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Peach Coffee Cake

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  • 2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, unsalted and room temperature
  • 1/2 cup sugar
  • 1/2 cup peach jam or preserves
  • 2 eggs
  • 2/3 cup heavy cream
  • 1 cup fresh peaches, skinned, pitted and sliced 1/4″ thick or less


  • 2/3 cup of all purpose flour
  • 1/4 cup of melted butter, unsalted
  • 1/4 cup peach jam or preserves
  • 1/2 cup brown sugar
  • 1 tsp cinnamon


  1. Preheat the oven to 375°F.
  2. Grease a 13″ x 9″ metal baking pan (2″ high sides).
  3. Using an electric mixer cream together 1/2 cup butter and 1/2 cup sugar.
  4. Once creamed, add in 1/2 cup peach jam and mix until well combined.
  5. At medium speed beat in the eggs, one at a time until mixed in.
  6. Once eggs are beaten in, gradually add the heavy cream while mixing on high. The batter should thicken up. Beat this for at least 5 minutes.
  7. In a mixing bowl, combine the flour, baking powder, baking soda and salt using a whisk. Gradually mix this in with the wet ingredients until combined.
  8. Using a spatula, spread the batter evenly in the metal baking pan.
  9. Place sliced peaches evenly on top of the batter.
  10. Combine Topping ingredients. Once combined it should be almost like a “dough”.
  11. Sprinkle clumps of the topping evenly on top the the layer of peaches.
  12. Bake in the oven for 40 minutes.
  13. Allow to cool for about 5 minutes once it comes out of the oven.
  14. Serve right away warm or you can serve it cold.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking