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!
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.
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.
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 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.
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):
Top the cake with the creamy vanilla glaze (while the cake is still warm):
Peach Coffee Cake with Vanilla Glaze
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 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.
An excellent coffee cake. How do you recommend storing the leftover cake? Impossible to eat it all in one day. Thanks
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.
Far too much sugar.
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/
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.
Jean, I am so glad to hear that! Thank you for this feedback and the 5-stars! 🙂
Could you use canned peaches?
You can. I would drain them and not use the juice.
Delicious! I substituted half the sugar with eryithotol and cut the brown sugar in half. It was still plenty sweet.Would make again.
Thank you so much for such helpful feedback regarding substitutions. Very helpful for everybody.
I dont see salt listed as an ingredient. Is that correct?
No salt, but, I believe, I used salted butter.
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.
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!
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!
Kathy, I love your feedback! Thank you for sharing helpful tips on using a different kind of flour here, such as oat flour.
Can you use sour cream instead of yogurt?
Yes, you can!
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!
Kate, go with the instructions. Start with 2 tablespoons of heavy cream and then add more, if needed.
Hi! It looks like you didn't peel the peaches. Is that true? So much easier!
You are correct - I didn't peel them!
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!
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!
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.
Terry, so glad you liked it! Thank you for stopping by and sharing a positive review! 🙂
Looks delicious. How many cups is 3 peaches