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    Peach Coffee Cake with Vanilla Glaze

    By Julia | Updated: Jun 22, 2018 | Published: Oct 20, 2015 | 56 Comments

    44.9K shares
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    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)

    4.73 from 54 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 Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour 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
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    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.

    Nutrition Disclaimer:

    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
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Carla

      September 30, 2024 at 10:39 am

      Hi Julia!
      Already made some recipes from you and they were delicious.
      Question about this cake: can I use canned peaches?
      Hope to hear from you soon!

      Reply
      • Julia

        September 30, 2024 at 4:54 pm

        Hi Carla, yes, you can use canned peaches. I would drain them and not use the juice. I would use about 3 cups of sliced peaches. Enjoy and let me know how it turns out!

        Reply
        • Carla

          October 06, 2024 at 12:43 pm

          Hi!
          Just had a (still somewhat warm) piece and it was de-li-cious!
          Now one of my favorites. Hopefully it'll taste just as good tomorrow
          Thanks for the recipe Julia!

          Reply
          • Julia

            October 18, 2024 at 4:30 pm

            Thank you, Carla, for your wonderful review!! ❤️❤️

            Reply
    2. Linda

      September 19, 2024 at 9:41 pm

      Julia, this is absolutely delicious! Thank you for the recipe. The peach filling is fantastic! So flavorful!!!

      Reply
      • Julia

        September 22, 2024 at 7:58 pm

        Linda, I am so glad you tried this recipe and loved it. Thank you so much for your review!! ❤️

        Reply
    3. Julie Beebe

      August 05, 2024 at 3:48 pm

      An excellent coffee cake. How do you recommend storing the leftover cake? Impossible to eat it all in one day. Thanks

      Reply
      • Julia

        August 06, 2024 at 1:11 am

        So glad you liked it, Julie. 🙂 I usually store all similar cakes in the fridge - on a large plate, covered with plastic wrap. Or, cover with foil.

        Reply
    4. Laraine Clarke

      June 26, 2024 at 12:28 pm

      Far too much sugar.

      Reply
      • Julia

        June 26, 2024 at 12:36 pm

        You might like this cake better then, and for this one you can use total of 1 cup of sugar (reduce it by 1/4 cup):

        https://juliasalbum.com/raspberry-peach-cake/

        Reply
    5. Jean

      April 03, 2023 at 1:38 pm

      The best peach cake recipe. It was a hit among my family. It’s one of the requested cakes now for me to make. Thanks so much.

      Reply
      • Julia

        June 07, 2023 at 11:14 pm

        Jean, I am so glad to hear that! Thank you for this feedback and the 5-stars! 🙂

        Reply
    6. Sue

      March 13, 2023 at 5:42 pm

      Could you use canned peaches?

      Reply
      • Julia

        March 18, 2023 at 5:23 pm

        You can. I would drain them and not use the juice.

        Reply
    7. Mar

      September 26, 2022 at 5:54 pm

      Delicious! I substituted half the sugar with eryithotol and cut the brown sugar in half. It was still plenty sweet.Would make again.

      Reply
      • Julia

        October 02, 2022 at 6:31 pm

        Thank you so much for such helpful feedback regarding substitutions. Very helpful for everybody.

        Reply
    8. Debbie

      September 10, 2022 at 8:35 pm

      I dont see salt listed as an ingredient. Is that correct?

      Reply
      • Julia

        September 12, 2022 at 2:46 pm

        No salt, but, I believe, I used salted butter.

        Reply
    9. Sharon

      August 31, 2022 at 8:42 am

      My peaches didn't drop to the bottom, the cake batter seemed a bit stiff and baked very dry. The peach mix was very delicious though, I will try this recipe one more time and layer the peaches in the middle of two layers of batter and see how it goes.

      Reply
      • Julia

        September 01, 2022 at 4:42 pm

        Sharon, if your cake batter was too dense, here are some tips that might fix this:

        The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife.
        If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with cake battuer!

        Reply
    10. Kathy Moxley

      August 03, 2022 at 7:08 pm

      Love this recipe. I did make Changes to it to make it more keto friendly. Substituted the flour with oat flour and the grandulated sweetener with erythritol. The powdered sugar with THM gently sweet. Turned out great!

      Reply
      • Julia

        August 22, 2022 at 3:50 pm

        Kathy, I love your feedback! Thank you for sharing helpful tips on using a different kind of flour here, such as oat flour.

        Reply
    11. Gail H Cox

      June 17, 2022 at 1:26 pm

      Can you use sour cream instead of yogurt?

      Reply
      • Julia

        August 22, 2022 at 8:17 pm

        Yes, you can!

        Reply
    12. Kate

      May 30, 2022 at 4:24 am

      Can you confirm what the measurement for the heavy cream in the vanilla glaze should be? The ingredient list displays teaspoons, but the instructions display tablespoons. Thank you!

      Reply
      • Julia

        August 22, 2022 at 9:32 pm

        Kate, go with the instructions. Start with 2 tablespoons of heavy cream and then add more, if needed.

        Reply
    13. 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
        • Quincella

          July 11, 2022 at 9:19 pm

          Looks great! I haven't made it yet because I have a question... Approximately how many cups of peaches should I get from the 4 peaches called for in this recipe? There are so many different sizes of peaches (small, Medium, large). It would be a great help to at least have an approximate cup measure.
          Thanks!

          Reply
          • Julia

            August 22, 2022 at 6:19 pm

            Good question! I would say that the 4 peaches that I used would equal about 3 cups of sliced peaches. I hope you give this recipe a try and let me know how it turns out!

            Reply
    14. 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
    15. Carol

      April 16, 2021 at 3:59 pm

      Looks delicious. How many cups is 3 peaches

      Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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