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Peach Breakfast Cake

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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.

Slice of peach coffee cake with crumb topping served with extra peach slices.

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.

chopped peaches spread over cake batter in skillet with crumb topping in bowl nearby.

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.

lifting slice of peach crumb cake out of cast iron skillet.

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!

piece of peach coffee cake with extra peaches on plate with fork.

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. 

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Slice of peach coffee cake with crumb topping served with extra peach slices.

Peach Coffee Cake

Servings: 8 Servings
Author: Carlee
Use fresh or frozen peaches to make all of tour breakfast dreams come true. This cake is perfect for tea time too. It's an old fashioned recipe that will quickly become a an all time favorite.
4.56 from 120 ratings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes



  • 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


  • ¾ cup granulated sugar
  • 4 Tablespoons all purpose flour
  • 2 Tablespoons butter


  • 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.


Cover leftovers and store at room temperature for a few days. Freeze for longer storage. 



Serving: 1sliceCalories: 363kcalCarbohydrates: 63gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 48mgSodium: 344mgFiber: 2gSugar: 35g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4.56 from 120 votes (119 ratings without comment)
Recipe Rating


Wednesday 10th of July 2024

Hello, Carlee

Can you make this into breakfast cupcakes / squares or sheet pan? also what would the bake time change. :)


Wednesday 10th of July 2024

Those are really interesting ideas. The cupcakes would definitely take less time to bake. I would probably check them around 30 minutes, but I'm not sure how long they will actually take. You could bake the recipe in an 8" square pan. For a sheet pan or a 9x13-inch pan, you would probably need to double the recipe.

Laura C

Wednesday 6th of September 2023

Can you pre-make this and freeze it?


Wednesday 6th of September 2023

Yes! My grandparents used to make several of the apple version each fall and the freeze them to enjoy throughout the year.


Wednesday 10th of May 2023

can you use can peashes and also put a little cinnamon in


Wednesday 10th of May 2023

Yes, canned peaches work. Just drain them well. Cinnamon is delicious, I add it sometimes too!

Helen Christensen

Wednesday 22nd of March 2023

I have an 8” cast iron and a 10”. Which size should I use? The receipe calls for 9” cast iron.


Thursday 23rd of March 2023

Either should work. Just take a few minutes off the bake time if you use the 10" pan. I have actually made the apple version in my 12" skillet and it worked well, it was just a thinner cake.


Sunday 31st of July 2022

I made this recipe, and I recommend two things: 1) Please use a 9" pan rather than 8" (I'm really glad I hadn't cleaned the oven yet!) and 2) use less of the cake batter & sugar topping. It came out very stodgy and stick-to-the-ribby. Like bisquick or a giant cloying muffin. On second thought, if you go with less cake batter, it probably will fit into a 8" pan after all.