Easy to make: I use a boxed cake mix to save preparation time.
Fresh and fruity: Juicy peaches add wonderful flavor and moisture.
Simple ingredients: I only need five basic ingredients.
Beautiful presentation: I arrange peach slices on top for an elegant finish.
Perfect for any occasion: I serve it for brunch, dessert, or afternoon coffee.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Vanilla Cake Mix – 15 oz pkg
3 Eggs Large
3/4 C Water or Milk
3- 4 Peaches
1/2 C Oil any flavorless
Directions
Step 1: Prepare the Oven and Pan
I preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper. I make sure the pan has sides at least 2 inches tall.
Step 2: Prepare the Peaches
I thinly slice one peach into 15–20 pieces, keeping them about 1/4 inch thick. I dice the remaining peaches into small cubes, then toss them with 2 tablespoons of cake mix to prevent sinking.
Step 3: Make the Batter
I whisk the eggs, water or milk, and oil until slightly frothy. I gradually mix in half the cake mix, then gently fold in the rest. Finally, I fold in the diced peaches.
Step 4: Assemble the Cake
I pour the batter into the prepared pan and arrange the peach slices on top, leaving some space for the cake to rise.
Step 5: Bake
I bake for 45–50 minutes until the top is lightly golden and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
I let the cake rest in the pan for 5 minutes, then remove the springform ring and transfer it to a cooling rack. I allow it to cool completely before slicing.
Servings and Timing
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: Approximately 1 hour 30 minutes, including cooling
Servings: 6–8
Course: Dessert, Snack
Cuisine: American
Variations
Extra cinnamon: I add a little cinnamon to complement the peaches.
Almond flavor: I add a few drops of almond extract for a nutty aroma.
Mixed fruit: I replace some peaches with blueberries or raspberries.
Crunchy topping: I sprinkle chopped almonds or pecans over the batter.
Creamier cake: I use milk instead of water for a richer texture.
Homemade cake mix: I substitute a homemade vanilla cake mix for the boxed version.
Storage/Reheating
Room Temperature: I keep the cake covered for up to 2 days in a cool environment.
Refrigerator: I store leftovers in an airtight container for up to 4–5 days.
Freezer: I wrap individual slices tightly and freeze them for up to 3 months.
Reheating: I warm a slice in the microwave for 10–15 seconds or enjoy it at room temperature.
FAQs
1. Can I Use Canned Peaches?
Yes, I can use well-drained canned peaches, although I prefer fresh peaches for their texture and flavor.
2. Do I Need to Peel the Peaches?
No, I usually leave the skins on because they soften during baking and add color.
3. Can I Use Frozen Peaches?
Yes, I thaw and drain them thoroughly before adding them to the batter.
4. Why Do I Coat the Peaches With Cake Mix?
I coat the diced peaches to help distribute them evenly and reduce sinking.
5. Can I Make This Cake Without a Springform Pan?
Yes, I use a regular cake pan with sides at least 2 inches tall, adjusting the baking time if needed.
6. How Do I Know When the Cake Is Done?
I insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
7. Can I Add a Streusel Topping?
Absolutely. I like adding a simple cinnamon-sugar crumble for extra texture.
8. Why Is My Cake Too Moist in the Center?
I find this can happen when the peaches release excess juice or the cake needs more baking time.
9. Can I Make Fresh Peach Coffee Cake Ahead of Time?
Yes, I often bake it a day ahead and store it covered until serving.
10. What Can I Serve With Peach Coffee Cake?
I enjoy it with coffee, tea, whipped cream, or a scoop of vanilla ice cream.
Conclusion
This Fresh Peach Coffee Cake is a simple, fruity dessert I love making during peach season. With just five ingredients, a soft vanilla cake, and juicy fresh peaches, it’s an easy treat that looks beautiful and tastes delicious. I especially enjoy serving it with a warm cup of coffee for a cozy breakfast, brunch, or afternoon snack.
This Fresh Peach Coffee Cake is a soft, moist, and delicious dessert made with juicy fresh peaches and an easy vanilla cake mix. With just five simple ingredients, this beautiful peach cake is perfect for breakfast, brunch, afternoon coffee, or a sweet summer treat.
