Embark on a delightful baking adventure with this Vanilla Peach Coffee Cake, where the lush sweetness of peaches meets the comforting warmth of vanilla in a tender cake topped with a crunchy streusel. Perfect for a brunch, afternoon tea, or as a special dessert, this cake marries fruit and spice in a way that’s sure to please.
Ideal for those who cherish seasonal flavors, this recipe highlights the natural sweetness of peaches with the aromatic richness of vanilla. Ready to fill your kitchen with the aroma of baking cake and spices? Let’s bake a treat that’s as satisfying to make as it is to eat.
Sweet and Luscious: Your Must-Try Coffee Cake
This Vanilla Peach Coffee Cake isn’t just delicious it’s a visually appealing treat that beckons with each sugary, spiced bite. Whether you’re serving it up as a weekend treat or a comforting dessert, this cake is bound to become a favorite.
Here’s how to ensure your peach coffee cake is moist, fluffy, and packed with flavor, along with some pro baking tips.
Pro Tips for the Perfect Coffee Cake:
- Creaming is Key: Start with properly creamed butter and sugar to create a light and airy foundation.
- Alternate Additions: When adding your dry ingredients and sour cream, start and end with the dry to maintain the cake’s structure.
- Even Layers: Be sure to spread each layer evenly in the pan to ensure a uniform cake with distinct layers of peaches and streusel.
- Check Doneness: Use a toothpick to check the cake. It should come out clean when the cake is ready.
- Let it Set: Allow the cake to cool in the pan before removing it to help it set properly and hold its shape.

Vanilla Peach Coffee Cake Recipe:
- Preparation time: 20 minutes
- Cooking time: 50 minutes
- Servings: 8-10
- Equipment: 9-inch springform pan
This cake is a wonderful way to enjoy the delightful combination of peaches and vanilla.
Ingredients:
For the Cake:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
For the Peach Filling:
- 2 cups fresh peaches, peeled and sliced
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
Directions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Cream Butter and Sugar: In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture.
- Assemble the First Layer: Pour half of the batter into the prepared pan. Spread evenly.
- Add Peach Filling: Mix the sliced peaches with ¼ cup sugar and 1 teaspoon cinnamon. Spread this evenly over the first layer of batter.
- Top with Remaining Batter: Carefully spread the remaining batter over the peaches.
- Prepare and Add Streusel Topping: Mix the flour, sugar, and cinnamon for the topping. Cut in the butter until crumbly. Sprinkle this mixture over the batter.
- Bake: Place in the oven and bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool and Serve: Let the cake cool for 15 minutes in the pan before removing the sides. Serve warm or at room temperature.
Ready to Enjoy!
Your Vanilla Peach Coffee Cake is ready to impress with its moist texture, layers of flavor, and inviting appearance. Serve it as is or elevate it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Enjoy the delightful combination of peaches and vanilla in every slice!
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Vanilla Peach Coffee Cake
This cake is a wonderful way to enjoy the delightful combination of peaches and vanilla.
- Total Time: 1 hour 10 minutes
- Yield: 8–10 1x
Ingredients
the Cake:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
For the Peach Filling:
- 2 cups fresh peaches, peeled and sliced
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Cream Butter and Sugar: In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture.
- Assemble the First Layer: Pour half of the batter into the prepared pan. Spread evenly.
- Add Peach Filling: Mix the sliced peaches with ¼ cup sugar and 1 teaspoon cinnamon. Spread this evenly over the first layer of batter.
- Top with Remaining Batter: Carefully spread the remaining batter over the peaches.
- Prepare and Add Streusel Topping: Mix the flour, sugar, and cinnamon for the topping. Cut in the butter until crumbly. Sprinkle this mixture over the batter.
- Bake: Place in the oven and bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool and Serve: Let the cake cool for 15 minutes in the pan before removing the sides. Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
