Cinnamon Sugar Peach Coffee Cake

Coffee Cake

Recipe adapted from The Candid Appetite




Cinnamon Sugar Peach Coffee Cake


*Ingredients for Cinnamon Sugar Topping*

  • 1 cup granulated sugar
  • pinch of salt
  • 1¼ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 stick butter (melted and browned)
  • chopped pecans (optional)

*Cinnamon Sugar Filling*

  • 1 cup dark brown sugar
  • 2 tablespoons ground cinnamon
  • 2 teaspoons unsweetened cocoa powder


  • 1-1/2 sticks unsalted butter at room temperature – you may brown this if you like.
  • 3¾ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup sour cream (room temperature)
  • 1½ cups buttermilk (room temperature)
  • 1½ cups granulated sugar
  • ? cup brown sugar
  • 3 eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup diced peaches


  1. Preheat oven to 350?. Grease and flour a 9×13-in baking pan, 10-in bundt pan, two 9-in circle cake pans or two 8-in square pans.

Cinnamon sugar topping

  1. In a medium bowl, combine the granulated sugar, salt, and cinnamon. Stir in the melted (browned) butter until the crumbs appear to be moist and well incorporated.

Cinnamon sugar filling

  1. In a small bowl, whisk together the brown sugar, cinnamon and cocoa powder. Mixture may be slightly lumpy.

Make the cake

  1. In a large bowl, sift or whisk together the flour, baking powder and salt.
  2. In another small bowl whisk together the sour cream and buttermilk.
  3. Using your mixer, cream together the butter, granulated sugar and brown sugar for about 5 minutes or until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Scrape down the bowl and add vanilla extract, mix to blend.
  5. Add the dry ingredients alternately with the wet ingredients to the creamed butter and sugar mixture. Start and end with the dry ingredients. Repeat until all the dry and wet ingredients are used.

Assemble the cakes

  1. Place 1/2 of the batter you will be using in your prepared pan , add the cinnamon sugar filling, insuring you have enough for both pans. Top with remaining batter, then sprinkle with cinnamon sugar topping.
  2. Bake for 50-55 minutes or until golden grown, and a toothpick inserted comes out clean. Cool on a rack, but be sure to serve while still warm

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