Peach Crunch Coffee Cake
Peach Crunch Coffee Cake is an awesome coffee cake. It’s a double layer recipe with two layers of coffee cake, two layers of peaches, two layers of streusel, then a layer of pecans and a powdered sugar icing on top. It’s quite wonderful and not overly difficult since it starts with Bisquick baking mix. The texture is crunchy because of the pecans and streusel, yet this coffee cake is also moist because of the peaches in the batter.
Follow Me On Instagram!
I love peaches, but when I had bushels of them coming off my peach trees I had to think fast and figure out ways to use them up quickly before they all got eaten up by squirrels or fell off the trees. This was one of the first recipes in my recipe file. It’s one I clipped from an old Bisquick booklet circa late 1970s or early 1980s. Bisquick was a fairly new product then and the makers were trying to show ways to use it in recipes.
This recipe was actually one for apples, but since it was peaches I needed to use up, I decided to follow the recipe fairly closely except to substitute peaches for the apples. It was a stunning success. The coffee cake turned out very tasty.
This was another one of those terrific desserts I sent with John to his office a couple of weeks ago. Many of the departments are used to getting my Christmas cookies every year, but they were all pleasantly surprised when some of my cakes and cobblers came there way. It was like Christmas in August! 🙂 John brought the empty plates back that night! And there were plenty of very happy campers at his work place!
If you want to enjoy a delicious coffee cake for holiday breakfasts, special occasion brunches, baby showers, or even tailgating parties, this delightful Peach Crunch Coffee Cake is an excellent option. You and your family are sure to enjoy this cake whether you enjoy it for breakfast or dessert…an afternoon or midnight snack…or every hour in between. 🙂
Peach Crunch Coffee Cake is marvelous.
Peach Crunch Coffee Cake is great for special occasions and holidays. You can serve it for breakfast or for dinner!
This scrumptious cake is filled with peaches making it moist and delicious.
Here’s what I did.
I used these ingredients to make Peach Crunch Coffee Cake.
Place Bisquick, sugar, eggs and milk in a mixing bowl.
Stir with a wooden spoon to combine. Set aside.
I used these ingredients for the streusel layer.
Place Bisquick, brown sugar, cinnamon and nutmeg in a mixing bowl.
Stir ingredients with a wooden spoon to combine.
Cut butter in with a pastry blender.
Here the streusel is ready. Set aside.
Grease a 9×13″ baking dish. Spread half of the batter in prepared dish.
Top with half of the peaches.
Spread half of the streusel topping on top of the peach layer.
Add remaining layer of batter and then peaches.
Add remaining streusel, then sprinkle pecans over top.
Bake at 350 for about an hour, or until a toothpick inserted in center comes out clean.
I used these ingredients for the glaze.
Stir to combine.
Drizzle glaze over top of coffee cake
Every bite of this cake is amazing.
Here’s a close up of this crunchy coffee cake.
The crunchy texture from the pecans and the streusel make Peach Crunch Coffee Cake really special. We loved the way it tasted.
Here’s the recipe.
PEACH CRUNCH COFFEE CAKE
(Recipe inspired from a Bisquick booklet, circa early 1980s)
Peach Crunch Coffee Cake
Equipment
- 1 9x13" glass baking dish
- 1 sharp knife to cut and pare peaches
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 pastry blender
- measuring cups
- measuring spoons
- 1 whisk
- 1 nut chopper if nuts are not previously chopped
- 1 spatula
Ingredients
COFFEE CAKE:
- 4 cups bisquick
- 1 1/3 cups 2% milk or cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup pecans or walnuts, chopped (measure after chopping)
- 4 cups peaches peeled and finely diced
STREUSEL TOPPING:
- 1 1/3 cups bisquick
- 1 1/3 cups light brown sugar packed
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 stick unsalted butter chilled (1/2 cup)
GLAZE:
- 1 cup powdered sugar
- 2-3 tbsp. 2% milk or cream
Instructions
COFFEE CAKE:
- Preheat oven to 350°.
- Grease a 9x13” deep dish glass baking dish.
- Mix baking mix, milk or cream, sugar and eggs.
- Beat vigorously with a wooden spoon about 45 seconds until mixture is smooth.
- Spread half of the batter into the prepared baking dish.
- Top with half the peaches and half the Streusel Topping.
- Repeat layers.
- Sprinkle pecans or walnuts over top.
- Bake at 350° for about an hour or until toothpick inserted in center comes out clean.
- Cool completely.
- Drizzle glaze over top.
STREUSEL TOPPING:
- Combine Bisquick, brown sugar, cinnamon and nutmeg in a medium mixing bowl.
- Cut butter into ingredients with a pastry blender until well mixed.
GLAZE:
- Whisk together until desired consistency is achieved.
- Add more milk or cream if necessary.
- Drizzle over cooled cake.
Notes
Recipe inspired from Bisquick.
