This buttery roasted-peach coffee cake with a thin layer of panko is the perfect summer dessert. The crumb is so tender and moist you’d never guess it’s gluten-free!
Why You’ll Love This Peach Coffee Cake Recipe
If you don’t know what to do with all the leftover juicy peaches, this roasted peach coffee cake is for you.
- Gluten-free. This easy cake is made with gluten-free flour and panko so that more people can enjoy it.
- Fruity. This vanilla-sour cream cake is loaded with sweet roasted peaches for a super fruity summer treat.
- Freezer-friendly. Make it weeks or month in advance and just thaw it whenever you’re expecting friends over for a last-minute dessert.
- Versatile. Add smokey rum, chewy cranberries, or turn the recipe into cupcakes!
What You’ll Need
Sour cream, butter, and eggs add the perfect amount of richness and moisture to the cake. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
For the Roasted Peaches
- Peaches – You can leave the peel if you prefer.
- Lemon juice – Reduce the amount by half if you use lime juice.
- Granulated white sugar – Feel free to use dark brown sugar instead.
- Almond extract – Vanilla extract works too.
For the Cake
- Gluten-free flour – You can also use all-purpose flour.
- Baking powder – Sieve it if there are any large clumps.
- Salt – Kosher salt is best.
- Granulated sugar – Swap it for light brown sugar if you want.
- Light brown sugar – Feel free to use dark brown sugar, but the color of the cake will be slightly darker.
- Eggs – Go for liquid eggs if that’s what you’ve got on hand.
- Unsalted butter – Skip the salt in the batter if you use salted butter.
- Almond extract – Vanilla extract can be used instead.
- Sour cream – You can also use full-fat plain Greek yogurt.
- Vanilla extract – It helps round out the flavors, but you can skip it.
- Gluten-free panko – Regular plain panko works too.
Can I Use Frozen or Canned Peaches?
Both frozen and canned peaches work great for this recipe. Frozen ones need to be fully thawed and drained before adding them to the batter to prevent excess moisture. Canned ones should be drained and rinsed well.
How To Make Peach Coffee Cake
It’s just like making your favorite vanilla cake but with lots of roasted peaches and crispy panko. Scroll to the bottom of the post for the full recipe card.
- Prep the oven. Preheat the oven to 425F. Line a baking sheet with foil and set it aside.
- Roast the peaches. Toss all the peach ingredients in a bowl until well combined. Spread the peaches out on the lined baking sheet. Bake them for 20 minutes. Remove them from the heat and set them aside.
- Adjust the temperature. Lower the oven temperature to 325F. Grease a springform pan with cooking spray or non-stick spray.
- Mix the dry ingredients. Whisk the flour, baking powder, and salt in a large bowl.
- Mix the wet ingredients. Beat the brown sugar, granulated sugar, and eggs in a separate bowl until smooth. Pour the butter, sour cream, vanilla extract, and almond extract into the bowl as you continue mixing.
- Combine them. Slowly add the dry ingredients into the wet mixture until you get a smooth batter.
- Assemble it. Evenly spread half of the batter in the springform pan. Add the panko and a layer of peaches. Pour the remaining batter on top and spread it out. Arrange the remaining peaches on top in a spiral pattern.
- Bake it. Pop it into the oven for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove it from the heat. Let it cool completely. Slice, serve, and enjoy!
Tips for Success
Make this tender peach coffee cake even fruitier with dried cranberries and sliced apricots!
- More add-ins. Stir 1/4-1/2 cup dried cranberries, chopped almonds, or mini chocolate chips into the batter for more flavor and texture.
- Add cream cheese. Dice half a block of cream cheese into 1/2″ pieces. Sprinkle it over the batter along with the peach and panko layer for a bit of creaminess in every bite.
- Make cupcakes. Grease a muffin tray or line it with cupcake liners. Add batter until 3/4s full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- More fruit. Swap one peach for a nectarine, plum, or apricot for an even fruitier cake.
- Add a boozy twist. Mix 1/4 cup rum or whiskey into the peach ingredients before roasting for a lovely caramelized flavor with hints of sweet alcohol.
- Stay in the center. Never bake on the bottom or top racks in the oven. The bottom rack will burn the cake while the top one will leave it raw. The middle rack is best because it’s got an even distribution of heat.
Serving Suggestions
This peach coffee cake is the perfect afternoon dessert. Enjoy it on its own, with whipped cream, or vanilla ice cream. Serve it with your favorite coffee like my Iced Coffee or Pumpkin Cream Cold Brew. If you prefer a caffeine-free drink, try my Maca Latte or Golden Maca Latte.
Proper Storage
You can store it whole or sliced, just make sure it’s fully cooled first.
- Counter: Place it in an airtight container for 1 day. I don’t recommend this method if you live in a high-humidity area.
- Fridge: Store it in an airtight container for up to 5 days. Keep it away from strong-smelling foods like onions to prevent the transfer of odors.
- Freezer: Wrap it in plastic wrap. Transfer it to a freezer bag and freeze for up to 3 months. Thaw it overnight in the fridge or on the counter for 20-30 minutes.
More Peach Desserts To Try
- Grilled Peaches with Cream and Honey
- Blackberry Peach Crisp
- White Peach Cupcakes with Brown Sugar Frosting
- Gluten Free Peach Layer Cake
- Peach Champagne Floats
Perfect Peach Coffee Cake
This crumbly peach coffee cake recipe with roasted, caramelized peaches is an easy gluten-free dessert for the summer.
Servings: 10
Ingredients
Peaches:
- 2 peaches pitted and cut into slices a total of 24
- 3 peaches pitted and cubed
- Juice from 1/2 lemon divided
- 3 tablespoons granulated white sugar divided
- 1/8 almond extract
Cake:
- 1 cup gluten free flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 8 tablespoons unsalted butter melted and cooled
- 1/4 cup sour cream
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup panko bread crumbs gluten free
Instructions
Peaches:
- Heat oven to 425° F.
- In a bowl toss together 24 peach wedges,1 tablespoon sugar, 1/2 of lemon juice and almond extract and set aside.
- Line a small baking sheet with foil for easy clean up. Add peach cubes to baking sheet and squeeze remaining lemon juice over top. Sprinkle 2 tablespoons of granulated sugar over top and toss to coat evenly.
- Bake for 20 minutes. Remove and set aside to cool while working on cake.
Cake:
- Lower oven temperature to 325° F.
- Spray 9? springform pan with organic baking spray or grease with extra butter and flour.
- Stir flour, baking powder, and salt together in a medium bowl set aside.
- In a mixer add brown sugar, granulated sugar and eggs and mix until blended and golden in color.
- Once butter is cooled pour into mixer while running. Once blended add sour cream, vanilla, and 1/4 teaspoon almond extract.
- With mixer on low slowly add flour mixture until just combined. Mix will be thick.
- Transfer half of batter to springform pan, spread to smooth surface. I used an off set spatula.
- Sprinkle panko bread crumbs evenly cake batter. Then add cooled peach cubes. Gently to spread to cover area. Peaches may not cover cake batter completely.
- Gently pour remaining batter on top and smooth surface.
- Arrange peach wedges slightly touching in a spiral pattern over surface, continue until cake is covered with wedges.
- Bake 50-55 minutes, or until cake is set and toothpick inserted in center of cake comes out clean.
- Let cool completely before removing from pan.
Lovely looking cake – thank you for the mention 🙂
No Problem. Thanks for visiting!
Beautiful presentation. I can’t wait for my peaches to ripen.
Me too, I keep walking past them willing them to ripen. Its not working. I couldn’t resist picking some up at the store, there is nothing better than the smell of ripe peaches!
this looks beautiful.. I’m curious though, what is Leon juice?
typo, suppose to say Lemon. Thanks for the heads up! Oh and for the chocolate chip cookie recipe. I like to go for the Dunkin Donut size!