Poke your fork into this Easy Homemade Peach Coffee Cake: a lightly spiced cake and sweet peach pie filling with a generous crumb and creamy glaze. Perfect for breakfast or as an impressive dessert.

We love coffee cake almost as much as we love Cheese Danishes. If you do too, you don’t want to miss our Cherry Coffee Cake, Pumpin Coffee Cake, Gooey Butter Cake, or Lemon Raspberry Coffee Cake.

Slice of peach coffee cake on a plate with pie filling and icing dripping down the side.

Why We Love This Peach Coffee Cake With Pie Filling

Although it’s called a coffee cake, there’s no coffee in the cake itself. This delectable treat pairs perfectly with a cup of coffee and is traditionally served alongside it.

  • Our peach coffee cake recipe takes a classic flavor combination to the next level in a satisfying, comforting nosh.
  • A warmed peach and cream breakfast cake is a wonderful way to start any morning.
  • This delicious recipe is straightforward and beginner-friendly, so anyone can whip one up to share and enjoy!
  • The crumb topping and the vanilla glaze make this coffee cake look as good as it tastes.
  • Coffee cake is enjoyed for breakfast, brunch, and dessert: it’s also an excellent option for potlucks or bake sales.
ingredients for peach coffee cake on a counter

Ingredients For Homemade Peaches And Cream Coffee Cake

Get ready to discover why a homemade coffee cake is a fork full of fantastic. This delectable breakfast cake with peach pie filling is an absolute must-try!

For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • All-Purpose Flour – Properly measure* flour by fluffing and spooning it into a measuring cup, then level it off with a knife.
  • Packed Brown Sugar – adds moisture to coffee cake, is less sweet than white sugar, and more complex in flavor with notes of caramel and toffee.
  • Butter – softened, makes a tender crumb by coating the flour glutens to keep them from tightening, so peach coffee cake is moist and not tough.
  • Cinnamon – warm, sweet, and slightly spicy spice pairs well with the sweetness of the peaches and cream.
  • Nutmeg – warm, nutty, and slightly sweet spice enhances the overall flavor.
  • Eggs – need to be room temperature and the yolks separated from the whites. 
  • Heavy Whipping Cream – (or milk)The high-fat content adds richness and extra moistness.
  • Salt – balances flavors and actually complements sweetness!
  • Baking Powder – is the key leavening ingredient that creates lift for a light and fluffy coffee cake. 
  • Peach Pie Filling – is the correct moisture to fruit balance so the cake doesn’t become soggy.

For Icing:

  • Butter – should be melted, and slightly cooled. (you don’t want boiling hot butter)
  • Vanilla Extract – use pure vanilla extract for the best flavor.
  • Powdered Sugar – the sweet and silky base of the creamy vanilla glaze.
  • Heavy Whipping Cream – (or milk) is the “heavy” hitter, turning a simple drizzle into a luscious, delightful icing glaze.

How To Measure Flour Properly: Did you know THE WAY you measure flour matters? The most precise way to measure your flour is by weight using a digital kitchen scale. 1 cup of flour weighs 125 to 130 grams. If you don’t have a scale measure your flour by scooping flour with a spoon into the cup. Don’t use your measuring cup as a scoop, as it packs the flour down and gives a different measure.

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How To Make The BEST Peach Coffee Cake

This delicious homemade peach coffee cake is made with simple ingredients and is easy to follow. You will need a large bowl, a springform pan, a mixer, a whisk, and a rubber spatula.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

  1. Mix flour, sugar, cinnamon, nutmeg, and butter in a large bowl until crumbly. Set aside 1 cup for topping.
  2. Add egg yolks, cream, salt, and baking powder to the remaining dry ingredients and mix until smooth.
  3. Gently fold in whipped egg whites and pour batter into greased springform pan.
  4. Top with pie filling and reserved crumb mixture.
  5. Bake for 55-65 minutes or until lightly browned on top.

While the cake is cooling, make the easy vanilla icing:

  1. Mix vanilla into melted butter.  
  2. Slowly stir in powdered sugar. 
  3. Add cream until desired consistency.
  4. Drizzle and enjoy!

Recipe Notes And Tips

  • If you don’t want to use a springform pan, you can also bake this in a greased 9×13” glass pan at 375° for 45 minutes.
  • It’s easiest to separate the yolks from the whites when the eggs are cold. Once separated, cover and allow to come to room temperature.*
  • It’s important to use room temp eggs that have looser protein bonds. This makes them ideal for creating stable peaks that are less likely to collapse when folded into the batter for a lighter, airier texture.
  • Fresh peaches can work in this coffee cake recipe, but the consistency and moisture balance can affect the texture of your breakfast cake. I recommend lightly tossing the sliced (or diced) fruit in 1-2 tbsp flour and 1-2 tsp sugar to taste.
  • I like to use my homemade vanilla extract, and this is the perfect time of the year to start thinking about shopping vanilla beans to prepare for the holiday season. The recipe is so simple, and friends look forward to receiving it too.
  • DYK? Cold egg whites form stiffer peaks than room temp egg whites when beaten, but it takes longer, and they are far more likely to collapse because the protein strands are too tight.
slice of coffee cake with a bite on a fork

How To Store This Coffee Cake

Store any leftovers tightly wrapped on the counter and enjoy within 1-2 days. Or wrap well and refrigerate for up to 5 days.


