Dutch style peach breakfast cake uses fresh or frozen peaches topped with a buttery crumb to make a delicious coffee cake style treat. It’s an classic recipe that will quickly become a an all time favorite for breakfast, tea time or a simple dessert.
This simple peach cake recipe is perfect for breakfast, tea time or as an easy dessert. It has a quick to make batter that is loaded with peaches.
You can use fresh, frozen or drained canned, whatever you have on hand! Then the buttery crumb topping takes it to the next level of deliciousness.
I thought it would be fun to keep the peach recipes coming. Peaches are one of my favorite summer fruits, even if they are a bit tricky.
In their own way they are a bit like avocados; you wait and wait and wait for them to be at their peak and 10 minutes later they start to shrivel.
So I always try to buy them a half dozen or so at a time and just do it frequently throughout the season, that way there are always good peaches ready to go. But still every once in a while, one sits just a bit too long.
They are still good, but you can just tell that when you bite into it you will have peach juice running down to your elbows. It is delicious, but sticky!
So if I find a couple of peaches got to that point, it is time to fire up the oven. You know, as if I need an excuse!
I was trying to decide what to do with a couple of peaches before I hit the road for a convention. I knew they weren’t going to make until I got home.
The boys of the house had big plans of ordering a pizza while I was gone, a rare treat that would likely not include a side of peaches.
Then it came to me. My Great-Great-Grandma’s Apple Cake, but with peaches. You guys, it was good!
This cake is meant to be a coffee cake. Perfect for breakfast or tea time. We actually had it for dessert.
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Sort of a last hoorah before I hit the road. The peach version of this cake really tasted like a bite of sweet summer.
I love this recipe too, because the hardest part is cutting the fruit. I don’t even worry about peeling the peaches.
I just dice them and go for it! The batter comes together with a bowl and spoon, no fancy equipment required.
I baked it off in my cast iron skillet because I love the look and feel of baking a rustic cake like this in a skillet. You can certainly bake it in a cake pan if you’d rather.
I couldn’t wait to cut into the cake. It just smelled so good. So I cut in while the sugar was still hot and the topping was still gooey. Oh my goodness.
It set up more as it sat a bit and it was really good then too. So if things are coming up peachy in your neck of the woods, you need to check out this cake!
Change up the fruit
Use whatever peaches you have on hand. Defrost frozen peaches, use fresh, or even drain a can of peaches and use them!
The cake recipe works will with other kinds of fruit as well. We love using apples or blueberries but I am sure almost any fruit would be wonderful.
More delicious peach recipes:
Brown Sugar Peach Cobbler is that down home flavor you love made deeper with brown sugar. Get a scoop of vanilla ice cream ready and you’ll be in dessert heaven!
Peaches and Cream Baked Oatmeal is another fabulous way to start your day in a peachy way. It is healthy and super delicious.
Peach Upside Down Cake from my friend Julia is a fun dessert option. It is exactly what it sounds like. The peaches cook in sugar that caramelizes and it all gets flipped over after it’s baked.
Storage
Keep any leftover coffee cake covered on the counter. It will stay good at room temperature for up to 3-4 days.
You can also freeze extra slices for longer storage.
This cake is delicious served slightly warm. Serve it fresh or stick it in the microwave for a few seconds to rewarm it.
Peach Coffee Cake
Ingredients
Cake
- ¼ cup butter softened
- ½ cup granulated sugar
- 1 large egg
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 cups peaches chopped
Topping
- ¾ cup granulated sugar
- 4 Tablespoons all purpose flour
- 2 Tablespoons butter
Instructions
- Preheat oven to 350° F and grease a 9" pan. (I used my cast iron skillet, but a 9-inch cake pan would work as well.)
- Mix together butter and sugar.¼ cup butter, ½ cup granulated sugar
- Add egg and mix until smooth.1 large egg
- Pour in milk and vanilla and combine.¾ cup milk, 1 teaspoon vanilla extract
- In a separate bowl, mix together flour, salt and baking powder. Fold into wet ingredients until incorporated.2 cups all purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
- Spread into greased pan. Top with peaches and press lightly into batter.2 cups peaches
- Mix topping ingredients in a small bowl until coarse and crumbly. Sprinkle over top of peaches.¾ cup granulated sugar, 4 Tablespoons all purpose flour, 2 Tablespoons butter
- Bake at 350°F for 40-45 minutes. The sugar should form a crust and the cake should be cooked through.
- Cool slightly before cutting and serving. Can be served warm or at room temperature.
Notes
Video
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Could you bake this in a bunt cake pan?
It wouldn't be ideal for a bundt pan. It is a smaller recipe than most bundt recipes and the sugary topping would end up being under the cake rather than on top when you unmold it.
This is a wonderful recipe! I can't wait to dry it. I have made something similar when peaches are out of season. I use canned peaches instead. It's cheating (just a little). But, everyone once in a while you just have to have peach cake/cobbler. Thank you for posting this delicious recipe!
Canned peaches would be perfect for something like this! I'll have to remember that this winter! Thanks so much!
Thanks, Marsha! That is awesome, you are so sweet!
Oh this looks so good. My mom and daughter would love this, peaches are their absolute favorite.
It really is a great way to use peaches. It comes together quickly too, which is always a plus!
Peach pie is one of my favorites, so I have to imagine it would be difficult for me to not like this either 😉 Thanks for sharing this at #HappinessIsHomemade this week Carlee, love it!!!!!!!
I hope you give this a try. The apple version of this cake has been enjoyed by at least 6 generations of my family and this peach one gives it a run for its money!
Three of my favorite things- peaches, breakfast and cake!
Ha! Mine too!
Oh, I love peaches when they are at their peak! YUM! And I love peach cobbler, this looks so delish, what a great brunch or dessert item it would be! Pinning and yumming and stumbling, I am going to make this one! Delish!
Thanks so much, Nikki! Peaches are definitely one of my favorites too. I think the small window of them being soooooo good just adds to the draw.
When I first saw this photo on IG, I thought, that would be perfect with peaches! THEN, I read that you did make it with peaches! Sounds like the perfect recipe for some good peaches:)
It was so good with peaches! I think I might like it even better than the apple version. I'll have to make another apple one just to be sure 😉
I am loving peaches this summer! I just made a similar peach coffee cake and it was to die for. I want to try a slice of your version, too!
We should trade slices next time! Thank you!
Oh how I wish I had time to win this up for my breakfast today!! Looks so yummy and I'm still finding uses for some peaches I have!! BTW, made your blueberry peach drink last night, YUMMO!!!!!!! So good I forgot to take a picture, lol!!
Maybe this weekend, Andrea! I am glad you like the slushies, it sounds like you'll just have to make another!! I hope you have a lovely day!
Can this cake be made with apples,and if so which kind should be used? Thank you.
Yes it can, Iris! In fact it started as an apple cake and that's how my great-great-grandma made it. I have the apple version on the blog as well, I sliced them, but my family has always just cut them into cubes. Pretty much any apple would be fine, but a baking apple adds a bit more texture if you like the apple crunch. Jonathans and granny smiths are always good for baking (but I really do think most any old apple would be fine)