Peach Coffee Cake

This quick and easy peach coffee cake features soft, fluffy cake studded with juicy peaches and topped with a buttery cinnamon streusel. It’s a delicious breakfast for summer or any time of year!

The best thing about coffee cake is that it’s basically dessert that’s socially acceptable to eat for breakfast. And this peach version? You’ll want it for evverrrrry meal of the day.

It’s soft and fluffy, not stingy on the crumb topping, and really easy to make. If you’re looking for a fun summer brunch option, you can’t go wrong with this recipe!

Why you’ll love this peach coffee cake:

• It’s so easy to make it’s almost foolproof!
• This recipe holds up well in the fridge overnight, so it’s a great make-ahead brunch option
• Because the cake uses peach pie filling rather than fresh peaches, you can make this cake any time of year

How to make your cake

Start by making the crumb topping

• Combine flour, sugar, cinnamon, and salt in a bowl
• Stir to combine
• Work the butter into the flour mixture until it’s combined and forms clumps (like in the third photo above)

Then set that aside and make the cake

• Combine eggs, peach pie filling, nutmeg, and cake mix in a bowl
• Stir to combine
• Pour into a 13- by 9-inch baking dish

• Sprinkle the crumb topping evenly over the cake
• Bake for about 30 minutes

And THAT’S IT! Breakfast/brunch/dessert is ready. 

Recipe notes and tips

• The cake calls for a little nutmeg but adding it is optional. If you don’t like nutmeg just leave it out—however, it does add a really special depth of flavor and complements the peaches nicely

• I used Betty Crocker Super Moist yellow cake mix and Duncan Hines peach pie filling.

• If you want, you can chop up the peaches up just a bit before adding them to the cake batter. That way you get more peach in every slice; I just stuck a paring knife in the can of pie filling and kind of sliced them up so I wouldn’t make a mess on my cutting board.

• The easiest way to mix the butter into the flour for the topping is just to use your hands. I don’t bother with a pastry cutter or forks for this recipe.

• When you’re sprinkling the topping over the cake, use your hands to squeeze the topping mixture into bigger clumps.

How to store coffee cake

Uneaten coffee cake can be stored, covered, in the fridge for 3 or 4 days. Be sure to cool your cake completely before covering and refrigerating or it could sweat and get soggy.

You can also store slices, tightly wrapped, in the freezer for up to 2 months. Defrost slices in the fridge overnight or just leave them on the counter until they’re soft enough to eat.

What kind of pie filling should I use?

I used Duncan Hines peach pie filling but you can use any brand you like as long as the can is 21 ounces (or so—a tiny bit more or less won’t make a difference).

Can I use white cake mix?

You can! If you prefer white cake mix (or spice cake mix, etc) that’s fine to use. Your cake will just be a different color than mine is.

A few more recipes you might enjoy

Peach Dump Cake
Apple Coffee Cake
Peach Blueberry Cobbler
Swedish Almond Cake

Did you make this coffee cake? That’s great! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!

5 from 1 vote

Print

Peach Coffee Cake

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

 

This peach coffee cake is quick and easy to make and it turns out light, fluffy, and studded with peaches.

Course: Breakfast

Cuisine: American

Servings: 15

Author: Kelsie

Ingredients

Streusel topping

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter melted

Coffee cake

• 15.25- ounce box yellow cake mix
• 21- ounce can peach pie filling
• 3 large eggs
• 1/4 teaspoon ground nutmeg optional
• 1/4 teaspoon salt

Instructions

Streusel topping

1. Stir together the flour, sugar, cinnamon, and salt in a small bowl. Add the butter and mix with your hands (or two forks) to combine. Set aside.

Coffee cake

1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
2. Combine the cake mix, pie filling, eggs, nutmeg (if using), and salt in a large mixing bowl. Stir with a rubber spatula until there are no more lumps of cake mix.
3. Pour into the baking dish and smooth the top. Sprinkle the streusel evenly over the top, squeezing it in your hand to make crumbles.
4. Bake 30 to 35 minutes, until a cake tester inserted into the center of the cake comes out clean.
5. Cool on a wire rack, then slice and serve.

Recipe Notes

• Uneaten coffee cake can be stored, covered, in the fridge for 3 or 4 days. Be sure to cool your cake completely before covering and refrigerating!
• You can also store slices, tightly wrapped, in the freezer for up to 2 months.
• I used Betty Crocker Super Moist yellow cake mix and Duncan Hines peach pie filling
• If you want, you can chop up the peaches a little before adding them to the coffee cake so you get more chunks of peach in every slice. I just stuck a paring knife in the can of pie filling and chopped them that way so I didn’t make a mess on my cutting board; the peaches are nice and soft so it’s easy to do.