Peach Coffee Cake

Anita Hoffman


This is a moist, melt in your mouth, fantastic coffee cake.
Recipe and photo adapted from Brown Eyed Baker.


★★★★★ 1 vote

20 Min
50 Min


  • 2 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    kosher salt
  • 1/2 c
    unsalted butter, at room temperature
  • 1-1/2 c
  • 2
    eggs, at room temperature
  • 1 c
    sour cream, at room temperature
  • 1 tsp
  • 1 tsp
  • 3
    large, ripe peaches, peeled, pitted, and sliced
  • 1/2 c
    chopped pecans

How to Make Peach Coffee Cake


  1. In a medium bowl, whisk together the dry ingredients; set aside.
  2. Using an electric mixer, beat butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.
    Reduce the mixer speed to low and add the eggs, one at a time, beating well after each addition.
    Add the sour cream and vanilla, and mix until the batter is smooth.
    slowly add the dry ingredients to batter and mix just until combined.
  3. In a small bowl combine the remaining 1/2 cup sugar and the cinnamon.
  4. Spread half of the batter evenly into the bottom of a greased 9 inch square baking pan.
    Top with half of the peaches, then sprinkle with 2/3 rds of the cinnamon sugar. Drop the remaining batter on top of the peaches in small mounds, then use a spatula to gently spread it into an even layer, covering the peaches.
    Arrange the remaining peaches on top and sprinkle with the remaining cinnamon sugar and the pecans.
  5. Bake at 350 degrees for 45 to 55 minutes.
    Serve warm or at room temperature.

Printable Recipe Card

About Peach Coffee Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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