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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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.
trying some of your recipes. They look great, but I wish you would include the picture of the item we are making in the recipe when printing.
I left the pictures off to save ink and paper, but I can certainly look into adding them back if your prefer them that way.
Can’t wait for peach season, I live in Georgia, but I do have raspberries, can I use them?
Yes, that would be delicious! I’ve made it with blueberries before and that was really tasty too.
I made this cake sugar free with Truvia Complete Granular Sweetener and frozen peaches (thawed). I did need to melt the butter to get a creamy consistency. I also added cinnamon to the crumble on top. Turned out excellent.
I am so glad you liked it!
I want to use canned peaches, but how much would I use?
I would use 2 14.5 ounce cans, drained and chopped.
I love peach anything so I was super excited to try this recipe. It was delicious, the only thing I added was a sprinkling of cinnamon over the top of the peaches & some more to the topping mix. Made it even better! I thought the cake itself needed more peaches since the batter was so thick I had trouble pressing the peaches down into it so I decided next time I will double the amount of peaches & mix some into the batter before putting into the pan. But even as it was it was super delicious 🙂
Cinnamon is a great addition and more peaches can only be good. I am so glad you liked it and hope your twists make it even better!
I thought this cake was perfect without the topping. No additional sugar needed! Thanks, Carlee!
I'll have to try it that way next time, I am so glad you enjoyed it!
Hi. From England so needing to ask ref Topping does the .T. mean tablespoons for the flour & butter, never seen a single letter before on a recipe. Many thanks
it does stand for Tablespoon, I will go back and write it out to avoid future confusion. Thanks for asking!
What does the T stand for, tablespoon or teaspoon?
A capital T stands for Tablespoon.
I made this for breakfast for my family this morning, served with eggs and bacon. It was a big hit! I will definitely be using this recipe again. Thank you! ☆☆☆☆☆
YAY! I am so glad you all liked it!