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
It’s peach season and 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 years ago and have made it many times, it is a family favorite. Do you like peaches? Me too! Is there anything better than fresh juicy peaches, they are my all time favorite summer fruits. I love them in crisps, bread and coffee cake but my favorite way to eat a them is right off the peach trees, washed of course.
Peach Coffee Cake Ingredients
This peach cake is easy to make even though there seems to be a long list of ingredients and steps.
- large 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
- all purpose flour
- sugar-granulated
- baking power, baking soda and salt
- ripe 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 your oven to 350.
- Then prepare a 9″ spring form pan. I like to line the bottom with a parchment circle, then spray the pan with non-stick cooking spray.
- Begin by making the peach filling. You simply combine the peaches, vanilla, brown sugar, cinnamon, nutmeg and flour in a mixing bowl. Then stir until combined, set aside while you make the batter.
- Then make the fresh peach coffee cake batter. Beat the eggs for 1 minute with an electric mixer, then add the oil, milk, vanilla extract, and sour cream. Beat the mixture for an additional 2 minutes.
- In a medium bowl, combine flour baking soda, baking powder, salt and sugar.
- Add the dry ingredients to the wet and mix for a few minutes until just incorporated. Do not over mix. Pour the batter into the prepared pan and smooth out the batter.
- Gently top with the peach mixture, be sure to evenly distribute the peaches evenly.
- Bake in preheated oven for 1 hour and 5-10 minutes. Let the cake cool in the springform pan on a wire rack.
- While the cake bakes prepare the sweet vanilla glaze.
- Drizzle peach streusel coffee cake with glaze and enjoy.
Peach Filling
Mix the peach slices, 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.
How to store coffee cake.
The cake is best eaten on the day it is made but can be kept at room temperature for up to 3 days wrapped in plastic wrap or stored in an airtight container.
How to serve peach coffee cake.
Homemade peach coffee cake is a delicious afternoon snack with a cup of coffee, served at your next weekend brunch or served for dessert with vanilla ice cream. It is the perfect way to use some of your extra fresh peaches.
This cake is moist, tender and delicious! We loved it and I think that you will too. It is a sweet, spicy, moist cake and taste like a combination of summer and fall.
If you have extra peaches you could try this Italian Peach Coffeecake or this Blackberry, Fig and Peach Coffeecake. Out of peaches, try my delicious recipes for sour cream coffee cake or cinnamon coffee cake.
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The next time that you feel like a sweet treat I hope that you try a slice of coffee cake. Have a great day friends, thank you for spending a part of it with me.
Do you have an easy coffee cake recipe that you like to make?
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Vanilla 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 cup sugar
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
11/4 cup brown sugar
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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You are cruel Elizabeth…..how great this would go with my cup of coffee!!!!!! Looks AMAZINGLY GOOD!
Wow, that looks so delicious! The glaze looks gorgeous!
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
Your lovely photos are giving me hunger pains while I am having my coffee. Thanks for sharing.
Um, Yum! Do you think you can push a slice through my monitor? It looks delicious!!!
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!
You are right! The fruit has been really, really good. Especially the cherries. Have a great week!
xoxo,
Loi
My husband will love you for posting this. I will try baking it over the weekend. Bookmarked it!
My mouth is watering. I love peaches and this looks so good.
OMG that looks amazing!!! Pinning now for future use!
Looks amazing! Thank you for sharing this yummy goodness at Potpourri Friday! Remember to enter the Home Depot Giveaway!
This looks beautiful and delicious!
Oh goodness…this looks delicious!! It is definitely going on my must-try list!
-april
Oh, I wish I had a slice of this right now. Yummy.
https://pineconesandacorn.blogspot.com/2012/08/vanilla-peach-coffee-cake.html
I am starving and this looks SOOOOOOOOO good. Thanks for the recipe! XO, Pinky
This looks delicious!! Thanks for the recipe.
Oh my goodness!! That looks absolutely fabulous!
Judy
That looks absolutely wonderful!! Can't wait to try it!
Judy
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
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
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
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.
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 🙂
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!!
I've just printed this off, if looks could kill this would do just that so yummy, I can't wait to bake this
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!
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?
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.
I got one in the oven now. I used fresh strawberries instead of peaches.
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.
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!
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.
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!
Use a 9 x 3″pan. You won’t be able to unmold it.
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.
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.
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.
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?
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.
Can you use frozen peaches, thawed?
Can you use frozen peaches, (thawed)
Can I use yogurt, instead of sour cream?
Can I use yogurt instead of sour cr?
How about yogurt instead of sour cr?
To be honest, I have no idea as I have never used yogurt in this recipe.
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
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!
Mines in the oven right now, can't wait to eat it!
I cooked this for 80 minutes. The center is still liquid. I think the icing is completely unnecessary.
The icing goes on after the cake has cooked.
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.
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.
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.
This looks absolutely amazing! I want to try when summer peaches are at their peak.
This looks fabulous, thanks for sharing vanilla coffee cake.
I just made this, I added basil. Omg! Just try it. It was so so good!
I just made this and added basil. So delicious. Just try it.
Mine turned out like soup too. Any ideas? I did use greek yogurt instead of sour cream….
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.
Looks delicious. Do the fresh peaches need to be peeled?
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!
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.
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
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.
I would like to see if you can use frozen peaches thawed, I have some that I fries last year.
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
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?
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.
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!
Jennifer, I have never used frozen peaches. I would think if you defrosted them and drained the juices they would be fine.