To enjoy coffee cake with peach pie filling later, freeze individually wrapped slices or place the entire coffee cake in a freezer-safe container. When you’re ready to serve, thaw it in the fridge overnight or at room temp.

coffee cake slice on a cake server


Does Coffee Cake Have Coffee in It?

Coffee cake is intended to be enjoyed with coffee or tea, but it doesn’t contain coffee as an ingredient. It’s typically crumbly with a streusel topping, often flavored with spices like cinnamon or nutmeg, while regular cakes have various flavors and frostings.

What is a “coffee cake?”

To start, coffee cakes originated in Germany, where they were called kaffeekuchen. Thankfully, German immigrants brought their old-fashioned coffee cake recipes to the United States in the 18th century. Since then, popularity has grown, and homemade coffee cakes have captured Americans’ hearts and become a household staple.

Coffee cake is a delightful combo of moist cake and textured crumb or streusel toppings that perfectly pairs with your morning coffee! Today, coffee cakes suit every taste, from classic cinnamon to fruit, nut, and cream versions. One thing they all have in common is they are a versatile snack-type cake that can also be enjoyed for brunch, lunch, and dessert.

Can I add nuts or other toppings to the coffee cake instead of a glaze?

Absolutely! Adding chopped nuts like pecans or walnuts to the crumb-topped coffee cake or sprinkling directly on the batter before baking adds delicious crunch and texture. Get creative with other toppings like shredded coconut, white chocolate ribbons, or cinnamon sugar.

Can I use gluten-free flour instead of all-purpose?

Yes, you can substitute a suitable baking blend of gluten-free flour for all-purpose flour; follow the recommended substitution ratio on the packaging. The texture and taste may vary slightly, but for those on a gluten-free diet, it makes a delicious and enjoyable gluten-free option.

Slice of peach coffee cake on a plate with icing and peaches


Explore flavors like cherry, blueberry, or apple for exciting variations. You may need to adjust the spices in the recipe to complement the specific fruit flavor when using different types of pie filling.

  • Cherry Pie Filling: Enhance the cherry flavor by adding ¼ tsp of almond extract or 1 tbsp of grated lemon zest to the coffee cake batter.
  • Apple Pie Filling: Compliment the apple flavor in breakfast cake with crumb topping by adding ¼-½ tsp vanilla and apple pie spice to taste.
  • Blueberry Pie Filling: Intensify blueberry pie filling by adding coriander (it’s a thing)! Experiment with the following options to boost blueberry flavor for a delectable fruit coffee cake recipe: cardamom, cinnamon, black pepper, nutmeg, clove, ginger, and allspice.
  • This simple peach coffee cake recipe is so delicious and moist you’ll want to occasionally sub in other fruit flavors! Feel free to experiment with your favorite pie fillings beyond what is listed, or try this breakfast cake recipe with Strawberry Freezer Jam.

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coffee cake photo collage with whole cake and a slice of cake

Originally posted on March 19, 2012. UPDATED July 2023. We spiffed up this post with new photos, more information and one small change was made to the recipe. (original recipe was missing instructions to whisk the egg whites to stiff peaks – recipe card has now been corrected).

slice of coffee cake with a bite on a fork

Homemade Peach Coffee Cake

Yield: 10-12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Poke your fork into this easy homemade Peach Coffee Cake: a lightly spiced cake and sweet peach pie filling with a generous crumb and creamy glaze. Perfect for breakfast or as an impressive dessert


  • 2 ½ cups all-purpose flour
  • 1 cup packed brown sugar
  • ¾ cup butter, softened
  • 2 large eggs, separated
  • 1 cups heavy whipping cream (or milk)
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 ¼ teaspoon baking powder
  • 1 can (21 oz.) Peach Pie Filling (I like Luck Leaf)

For Icing:

  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • ¾ cup powdered sugar
  • 3-5 tablespoons heavy whipping cream (or milk)


  1. Preheat oven to 350° F.
  2. Using a large bowl, mix flour, sugar, cinnamon, nutmeg and butter (will be crumbly). Take out one cup of this mixture and set aside for topping.
  3. Mix egg yolks with cream and add to the remainder of the flour mixture. Add salt and baking powder and mix until very smooth.
  4. Using an electric mixer with a whisk attachment, beat egg whites until stiff and gently fold into batter until incorporated.
  5. Pour into greased springform pan*.
  6. Add pie filling evenly over the top of the batter. Use your hands to sprinkle the crumb mixture over the pie filling.
  7. Bake for 55-65 minutes. Until lightly brown on top.
  8. Allow to cool for five minutes then remove from pan.
  9. Drizzle with vanilla icing.

For the Icing:

  1. Melt butter in microwave, then add vanilla.
  2. Slowly stir in powdered sugar. (will be clumpy)
  3. Add 3 tablespoons of cream (or milk) stir until creamy and smooth. Add more cream 1 tablespoon at a time until right consistency (runny enough to drizzle over cake).


  • you could also bake this in a greased 9x13 glass pan at 375° for 45 minutes.


  • Store any leftovers tightly wrapped on the counter and enjoy within 1-2 days. Or wrap well and refrigerate for up to 5 days.
  • Freeze - To enjoy coffee cake with peach pie filling later, freeze individually wrapped slices or place the entire coffee cake in a freezer-safe container. When you're ready to serve, thaw it in the fridge overnight or at room temp.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 93mgSodium: 323mgCarbohydrates: 46gFiber: 1gSugar: 24gProtein: 5g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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close up of peach coffee cake and icing dripping