Peach coffee cake with vanilla glaze is the ultimate summer dessert you didn’t know you needed! This light and fluffy Greek yogurt cake is crowned with juicy, cinnamon-sugar peaches and finished with a creamy vanilla glaze that will make every bite irresistible. Perfect for brunches, afternoon tea, or even dessert, this cake is baked in a springform pan to ensure a gorgeous presentation. Whether you’re entertaining or just want something special with your coffee, this peach coffee cake is sure to impress.
Why You’ll Love This Peach Coffee Cake
This peach coffee cake is packed with vibrant seasonal flavors and comforting spices. Juicy peaches paired with the warmth of cinnamon and nutmeg blend seamlessly into a tender cake base enriched with full-fat Greek yogurt. The result is a cake that’s simultaneously fluffy and decadent. Finished with a velvety vanilla glaze, it offers the perfect balance of sweetness and spice.
Ingredients
Peach Topping
- 4 ripe peaches, diced
- 4 tablespoons (2 oz) melted butter
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 tablespoons all-purpose flour
Greek Yogurt Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons (2 oz) softened butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup full-fat Greek yogurt
Vanilla Glaze
- 1 tablespoon softened butter
- 1 teaspoon vanilla extract
- 2/3 cup powdered sugar
- 4-5 teaspoons heavy cream (adjust to desired consistency)
Step-by-Step: How to Make Peach Coffee Cake with Vanilla Glaze
- Preheat & Prep: Preheat your oven to 350°F (175°C). Place a sheet of parchment paper on the base of a 9-inch springform pan and grease the sides well.
- Make the Peach Topping: In a large bowl, toss together diced peaches, melted butter, brown sugar, cinnamon, nutmeg, and flour until well coated. Set aside.
- Prepare the Cake Batter:
- Whisk flour, baking powder, and baking soda in a medium-sized bowl.
- In a separate large bowl, beat the butter and sugar until fluffy, about 2-3 minutes.
- Add eggs one at a time, then stir in vanilla extract and Greek yogurt. Mix until smooth and creamy.
- Gently fold in the dry ingredients until just combined. Avoid overmixing to preserve a light texture.
- Assemble the Cake: Spoon the batter into the prepared pan and spread evenly. Scatter the peach mixture over the top.
- Bake: Bake for 45 to 60 minutes on the center oven rack. The cake is done when a toothpick inserted into the center emerges clean and the top is golden.
- Cool: Let the cake rest in the pan on a wire rack for 30 minutes. Then, slowly detach the springform ring to release the cake.
- Glaze: Mix butter, vanilla, powdered sugar, and 2 tablespoons of heavy cream in a small bowl until smooth. Add more cream, a teaspoon at a time, to achieve a thick but pourable glaze. Drizzle over the slightly warm cake.
Helpful Tips
- Choose firm but ripe peaches for optimal sweetness and structure.
- Stir the batter just until the ingredients come together to maintain a soft crumb.
- Allow the cake to cool slightly before glazing to help the glaze adhere better.
- If using a regular cake pan, ensure it’s deep enough to hold both the batter and topping.
Substitutions And Variations
- Fruit: Swap peaches for nectarines, cherries, or thinly sliced apples.
- Yogurt: Sour cream or plant-based yogurt can work as alternatives.
- Spices: Introduce cardamom or ginger for a nuanced spice layer.
- Glaze: For a different twist, try a lemon or almond glaze instead.
Storage Instructions
To keep leftovers fresh, place the cake in an airtight container. It can stay at room temperature for up to 2 days, or be refrigerated for up to 5 days. Before serving, allow it to return to room temperature or warm slightly for the best texture. To freeze, wrap individual portions tightly in plastic wrap and foil and freeze for up to 3 months.
