Peach Crisp Coffee Cake

Sharing is caring!

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

Slice of Peach Crisp Coffee Cake on a white plate

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!
  • Can be wrapped in plastic and stored at room temperature. Will be fresh tasting for 3 days.
  • 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.

Peach Crisp Coffee Cake in 9x13-inch pan

More Amazing Coffee Cake Recipes to Try:

Slice of Peach Crisp Coffee Cake on a white plate

Peach Crisp Coffee Cake

Course: Breakfast
Cuisine: Southern
Keyword: coffee cake, summer
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 15
Calories: 454kcal
Peach Crisp Coffee Cake- a tender coffee cake topped with chopped fresh peaches, streusel, and glaze. This is one fantastic summertime breakfast.
Print Recipe

Ingredients

Batter

  • 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

Streusel

  • 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

Glaze

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

Instructions

  • Preheat oven to 350 degrees and grease a 9x13-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.

Nutrition

Calories: 454kcal

Peach Crisp Coffee Cake close-up

3 thoughts on “Peach Crisp Coffee Cake

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating