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Peaches 'n Cream Coffeecake | Can't Stay Out of the Kitchen | this awesome #peach #coffeecake is one of our favorites. While it's a terrific #cake for #dessert, we like it for #breakfast! Perfect for summer #holidays like #FourthofJuly or #LaborDay.

Peaches 'n Cream Coffeecake

Teresa Ambra
This mouthwatering coffeecake is great for special occasion breakfasts or serve as a dessert! This one has a moist sour cream cake batter with layers of peaches and cinnamon streusel. Then the cake is iced with a powdered sugar icing. It's terrific for summer holidays like Father's Day, Fourth of July or Labor Day when fresh peaches are in season.
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Prep Time 55 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 10 minutes
Course Cakes and Cheesecakes/Breakfast, Dessert
Cuisine Southern
Servings 16
Calories 345 kcal

Equipment

  • 1 10-inch bundt pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 2 small mixing bowls
  • 1 electric mixer
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut and pare peaches

Ingredients
  

CAKE:

  • 1/4 cup light brown sugar packed
  • 1/2 tsp. cinnamon
  • 1 tbsp. UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 3/4 cup unsalted butter softened (1 1/2 sticks)
  • 1 tsp. real vanilla extract
  • 1 cup sour cream
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. sea salt or kosher salt
  • 3/4 tsp. baking soda
  • 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 4 cups fresh peaches finely diced

GLAZE:

  • 1 cup powdered sugar
  • 1-2 tbsp. half-and-half or milk

Instructions
 

CAKE:

  • Generously grease and flour a 10-inch or 12-inch bundt pan.
  • Preheat oven to 350°.
  • In small bowl, combine brown sugar with 1 tbsp. flour and cinnamon; mix well, set aside.
  • Peel and dice peaches.
  • Set aside.
  • In a large bowl of electric mixer, at medium speed, beat butter, granulated sugar, vanilla, eggs, salt, baking soda and baking powder.
  • Stir in 3 cups flour and sour cream with a wooden spoon until well combined.
  • Turn one-third of batter into prepared pan, spreading evenly.
  • Sprinkle with half the peaches and half the brown sugar mixture.
  • Repeat layering of remaining batter, peaches and brown sugar mixture.
  • Top with remaining cake batter.
  • Bake 75-90 minutes, or until knife or bamboo skewer inserted in center comes out clean.
  • Cool in pan on wire until completely cool--approximately 1-2 hours.
  • Gently remove from pan.

GLAZE:

  • Mix powdered sugar and milk (half-and-half) until smooth; drizzle over cake.

Notes

NOTE: Bundt cakes need to be cooked thoroughly even if they go way over the recommended baking time. Insert a knife in the center. When the knife comes out clean the cake is done.
 
NOTE: You need the largest bundt pan available for this recipe.
 
NOTE: You may want to put the pan on a cookie sheet in case the cake overflows slightly.
 
NOTE: Allow the cake to cool completely before gently loosening the edges and inverting the cake onto a plate. This may take 1-2 hours.
 
NOTE: Allow icing to set at least 15-20 minutes before cutting the cake or placing plastic wrap on top to prevent a goopy mess!
 
NOTE: Frozen or canned peaches will also work in this recipe, but you will want to dice the peaches and pat them dry from excess moisture.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 345kcalCarbohydrates: 53gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 78mgSodium: 173mgPotassium: 118mgFiber: 1gSugar: 33gVitamin A: 553IUVitamin C: 2mgCalcium: 62mgIron: 2mg
Keyword breakfast, cake, coffee cake, dessert, peach dessert, peaches
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