Peach Coffee Cake is a delicious and easy treat for breakfast, brunch, or any other occasion. This recipe is great for using fresh and ripe peaches or canned peaches in the pantry. Either way, with its soft and fluffy texture and juicy fruit pieces, you will enjoy every bite of this cake.

Do you love coffee cake? Do you love peaches? Then I have a winning combination for you. This recipe for Peach Coffee Cake is a perfect treat for breakfast, brunch, or afternoon. Not only is it delicious, but it’s also easy to prepare.

This simple and delicious peach coffee cake recipe is one that you will bake over and over again. It is perfect for those who want to bake something tasty but not too complicated; it is so easy even the kids can make it.

peach coffee cake piece in pan

I love peaches—they are sweet, juicy, and flavorful. Plus, they are so versatile! Not only are they good just as they are, but you can prepare a range of dishes with them. Using fresh and canned peaches, you can create salads, jams, spreads, toppings, or desserts, limiting the options for delicious recipes.

This Peach Coffee Cake has all that deliciousness plus a cinnamon-sugar topping for extra flavor. It’s so simple to make—mix all the ingredients, then pour into a cake pan and bake! It only takes about 40 minutes in the oven.

So go ahead and indulge in this delicious Peach Coffee Cake. It’s sure to be the highlight of any summer gathering! Serve it with coffee, tea, or ice cream – no matter your choice, everyone will love it.

Recipe Tips

  • Mix all the cake ingredients in a mixer for 7 minutes (this is key to making the pudding set). I love to use my Kitchen-Aid mixer for this!
  • Check your cake 10 minutes before it is done cooking and again at 5 minutes. This will help ensure that it isn’t overbaked. The cake is made when the edges pull away, and the cake doesn’t wiggle.
  • This coffee cake recipe stays good for about a week if you keep it in the fridge in a sealed container. But if you’re keeping it on the kitchen counter in a container, you should probably eat it within two days.

More Peach Recipes

  • Peach Blueberry CobblerThe combination of peaches, blueberries, and a buttery cake-like topping is insanely delicious—better than pie, in my opinion.
  • Dump Cake – Easy to make and requires only five ingredients!
  • Best Ever Peach Cobbler Recipe – This dessert is a classic and traditional one that can be made easier with a few simple ingredients.
  • Peaches & Cream BreadThis flavorful gourmet bread is packed with sweet peaches, creamy mascarpone cheese, cinnamon, and sugar. It is a visually appealing addition to your breakfast table.

Peach Coffee Cake Ingredients

Cake Ingredients

  • 1 yellow cake mix, just the mix!
  • 4 eggs
  • 1/2 cup water
  • 5 ounces of Chobani Peach Yogurt
  • 1/2 cup canola oil
  • 3 ounces JELL-O instant vanilla pudding mix

Cinnamon Swirl & Topping Ingredients

  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 1 cup canned peaches in syrup, drained, slightly chopped

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Peach Coffee Cake

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 16
Calories: 280 kcal
Peach Coffee Cake is a perfect start to your day. With peach Greek yogurt and peaches, this coffee cake is rich and deliciously moist.

Ingredients
 

Cake Ingredients

  • 1 yellow cake mix just the mix!
  • 4 eggs
  • 1/2 cup water
  • 5 ounces Chobani Peach Yogurt
  • 1/2 cup canola oil
  • 3 ounces JELL-O instant vanilla pudding

Cinnamon Swirl & Topping Ingredients

  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 1 cup canned peaches, in syrup, drained, slightly chopped or 1 cup fresh peaches, skin removed and tossed in 1 tablespoon of sugar

Instructions
 

  • Preheat oven to 350; grease 9×13 metal pan.
  • Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
  • Meanwhile, mix together brown sugar, sugar, and cinnamon in a bowl.
  • Once the cake is done mixing for 7 minutes, pour half of the batter in the greased 9×13 metal pan. Sprinkle 1/2 of the brown sugar mix over the cake in the pan.
  • Pour the remaining batter on and sprinkle with remaining sugar. Swirl with knife.
  • Place in the oven and bake for 12 minutes. Then open the oven and sprinkle the peaches on top of the coffee cake. Do not push them in or swirl, just leave them on top. Close the oven and bake for another 18-20 minutes. Or until the cake is set and is pulling away from the edges. Let it completely cool so it does not crumble when you cut and serve it.
Calories: 280kcalCarbohydrates: 47gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 42mgSodium: 292mgPotassium: 67mgSugar: 32gVitamin A: 75IUVitamin C: 1mgCalcium: 101mgIron: 1mg
Tried this recipe?Let us know what you think!

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12 Comments

  1. 5 stars
    I would love to have this with my morning coffee! It looks and sounds incredibly delicious!

  2. 5 stars
    I made your Peach Coffee Cake for brunch with friends, and it was a showstopper! The cake was moist, the peaches were juicy, and the streusel topping was the perfect crunchy contrast.

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