Skip to Content

Peach Coffee Cake

Sharing is caring!

Just by looking at this peach coffee cake, you can tell how moist and yummy it is! It’s lightly spiced with nutmeg and allspice and has a wonderful crumb topping that everyone loves!

Spiced Peach Coffee Cake Recipe

*Disclaimer – This recipe was originally published in 2011. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

With this being my third involvement with #baketogether, and knowing what delicious delicacies Abby comes up with, I was excited to get this recipe underway.  As soon as I had read the original recipe over at I knew exactly how I had wanted to switch things up a little to make it mine.


I think one of the most exciting things I’ve learned about myself from becoming involved in #baketogether is that, even knowing that I’m not going to partake in the actual eating and enjoyment of the finished product (I’m on a pretty strict diet right now), I  sincerely enjoy the actual process of baking (the measuring, blending, artistry etc.) as much, if not more, than the completed product itself!  

Of course, it certainly doesn’t hurt that I got to share this beautiful peach coffee cake with my sister and her husband as well as my own family of men.  Share the love I say!

The way I switched things up in this recipe was to add chopped canned peaches (fresh would have been better, but I had canned in the pantry and wanted to use them up), and I added chopped pecans into the streusel.  

I add nuts to as many dishes (savory and sweet) as I possibly can. I’m a nut lover from way back!

I also added a splash of almond extract (see, there’s that nut theme again) and I substituted allspice for the ground cloves for slightly lighter flavor intensity.


2 cups all-purpose flour
1-1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon allspice
1 stick unsalted butter, softened
1-1/4 cups firmly packed brown sugar
1 teaspoon pure vanilla extract 2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 can sliced peaches (in water), drained and roughly chopped

-Preheat your oven to 350 degrees.
-Lightly grease a 9″ square baking dish.
-In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, and allspice. Whisk until blended.
-In a large bowl with an electric mixer or paddle attachment on a stand mixer, blend the butter, sugar, vanilla and almond extract until combined well.
-Add the eggs, one at a time, beating well after each addition remembering to scrape the bowl on occasion.
-Add the dry ingredients into the wet ingredients, one half at a time, and blend until well incorporated.
-Add the sour cream and blend until all the ingredients are combined.
-Using a spatula, hand mix the ingredients to ensure they are well incorporated even from the bottom of the bowl.
-Scrape half of the batter into your prepared pan and spread evenly.
-Carefully add your chopped peaches on top of the batter, making sure they’re in an even layer.
-Set aside and make the streusel.

To make the streusel:

2/3 cup firmly packed brown sugar
3/4 cup all-purpose flour
1-1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup chopped pecans
4 tablespoons melted butter

-In a small bowl, combine all the ingredients and mix with your hands until it forms a crumbly topping.
-Add a nice layer of streusel over the layer of peaches.
-Top the layer of peaches and streusel with the remaining batter.
-Using an off-set spatula, carefully “skate” the spatula over the batter ( by not lifting your spatula off the batter it makes it easier to not displace your streusel).
-Sprinkle the remaining streusel evenly over top of the batter.
-Bake in your preheated oven for approximately 45-50 minutes or until a pick inserted in the center comes out clean.
-Cook on a wire rack until warm or at room temperature.

Spiced Peach Coffee Cake Recipe

Until we eat again,


Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

For more Kudos Kitchen recipe information, please follow me on my social medial channels (listed below), and don’t forget to TAG me @kudoskitchen with photos so I can view all your delicious recipe creations! It’s exciting for me when you share them, so don’t be shy!

Instagram, Pinterest, Facebook, and YouTube

Instagram, Pinterest, Facebook, and YouTube


Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature

Deb @ knitstamatic

Sunday 30th of October 2011

Love the idea of adding peaches to the cake and nuts are alway a welcome addition...I added them too. Your cake looks nice and moist.


Tuesday 25th of October 2011

Oh my, its heaven! adding peaches is brilliant and yummy.

Muffin Tin

Monday 24th of October 2011

Oh, anything with peaches makes me happy. This looks fabulous.


Tuesday 11th of October 2011

Lovely cake! Peaches in a cake are simple divine.. just a few weeks back I had tried out peach cupcakes! Btw, I am just like you..I always try to use nuts in every other recipe I try.. can't get enough of them..n they can enhance your recipe in brilliant ways.


Monday 10th of October 2011

YUM! This looks wonderful and I have some fresh peaches just ready to eat! Love this!!