Peach Coffee Cake combines rich, moist coffee cake and an easy fruit cobbler made with delicious fresh peaches and a sweet cinnamon drizzle. THE perfect coffee cake recipe for spring, and destined to become a family favorite!
Do you ever think about all the different things you wanted to be “when you grow up”? For me, the list is fairly short: a teacher, an author, a coffee shop owner, a therapist. And then there’s the one that never quite made it past the dream stage: the owner of a bed & breakfast.
Have you ever been to a bed & breakfast? I’ve only been once or twice, but they hold a special place for me because a b&b is where Jorden and I got engaged. We were up in Door County, on a rainy cold fall weekend when I was just 23…and the rest….is history!
Our second visit was when I was pregnant with our first – 10 years ago – but ever since then, the thought has crossed my mind from time to time. I love the idea of giving people a relaxing, wonderful getaway…..and, of course, the FOOD!!!
If I owned a bed & breakfast, you better believe right about now I’d be serving up this Peach Cobbler Coffee Cake along with my Crustless Quiche Lorraine and Lemon Basil Berry Salad. Because breakfast at a b&b should feel special….and this cake DOES! It’s moist, rich, sweet, and best of all, you can use fresh, frozen, or even canned peaches. Meaning you can make it year round! Win. Win. Win.
So. Back to what I want to be when I grow up. I’ve already checked off teacher and author….and I play the role of therapist more often than I may even want to in my personal life. So the two remaining choices are coffee shop or bed & breakfast. I’d say I’m making more progress on b&b…..what do you think? Lemon Tree Inn? Sounds perfect to me.
The combination of peach cobbler and coffee cake also sounds like perfection. Peach cobbler coffee cake makes the perfect brunch recipe for Mother’s Day, or any other day for that matter.
How to Make Peach Cobbler Coffee Cake
Peach Cobbler Coffee Cake
Ingredients
Coffee Cake
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup milk
- 3/4 cup brown sugar
- 1/2 cup sour cream
- 1/4 cup butter softened
- 1 egg
- 1 teaspoon vanilla
- 2 cup sliced peaches
Crumb Topping
- 1 cup brown sugar
- 2/3 cup flour
- 6 Tablespoons softened butter
Glaze
- 1/2 cup powdered sugar
- 2 1/2 teaspoons milk
- 1/8 teaspoon cinnamon
Instructions
- In a medium bowl, combine 2 cups flour, baking powder and cinnamon. Set aside.
- Beat 1/4 cup milk, ¾ cup brown sugar, 1/2 cup sour cream, ¼ cup butter, egg, and vanilla until creamy. Add dry ingredients and mix just until blended.
- Fold in peaches.
- Spoon batter into a 10 inch springform pan and sprinkle with crumble topping (see below).
- Bake at 350 degrees for 50-55 minutes or until center is set and top is golden brown.
- Combine ingredients for glaze and drizzle over baked coffee cake.
Crumble Topping
- Combine 1 cup brown sugar, ⅔ cup flour in a bowl.
- Cut in 6 Tablespoons softened butter until mixture is crumbly.
Vivian | stayaliveandcooking says
Lemon Tree Inn sounds perfect! I would love to stay at your B&B, I mean I’m a huge breakfast fan and it sounds like you’ve got that covered! We once stayed at a lovely B&B for my boyfriends birthday and it was wonderful. The lady made us a pot of tea when we arrived with cookies, and she prepared the best breakfast ever! Fresh breads from the bakery, a boiled egg, fruit salad, you name it…
This cobbler sounds amazing btw, imagine starting your day like that! I’d love that, for suuure.
Katie says
This looks and sounds amazing!! Would you happen to have measurements for a 9×13 dish? Maybe 1.5x the recipe? Thank you!
Cathy Trochelman says
Hi Katie, I would keep the recipe the same, and just adjust cooking time a bit, check on cake 15 min earlier and watch closely. 🙂
Jessica @ A Kitchen Addiction says
What a gorgeous coffee cake! I would definitely come stay at your B&B to enjoy your baking/cooking!
Dorothy @ Crazy for Crust says
I wanted to be an inn owner like Lorelai Gilmore…but I don’t think I have the people skills, ha!! This cake. OMG love the crumb topping!
Jessica says
Yum! This looks delicious!!! Only to a bed and breakfast a couple times, before kids! If I make this and close my eyes maybe I can pretend I’m there again?
Rachel says
Ohh, I’d totally book a room at the Lemon Tree Inn!! And would love to have a huge helping of this peach cobbler–looks delicious!
Becky Hardin | The Cookie Rookie says
Peach Cobbler and a coffee cake…oh how wonderful…I need this now
Krista says
Love the Peach Cobbler as a coffee cake! Yummy!
Renee - Kudos Kitchen says
This is one stunning coffee cake. I’ve often thought how fun it would be to own and operate a bed and breakfast, but then I come back down to earth when I think about the amount of work it would take. I love your coffee cake. Any bed and breakfast would be proud to serve it!
Diane Scott says
This was DELICIOUS! I had a number of ripe, juicy peaches from my CSA and wanted to bake something other than a pie. I found your recipe while searching Google & I’m so glad I did. What a yummy dessert and/or breakfast treat. It got rave reviews from the family! I will definitely make this again! I used a square 10 inch springform pan which I sprayed with nonstick spray first & then followed the directions exactly as stated and baked it for 53 minutes – perfection! It’s been 2 days since I made it and what’s left is still moist. Thank you for a great recipe!
