Peach Coffee Cake with Crumb Topping You’ll Crave Daily

Some mornings just need coffee cake — and this moist peach coffee cake with crumb topping is the one you’ll come back to again and again. It’s soft, sweet, buttery, and layered with juicy peaches and a golden, cinnamon-spiced crumble. Basically, if summer had a signature breakfast treat, this would be it.

I first made this peach coffee cake on a quiet Sunday, staring at a bowl of ripe peaches that were almost too perfect to bake. But after one bite of that tender cake, with the sweet peaches melting into every bite and the crumb topping crisping at the edges — I knew it was the one. Now? It’s my go-to whenever I need something cozy but still feel like I’m holding onto summer. If you’ve got extra ripe peaches on hand, you have to try our Peach Buttermilk Pancakes for All Summer — they’re fluffy, golden, and bursting with fruit in every bite.

This isn’t a fussy layer cake or a complicated brunch recipe. This is an easy peach coffee cake that works, whether you’re feeding guests or just yourself in pajamas with a second cup of coffee.

Peach Coffee Cake with Crumb Topping You’ll Crave Daily

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This moist peach coffee cake with crumb topping is the perfect blend of soft, fluffy cake and juicy summer peaches, finished with a buttery cinnamon crumble. Ideal for breakfast, brunch, or an afternoon treat — it’s a cozy, fruit-filled bake you’ll want on repeat all season long.

• Total Time: 1 hour
• Yield: 9 slices 1x

Ingredients

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For the Cake:

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1/2 cup unsalted butter, softened

• 2/3 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream or Greek yogurt

• 1 1/2 cups fresh peaches, peeled and diced

For the Crumb Topping:

• 1/2 cup all-purpose flour

• 1/3 cup brown sugar

• 1/2 tsp cinnamon

• 1/4 cup cold unsalted butter, cut into cubes

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Instructions

• Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch pan with parchment paper.

• Make the crumb topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly. Refrigerate until ready to use.

• Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

• Cream the butter and sugar: In a large bowl, beat softened butter with granulated sugar until light and fluffy.

• Add eggs and flavoring: Mix in eggs one at a time, followed by vanilla extract.

• Combine wet and dry: Add the dry ingredients to the butter mixture, alternating with sour cream or yogurt. Mix until just combined — don’t overmix.

• Fold in peaches: Gently fold the diced peaches into the batter.

• Assemble the cake: Pour the batter into the prepared pan and smooth the top. Sprinkle crumb topping evenly over the batter.

• Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

• Cool & serve: Let cool in the pan before slicing. Enjoy warm or at room temperature.

Notes

• You can leave the peach skins on for added texture and color.

• For a firmer crumb, chill the topping before baking.

• This recipe works great with nectarines or a mix of stone fruits.

• Cake stores well in the fridge for 3–4 days. Warm slightly before serving for best flavor.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 320 kcal
• Sugar: 20g
• Sodium: 160mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Why You’ll Love This Peach Coffee Cake:

Let’s break it down. This cake hits all the right notes:

• Super moist crumb thanks to sour cream or yogurt in the batter.
• Fresh peach flavor in every bite — no canned stuff here.
• Buttery crumb topping that’s crunchy, golden, and cinnamon-kissed.
• Easy to make with basic pantry ingredients and one bowl.
• Perfect for breakfast, snack, or dessert — no judgment.
  If you’re a fan of old-fashioned coffee cakes, fruit-studded bakes, or anything with a streusel top… you’re gonna be obsessed.

The Secret to Great Peach Coffee Cake with Crumb Topping:

Here’s where this peach coffee cake shines: balance. Too many cakes either go soggy from too much fruit, or dry trying to hold their shape. This one walks the line perfectly. The secret? A combo of thick, full-fat Greek yogurt (or sour cream) and just enough flour coating on the diced peaches to keep everything light but moist.

The crumb topping is another key. You don’t just sprinkle it — you pack it on. That way, it bakes up thick, golden, and crunchy on top while staying soft underneath, almost like a cinnamon sugar cookie layered over the cake.

And of course, use fresh peaches when they’re in season. Ripe but not mushy. Peel them or don’t — both work. The flavor is what makes this the best peach coffee cake recipe to keep on repeat.

Pro Tips to Nail It Every Time:

1. Use room temperature ingredients for a smooth batter. Cold butter or eggs can throw off the texture.
2. Pat the peaches dry after chopping. Too much juice can make the cake soggy.
3. Chill the crumb topping before adding it. Cold butter equals a crunchier topping.
4. Don’t overmix the batter — stir just until combined to keep it tender.
5. Line the pan with parchment paper for easy lifting and no stuck-on bits.

Fun Variations to Try:

1. Peach & Raspberry Crumb Cake: Add a handful of fresh raspberries for a tart burst that balances the sweet peaches.
2. Almond Peach Coffee Cake: Swap a bit of flour for almond flour and top with sliced almonds for extra flavor and crunch.
3. Glazed Peach Coffee Cake: Drizzle with vanilla or lemon glaze once it cools — especially pretty if you’re serving guests.

You can even turn this into peach coffee cake muffins by scooping the batter into a muffin tin and reducing the bake time. And if you’re in the mood for something more rustic, this Peach Galette – Crispy, Fruity, and Perfect for Summer Baking is a flaky, open-faced dream that’ll make any summer day sweeter. Perfect for grab-and-go mornings.

Final Thoughts:

This peach coffee cake with crumb topping is more than just a sweet bake — it’s a mood. It’s summer comfort, it’s weekend peace, it’s that little treat that makes everything feel a bit more special. Whether you’re baking it for a lazy brunch, a neighbor drop-off, or just because you need a slice of something warm and peachy today, this recipe delivers.

And honestly? Don’t be surprised if it becomes your “daily” cake. It happened to me.