Moist Peach Coffee Cake Recipe with Cinnamon Streusel

This Peach Coffee Cake features a layer of fresh sliced peaches and a cinnamon-coconut sugar crumble sandwiched in the middle and scattered over the top of a tender brown-butter cake. The recipe is made gluten free from the start and uses coconut sugar in both the batter and the crumble, so there’s no refined sugar. A light drizzle of melted coconut butter finishes each slice with a gentle, naturally sweet note.

The cake is assembled in layers: half the batter, the peach slices, half the crumble, the remaining batter, and the rest of the crumble. When baked, every slice shows a clear peach layer through the center and a golden, crunchy crumble on top.

What makes this Peach Coffee Cake different?

This version uses brown butter instead of plain melted butter for a warm, toffee-like depth. Coconut sugar adds a natural caramel tone to both the cake and the crumble, harmonizing with fresh peaches and cinnamon. The cake is fully gluten free using a 1:1 gluten free flour blend, and it’s finished with an optional coconut butter drizzle rather than a powdered sugar glaze for a subtle, rich finish.

Ingredients

Coffee Cake

• ⅓ cup salted butter, browned or melted
• ½ cup yogurt or sour cream
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk
• 1 ¾ cups gluten free flour (1:1 blend)
• 2 tsp baking soda
• 1 tsp cinnamon
• ¾ cup coconut sugar or light brown sugar
• 1 ¾ cups sliced fresh peaches

Cinnamon Crumble

• ⅔ cup gluten free flour
• 1 cup coconut sugar or light brown sugar
• ⅓ cup salted butter, softened

Topping

• Melted coconut butter, for drizzling (optional)

What each ingredient does

Brown butter

Browning the butter develops nutty, toasted flavors that deepen the cake. Cook over medium heat until the butter turns golden and smells toasty, then let it cool before mixing with the other wet ingredients. If you’re short on time, plain melted butter will still work.

Yogurt or sour cream

Yogurt or sour cream adds moisture and tenderness. Greek yogurt yields a slightly lighter texture while sour cream gives a richer, more traditional coffee cake crumb. Use whichever you prefer in the same amount.

Coconut sugar and fresh peaches

Coconut sugar imparts a gentle caramel note that works beautifully with peaches and cinnamon. Light brown sugar can be swapped 1:1. Use only fresh, ripe peaches — frozen fruit releases too much water and prevents the crumble from holding its dry, sandy texture.

Gluten free flour and the crumble

A 1:1 gluten free baking blend gives structure to both the cake and the crumble. Using the same flour in both parts helps the crumble keep its sandy texture and makes the cake slice cleanly. If you’re not gluten free, all-purpose flour can be substituted in the same amounts.

How to make Peach Coffee Cake, step by step

Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.

Brown the butter in a small skillet over medium heat, stirring occasionally, until it turns golden and smells nutty. Remove from heat and let it cool for a few minutes.

In a bowl, whisk together the yogurt or sour cream, egg, vanilla, and milk. Stir in the cooled brown butter.

Add the gluten free flour, baking soda, cinnamon, and coconut sugar to the wet mixture. Stir gently until just combined; a slightly textured batter is fine.

Press half of the batter into the prepared pan to form an even layer. Arrange the sliced peaches in a single layer over the batter.

Make the cinnamon crumble by combining the gluten free flour, coconut sugar, and softened butter with a fork or your fingers until coarse clumps form. Sprinkle half of the crumble over the peaches.

Spread the remaining batter over the crumble, smoothing gently, then top with the remaining crumble.

Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the cake layer (avoiding peek slices) comes out mostly clean. Remove from the oven and cool slightly.

If using, drizzle melted coconut butter over slices just before serving so the drizzle stays glossy and soft. Slice and enjoy warm or at room temperature.

Why fresh peaches make the recipe work

Frozen peaches form ice crystals that thaw and release too much liquid during baking, which can soak the batter and prevent the crumble from staying crisp. Fresh ripe peaches keep their shape and release only a small amount of juice that the batter absorbs, leaving a distinct peach layer and a crumbly topping that holds its texture.

Tips for the best result

Cool the brown butter before mixing

If the brown butter is too hot it can partially cook the egg. Let it cool until warm but not steaming before adding to the wet ingredients.

Do not overmix the batter

Stir until there are no dry streaks, then stop. Overmixing produces a tougher crumb; a slightly lumpy batter yields a better texture.

Press the first batter layer firmly

The first layer is thick—press it evenly into the pan to keep the peach and crumble layers from sinking during baking.

Use ripe but firm peaches

Choose peaches that give slightly when pressed. Overripe fruit will collapse and release excess juice; underripe fruit will be starchy and less sweet.

Add the coconut butter drizzle just before serving

Coconut butter sets quickly when cool. Drizzle over individual slices right before serving for the best look and texture.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 4 days. The crumble will soften slightly but the flavor remains excellent.

Frequently Asked Questions

You may also like

• Blueberry Coffee Cake
• Vegan Coffee Cake
• Lemon Blueberry Coffee Cake
• Almond Flour Coffee Cake
• Coffee Cookies

If you make this Peach Coffee Cake, consider leaving a review or sharing a photo of your result. I love seeing how recipes turn out in your kitchen. Enjoy!