MY DEAR! Anita
Sunflowers With Smiles says
Your lovely photos are giving me hunger pains while I am having my coffee. Thanks for sharing.
Beverly says
Um, Yum! Do you think you can push a slice through my monitor? It looks delicious!!!
Sunday Taylor says
That peach coffee cake looks amazing! I will try this one, as I have lots of great peaches. Have a wonderful week and enjoy the upcoming three day weekend!
Woodside Park says
You are right! The fruit has been really, really good. Especially the cherries. Have a great week!
xoxo,
Loi
Ricki Treleaven says
My husband will love you for posting this. I will try baking it over the weekend. Bookmarked it!
Snap says
My mouth is watering. I love peaches and this looks so good.
Unknown says
OMG that looks amazing!!! Pinning now for future use!
Honey at 2805 says
Looks amazing! Thank you for sharing this yummy goodness at Potpourri Friday! Remember to enter the Home Depot Giveaway!
Margo says
This looks beautiful and delicious!
Abramyan Avenue says
Oh goodness…this looks delicious!! It is definitely going on my must-try list!
-april
Kim @ Savvy Southern Style says
Oh, I wish I had a slice of this right now. Yummy.
Honey at 2805 says
https://pineconesandacorn.blogspot.com/2012/08/vanilla-peach-coffee-cake.html
Pinky at Designs by Pinky says
I am starving and this looks SOOOOOOOOO good. Thanks for the recipe! XO, Pinky
Gail says
This looks delicious!! Thanks for the recipe.
20 North Ora says
Oh my goodness!! That looks absolutely fabulous!
Judy
20 North Ora says
That looks absolutely wonderful!! Can't wait to try it!
Judy
Ivy, Phyllis and Me! says
Hello Elizabeth, What a delicious looking cake, I am certainly going to give this a try this weekend. I will let you know how I get on. I showed the picture to my husband and he asked if I could make it NOW! but I don't have the sour cream so it will have to be the weekend. Thank you for sharing such a lovely cake. Best Wishes Daphne
Grace says
Does the time mean 110 minutes for baking? There is a gap between the 1 and 10..or 1 hr and 10 min?
Thanks
sweetdesigns001[at]gmail.com
Ellen
Grace says
Does the time mean 110 minutes for baking? There is a gap between the 1 and 10..or 1 hr and 10 min?
Thanks
sweetdesigns001[at]gmail.com
Ellen
Elizabeth@ Pine Cones and Acorns says
Hello, just a follow up. The original recipe calls for baking the cake for 50 minutes…as I added a lot more of the peach I had to bake my cake for 1 hr and 10 minutes. I woul recommend checking if after an hour.
Unknown says
That looks sooooo good! Peaches are my favorite thing to eat and bake with. They go so well with spices and in cake. That glaze on the top takes the whole thing right over the edge 🙂
Little B says
You may already know this, but another site is using your picture and recipe: https://easy-cookbook-recipes.com/vanilla-peach-coffee-cake/. This happened to me before & someone was nice enough to let me know, so I figured I'd pay it forward. Looks yummy by the way!!
Unknown says
I've just printed this off, if looks could kill this would do just that so yummy, I can't wait to bake this
the ones up north says
I just checked that other website that is using your recipe and picture. They at least have you credited at the bottom of the page as the source as of March 2013. Your post is much more fun to read though. This looks delicious. I can't wait to make it and share with a friend!
Paige says
Found this and am dying to make it as I have some peaches in my freezer that need to be cooked. Do I have to use a springform pan? Would a regular pan work?
dale says
No, its bakes up very high. Use a 9″ x 3″ springform. I also baked mine 20 min. longer. checked every 10 min. after an hour. Looks gorgeous. Haven’t eaten it yet.
Unknown says
I got one in the oven now. I used fresh strawberries instead of peaches.
Unknown says
I have one in the oven right now. I used strawberries instead of peaches. I come back and let you know how it turned out.
Unknown says
Made this for my pastor and his family, and he raved about it. Since I've made 3 moretine for other members of our congregation. This is a fabulous cake. Thanks!
Unknown says
This looks great! At first glance, I thought you did an upside down cake. I don't have a springform pan either, so I might try this recipe on the flip side! Wish me luck, and thank you for the recipe.
Erica says
I have a bunch of peaches in the freezer I need to use up. I have no idea how to tell how much would be the equivalent of 5-6 large peaches (they were pretty tiny peaches to begin with.) Do you happen to have an idea of how many cups or ounces it would be?
Also, to anybody who tried this WITHOUT a springform pan, did it work for you? I don't want to go buy a pan, but I really want to try this recipe! It looks and sounds delicious!
dale says
Use a 9 x 3″pan. You won’t be able to unmold it.
Heather.Frost.Hughes says
Thank you for the great recipe.
For those asking – I used a normal baking pan & not a spring form pan. It turned out just fine! The baking time was about the same, as well.
I wish I would have had peaches that were a little sweeter, but that's all I could find.
I will definitely try out another fruit next time.
Unknown says
made this for dessert tonight…. totally AWESOME! I also used a regular pan as my spring load is only 8" and after I poured the cake mix in it looked alittle small.