© Can’t Stay Out of the Kitchen
Nutrition
- [b]COFFEE CAKE:[/b][br]
- 4 cups Bisquick
- 1 1/3 cups milk or cream
- ½ cup sugar
- 2 eggs
- ½ cup chopped pecans or walnuts
- 4 cups peeled, finely diced peaches[br]
- [b]STREUSEL TOPPING:[/b][br]
- 1 1/3 cups Bisquick
- 1 1/3 cups packed brown sugar
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 stick unsalted butter, chilled[br]
- [b]GLAZE:[/b][br]
- 1 cup powdered sugar
- 2-3 tbsp. milk or cream
- Preheat oven to 350°.
- Grease a 9×13” glass baking dish.
- Mix baking mix, milk or cream, sugar and eggs.
- Beat vigorously with a wooden spoon about 45 seconds until mixture is smooth.
- Spread half of the batter into the prepared baking dish.
- Top with half the peaches and half the Streusel Topping.
- Repeat layers.
- Sprinkle pecans or walnuts over top.
- Bake at 350° for about an hour or until toothpick inserted in center comes out clean.
- Cool completely.
- Drizzle glaze over top. [br]
- Combine Bisquick, brown sugar, cinnamon and nutmeg.
- Cut butter into ingredients with a pastry blender until well mixed.[br]
- Mix together until desired consistency is achieved.
- Add more milk or cream if necessary.
- Drizzle over cooled cake.
This view shows the double layers of Peach Crunch Coffee Cake.
Peach Crunch Coffee Cake is also great for dessert.
A breakfast with Peach Crunch Coffee Cake on the menu is marvelous, indeed!
You may also enjoy these delicious recipes!
Peach Crunch Coffee Cake
Equipment
- 1 9×13" glass baking dish
- 1 sharp knife to cut and pare peaches
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 pastry blender
- measuring cups
- measuring spoons
- 1 whisk
- 1 nut chopper if nuts are not previously chopped
- 1 spatula
Ingredients
COFFEE CAKE:
- 4 cups bisquick
- 1 1/3 cups 2% milk or cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup pecans or walnuts, chopped (measure after chopping)
- 4 cups peaches peeled and finely diced
STREUSEL TOPPING:
- 1 1/3 cups bisquick
- 1 1/3 cups light brown sugar packed
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 stick unsalted butter chilled (1/2 cup)
GLAZE:
- 1 cup powdered sugar
- 2-3 tbsp. 2% milk or cream
Instructions
COFFEE CAKE:
- Preheat oven to 350°.
- Grease a 9×13” deep dish glass baking dish.
- Mix baking mix, milk or cream, sugar and eggs.
- Beat vigorously with a wooden spoon about 45 seconds until mixture is smooth.
- Spread half of the batter into the prepared baking dish.
- Top with half the peaches and half the Streusel Topping.
- Repeat layers.
- Sprinkle pecans or walnuts over top.
- Bake at 350° for about an hour or until toothpick inserted in center comes out clean.
- Cool completely.
- Drizzle glaze over top.
STREUSEL TOPPING:
- Combine Bisquick, brown sugar, cinnamon and nutmeg in a medium mixing bowl.
- Cut butter into ingredients with a pastry blender until well mixed.
GLAZE:
- Whisk together until desired consistency is achieved.
- Add more milk or cream if necessary.
- Drizzle over cooled cake.
35 Comments
Maude
July 4, 2022 at 1:30 pm
I’m making this for first time; in oven right now! I used a deep dish 8×12 and I ran out of fresh peaches and used one (1) of those peach cups in natural juices; well drained. Can’t wait to see how it turns out! Smells delicious! The only comment I can add is be sure to make the streusel, prepare the peaches and then make the cake so it’s a smooth assembly.
Teresa
July 6, 2022 at 11:09 am
Right. I think you’ll find this delicious, Maude.
Kelli
September 7, 2021 at 8:42 am
This was absolutely delicious! I left the nuts out because I don’t eat them. And it was still so very good and crunchy.
Teresa
September 9, 2021 at 6:58 am
So glad you enjoyed the cake, Kelli. Yes, it’s a terrific recipe. 🙂
Marlene
August 17, 2022 at 8:35 pm
This is a keeper!
Teresa
August 18, 2022 at 7:17 am
Hi, Marlene. Yes, it’s a fantastic recipe! Enjoy.
Walter den Haan
August 15, 2021 at 9:58 am
Just a fantastic recipe. Have made it for the first time with Colorado palisade peaches and passed out chucks to the neighbors. Everyone loved it!
Teresa
August 16, 2021 at 7:32 am
Hi, Walter. So glad you and your neighbors enjoyed the recipe. It’s one of our favorites too. Have a great week.
Carm
March 19, 2021 at 1:09 pm
Hi Teresa. Saw you comments on not use the usual 13×9 pan. I don’t have a deeper, do you think it would be ok to use the Pyrex 13×9 and a 8×8
Teresa
March 22, 2021 at 5:55 am
Hi, Carm. Yes, put it in two pans because it will overflow a regular pyrex glass dish. (Or use 2 9×9″ dishes).
