Amazingly delicious, this Peach Coffee Cake is peach cobbler in coffee cake form! It has a soft light cake base with a cinnamon swirl in the center and is then loaded with a delicious layer of fresh peaches under a buttery streusel crumb top. To top it off, it's drizzled with a sweet homemade maple glaze! If that wasn't enough, it's gluten free, nut free, eggless and can be dairy free (vegan)! If you love peaches, this is the recipe for you!
This Peach Coffee Cake is perfect for those that love peach cobbler! This easy coffee cake recipe has a super soft and light crumb thanks to the sour cream and homemade buttermilk! It then has a cinnamon sugar layer, fresh peaches and maple syrup! I use my favorite base coffee cake recipe and we layer on the peaches; super simple! This recipe is perfect for summer or anytime you're craving peaches!
For more cakes with fruit recipes, try my Vanilla Strawberry Cake, Blueberry Crumb Cake, Eggless Strawberry Cake and my beautiful yet easy Apple Tea Cake!
Reasons To Love This Peach Coffee Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- This crumb of this cake is super soft and delicious.
- Peaches- Fresh peaches are inside the cake and on top!
- Classic Coffee Cake Base- The cake has a coffee cake base, complete with a middle layer of cinnamon sugar and a cinnamon streusel topping!
- Maple Glaze- Blends beautifully with the cinnamon and sweet flavors! For another recipe with maple glaze, try my Brown Sugar Maple Cookies.
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch Water- This is essential and binds everything together since the cake is eggless.
- Unsalted Butter or Vegan Baking Stick- Don’t use melted or softened in the batter; we want to cream it together with the sugar. Only use room temperature. As for the crumbs, after you melt it, let it cool before mixing it in otherwise you will not be able to form large crumbs and you'll just have tiny little ones.
- Granulated Sugar- I prefer granulated over brown in the batter to keep the cake very light.
- Light Brown Sugar- It makes the crumbs nice and soft due to the added moisture.
- Sour Cream- This ingredient is key! It really helps to make the crumb of this cake super light! For vegan, use a dairy-free sour cream.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cake can have a chemical flavor.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Cinnamon- Helps give this cake its classic coffee cake flavor.
- Maple Syrup- I use pure grade A maple syrup in the glaze. But, you can use store bought artifical like Pearl Milling Company.
- Peaches- We use 3 fresh peaches for this recipe. Do not use canned, jarred or frozen as they all have way too much moisture.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Coffee Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Make sure the maple syrup doesn't have an odd fillers if using artificial.
Make this Recipe with All Purpose Flour
- Use 2 packed cups of regular flour (336 grams).
- Only use ¼ cup of milk.
- Use ¼ tablespoon white vinegar.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Peach Coffee Cake
Here are the step by step instructions to make this peach cake!
Step 1: Make The Homemade Buttermilk
Measure out the milk and stir in ½ tablespoon white vinegar. Let sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder, baking soda and salt. Set aside.
Step 3: Make the Cornstarch Water
In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.
Step 4: Cream the Butter and Sugar
Beat the butter and granulated sugar until it is all soft and creamy. About 1-2 minutes.
Step 5: Add in Wet Ingredients Minus the Milk
Slowly beat the cornstarch water mixture into the creamed butter and sugar.
With the mixer still on low speed, mix in the sour cream and vanilla. The mixture will look chunky; that's normal.
Step 6: Add in the Dry Ingredients, then the Milk
Slowly beat in the gluten free flour mixture a little at a time until just combined.
With the mixer on low speed, slowly pour the milk into the batter. Mix until just combined. Scrape down sides and combine.
Step 7: Make the Cinnamon Sugar
In a small bowl, whisk together the granulated sugar and the cinnamon until combined.
Step 8: Scoop the Batter into the Pan
Using a spatula, scoop half the batter into the springform pan; smooth the top with an icing spatula or the back of a spoon.
Sprinkle the cinnamon sugar over the top of the batter.
