• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Salads
  • Chicken
  • Pasta
  • Seafood
  • Side Dishes
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Salads
    • Chicken
    • Pasta
    • Seafood
    • Side Dishes
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Peach Coffee Cake with Vanilla Glaze

    Published: Oct 20, 2015 / 28 Comments

    36.6K shares
    • Facebook372
    Recipe Print

    Peach Coffee Cake with Vanilla Glaze - light and fluffy Greek yogurt cake baked with lots of peaches on top (mixed with brown sugar, cinnamon, and nutmeg), and topped with creamy vanilla glaze. Easy coffee cake made in a springform baking pan. One of the best peach coffee cakes you'll ever taste!

    Peach Coffee Cake with Vanilla Glaze with brown sugar, cinnamon and nutmeg

    I made this cake using the springform baking pan - it's perfect for a coffee cake (and no, there is no coffee in this cake, but this cake does taste great with a cup of coffee which is why it's called coffee cake). Springform cakes are so easy to make, and I've made many of them, such as this Blueberry Greek Yogurt Cake or this Strawberry Chocolate Chip Cake.

    Peach Coffee Cake with Vanilla Glaze with brown sugar, cinnamon and nutmeg

    The peach filling, Greek yogurt cake batter, and vanilla glaze make this cake really special:

    • The peach filling of the cake is so delicious: it's made by mixing together fresh peaches, butter, sugar, cinnamon, nutmeg and some flour.
    • Greek yogurt cake batter produces a very light and fluffy cake texture.
    • The vanilla glaze makes this cake super creamy, and melt-in-your-mouth delicious!  Pour it over the still warm cake for best results.

    Peach Coffee Cake with Vanilla Glaze with brown sugar, cinnamon and nutmeg

    How to make peach coffee cake

    Start by making the Greek yogurt based cake batter (use full fat Greek yogurt for richer cake texture):

    pour cake batter into springform baking pan (step-by-step photos)

    Pour the cake batter into the springform baking pan. Top the cake batter with 4 or 5 sliced peaches, mixed with brown sugar, cinnamon, and nutmeg.  Peaches mixed with all those spices taste so good, even without the cake.  I kept restraining myself from eating too many of them.

    add cinnamon brown sugar nutmeg peaches to the cake pan (process shot)

    Bake the cake at 350 F in the preheated oven on the middle rack for about 45 minutes to 1 hour, until the cake looks like this (yes, all the peaches you just put on top of the cake will sink perfectly into the middle):

    baked peach cake (process shot)

    Top the cake with the creamy vanilla glaze (while the cake is still warm):

    pour vanilla glaze over cake (step-by-step photos)

    4.8 from 20 votes

    Peach Coffee Cake with Vanilla Glaze

    Peach Coffee Cake with Vanilla Glaze - light and fluffy Greek yogurt cake baked with lots of peaches on top (mixed with brown sugar, cinnamon, and nutmeg), and topped with creamy vanilla glaze. Made in a springform baking pan. 
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 15 servings
    Calories per serving 275 kcal
    Author: Julia

    Ingredients

    Peach Filling:

    • 4 peaches diced
    • 2 oz butter melted (4 tablespoons of butter)
    • 1 cup brown sugar
    • 1 tablespoon cinnamon
    • ½ teaspoon nutmeg
    • 3 tablespoons flour

    Greek yogurt Cake:

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 oz butter softened (4 tablespoons of butter)
    • 1 cup sugar
    • 2 eggs
    • ½ teaspoon vanilla extract
    • ½ cup Greek yogurt full fat

    Vanilla Glaze:

    • 1 tablespoon butter softened
    • 1 teaspoon vanilla extract
    • ⅔ cup powdered sugar
    • 4-5 teaspoons heavy cream

    Instructions 

    • Preheat oven to 350 F.
    • Use 9x3 springform pan or 9 inch round cake pan.  Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the side of the pan with butter or cooking spray.

    Peach filling:

    • In a large bowl, mix the sliced peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour until well combined.

    Greek yogurt Cake:

    • Sift flour, baking powder, baking soda, together into a medium bowl.
    • In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
    • Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
    • Transfer the cake batter to the springform pan. Top the batter with the peach mixture.
    • Bake at 350 F on the middle rack until cake turns golden, and the tester comes out clean in the center, about 45 minutes to 1 hour, depending on your oven.
    • When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 30 minutes, release the cake from the springform pan.