Sandy
September 2, 2019 at 5:59 pm
51/3 cups of Bisquick is too much. I made it and it ran over my pan in the oven. Don’t know if you’ve made it or not, but something is wrong
Teresa
September 3, 2019 at 10:44 am
Hi Sandy, I used a deep 9×13″ glass baking pan. It has at least 3-inch sides. The typical clear class pyrex baking dishes have only two inch sides and will not be deep enough for this recipe. If you look at the pictures on my blog you will see that I’ve made the recipe and how it turned out through each stage. With a deeper dish, I didn’t have any problem with the ingredients overflowing.
Jon
August 23, 2020 at 2:54 am
Wish you would’ve mentioned the deep dish baking dish from the beginning. Now I have a big mess to clean up. 🙁
Teresa
August 23, 2020 at 9:30 am
Jon, So sorry you had a mess to clean up. I assume my readers read through the entire recipe before baking. Especially the notes section, as I always provide tips for making the recipe in the note section.
Archana
August 16, 2019 at 3:53 am
Can I use all purpose flour or cake flour instead of bisquick ? What changes should I make to the recipe ?
Teresa
August 16, 2019 at 9:23 am
Hi, Archana. You can use either, but Bisquick has baking soda in it. I would add about 3/4 tsp. each of baking soda, baking powder and salt.
Alison
June 28, 2018 at 8:46 am
Could you use a bundt pan for this? Or would it not hold together?
Teresa
June 28, 2018 at 4:30 pm
Hi, Alison. You might be able to bake it in a bundt pan, but you would have to cook it longer to ensure it comes out of the pan in one piece and not in clumps. I honestly think it’s probably better using the pan I recommend.
Kate
March 26, 2018 at 6:28 pm
Do you think this would work wirh canned peaches if I drained them well? Want to make for Easter breakfast at church.
Teresa
March 29, 2018 at 6:23 am
Hi, Kate. Yes you can use canned peaches but I would actually pat them dry with paper towels before using them.
Donna
January 21, 2018 at 4:44 pm
Hi Teresa can this be made gluten free by using Gluten Free Busquick? Any other changes needed?
Teresa
January 25, 2018 at 7:25 am
Absolutely, Donna! I bet it would turn out perfectly that way. I’m pretty sure that the gluten free product is a one-to-one ratio of flour so you probably don’t need to make any other changes. Enjoy!
Mother's Day Brunch Ideas – Can't Stay Out of the Kitchen
October 24, 2015 at 7:09 pm
[…] Peach Crunch Coffee Cake […]
Peach Almond Coconut Cookies – Can't Stay Out of the Kitchen
September 4, 2015 at 10:11 am
[…] of fresh peach desserts each summer and fall. We’ve already had several kinds of muffins, cakes and cookies and peaches are still available in the stores so more will be on the […]
Peach Custard Coffee Cake – Can't Stay Out Of The Kitchen
January 27, 2015 at 7:59 pm
[…] Peach Crunch Coffee Cake […]
Ileene
August 14, 2023 at 10:00 am
I made this to use up some fresh peaches I had. The only problem I had was trying to spread the dough into the pan. Very stiff and sticky, I did the best at getting it spread but was very difficult at spreading. I also think the bisquick made it a bit dryer then a normal cake flour recipe. Taste good, but dry
Teresa Ambra
August 15, 2023 at 3:33 pm
Hi Ileene. Yes, the dough is a little sticky. Sometimes I sprinkle a tiny bit of flour over top of that kind of dough so it’s not quite so sticky to pat down or spread into a pan. However, with a lot of peaches, the coffee cake itself is not usually dry.
Carolina Skillet Cake – Can't Stay Out Of The Kitchen
January 23, 2015 at 4:23 pm
[…] Peach Crunch Coffee Cake […]
NancyC
September 26, 2014 at 8:37 pm
This looks so good, Teresa! What a yummy treat!
Teresa
September 27, 2014 at 6:11 am
Thanks, Nancy, it is delicious.Hope you give it a try sometime.
Danelle
September 25, 2014 at 8:44 am
Wow! All of these peach recipes look amazing!
Teresa
September 25, 2014 at 1:41 pm
Thank you, Danelle. We have six peach trees in our back yard so I was scrounging all kinds of recipes to make peach desserts! I love your blog. Thanks for stopping by.
Peach Melt-In-Your-Mouth Cookies – Can't Stay Out Of The Kitchen
September 19, 2014 at 11:52 am
[…] nice to be able to expand my repertoire of peach desserts with many new options. I’ve made Peach Coffee Cakes, Peach Pies, Peach Cobblers, Peach Cookies, Peach Bars, Peach Cinnamon Rolls, and Peach Muffins. […]
Anne
September 2, 2014 at 2:05 pm
This peach crunch coffee cake looks awesome! Love the fact that the recipe has ingredients I already have in the pantry.
Teresa
September 2, 2014 at 3:16 pm
I hope you and your family enjoy it, Anne. We sure did.