Add the rest of the batter and carefully smooth the top with an icing spatula or back of a spoon.
Step 9: Arrange the Peaches
Fan the peach slices out, in a circle, on the top of the cake. You can have them overlap a little but you want to cover the entire top.
Step 10: Make the Crumbs
In a large bowl, whisk together the remaining flour, the light brown sugar and cinnamon.
Pour in the melted butter and stir with a spatula until large crumbs form.
Step 11: Sprinkle On the Crumbs
Sprinkle the crumbs all over the peach layer. Make sure to use them all and cover all the peaches. The crumbs will pile on top of one another; that's normal.
Step 12: Bake and Cool
Bake the cake in the center rack of the 350 degree oven for 80 minutes or until a skewer inserted in the center of the cake comes out clean.
Take out and let cool completely in the pan.
Step 13: Make the Maple Glaze
In a medium bowl, whisk together the confectioners’ sugar, maple syrup and water until combined and smooth.
Step 14: Drizzle the Glaze and Top with More Peaches
Drizzle the maple glaze on top of the cool cake and top with extra peach slices in the center if desired!
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Room Temperature Butter in the Batter- Do not use softened or melted butter/vegan baking sticks. We want to cream the butter with the sugar and it will not work if it is melted or softened.
- Use Room Temperature Ingredients- Make sure to use ingredients that are all room temperature or the batter might split if the sour cream and milk are too cold.
- Smooth the Batter- When the batter is in the cake pan, gently smooth the top with a butter knife prior to baking.
- Use a Springform Pan- Using a springform pan ensures the cake will not fall apart when taking it out. In addition there are so many layers that it will most likely overflow out of a regular 9 inch cake pan.
- Use a Skewer- Make sure to use a skewer to check if the cake is done. You want it to come out clean from the center.
- Making The Glaze- Add all glaze ingredients in a medium size bowl and whisk until combined and smooth. If the glaze is too thick, add more water, 1 tablespoon at a time until you reach the desired consistency. The glaze should be thick enough to coat the back of a spoon. If the glaze is too thin, add more confectioners' sugar, 1 tablespoon at a time, until you reach the desired consistency.
- Let The Glaze Harden- Let the glaze harden completely before eating. When wet, the glaze has a very strong confectioners' sugar taste and when hardened, it has a lovely mild maple flavor.
Recipe FAQs
I prefer the cake the same day but it will still be soft the next day due to all the moisture from the peaches.
Once cool, wrap the cake in foil. Do not top with the maple glaze or extra peaches until ready to serve.
Yes. Using a springform pan ensures the cake will not fall apart when taking it out. In addition there are so many layers that it will most likely overflow out of a regular 9 inch cake pan.
Right out of the oven, the cake has crisp sides and a soft interior.
After storing the cake, the outside will soften due to the moistness of the interior.
You can. If using yogurt, mix the yogurt and the baking soda together and set aside.
As it sits, it will start to rise; that's normal!
Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil. Try to create a teepee with the top of the foil so it isn't touching the crumb topping as much. Store in the fridge for one day. If you desire, microwave (not in the foil) for 5-10 seconds to warm up. Be careful not to burn your mouth.
Freezing: If you won't be eating all the slices the next day, take the wrapped slices and pop them in the freezer for up to 14 days. Do not freeze with fresh peaches on top.
Defrosting: Take out of the freezer and leave at room temperature until soft; about 2 hours. Also, you can microwave each slice (not in foil) for 10-20 seconds to make the cake nice and warm again. Be careful not to burn your mouth on hot peaches and glaze.
More Easy Cake Recipes You'll Love
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📖 Recipe
Peach Coffee Cake
Ingredients
For the Coffee Cake
- ½ cup milk
- ½ tablespoon white vinegar
- 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 cup granulated sugar
- ¾ cup sour cream , full fat
- 1 ½ teaspoons pure vanilla extract
- 3 peaches washed, peeled, cored and sliced
For the Cinnamon Sugar Filling
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
For the Streusel Topping
- 1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup light brown sugar , packed
- ¾ teaspoon ground cinnamon
- ½ cup unsalted butter or vegan baking stick, melted
For the Maple Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon pure maple syrup
- ½ tablespoon water , room temperature
Instructions
- Wash and dry the 3 peaches. Pit them and slice them into thin pieces. Place the slices in a medium size bowl and set aside.
- Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch springform pan with vegetable oil. Line the bottom with parchment paper and lightly grease the parchment paper as well. Set aside.I like to cut the parchment paper into a square, place then place and lock the springform pan over the paper. Then I cut the parchment into a circle.
- Measure out ½ cup milk. Add in ½ tablespoon white vinegar. Mix with a spoon and let sit for 5-10 min. Stir again.The milk should appear chunky and that’s normal. This is our homemade buttermilk. Set aside.
- In a large bowl, whisk together the 2 cups multipurpose gluten free flour, 1.5 teaspoons baking powder, 1 teaspoon baking soda and ½ teaspoon kosher salt until combined. Set aside.
- In a medium bowl, using a spoon, mix together the 4 rounded tablespoons of cornstarch (52 grams) and the 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter or vegan baking stick, the 1 cup granulated sugar until soft and creamy. About 1-2 minutes.
- Slowly beat the cornstarch water mixture into the creamed butter and sugar.With the mixer still on low speed, mix in the ¾ cup sour cream and 1.5 teaspoons pure vanilla extract. The mixture will look liquidy and chunky; that's normal.
- Slowly beat in the gluten free flour mixture a little at a time until just combined.
- With the mixer on low speed, slowly pour the ½ cup homemade buttermilk into the batter. Mix until just combined. Scrape down sides and combine.
- In a small bowl, whisk together the 2 tablespoons granulated sugar and the ½ teaspoon ground cinnamon until combined.
- Using a spatula, scoop half the batter into the springform pan; smooth the top with an icing spatula or the back of a spoon. Sprinkle the cinnamon sugar over the top of the batter.Add the rest of the batter and carefully smooth the top with an icing spatula or back of a spoon.Be careful with this part because the batter is quite thick.
- Fan the peach slices out, in a circle, on the top of the cake. You can have them overlap a little but you want to cover the entire top.
Make the Streusel Topping
- In a large bowl, whisk together the 1 ¼ cups gluten free flour, the ½ cup light brown sugar and ¾ teaspoon ground cinnamon.Pour in the ½ cup unsalted butter (that's been melted) and stir with a spatula until large crumbs form.
- Sprinkle the crumbs all over the peach layer. Make sure to use them all and cover all the peaches. The crumbs will pile on top of one another; that's normal.
- Bake the cake in the center rack of the 350 degree oven for 80 minutes or until a skewer inserted in the center of the cake comes out clean.Take out of the oven and let cool completely in the pan.
Make the Maple Glaze
- In a medium bowl, whisk together the 1 cup confectioners’ sugar, 1 tablespoon maple syrup and ½ tablespoon water until combined and smooth.Drizzle the maple glaze on top of the cool cake and top with extra peach slices in the center if desired!
Mariah Vega says
This was the best recipe I've ever made and I had some amazing peaches to go in it. It was a long process but It was a hit and totally worth it. I'm making this for our next family gathering! 11/10
meghan says
Is the cornstarch mixture an easy swap for an egg?
Lee says
Hi Meghan. Sadly it isn't an exact science. If you want to use eggs in this recipe, I would eliminate the cornstarch water and use two eggs. Then I would lessen the amount of milk to only 2 tablespoons instead of 1/2 cup. Sadly I cannot test it due to my son's allergy...hope this helps!
Karin says
Rarely eaten such a good vegan cake!
I baked it 3x last year and am looking forward to this year's peach season 🙂
Thanks, Lee!
Lee says
Oh my gosh thank you, Karin! So glad!
john says
Holy moly! This cake is so good!