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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Breakfast and cake … two of my favorite things!!
What a coincidence, mine too!
Yummy! This looks so good, and a great excuse to have cake for breakfast! 😉
I'll take any excuse I can get!
I saw the video for this cake on Facebook, and it looks so delish! I need this in my life. Pinned and Stumbled so others can make this bit of heaven in your mouth! YES!
Thank you, Nikki!
That is so incredibly delicious Carlee and it's the best idea ever to have cake for breakfast. In fact I'm convinced you should have cake for every meal 😉
I am with you! Cake all day!
Yum! This looks delicious! Cake for breakfast, I could do that 😉 I don't have a cast iron skillet anymore. I should really buy another, this would be a nice change for breakfast.
You could definitely do it without, but the skillet adds that little something. I love mine!
Love everything with peaches! Perfect breakfast if you ask me 🙂
Me too! Thanks, Jas!
Wow!! This looks perfect Carlee. I'll have mine with a scoop of vanilla ice cream please 🙂
Peaches, cake and cast iron skillet. You got me with this recipe!
About how many peaches would you need to make the 2 cups?
About 3 peaches would get you there. But you don't have to be exact either. That was a good amount to cover the top of the cake but a little more or less wouldn't hurt anything.
Made this Thanksgiving with blueberries, as good as the one I made with peaches this summer.
Oooh, I can't wait to try it with blueberries! What a great idea!
What adjustments can I make if I choose to use buttermilk instead of milk? Add a 1/2 teaspoon of baking soda maybe?
Oooh, now I want to make a buttermilk version! I would imagine a tad more baking soda to balance the pH would be fine. Though now that I think of it, I wouldn't be surprised if my great-great-grandma was using buttermilk and that is why she used baking soda instead of baking powder. I really want to try it now. Please let me know if you do!