Coffee cake may just be another excuse to eat dessert for breakfast, but I’m 110% on board when it comes to this Peach Coffee Cake. Fragrant fresh peaches are laced throughout an exceptionally moist cake made with cream cheese, complete with crunchy crumbs of cinnamon streusel topping. I guarantee you’ll look forward to your morning alarm.
Beautiful peaches and nectarines are lining the stalls at the farmer’s market this season. We love picking up just a few ripe peaches to enjoy fresh during the week. But I highly recommend you pick up a couple of extra peaches to make this peach coffee cake, and then maybe just a couple more for this delicious peach sauce.
How to pick a ripe peach?
A ripe peach should smell sweet and peachy. It should be firm but with a little give when squeezed gently. Peaches can continue to ripen at room temperature. So if you pick up a few already ripe peaches, enjoy them within a day or two, or store them in the refrigerator if you plan to keep them longer.
The only thing you won’t be able to pick by looking is whether the peaches are freestone, clingstone, or somewhere in between.
How to make Peach Coffee Cake
Cinnamon Streusel Topping
First, you’ll need to make the cinnamon streusel topping, very similar to the one on top of this Blueberry Coffee Cake. This streusel topping is a mixture of flour, sugar, and butter with plenty of cinnamon for a warm flavor.
It is best to keep your cinnamon streusel cold in the refrigerator or freezer, especially during hot weather. This will keep it from melting before you have a chance to add it on top of the cake batter.
Do I have to peel peaches for this peach cake?
If your peaches are very ripe, the peel will come off easily. Cut the peaches into quarters and use a paring knife to peel the skin from the base. However, it is not absolutely necessary to peel the peaches for this recipe.
If you want to peel the peaches, there are a few ways you can do this:
- For small-batch, one or two peaches, you can peel them with a knife, like I here.
- If your peaches are still very firm, a vegetable peeler will make peeling a larger batch easier.
- Or you can blanch them in boiling water.
Do I need a stand mixer to make this peach coffee cake?
A stand mixer will certainly help when creaming the cream cheese for this cake batter. However, you can use an electric hand mixer or just a simple hand whisk, which is what I used. A word of warning that if you use a hand whisk, you will need to put a bit of elbow grease into creaming the cream cheese until completely smooth.
What pan can I bake this peach cake in?
I baked this cake in a 9” springform cake pan, other similar size baking containers you can use are:
What can I substitute cream cheese with?
Cream cheese gives this peach coffee cake its dense and moist texture. There are two other soft cheese I would recommend if you must substitute.
- Mascarpone – I love mascarpone so I wouldn’t hesitate to substitute it in this recipe. It also goes really well with peaches and berries like in this Mascarpone Mixed Berry Cake. It will impart a different flavor to the cake.
- Ricotta – This is also an excellent soft cheese substitution for this peach cake. However, ricotta has a higher water content than cream cheese, so you may need to increase the amount of flour in the recipe to compensate. I haven’t tested this substitution, but when I do I will update this section. In the meantime, I would try anywhere between 2 tablespoons to ¼ cup of extra flour.
Storing and Serving Peach Coffee Cake
How long does peach coffee cake last?
This peach coffee cake will keep at room temperature for 1 – 2 days. Beyond that, you should refrigerate it or it will go bad.
How to serve peach coffee cake
This peach cake recipe will yield 8 generous portions or 10 smaller ones. You can serve it warm the day of, or cold from the fridge. If you’d like warm cake the next day, heat it in the microwave for 10 – 20 seconds. Serve it with:
- Coffee for breakfast
- Matcha Latte for tea time
- A scoop of Vanilla Ice Cream or Mascarpone Ice Cream on top as dessert
No matter how you slice it or dice it, it’s guaranteed to satisfy your sweet cravings any time of the day!
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Peach Coffee Cake
- 6 tablespoon all-purpose flour
- 6 tablespoon granulated sugar
- 1 1/2 oz unsalted butter (cold & cubed)
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 rounded teaspoon baking powder
- 8 oz cream cheese (room temperature)
- 2 large egg (room temperature)
- 3 oz unsalted butter (melted & cooled)
- 1 teaspoon pure vanilla extract
- 1 cup diced ripe peach
- Melt the butter in a microwave-safe bowl for 20-30 seconds. Brush a 9” springform pan with some melted butter, line with parchment paper, and brush the parchment paper with butter as well. Set the pan aside and allow the rest of the melted butter to cool.
- Preheat oven to 350°F.
- To make the streusel, combine flour, sugar, and cinnamon in a small bowl, mix together thoroughly with a whisk. Cut the cold butter into small cubes and add to the dry mixture. Use a pastry blender to cut the butter into the dry mixture until coarse crumbs form. Cover and refrigerate until ready to use.
- In another small bowl, measure out flour, sugar, salt, and baking powder, mix together thoroughly with a whisk and set aside.
- Add softened cream cheese, egg, the cool butter, and vanilla extract to a medium mixing bowl and cream until smooth.
- Fold the dry ingredients into the wet ingredients with a spatula until just combined. Fold in the diced peach.
- Pour batter into prepared pan. Use the spatula to distribute the batter evenly and create a flat surface.
- Sprinkle the cold streusel over the top evenly.
- Bake for 40 minutes until an inserted toothpick comes out clean.
- Let cool on a wire rack until cool enough to handle before unmolding the cake.
- You can use peeled or unpeeled peaches for this recipe.
- You can substitute cream cheese with mascarpone or ricotta. If using ricotta, note that you may need to increase the amount of flour to compensate for the higher water content in the cheese.
- Make sure to keep streusel refrigerated or in the freezer while making the cake batter so it doesn’t melt.
- A stand mixer or an electric hand mixer will be convenient for creaming the cream cheese. However, you can make this recipe entirely by hand.
- This cake can be baked in a 9” springform pan or equivalent size cake pan, pie dish, cast iron skillet, and even an 8”x8” square baking pan.
- If not using a springform pan, make sure to line the bottom of your baking vessel with a long piece of parchment paper and allow the excess to drape over the sides, which will allow you to lift the cake out once baked if desired.
- This cake will keep at room temperature for 1 - 2 days. Beyond that, keep refrigerated.
- You can reheat a slice in the microwave for 10 - 20 seconds if desired.