Unknown says
This looked great and tasted even better. I used a 10'' spring form pan as that's what I had on hand. I baked it for 65 minutes. Probably could have gotten away with only 60. But I will definitely be making this again. Thanks for the recipe.
Unknown says
I just selected 3 of U'r recipes & supposedly posted to my F/B pg but only 1 was posted & now I can't find them listed here, this 1 which was posted, fruit puff & can't remem. 3rd. How can I see more of U'r recipes?
Elizabeth@ Pine Cones and Acorns says
Gale I do not know what the problem is with my pin it button. If you tell me what you are looking for I will send you the links.
Martha says
Can you use frozen peaches, thawed?
Martha says
Can you use frozen peaches, (thawed)
Unknown says
Can I use yogurt, instead of sour cream?
Unknown says
Can I use yogurt instead of sour cr?
Unknown says
How about yogurt instead of sour cr?
Elizabeth@ Pine Cones and Acorns says
To be honest, I have no idea as I have never used yogurt in this recipe.
Unknown says
I just made this and it is amazing. The only thing I added was roasted pecans bore baking and I used fresh cut peaches. Amazing
Sharon Dow says
This recipe was a complete failure for me and I'm a seasoned cook. It's been in the oven for over an hour and a half and is still runny in the middle. Christmas morning bummer!
Anonymous says
Mines in the oven right now, can't wait to eat it!
Julie says
I cooked this for 80 minutes. The center is still liquid. I think the icing is completely unnecessary.
Trish says
The icing goes on after the cake has cooked.
Ms. J says
The flavor of the cake is awesome. I even sprinkled some chopped pecans on top, how ever I had to cook it for 2 hours the center was soggy and caved in once I cut it, the texture of the cake was a bit gummy, perhaps it needed one or two more eggs. The recipe also called for five to six peaches ,which I think were too many. It was more like a cobbler than a cake. And I agree with Julie icing unnecessary. Overall I would make it again with a few minor changes.
pharmgirl147 says
I found the spice measurements to be a bit off(I've never seen 2 tsp of nutmeg used in a recipe), so I used 1/2 tsp. The cake tasted wonderful, but the fruit kind of exploded everywhere and I would recommend using a normal pan over a spring form.
McMom&Dad says
Haven't eaten it yet, but will make in a 9×13 next time. Baked right out of the top of the pan. Thank God I put a pie spill tray under it. It has been in the oven forever and till not done on the inside. I have foil round the edges to keep them from browning any more.
Thistle Cove Farm says
This looks absolutely amazing! I want to try when summer peaches are at their peak.
yamisha123 says
This looks fabulous, thanks for sharing vanilla coffee cake.
Marygoodband says
I just made this, I added basil. Omg! Just try it. It was so so good!
Marygoodband says
I just made this and added basil. So delicious. Just try it.
Unknown says
Mine turned out like soup too. Any ideas? I did use greek yogurt instead of sour cream….
Anonymous says
I made this today and it stayed a full 3" high. It was delicious but sure not the same as yours! I will make it again but like others have said, maybe a 9×13 pan.
Unknown says
Looks delicious. Do the fresh peaches need to be peeled?
kjmb says
Success! I used gluten free flour, 2- 15 oz cans of peaches and reduced the brown sugar to 1 cup. I turned oven temp down to 325 after about 45 minutes. It took close to 90 minutes to bake I think. I did a cream cheese glaze for the top and this was wonderful and plenty sweet!
Rian says
I love peaches and this recipe looks fantastic. Thanks for posting it. We go to Ham's Peach Orchard in Terrell, TX in the summer to get our peaches and peach products. I will definitely try this recipe. And you are right about this being a great summer for fruit as our Celeste fig tree outdid itself… and produced an enormous amount of figs this year.
Unknown says
I made this for Easter this year and it was delicious but took an hour and a half to bake! Much longer than the recipe stated. Will make again in a different baking pan
Elizabeth@ Pine Cones and Acorns says
I did not make up this recipe, it is from allrecipes.com I simply made the recipe as stated, and I did not that it took a lot longer to bake.
Georgianne says
I would like to see if you can use frozen peaches thawed, I have some that I fries last year.
Elizabeth@ Pine Cones and Acorns says
I've never used frozen peaches in this cake, I do not see why you cannot use the. I think I would thaw them to get some of the juice off. You can click the link in the post, the recipe is from allrecipes.com. Thank you
Lori says
I just put this in the oven. I used 5 peaches vs 4 and a 9" regular cake pan. My pan is over flowing and I had to leave about 1/2 cup of the peach topping in my bowl as it was too much. What did I do wrong here? I placed another pan under it as it bakes to catch any over flow and I hope it comes out ok. I'll bake longer and check on it often. Now what to do with the left over topping?
Unknown says
A springform pan is typically deeper than a regular 2in deep cake pan. So if you are use the same measurements you will need an equivalent size pan.
Jennifer says
Can I use frozen peaches? I just put a bunch in the freezer! I wish I had found this before!!! Can’t wait to try!
Elizabeth says
Jennifer, I have never used frozen peaches. I would think if you defrosted them and drained the juices they would be fine.