This is the best peach coffee cake recipe, hands down. Whether your peaches are fresh, frozen, or canned, this recipe will work and it makes a large 13 x 9 inch cake that feeds a crowd. It’s perfect for breakfast or dessert—just try not to eat the whole thing in one sitting!

A peach coffee cake in a white baking dish.

Old Fashioned Peach Coffee Cake

This recipe is a bit of a cross between our raspberry peach cobbler and a buttery coffee cake. It’s a great way to use up fresh, ripe peaches when they’re in season, but don’t worry if it’s the middle of winter and you’re craving that summery flavor. This recipe works just as well with frozen or canned peaches

If you love this recipe, check out our peach crisp with tapioca or bourbon peach pie or our peaches and cream tart.

Here is Why This Recipe Works

Flexible with Ingredients: Got fresh, frozen, or canned peaches? No problem—this recipe works with whatever you have on hand.

Perfect for a Crowd: It bakes up in a large 13 x 9-inch pan, making it just right for family gatherings or feeding a hungry bunch.

Easy and Fast: No fancy techniques here—just simple steps that deliver a deliciously spiced cake topped with a ton of juicy peaches.

A warm old fashioned peach coffee cake in a baking dish.

The Ingredients

Produce: Peaches, lemon juice
Pantry: All-purpose flour, granulated sugar, brown sugar, cornstarch, baking powder, salt, ground nutmeg
Dairy: Butter, milk, eggs
Pantry Seasonings: Almond extract, vanilla extract, cinnamon

Crumb Topping and More Variations

You can mix things up a bit with the recipes below. From a crumb topping to adding the zesty kick of ginger, you can get creative with the ingredients.

Peach Almond Coffee Cake: Add 1/2 cup of sliced almonds to the batter and sprinkle an additional 1/4 cup on top for a nutty crunch.

Peach Blueberry Cake: Gently fold in 1/2 cup of fresh or frozen blueberries along with the peaches.

Peach Ginger Crumb Cake: Mix 1 teaspoon of ground ginger into the batter and top with 2 tablespoons of finely chopped crystallized ginger. Top with a crumble topping like the one in our pear coffee cake.

Mixing peaches with sugar to go on top of a coffee cake. — combine the peaches, sugar, and cornstarch

Mixing the coffee cake batter. — combine the peaches, sugar, and cornstarch

Tips for Success

If using fresh peaches, make sure they’re ripe for the best flavor.
Mix the cornstarch with the sugar before adding it to the peaches. This helps distribute the cornstarch evenly and avoids any clumps in your filling.
Don’t overmix the batter. When folding in the flour, be gentle. Overmixing can develop the gluten and make the cake dense.
Ovens can vary, so keep an eye on your cake during the last 10 minutes of baking. The cake should be golden brown, and the juicy peaches on top should be bubbling.

Storage

Room Temperature: If you plan to eat the cake within 2 days, you can store it at room temperature. Store it in an airtight container to keep it fresh.

Refrigeration: It will keep for up to 5 days in the fridge.

Freezing: If you want to save the cake for an extended period, you can freeze it. Place it in a freezer-safe container and store it in the freezer for up to 3 months.

A peach coffee cake in a baking dish with 3 scoops of ice cream on top.

This Old Fashioned Peach Coffee Cake is absolutely loaded with peaches, making it the perfect dessert (or breakfast, no judgment here!). With its juicy, fruit-filled goodness and tender cake base, it’s bound to be a hit.

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Peach Coffee Cake

Peach Coffee Cake that's bursting with juicy peaches! Whether you're using fresh, frozen, or canned peaches, this easy recipe bakes up perfectly in a 13 x 9-inch pan—ideal for sharing!

5 from 1 vote

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Prep Time: 20

Cook Time: 55

Servings: Servings

Calories: 244kcal

Author: Dahn Boquist

Ingredients

Peach Topping:

6 cups peaches peeled and sliced** (1,365 grams; 3 pounds)
2 tablespoons lemon juice (28 grams)
¼ teaspoon almond extract
½ cup brown sugar (100 grams)
3 tablespoons cornstarch (21 grams)
¼ teaspoon salt

For the Cake:

2-¼ cups all-purpose flour (270 grams)
2-½ teaspoons baking powder
¾ teaspoon salt
1 teaspoon ground nutmeg
3 eggs
1-¼ cups granulated sugar (250 grams)
5 tablespoons butter melted
2 teaspoons vanilla Extract
¼ teaspoon almond extract
1-½ cups milk (340 grams)
1 tablespoon granulated sugar
1 teaspoon cinnamon

Instructions

Preheat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish with non-stick spray.

For the Topping

Add the sliced peaches to a large bowl and toss with lemon juice and almond extract.
In a small bowl, whisk together the brown sugar and cornstarch. This will prevent the cornstarch from clumping when you add it to the peaches. Add the sugar mixture to the peaches and toss to coat. Set aside.

For the Coffee Cake

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a large bowl, whisk the eggs with the sugar. Stir in the melted butter, vanilla extrac, and almond extract.
Fold in ⅓ of the flour mixture then stir in half of the milk. Fold in another third of the flour then stir in the rest of the milk. Finally, fold in the last of the flour mixture.
Pour the batter into the greased baking dish.
Combine the cinnamon and sugar and sprinkle it over the top of the batter.
Spoon the peaches and their juices over the batter, spreading them evenly across the surface.
Bake the cobbler for 50 to 60 minutes, or until the fruit is bubbling and the cake has turned a light golden brown.
Remove from the oven and cool for 10 to 15 minutes before serving.

Notes

Nutrition value based on 16 servings.
You can use fresh, frozen or canned peaches in this recipe.
I prefer to peel the peaches for a smoother texture, but if peeling feels too fussy, you can absolutely leave the skins on. The cake will still be delicious, and the peach skins will add a bit of extra texture!