Cathy Trochelman says
Thanks so much for the feedback. Happy to hear it got rave reviews!
Meg @ With Salt and Wit says
Oh Wow! This looks great! I could eat the whole thing!
Carrie @Frugal Foodie Mama says
Oh my gosh! My husband & I have had a dream of opening a B&B for years! We are actually staying at a B&B this weekend, lol. And it has renewed our talks to make this happen soon. 😉 And yes! This peach cobbler coffee cake would be PERFECT to serve to your B&B guests. 🙂
Nutmeg Nanny says
This coffee cake is the perfect summertime breakfast….or dessert 🙂 I really wish I had a slice RIGHT NOW!
Angie | Big Bear's Wife says
My husband loves coffee cake and I love peaches, this is literally the best combination for us! Totally in love with that drizzle on top!
marcie says
If you ever own a B&B, I’m coming, because the breakfast would be the best! This coffee cake is making me so excited for peach season!
Kelly says
Lemon Tree Inn sounds fantastic! I would totally come! Especially if this gorgeous coffee cake was on the menu! Love the peach cobbler twist!
Kasey says
I made this tonight Sunday, and need it for next Saturday. I can wrap and freeze, like a kuchen?
It smells and looks Delicious!
Cindy says
I just made this and this is delicious. Had a piece while it was warm. Yum! Will definitely keep this recipe. Next time I think I will add pecans or walnuts to crumble. Do you know if you use different fruits? Thanks for sharing.
N. says
Can I replace the peaches with apples, because I love apples and cinnamon together!
Cathy Trochelman says
Absolutely!
SisJane says
Dearest Cathy, would you please be so kind to let me know what adjustment will I have to make if i use frozen peaches? Do I have to unfreeze them before using them in this recipe…thank you!
sudhakar says
I’m always thrown by the name “coffee cake”. “Where’s the coffee?” “Oh, a cake to have with coffee.”
My friend bakes for a coffee shop. I keep visiting tea shops/coffee shops/cafes and wish I could own one. Maybe just work for someone and bake for them. It’s much less stressful.
Aimee says
Do I put the glaze on when the cake comes out of the oven or wait for it to cool down a bit?
Misty Wilson says
This was fantastic! The only things I did differently were chop the peaches into smaller chunks and to add pecans to the crumb topping mix. I made this last night and there isn’t so much as a crumb left.
Harry Urey Sr. says
I followed the recipe, and it was perfect, requires not change.
Thanks for sharing this one.
Kay says
Would a layer cake pan work just as well?
Karen says
Can you make this in a 9×13 pan, if I double the recipe. Thank you.
Lisa g. says
Hi. Can you use drained canned peaches? A large can? Thank you!
Kathie says
Hi there Cathy! Thanks for sharing this wonderful peach recipe. I just have too many peaches and nothing to do with them. I don’t even know where they come from ???????? (if you know what i mean)
Mimi says
This recipe is exactly what I needed. Last summer I bought a bushel of peaches that i quartered and froze. I needed to clear out the freezer and needed to find a way to eat all these peaches. This recipe came up in my search. I made it twice, once with peaches still frozen, and that was a mistake. The batter was perfect on the outer edges but didn’t bake on the inner edges. I tried again after thawing the peaches overnight in the fridge and chopped before folding into the dough. The peaches were a bit icy still but not frozen solid.
Perfection!!! I excluded the frosting because it’s already really sweet. Thanks for publishing this recipe!!!
Natalie says
Making my second peach coffee cake and it is delicious! Thanks for sharing recipe.
Cathy Trochelman says
Glad you enjoyed it!
CatWoman says
This was soooo delicious! Dense and moist and wonderfully tasty. Great way to use fresh peaches from our tree! Will definitely make this again!
PAMELA GIAMMARCO says
THANK YOU FOR THIS DELICIOUS RECIPE GOING TO TRY WITH THE PEACHES FROM MY PEACH TREE THIS WEEK! YUM!
Cathy Trochelman says
Awesome- lucky you to have a peach tree! 🙂
Kristin says
Can I make this in a rectangular pan?…9×13. If so, how would you suggest adjusting the recipe?
Cathy Trochelman says
I wouldn’t change the recipe, just spray your 9×13 with some non-stick cooking spray first.
Ingrid Durham says
This coffee cake was okay. There are a couple of things I would do differently if I were to make it again. I would cream the brown sugar and butter together first, then add the egg, milk, sour cream, and vanilla, as opposed to mixing those all together at once. The butter doesn’t mix well enough if you add the liquid at the beginning. Second, I would add more flour to the crumb topping. I find the crumb/streusel toppings that I like best have the flour equal to the sugar, or even a bit more. It helps bind the butter so that it doesn’t leach out. It gives a softer crumb, less crunchy.
Cathy Trochelman says
thank you for the feedback! 🙂
Natalie says
Can you use canned peaches?
Cathy Trochelman says
Yes, just drain them before using.
Karen says
Instead of folding the peaches in the batter, I placed them on top of the batter in the pan along with fresh blueberries and raspberries. Then topped with the crumb topping. In the oven now and can’t wait to glaze and taste!
Hildy Rosenbarker says
Made with drained frozen peaches . Used the juice in another recipe. Still delicious!