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Peach Coffee Cake

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.

A slice of peach coffee cake on brown paper squareBeautiful 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.Sliced peach coffee cake on a cake stand

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. 

A slice of peach coffee cake with cinnamon streusel topping

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:

No matter how you slice it or dice it, it’s guaranteed to satisfy your sweet cravings any time of the day!Moist piece of peach coffee cake on a spoon

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!

Baker’s Tip: If you’re not using a springform cake pan but you want to remove the cake entirely from the pan after baking, line the bottom of your baking vessel with a long piece of parchment paper and allow the excess to drape over both sides of the container. This will allow you to lift the cake out once baked.
A slice of peach coffee cake on brown paper square

Peach Coffee Cake

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. Ripe fresh peach is laced in an exceptionally moist cake made with cream cheese, complete with crunchy crumbs of cinnamon streusel topping.
5 from 1 vote
Print Rate
Course: Breakfast, Cake, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 slices
Calories: 359kcal
Author: Trang


Cinnamon streusel

  • 6 tablespoon all-purpose flour
  • 6 tablespoon granulated sugar
  • 1 1/2 oz unsalted butter (cold & cubed)
  • 1 teaspoon cinnamon

Cake batter

  • 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.


Serving: 109g | Calories: 359kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!


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  1. Mitra
    July 22, 2019 /

    I love peaches and I love coffee bake and so I made this yesterday but I don’t think it came out right. Texture is more like bread pudding; there is almost no discernible crumb. In terms of it’s shape, it’s more of a flat disk, no nice domed top. (That said, it does taste really good.) Can you tell me what might have gone wrong? Overbeat? Not enough baking powder? Too much moisture from the peaches? Would love your thoughts! (And I love your blog!)

    • Trang
      July 22, 2019 /

      Hey Mitra, this coffee cake is quite dense but it shouldn’t be like bread pudding, there should be some crumbs but not fluffy like a typical cake. It rises but does not dome because the streusel weights down the top. If your cake is soggy wet, so dense it looks like a brick of pudding, then I would say something is wrong. If it’s dense but still spongy, soft and moist, then it’s perfect.
      1. Over beating can do it, did you use the mixer to incorporate the dry ingredients? Folding with a spatula is better to incorporate the dry ingredients.
      2. Too much baking powder can also make the cake rise too much and then fall.
      3. Maybe peaches are super juicy? You could try increasing the flour a bit.
      4. Another thing is flour measurement could be a little off depending on whether you pack the cup or fluff the flour before you measure. For this recipe, I did not sift or fluff the flour, I scoop directly from the jar and level. I’m trying to combat this issue by giving gram measurements in newer recipes and when I go back to update older ones.
      I hope these help. Thank you for your nice comment. I appreciate it! And I’m always here if you have any questions at all.

  2. Jackie Yap
    July 18, 2019 /

    Can i use canned peaches?

    • Trang
      July 18, 2019 /

      I’ve never tried with canned peaches but I think it will work. Make sure you drain the peaches well, pat it with a paper towel to get them as dry as possible so you don’t add too much liquid to the batter. Let me know how it turns out, would love to know!

      • Jackie
        July 18, 2019 /

        Thx..i will!

  3. April 15, 2019 /

    5 stars
    This is one of my favourite cakes of yours. Thank you 🙂

  4. February 1, 2018 /

    This looks like the perfect cake to have with a cup of tea and that streusel!!

  5. July 30, 2017 /

    It’s mid summer and I have yet had a fresh ripen-off-the -tree peach. Can’t wait to get one from my local farm stand soon. This coffee cake looks delicious!! I love your use of peach—it’s perfect for the season.

    • Trang
      July 30, 2017 /

      Thank you so much for stopping by Thao! If you don’t have any ripe peach yet, you can use another stone fruit like plum. I think it would be delicious still. 🙂

  6. July 20, 2017 /

    Why have I never thought to try this before!? Looks SO good- such a fun summer twist on coffee cake!

    • Trang
      July 21, 2017 /

      Thanks Karly! This is such an easy recipe and so good too. I hope you try it 🙂

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