Words cannot describe how truly delicious this coffee cake recipe is. Packed with fresh peaches, warm spices, and topped with a sweet icing, this Sourdough Peach Coffee Cake is the perfect treat for any time of day.
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Here we have juicy peaches in a tender spiced cake layered with a crunchy cinnamon sugar streusel on top and then drizzled with white icing. This easy-to-make treat brings the comforting flavors of late summer into every bite.
Whether you're savoring a slice of Sourdough Peach Coffee Cake with your morning coffee or dishing it up for dessert with a scoop of vanilla ice cream, this cake has cozy written all over it.
Not only does this recipe help you use up that sourdough discard, but it also brings together the tartness of sourdough, the sweetness of peaches, and the warm spice of cinnamon for a flavor combo that's downright addictive.
With pantry staple ingredients, one bowl for mixing, and minimal prep, it's a no-fuss bake perfect for lazy weekends or spontaneous cravings. For similar recipes, make sure to check out our Sourdough Peach Cobbler and Peach Sourdough Bread.
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💛 Why You'll Love This Recipe
- It's fast and easy. While I prefer fresh peaches, you can use frozen or canned peaches for this recipe. You can even use home-canned peaches (See: How to Can Peaches). The recipe comes together very quickly either way!
- Make-ahead friendly. Stays moist for days and freezes like a dream. But a word of warning, it won't last long because you'll keep going back for another slice. My daughter and I nearly devoured this whole cake in one day; we couldn't stop ourselves!
- Simple ingredients. Most of the ingredients for this recipe are probably in your pantry already. Using simple pantry staples like flour, oil, sugar, and milk, you can create a dessert that is layered with flavor, texture, and warmth.
🛒 Ingredients
- Sourdough Discard: Adds a subtle tang and extra moisture, perfect for flavor depth and reducing food waste.
- Peaches: Juicy bursts of sweetness; adds moisture and natural sugars.
- Brown Sugar: Deepens the flavor and helps the streusel caramelize. You can make your own brown sugar if needed. (See: How to Make Brown Sugar).
- Baking Powder & Soda: Essential for lift and fluffiness when combined with sourdough discard.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Flour: You can use whole wheat or a 50/50 blend for added fiber. Whole wheat will give a slightly nuttier flavor and denser crumb.
Milk: Buttermilk gives a tangier taste and richer texture, but any milk (dairy or plant-based) will do.
Peaches: No fresh peaches? Use well-drained canned peaches or thawed frozen ones. Avoid overly juicy frozen fruit to keep the crumb light.
Want a bit more crunch? Stir ¼ cup chopped nuts right into the batter along with the peaches.
💰 Budget-Friendly Tips
Use Canned or Frozen Peaches - Fresh peaches are great in season, but canned or frozen peaches are often cheaper and work just as well when drained.
Stock Up During Sales - Buy flour, sugar, and butter around holiday baking sales and freeze butter to save money long-term.
Multi-Use Ingredients - Leftover peaches can be used in smoothies, Peach Sourdough Bread or layered into Strawberry Blueberry Parfait.
🥄 Instructions for Sourdough Peach Coffee Cake
Step 1: Preheat your oven to 350°F. Grease and flour an 8x8" square or 9" round cake pan. Set aside.
Step 2: Make the streusel. In a small bowl, add the brown sugar, flour, and cinnamon. (Image 1). Whisk together to combine. (Image 2).
Step 3: Cut in the cold butter. (Images 3 & 4). Set aside.
Step 4: In a large mixing bowl, add the sourdough discard, granulated sugar, brown sugar, oil, eggs, milk, and vanilla. (Image 5). Mix together until smooth. (Image 6).
Step 7: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. (Image 7).
Step 8: Add the dry ingredients to the wet mixture. (Image 8).
Step 9: Stir the batter together until just combined. (Image 9).
Step 10: Gently fold in your diced peaches. (Image 10).
Step 11: Pour the batter into the prepared pan from earlier. (Image 11). Sprinkle the top with the streusel you made. You want it evenly spread across the top.
Step 12: Bake in the oven for 35-45 minutes or until a toothpick can be inserted into the center and come out clean. Let cool 10 minutes in the pan.
Step 13: If desired, whisk together the icing ingredients and drizzle over the top of the cake before slicing and serving. (Image 12). Enjoy!
👩🏻🍳 Expert Tips
- Only mix until combined. Don't overmix the batter; it'll make the cake tough or dense.
- Dry the peaches if needed. If using canned or frozen peaches, make sure they're well-drained to avoid a soggy bottom. I recommend laying them on a paper towel to absorb as much liquid as possible.
- Don't want it too brown? Tent with foil if your streusel starts to brown too quickly before the center is done.
- Letting the cake cool makes it easier to slice. Let it cool before slicing or the crumb may fall apart.
❄️ Storage and Make Ahead
Storage: Store leftover cake tightly wrapped at room temp for 2-3 days or in the fridge for up to 5 days. Best enjoyed slightly warmed.
Make Ahead: Bake the cake, cool completely, and store in an airtight container at room temp for up to 3 days. To freeze, wrap individual slices or the entire cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge or reheat gently.
🥗 Side Dishes or Pairing Ideas
Sourdough Peach Coffee Cake is perfect with a hot cup of coffee or tea for breakfast or brunch. Pair it with Homemade Instant Pot Yogurt or fresh fruit for a lighter option, or serve alongside eggs and bacon for a more filling meal.
For dessert, try topping it with whipped cream, vanilla ice cream, or a drizzle of 10 Minute Salted Caramel Sauce.
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❓ Sourdough Peach Coffee Cake FAQs
Yes! Replace it with ¼ cup plain yogurt or buttermilk and reduce the milk slightly.
Absolutely, just use a 9x13" pan and bake an extra 10-15 minutes.
That often happens from underbaking or adding fruit that's too wet. Be sure to test with a toothpick!
If you'll be enjoying your peach coffee cake within a day or two, storing it at room temperature in an airtight container is perfectly fine it'll stay moist and fresh.
For longer storage, pop it in the refrigerator, where it can last up to 5 days.
🍽️ More Recipes You'll Love
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🐝 If you tried this Sourdough Peach Coffee Cake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sourdough Peach Coffee Cake
Ingredients
Cake Batter
- ½ cup sourdough discard, unfed and room temperature - ($0.10)
- ½ cup granulated sugar - ($0.12)
- ¼ cup brown sugar - ($0.09)
- ½ cup vegetable oil - ($0.60)
- 2 large eggs - ($0.40)
- ½ cup milk or buttermilk - ($0.09)
- 1 teaspoon vanilla extract - ($0.03)
- 1 ½ cups all-purpose flour - ($0.16)
- 1 teaspoon baking powder - ($0.03)
- ½ teaspoon baking soda - ($0.01)
- ½ teaspoon salt - ($0.01)
- ½ teaspoon ground cinnamon - ($0.04)
- 1 ½ cups peaches, diced - ($1.25)
Cinnamon Streusel Topping
- ⅓ cup brown sugar - ($0.12)
- ⅓ cup all-purpose flour - ($0.04)
- ½ teaspoon ground cinnamon - ($0.04)
- 3 tablespoons cold butter, cubed - ($0.38)
- ¼ cup pecans or walnuts, chopped, optional
Vanilla Icing
- ½ cup powdered sugar - ($0.13)
- 2-3 tablespoons milk - ($0.03)
- ¼ teaspoon vanilla extract - ($0.01)
Instructions
- Prep. Preheat the oven to 350°F. Grease and flour an 8x8-inch square pan or 9-inch round pan.
- Make the streusel. In a small bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Set aside.
- Mix wet ingredients. In a large bowl, whisk together the sourdough discard, granulated sugar, brown sugar, oil, eggs, milk, and vanilla until smooth.
- Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine. Add the dry ingredients to the wet mixture and stir just until combined. Gently fold in the diced peaches.
- Assemble. Pour the batter into the prepared pan and sprinkle evenly with the streusel topping.
- Bake. Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Finish. Cool in the pan for 10 minutes. If using, whisk together the icing ingredients and drizzle over the cake before slicing.
Notes
- Mix gently. Stir only until combined to keep the cake tender.
- Peach prep. Drain and pat canned or frozen peaches dry to prevent excess moisture.
- Browning control. Tent loosely with foil if the streusel browns too quickly.
- Cooling. Let the cake cool before slicing to help it hold together.
- Storage. Store wrapped at room temperature for 2 to 3 days or refrigerate up to 5 days. Warm before serving if desired.
Nutritional Information
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Nicole Durham says
We can't get enough of this tasty coffee cake recipe!