    Vanilla Glaze:

    • In a small bowl, combine softened butter, vanilla extract, powdered sugar and 2 tablespoons of heavy cream milk - mix until creamy. Add 1 or 2 more tablespoons of heavy cream to get the desired consistency for the glaze (thick but spreadable).
    • Drizzle the vanilla glaze over still warm cake.

    Nutrition

    Nutrition Information
    Peach Coffee Cake with Vanilla Glaze
    Amount per Serving
    Calories
    275
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    4
    g
    25
    %
    Cholesterol
     
    42
    mg
    14
    %
    Sodium
     
    113
    mg
    5
    %
    Potassium
     
    153
    mg
    4
    %
    Carbohydrates
     
    48
    g
    16
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    36
    g
    40
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    395
    IU
    8
    %
    Vitamin C
     
    2.6
    mg
    3
    %
    Calcium
     
    47
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword peach cake, peach coffee cake, springform cakes
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Chicken with Bacon Mustard Sauce
    Trout with Garlic Lemon Butter Herb Sauce »
    36.6K shares
    • Facebook372

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Brenda Tuttle

      August 16, 2021 at 2:44 pm

      Hi! It looks like you didn't peel the peaches. Is that true? So much easier!

      Reply
      • Julia

        August 30, 2021 at 6:51 pm

        You are correct - I didn't peel them!

        Reply
    2. Terry

      July 31, 2021 at 4:19 pm

      This was a great success! The cake came out perfectly, and only needed about 50-55 minutes in the oven. It was moist and delicious.

      Reply
      • Julia

        August 13, 2021 at 8:35 pm

        Terry, so glad you liked it! Thank you for stopping by and sharing a positive review! 🙂

        Reply
    3. Carol

      April 16, 2021 at 3:59 pm

      Looks delicious. How many cups is 3 peaches

      Reply
    4. Fiora

      January 17, 2021 at 11:45 pm

      Can this be made with canned peaches? Looks delicious. Thanks!

      Reply
    5. Victoria Wakefield

      August 09, 2020 at 11:37 pm

      My peaches did not sink, and my center was custard like. It was not light and fluffy at all, and I baked it for 1 hr 10 minutes. Not sure what I did wrong.

      Reply
      • Jenn

        September 03, 2020 at 9:39 pm

        Mine didn’t sink either ‍♀️

        Reply
    6. Theresa

      December 09, 2019 at 12:03 pm

      Do you recommend serving it warm?

      Reply
      • Julia

        February 20, 2020 at 7:19 pm

        Of course, this cake will taste great served warm. But you can also serve it at room temperature.

        Reply
    7. Heather

      July 27, 2018 at 8:44 pm

      Can you use frozen peaches? The peach truck from Georgia came through and I got a box. No way I could sue them all. I peeled, and froze. I’m hoping I can bake with them!

      Reply
      • Julia

        July 31, 2018 at 4:30 pm

        I have not made this recipe with frozen peaches. But, if you can thaw frozen peaches and then use them.

        Reply
        • Natalie

          July 28, 2019 at 5:20 am

          I used mostly frozen peaches and one fresh peach. The recipe turned out great, lots of compliments. I’m going to try it with apples next.

          Reply
          • Julia

            July 28, 2019 at 10:44 am

            Thank you, Natalie! So glad you liked this recipe! Thanks for sharing that you've used frozen peaches, and the recipe turned out great.

            Reply
    8. Gabriella

      April 25, 2018 at 10:00 pm

      Can you use regular whole milk yogurt instead of Greek?

      What temperature? How long?

      Reply
      • Julia

        May 03, 2018 at 4:43 pm

        Yes, you can use a regular whole milk yogurt instead of Greek yogurt. Bake it at the same temperature for the same period of time - at 350 F for 45 minutes to 1 hour.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Julia! / Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    The recipes presented on this site are everyday, familiar foods, cooked from scratch.

    More about me →

    Popular Autumn Recipes

    • Brussels Sprouts with Bacon, Pecans, and Cranberries
    • Creamy Butternut Squash Pasta with Sausage and Spinach
    • Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate
    • Butternut Squash and Spinach Lasagna
    • Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
    • Garlic and Bacon Green Beans

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2021 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.