Peach Coffee Cake Recipe – Rachel Cooks®

Peach Coffee Cake Recipe – Rachel Cooks®
Peach Coffee Cake Recipe – Rachel Cooks®

Homemade peach coffee cake, spiced with cinnamon and ginger, is perfect with a cup of coffee or tea. Make it with canned, frozen or fresh peaches.

Recipe Overview

Why you’ll love it: This is an easy coffee cake recipe that you can use for any kind of fruit you have on hand: canned, frozen, or fresh .

How long it takes: 15 minutes to prep, 35 minutes in the oven.
Equipment you’ll need: mixing bowl, electric mixer, 8 x 8 inch baking pan
Servings: 9

Square slice of peach coffee cake being drizzled with icing.Square slice of peach coffee cake being drizzled with icing.


This coffee cake is a must-try! I usually make this peach coffee cake with canned or frozen peaches but fresh peaches are always an option especially when they are in season. One advantage of using canned or frozen peaches is that you don’t have to peel them first.

You’ll love this peach coffee cake because it’s delicious and it’s easy to make. You can add a streusel or cinnamon sugar topping. Drizzle it with icing if you want. Try it with ice cream, or whipped cream. A dollop of lightly sweetened Greek yogurt is great, too. 

And don’t forget to make coffee! Or tea, if that’s more your thing. 

Overhead view of coffee cake topped with sliced peaches.Overhead view of coffee cake topped with sliced peaches.

About this peach coffee cake

  • Tried and true recipe. This recipe has been in our family for a few generations. I believe it’s loosely adapted from an old Betty Crocker cookbook. We also tested it several times in our kitchen with lots of variations before posting this recipe to make sure it will always turn out perfectly for you.
  • Perfectly sized. This coffee cake recipe makes an 8 x 8 inch cake which is just the right size for sharing with a couple of friends over a cup of coffee. It’s best when it’s warm (although it’s not bad the next day either!) so a smaller sized cake is all you need.
  • Versatile. You can substitute other fruit if you like. Blueberries (fresh or frozen) are a favorite of ours but keep reading for more ideas. The coffee cake can be made with whole wheat flour (or a combination of whole wheat and all-purpose flour). You can add different spices, if you like. The cake can be gussied up with toppings. (The photos show a cinnamon topping with icing.)
Overhead view of ingredients needed for recipe.Overhead view of ingredients needed for recipe.

Ingredient Notes

As always, look for the printable recipe card below which has exact measurements, instructions, and nutrition information.

  • Peaches: Fresh, frozen, canned, it doesn’t matter. You’ll need one can or about 2 fresh peaches.
  • All-Purpose Flour, Sugar, Baking Powder, Salt: Everyday items that I’m sure you already have in your pantry.
  • Cinnamon and Ginger: Warm spices that complement the peaches (and your coffee).
  • Egg, Butter, Milk: Make sure the butter is softened (room temperature) before you begin making the cake. Take it out of the fridge an hour or two ahead of time. While you’re at it, take an egg out too. Room temperature eggs produce a lighter textured cake.
  • Vanilla Extract: For best flavor, be sure to use pure vanilla, not imitation vanilla.

How To Make This Coffee Cake Recipe

Get ready. Preheat the oven and spray a baking pan with nonstick spray, or grease it with butter or shortening. Gather the ingredients so everything you need is at hand.

Mix dry ingredients. In a medium size mixing bowl, measure out the flour. Remove 2 tablespoons of flour to mix with the peaches (in the next step). Whisk together the flour, baking powder, salt, cinnamon and ginger.

Prep peaches. If the peaches are fresh, peel them. Cut the peaches into small pieces. In a small bowl, toss the pieces with the reserved 2 tablespoons of flour before you mix the rest of the ingredients. The flour helps to keep the peaches from sinking to the bottom of the cake. 

Beat butter and sugar. In a large mixing bowl, cream together the softened butter and sugar. You can use an electric mixer or do it by hand. The mixture should be light and creamy.

Add eggs, milk, and vanilla. Beat well until completely blended.

Combine. Mix the dry ingredients into the butter mixture. Stir just until blended. Fold in the peaches. Evenly spread cake batter into prepared pan. Add a cinnamon or streusel topping, if you like. (The photos show a cinnamon topping. An icing drizzle is added after baking. )

Bake. Put the pan into the preheated oven on a center rack. Bake for 35 to 40 minutes or until cake is lightly browned, set in the middle, and toothpick inserted in center of coffee cake comes out clean or with a few crumbs.

