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Peach Crisp Coffee Cake

Peach Crisp Coffee Cake- a tender peach coffee cake topped with chopped fresh peaches, streusel, and glaze. This is one fantastic summertime breakfast.

Slice of Peach Crisp Coffee Cake on a plate.

Supremely Moist and Easy To Make

Made in a 9×13-inch pan, this coffee cake can easily serve 12 people.

Flavored with a little cinnamon, it is sure to be a hit.

The coffee cake is supremely moist and tender. The batter contains sour cream and butter and is wonderfully rich and flavorful. It has a fair amount of sweetness, but the streusel, peaches, and glaze add 3 more layers of sweetness. You’ll want to eat every last delicious crumb.

Peach Crisp Coffee Cake slice on a plate with peaches in background

Peach Crisp Coffee Cake Recipe Tips

  • If you want to add another layer of flavor you can add 1/2 a teaspoon of almond extract to the glaze. Delicious!
  • If you don’t have much of a sweet tooth, you can probably skip the glaze. It will still be plenty sweet for you.
  • I love making this Peach Crisp Coffee Cake in mid to late summer when peaches are in season, but you can enjoy it any time of year by using frozen peaches. Just thaw them first.

How To Store Peach Coffee Cake

Can be wrapped in plastic and stored at room temperature. Will be fresh tasting for 3 days. If you wish to keep it for longer than 3 days, refrigerate it. Individual slices can be frozen for 2 to 3 months. Wrap them with plastic wrap and then place them in a freezer bag.

Peach Crisp Coffee Cake in 9x13-inch pan

More Amazing Coffee Cake Recipes Tor Try

Watch the Short Video Below To See How Easy This Recipe Is To Make.

Slice of Peach Crisp Coffee Cake on a white plate

Peach Crisp Coffee Cake

Peach Crisp Coffee Cake- a tender coffee cake topped with chopped fresh peaches, streusel, and glaze. This is one fantastic summertime breakfast.
PREP: 20 minutes
COOK: 40 minutes



  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teapsoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter, melted
  • 3 large eggs, lightly beaten
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 4 medium peaches, peeled and diced
  • 1 tablespoon all-purpose flour


  • 1 cup chopped pecans
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, melted


  • 1 cup powdered sugar
  • 1 1/2 to 2 tablespoons milk


  • Preheat oven to 350 degrees and grease a 9×13-inch baking pan.
  • In a large bowl whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar.
  • Add melted butter, eggs, sour cream, and vanilla. Stir until combined.
    Transfer batter to prepared baking pan.
  • In a bowl, toss peaches and 1 tablespoon of flour together. Scatter peaches on top of batter.
  • In a medium bowl, stir together all streusel ingredients. Scatter over peaches.
  • Bake for 40 to 45 minutes or until set in the middle. Let cool some before adding glaze.
  • To make glaze, whisk together powdered sugar and milk in a bowl. Drizzle over coffee cake.


Can be stored at room temperature for up to 3 days. If you want to keep it longer than that, refrigerate it.


Calories: 454kcal
Course: Breakfast
Cuisine: Southern
Keyword: coffee cake, summer

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5 thoughts on “Peach Crisp Coffee Cake”

  1. Cheri Tompkins

    really good! A bit too sweet so next time I will cut the glaze in half and maybe less sugar in the crumble.

  2. Karen Balut


    The only thing I would add to make this better is a side scoop of vanilla ice cream.

    I had to put foil over top at 35 min and bake 15 min. More.

  3. Ethel Renner

    Haven’t tried this yet but was wondering if you thought the peaches could be replaced with mangoes instead?

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