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.
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 9″ 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!
Tips for making this delicious coffee cake
- 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.
- This cake is delicious served slightly warm. Serve it fresh or stick it in the microwave for a few seconds to rewarm it.
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.
Fried Peach Pie Bars are another down home treat. They have layers of buttery goodness with a peach filling that looks amazing.
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- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 3/4 cup milk
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups peaches, chopped
- 3/4 cup sugar
- 4 Tablespoons flour
- 2 Tablespoons butter
- Preheat oven to 350° F and grease a 8" pan. (I used my cast iron skillet, but a 8-9-inch cake pan would work as well.)
- Mix together butter and sugar.
- Add egg and mix until smooth.
- Pour in milk and vanilla and combine.
- In a separate bowl, mix together flour, salt and baking powder. Fold into wet ingredients until incorporated.
- Spread into greased pan. Top with peaches and press lightly into batter.
- Mix topping ingredients in a small bowl until coarse and crumbly. Sprinkle over top of peaches.
- 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.
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Amount Per Serving: Calories: 363Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 344mgCarbohydrates: 63gFiber: 2gSugar: 35gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.