Author:Amy
Prep Time:10 minutes
Cook Time:45–50 minutes
Total Time:1 hour 30 minutes
Yield:6–8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 (15 oz) package vanilla cake mix
3 large eggs
3/4 cup water or milk
3–4 fresh peaches
1/2 cup flavorless oil, such as vegetable or canola oil
Instructions
Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Make sure the pan has sides at least 2 inches tall to accommodate the rising cake.
Wash the fresh peaches thoroughly. Thinly slice one peach into approximately 15–20 slices, each about 1/4 inch thick. Set these slices aside for decorating the top of the cake.
Dice the remaining peaches into small, evenly sized cubes. Measure 2 tablespoons of the dry vanilla cake mix from the package and gently toss the diced peaches with it. This helps prevent the fruit from sinking to the bottom during baking.
In a large mixing bowl, whisk together the eggs, water or milk, and flavorless oil until smooth and slightly frothy.
Gradually add half of the remaining vanilla cake mix to the wet ingredients, stirring until combined. Gently fold in the rest of the cake mix until the batter is smooth. Avoid overmixing.
Add the cake mix-coated diced peaches to the batter and gently fold them in with a spatula until evenly distributed.
Pour the peach cake batter into the prepared springform pan and spread it evenly. Arrange the reserved peach slices decoratively over the surface, leaving a little space between the slices to allow the cake to rise.
Place the pan in the preheated oven and bake for approximately 45–50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to rest in the pan for approximately 5 minutes. Carefully release and remove the springform ring, then transfer the cake to a wire cooling rack.
Allow the Fresh Peach Coffee Cake to cool completely before slicing. Serve at room temperature or slightly warm with coffee, tea, whipped cream, or vanilla ice cream.
Notes
Best peaches: Choose ripe but firm fresh peaches for the best flavor and texture. Very soft or overly juicy peaches can make the cake excessively moist.
Peeling peaches: Peeling is optional. Peach skins soften during baking and add attractive color to the finished cake.
Canned peaches: Substitute well-drained canned peaches when fresh peaches are unavailable. Remove excess syrup or juice before adding them to the batter.
Frozen peaches: Thaw frozen peaches completely and drain thoroughly before using to prevent excess moisture in the cake.
Prevent sinking fruit: Toss the diced peaches with 2 tablespoons of dry cake mix before folding them into the batter. This helps distribute the fruit more evenly.
Cinnamon variation: Add a little ground cinnamon to the batter to complement the natural sweetness of the peaches.
Almond flavor: Add a few drops of almond extract for a delicate nutty aroma that pairs beautifully with peaches.
Mixed fruit variation: Replace some of the peaches with fresh blueberries or raspberries for additional flavor and color.
Crunchy topping: Sprinkle chopped almonds or pecans over the batter before baking for extra texture.
Streusel topping: Add a simple cinnamon-sugar crumble over the peach slices before baking for a classic coffee cake finish.
Richer cake: Use milk instead of water for a slightly creamier flavor and softer texture.
Homemade cake mix: Replace the boxed vanilla cake mix with an equivalent amount of homemade vanilla cake mix if preferred.
Pan substitution: A regular 9-inch cake pan with sides at least 2 inches tall can replace the springform pan. Adjust the baking time if necessary.
Check doneness: Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs. If wet batter remains, continue baking and check again after a few minutes.
Avoid a soggy center: Drain any excess peach juice and avoid adding more fruit than recommended. Make sure the center is fully baked before removing the cake from the oven.
Make ahead: Bake the cake one day in advance and keep it covered until ready to serve.
Room temperature storage: Store the cooled cake covered in a cool environment for up to 2 days.
Refrigerator storage: Keep leftover cake in an airtight container in the refrigerator for up to 4–5 days.
Freezer storage: Wrap individual cake slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months.
Reheating: Warm individual slices in the microwave for approximately 10–15 seconds or enjoy at room temperature.
Serving suggestions: Pair with freshly brewed coffee, tea, lightly sweetened whipped cream, or a scoop of vanilla ice cream.
Nutrition information is approximate per serving, based on 8 slices prepared with water, vegetable oil, and 4 medium peaches. Actual values depend on the cake mix brand and peach sizes.
