About Jessica

Homemade Peach Coffee Cake

A perfectly spiced peachy coffee cake with homemade peach pie filling, crumble topping and drizzled with icing.  This Homemade Peach Coffee Cake tastes amazingly delicious served right out of the oven.  It’s also a great way to use up any peaches you have growing outside or from the grocery store.  Peaches are one of my favorite fruits that I cannot seem to get enough of so baking with them makes for the best desserts.

Homemade Peach Coffee Cake Recipe

Homemade Peach Coffee Cake

Sweet, juicy summer peaches made into homemade peach pie filling never tasted so good!  I swear, if no one was watching, I’d just eat the peach filling right out of the saucepan.  Now, top it with a scoop or two of vanilla ice cream and it’s dessert!

 But, before we do that, let’s get back to this coffee cake.  If you have never made peach pie filling before, you’re missing out on the good stuff.  Let’s talk pie filling for a minute.  Dice a few peaches up, toss in a saucepan with water, sugar, cinnamon, vanilla extract and cornstarch.  Simply heat it up and take in the yummy cinnamon aroma coming from your kitchen.  Seriously guys, peach pie filling, it’s easy, it’s delicious and it’s best homemade with a pinch of love!  If you don’t have time to make the pie filling, you most certainly can use canned peach pie filling from the grocery store.

Homemade Peach Coffee Cake

Bake this deliciously spiced Peach Coffee Cake and enjoy it for breakfast or dessert.  Sweet peaches make for a great fruit pie filling that can be used in pies, cakes and cobblers.  Homemade Peach Coffee Cake doesn’t take much to bake this sweet breakfast bread.

 This Homemade Peach Coffee Cake is no ordinary cake, it’s spiced to perfection with cinnamon and nutmeg and packed with lush, vanilla peach pie filling.

Homemade Peach Coffee Cake fresh out of oven

This decadent breakfast cake starts with a moist layer of cinnamon spiced cake and is topped with a homemade vanilla peach pie filling with a crumbled streusel topping and generously drizzled icing.  I can’t think of a better way to start breakfast over the weekend.  Oh, and the homemade peach pie filling is pretty delicious too, especially with a scoop of ice cream.

The Recipe

Homemade Peach Coffee Cake

Homemade Peach Coffee Cake

This decadent breakfast cake starts with a moist layer of cinnamon spiced cake and is topped with a homemade vanilla peach pie filling with a crumbled streusel topping and generously drizzled icing.
No ratings yet
Course Breakfast & Dessert
Servings 12


  • [b]For the Coffee Cake
  • [/b]2-1/2 cups all-purpose flour
  • 1 c . brown sugar , packed
  • 3/4 cup butter , softened
  • 2 eggs yolks
  • 2 egg whites
  • 1 cup milk
  • 1/2 tsp salt
  • 1 tsp . cinnamon
  • 1/2 tsp nutmeg
  • 2-1/4 tsp baking powder
  • [b]Peach Pie Filling
  • [/b]1 can (21 oz.) Peach Pie Filling OR make your own below
  • 1 1/2 cup water
  • 1 teaspoon lemon juice
  • 1/2 cup granulated sugar (+more to taste)
  • 1/4 cup brown sugar , packed
  • 1/4 cup cornstarch
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3-4 peaches , pitted and chopped (peeling optional)
  • Keep adding water until you have about 21 ounces of liquid total when done
  • [b]For the Icing
  • [/b]1 1/2 tablespoons water
  • 3/4 cup powdered sugar


  • [b]For the Peach Pie Filling
  • [/b]If you are using pre-made, canned peach pie filling, skip this step and go to making the cake. In a large saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly. Once it bubbles, cook for another 2 minutes, constantly stirring. Remove from heat and stir in vanilla then the peaches. Cool to room temperature then use right away or store in the refrigerator for 1-3 days.
  • [b]For the Peach Coffee Cake
  • [/b]Preheat oven to 350°
  • Mix flour, sugar, cinnamon, nutmeg and butter (will be crumbly). Take out one cup of this and save for topping.
  • Mix egg yolks with cream and add to remainder of flour mixture. Add salt and baking powder and mix until very smooth.
  • Gently fold in egg whites.
  • Pour into greased 9X13 pan or springform pan.
  • Put pie filling evenly over top of batter. Sprinkle with crumb mixture.
  • Bake for 55-65 minutes. Until lightly brown on top.
  • Allow to cool for 10 then drizzle with vanilla icing.
  • [b]For the Icing:
  • [/b]Combine 1 1/2 tablespoons water and 1/3 cup powdered sugar at time, whisking in between each addition of powered sugar. Drizzle over entire cake.
  • Add 3 tablespoons of cream (or milk) stir until creamy and smooth. Add more cream 1 tablespoon at a time until right consistency (runny enough to drizzle over cake).

Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.

Save This Recipe To Your Favorites

Create an account on our website and save your favorite recipes. You'll be able to access your favorite recipes on any device!

8 Responses

  1. The recipe says fold in the egg whites but never mentions whipping the egg whites, do you just fold in two un-whipped egg whites or is there an omission in the recipe steps?

Leave a Reply

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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome to Swanky Recipes!

Welcome to Swanky Recipes!

I'm Jessica. Our approachable and enjoyable recipes aim to encourage people to cook and find joy in the kitchen. We believe that cooking should be a pleasurable experience. Thank you for joining us, and we hope you'll find inspiration and happiness in our recipes.

About Jessica

Shop Kitchen Accessories

Stay in The Know!

Join the Swanky Recipes newsletter to get exclusive new recipes, kitchen deals, & more!

Looking for the best easy and tasty recipes?