Easy peach sour cream coffee cake is the best start to any day! A simple buttermilk sour cream coffee cake is loaded with a brown sugar peach topping and a simple glaze on top. 

Why do we all love coffee cake so much? There’s just no explanation for why this specific cake is not only considered breakfast but also why is it so good?!

a piece of coffee cake topped with a brown sugar peach topping and sweet glaze sitting on a small white plate on top of a wooden board.You can have dry cakes any day but coffee cake is always perfection. I think it’s because it tends to use oil and buttermilk. 

No matter what is used though, you’ve got to try it with peaches. MY GOODNESS. 

The cake is so dense and moist but then you get that light burst from the peaches! Yowza!

Ingredients Needed for Easy Peach Coffee Cake

This list may look a little long, but we are making three different parts of the cake – the cake, the topping, and the glaze. Head down to the recipe card for the measurements.

For the Sour Cream Coffee Cake

  • Eggs
  • Buttermilk
  • Vegetable Oil
  • Sour Cream
  • Sugar
  • Flour
  • Baking Powder
  • Salt
  • Baking Soda

For the Peaches

  • Peaches (peeled and chopped)
  • Butter
  • Dark Brown Sugar
  • Cinnamon
  • Flour

For the Glaze

  • Powdered Sugar
  • Butter
  • Heavy Cream
  • Vanilla

several pieces of peach coffee cake with a sweet glaze on the top

How to Make Easy Peach Sour Cream Coffee Cake

We didn’t put “easy” in the name of this recipe for no reason. It really is so simple. You’re going to be whipping this cake out any time you have a few ripe peaches.

For the Coffee Cake

  1. Beat the eggs in your stand mixer and add the buttermilk, oil and sour cream.
  2. Add the sugar and beat again.
  3. In a separate bowl, whisk together the dry ingredients then add them to the wet ingredients until just combined.
  4. Pour into prepared pan. 

For the Peach Filling

  1. Combine all the ingredients and evenly distribute over the batter. Drag a spatula around to swirl the topping around.
  2. Bake and remove to cool complete before cutting into it.

For the Glaze

  1. Mix the glaze in a bowl and drizzle over the cake.

a photo of a single piece of peacch coffee cake topped with a sweet glaze sitting on white plate with three peach slices sitting next to it.

Does Coffee Cake Contain Coffee?

Coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served with coffee.

Some coffee cakes may contain coffee, but the name comes from the fact that it is served with coffee, not because it has coffee in it.

Can Easy Peach Coffee Cake be Frozen?

Yes, to freeze: wrap the cake tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag.

How long does it last in the freezer? Properly stored, it will maintain the best quality for about 2 to 3 months but will remain safe beyond that time.

a photo of several pieces of coffee cake taken from above with one piece turned on it's side

Is Coffee Cake Dessert?

Yes. Coffee cake, although most often eaten at breakfast with a cup of coffee is still technically a cake and a dessert. Who doesn’t love the excuse to eat cake for breakfast?!

Can You Substitute Yogurt For Sour Cream?

Yes, but you want to make sure and use a plain (non-flavored) greek yogurt for substituting for sour cream. A full fat plain greek yogurt has the most similar taste and qualities that sour cream does and can easily be substituted in baking recipes. 

a photo of a single piece of peach coffee cake on a white plate with a sweet glaze on top of the cake

What Can You Substitute For Buttermilk?

For a quick buttermilk substitute use, 1 cup of milk to 1 teaspoon of vinegar or lemon juice.

However, while the vinegar gives the milk a similar tang, it doesn’t make it thick and creamy like true buttermilk. So use the real stuff please! 

Can Coffee Cake Be Left Out?

No, it needs to be stored in the fridge after baking. Any leftovers of freshly baked coffee cake will keep well for about 1 week in the fridge when properly stored.

It should be covered with foil or plastic wrap to prevent the cake from drying out.

a photo of a single piece of peach coffee cake that has been cut into by a fork

Will Peaches Ripen After They Are Picked?

Yes! Peaches will ripen on their own on the counter after they are picked. You will it is ripe by when you gently squeeze it and you can feel some give to it, similar to picking a ripe avocado.

If you need to speed the ripening process up a bit, stick the peaches in a brown paper bag and it will help this process go a little faster.

What are the Best Peaches for Baking?

You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!

Will Canned Peaches Work in This Recipe?

Yes! I always recommend fresh, but it’s not peach season, the go with canned. Be sure they are thoroughly drained and pay attention to the sweetness. Canned fruit tends to be much sweeter, so you might want to decrease the amount of sugar you put in the peach topping a little.

 

Cake for breakfast? Don’t mind if I do! This coffee cake is going to be your new late summer breakfast favorite! It’s dense like a good coffee cake should be but perfectly moist and luscious!

More Delicious Peach Recipes

Sour Cream Peach Coffee Cake

4.41 from 20 votes
Servings: 12
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 10 mins

Description

A dense, moist buttermilk and sour cream coffee cake loaded with sweet peaches in a cinnamon brown sugar topping!

Ingredients 

  • 2 Large Eggs
  • 1 Cup Buttermilk
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup Sour Cream,
  • 1 Cup Sugar
  • 3 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoons Salt
  • 1/2 Teaspoon Baking soda

For the Peaches

  • 4 Medium Peaches, peeled and chopped
  • 2 Tablespoons butter, melted
  • 1 Cup Brown Sugar, Dark
  • 1 Tablespoon Cinnamon
  • 4 Tablespoons Flour

For the Glaze

  • 3/4 Cup Powdered Sugar
  • 1 Tablespoon Butter, softened
  • 3 Teaspoons Heavy Cream
  • 1/4 Teaspoon Vanilla

Instructions

  • Prepare a 9" Spring form pan with cooking spray and set aside.
  • Preheat oven to 350. In the bowl of a  stand mixer beat eggs on medium as you add the buttermilk, oil and sour cream.
  • Add the sugar and beat again.
  • In a bowl, whisk together the dry ingredients. Add to the wet and mix only until just combined.
  • Pour into prepared pan.

Peach Filling

  • In a bowl, mix the peaches, melted butter, brown sugar, cinnamon and the flour. Evenly distribute the mixture over the batter, and drag a spatula around to gently swirl some, not all peaches in a bit.
  • Bake for 70 minutes or until a toothpick in the center comes out clean, tenting with foil if needed.
  • Remove to cool completely.

Glaze

  • Mix the glaze in a bowl and drizzle over the cake.

Notes

This cake will keep well in the refrigerator for 1 week.  Wrap well in plastic wrap and foil.

Nutrition

Serving: 1sliceCalories: 460kcalCarbohydrates: 75gProtein: 6gFat: 16gSaturated Fat: 11gCholesterol: 52mgSodium: 217mgPotassium: 240mgFiber: 2gSugar: 47gVitamin A: 413IUVitamin C: 3mgCalcium: 83mgIron: 2mg
Author: Sweet Basil
Course: Over 200 Favorite Easy Breakfast Recipes
Cuisine: American

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A piece of the best easy sour cream cake with frosting on top