Baked coffee cake with streusel, still in baking dish, on cooling rack.Baked coffee cake with streusel, still in baking dish, on cooling rack.

Serve. Cool the coffee cake for 15 minutes before cutting into squares and serving warm. If you prefer, it can be cooled completely and served at room temperature.

Close up of a slice of peach coffee cake with streusel and glaze.Close up of a slice of peach coffee cake with streusel and glaze.

Make This coffee cake your own

  • Use fresh, canned, or frozen peaches. Canned or frozen peaches save a lot of time and they taste just as good as fresh in this cake. You can always have them on hand. Canned or frozen peaches work great for peach crumble or peach blueberry crisp, too.
  • Try other fruits. Blueberries (fresh or frozen), apples, apricots, plums, raspberries, blackberries, or nectarines are good choices. Chopped rhubarb is good, too.
  • Substitute whole wheat flour for half or all of the all-purpose flour. 
  • Experiment with spices. Add more cinnamon, skip the ginger, or add a pinch of nutmeg, allspice, or cardamom.


Dry Cake

  • Usually dry cake is caused by adding too much flour. Follow the recipe carefully and measure your flour accurately. Use a measuring cup for dry ingredients, not liquid. Always use a spoon to scoop the flour out of the canister or bag into the measuring cup.
  • Overbaking can also cause a cake to be dry. Preheat the oven before putting the cake in. I often test the cake 5 minutes or so before the timer goes off. Insert a toothpick near the center of the cake. If it comes out clean or with a crumb or two attached, it’s done.

Storage Tips

Coffee cake is best eaten fresh but if you have cake left, cover it tightly and store at room temperature for up to two days, or in the fridge for up to five days. It can be frozen for a month. Thaw for an hour or two before serving.

More Fruit Desserts

Browse All Desserts

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Slice of peach coffee cake on white plate with streusel and icing.Slice of peach coffee cake on white plate with streusel and icing.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

9 servings

Prevent your screen from going dark

Homemade peach coffee cake, spiced with cinnamon and ginger, is perfect with a cup of coffee or tea. Make it with canned, fresh, or frozen peaches.


  • Preheat oven to 375°F. Lightly spray an 8 x 8 inch baking pan with cooking spray.

  • Drain the peaches well; cut the slices into small pieces, about ½ inch. You should have a generous cupful. Put the cut-up peaches into a small bowl.

  • In a medium bowl, measure out 1 ½ cups flour. Remove 2 tablespoons of the flour and mix it in with the peaches. Set the peaches aside.

  • To the bowl with the flour, add the baking powder, salt, cinnamon, and ginger. Whisk together; set aside.

  • In a medium bowl, cream the butter and sugar until blended and smooth. Add the egg, milk, and vanilla extract; mix in completely. Stir in the dry ingredients until just combined.

  • Fold the peaches into the batter.

  • Spread the batter evenly in the prepared pan. If desired, add brown sugar topping or streusel (see below).

  • Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs clinging. Cool on a wire rack.

  • Cut into squares when ready to serve. Cake can be served warm or at room temperature.


  • If desired, fresh peaches can be substituted for the canned peaches. Peel and slice the peaches; cut into small pieces. You’ll need 1 to 2 cups of cut-up peaches, about 2 peaches.
  • Try other fruits, such as blueberries, apples, apricots, plums, or nectarines.
Topping Options
  • Cinnamon topping: In a small bowl, mix together ½ cup packed brown sugar and 1 teaspoon cinnamon. Sprinkle evenly over batter before baking.
  • Streusel: In a medium bowl, mix together ½ cup sugar, ⅓ cup all purpose flour, ½ teaspoon cinnamon, ¼ cup softened butter until well blended. Sprinkle evenly over cake batter before baking.
  • Icing drizzle: In a small bowl, combine 1 cup powdered sugar and 1 tablespoon milk. Adjust consistency if necessary by adding more powdered sugar or milk. Drizzle over baked cake.
  • More topping ideas: Lightly sprinkle the top of the cake with powdered sugar right before serving. Or, top the cake with a dollop of whipped cream or a scoop of your favorite ice cream. A drizzle of warm caramel sauce is really good, too.
  • Recipe retested and revised 3/2024.

Nutrition Information

Serving: 1square, Calories: 220kcal, Carbohydrates: 38g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 244mg, Potassium: 115mg, Fiber: 1g, Sugar: 21g, Vitamin A: 370IU, Vitamin C: 2mg, Calcium: 81mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!

Written by bourbiza mohamed

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