Nutritional Information
Per serving (1/15th of cake):
- Calories: 275 kcal
- Carbohydrates: 48g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 42mg
- Sodium: 113mg
- Potassium: 153mg
- Fiber: 1g
- Sugar: 36g
- Vitamin A: 395 IU
- Vitamin C: 2.6mg
- Calcium: 47mg
- Iron: 1mg
Serving Suggestions
Enjoy this cake slightly warm with a mug of freshly brewed coffee or a cup of tea. It’s a lovely addition to brunch spreads, special breakfasts, or a cozy dessert. For an extra treat, pair with vanilla ice cream or whipped cream.
Frequently Asked Questions About Peach Coffee Cake with Vanilla Glaze
Can I use canned or frozen peaches? Absolutely. Just be sure to thoroughly drain canned peaches, and thaw and blot frozen ones to remove excess moisture.
Which type of yogurt is best? Full-fat Greek yogurt is ideal for a moist, flavorful cake. Avoid non-fat varieties which can result in a drier texture.
Can I make it in advance? Yes! It stores well and even freezes beautifully, so it’s great for prepping ahead.
Do I need a springform pan? While it helps with easy removal and presentation, a deep 9-inch round cake pan works too. Line the base with parchment paper for best results.
How do I know it’s done baking? Look for a golden top and use a toothpick—it should come out clean when the cake is fully baked.
Conclusion
Thank you for joining me in baking this delicious Peach Coffee Cake with Vanilla Glaze. It’s a comforting, crowd-pleasing dessert that highlights the beauty of simple, wholesome ingredients. I love the tender crumb and juicy peach topping in every bite, and I hope it brings joy to your kitchen too. Enjoy baking, and thanks again for being a valued part of this food-loving community!
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Peach Coffee Cake with Vanilla Glaze
- Total Time: 1 hour
- Yield: 15 servings 1x
- Diet: Vegetarian
Description
Peach Coffee Cake with vanilla glaze is soft, fluffy, and packed with cinnamon-spiced peaches. Made with Greek yogurt and topped with a creamy vanilla glaze, it’s perfect for brunch, dessert, or a cozy afternoon treat. Bake it today and enjoy a slice of summer!
Ingredients
Peach Topping:
4 ripe peaches, diced
4 tbsp melted butter
1 cup brown sugar
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
3 tbsp all-purpose flour
Greek Yogurt Cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
4 tbsp softened butter
1 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/2 cup full-fat Greek yogurt
Vanilla Glaze:
1 tbsp softened butter
1 tsp vanilla extract
2/3 cup powdered sugar
4–5 tsp heavy cream
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Place a sheet of parchment paper on the base of a 9-inch springform pan and grease the sides well.
- Make the Peach Topping: In a large bowl, toss together diced peaches, melted butter, brown sugar, cinnamon, nutmeg, and flour until well coated. Set aside.
- Prepare the Cake Batter:
- Whisk flour, baking powder, and baking soda in a medium-sized bowl.
- In a separate large bowl, beat the butter and sugar until fluffy, about 2-3 minutes.
- Add eggs one at a time, then stir in vanilla extract and Greek yogurt. Mix until smooth and creamy.
- Gently fold in the dry ingredients until just combined. Avoid overmixing to preserve a light texture.
- Assemble the Cake: Spoon the batter into the prepared pan and spread evenly. Scatter the peach mixture over the top.
- Bake: Bake for 45 to 60 minutes on the center oven rack. The cake is done when a toothpick inserted into the center emerges clean and the top is golden.
- Cool: Let the cake rest in the pan on a wire rack for 30 minutes. Then, slowly detach the springform ring to release the cake.
- Glaze: Mix butter, vanilla, powdered sugar, and 2 tablespoons of heavy cream in a small bowl until smooth. Add more cream, a teaspoon at a time, to achieve a thick but pourable glaze. Drizzle over the slightly warm cake.
Notes
Use ripe but firm peaches for best results.
Don’t overmix the batter—this keeps the cake light and fluffy.
You can substitute peaches with nectarines or apples.
Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275 kcal
- Sugar: 36g
- Carbohydrates: 48g
- Protein: 3g