A Summertime Peach Coffee Cake Recipe

It’s hard to beat the delectable flavor of a juicy, ripe peach, and this peach coffee cake recipe puts this favorite summertime fruit to great use. While canned peaches can be used during the “off season”, it is best to always rely on the gentle and natural sweetness of fresh fruit for the best peach cake recipe results.

Don’t be intimidated by the number of steps for this recipe because the end result is well worth a few extra steps. Preparation time is fairly quick, and if you are peeling the peaches ahead of measuring out the dry ingredients or greasing the pan, you may want to drop them into a bit of acidulated water (a few drops of lemon usually does the trick).

Summertime Peach Coffee Cake Recipe

Serves 12

2 ½ cups flour, separated

2¼ cups sugar, separated

2 tsp. baking powder

1 tablespoon, plus 2 teaspoons of cinnamon

⅛ tsp. salt

1½ cups butter, separated

4 eggs

2-3 large, fresh peaches peeled and sliced or 1 (29 oz.) can peaches (undrained)

Preheat the oven to 350˚. Grease a 9x13 inch baking pan and set aside.

First make the topping: In small saucepan or microwave safe bowl melt ½ cup butter. Stir in 1 cup flour, 1¼ cup sugar and 1 tablespoon cinnamon to form soft dough. Cover with a towel or lid and set aside.

To make the cake:

In a mixer bowl or large bowl combine the flour, sugar, baking powder, cinnamon, salt, butter and eggs. Using a mixer on its lowest setting beat the ingredients until well blended. Scrape the bowl with a rubber spatula to ensure adequate mixing and then increase speed to high for the last four minutes.

Spread the batter evenly in the greased baking pan.

Arrange all of the peaches on top of batter.

Sprinkle the topping evenly over the surface.

Bake the cake for 45-50 minutes until light golden and a tester comes out clean.

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