Easy Peach Coffee Cake with Cake Mix
This easy Peach Coffee Cake starts with a boxed yellow cake mix and is loaded with fresh peaches, then topped with a buttery brown sugar cinnamon streusel. It’s the perfect summertime breakfast, brunch, or dessert—and a delicious way to transform a simple cake mix into something special.
Friends, sometimes the best recipes start with a mistake. In this case, my mistake happened while placing a grocery order. Somehow, instead of ordering one package of fresh peaches, I ordered two.
Oops! Still, I love fresh peaches, especially during peak season, and I knew they wouldn't go to waste. I ate fresh peaches for several days, but eventually I reached that inevitable use-'em-or-lose-'em stage. Some of the peaches were incredibly ripe and juicy while others were still fairly firm. What to do with the rest? That was the question!
Peach Season in Texas
I interrupt this post to say that here in Texas, peach season is something worth celebrating!
I live in the Houston area, but I've been known to make the drive all the way to Fairfield to buy fresh peaches when they're in season. Fredericksburg, out in the Texas Hill Country, is also famous for its beautiful peaches.
There's simply something special about a fresh Texas peach in summertime.
And if you're lucky enough to get your hands on fresh, flavorful peaches during peach season, this easy coffee cake is a wonderful way to showcase them. But don't worry if fresh peaches aren't available where you live, though. I'll give you instructions for using canned peaches, too.
What Can I Make With Peaches?
The question rolled through my mind as I stared at the remainder of those fresh peaches. In the end I settled on a recipe I didn't already have on this site: coffee cake!
I figured that once I finely chopped the peaches and folded them into a tender coffee cake batter, the super-ripe and not-quite-ripe peaches could spread out and share the love.
And boy, did they ever!
What Is Coffee Cake?
Here's something that occasionally confuses people: coffee cake doesn't necessarily contain coffee. In fact, most traditional American coffee cakes don't.
It's called coffee cake because it's a cake meant to be enjoyed with coffee. Think of it as a breakfast cake, as it were.
Coffee cakes are especially popular for breakfast and brunch and often feature cinnamon, brown sugar, fruit, nuts, or a crumbly streusel topping. You'll frequently see thick slices of coffee cake sitting in the pastry cases of coffee shops.
But homemade tops coffee-shop coffee cake any day in my book—even when that homemade cake begins with a box of cake mix!
And don't let the word breakfast stop you! This fresh peach coffee cake would be just as lovely with an afternoon cup of coffee or served as dessert after supper. That buttery peach cake and cinnamon streusel work at any hour of the day!
You Can Make Coffee Cake from a Box of Cake Mix!
If you've spent much time here at Out of the Box Baking, you already know how I feel about boxed cake mixes. They're not just for making cake!
I've used them as the starting point for cookies, bars, muffins, quick breads, and all sorts of other treats. Here's my full "how to turn a cake mix" list:
- How to Turn a Boxed Cake Mix into Pound Cake
- How to Turn a Boxed Cake Mix into Cookies
- How to Turn a Boxed Cake Mix into Brownies
- How to Turn a Boxed Cake Mix into Muffins
- How to Turn a Boxed Cake Mix into Cupcakes
- How to Turn a Boxed Cake Mix into Cinnamon Rolls
- How to Turn a Boxed Cake Mix into Dessert Bars
- How to Turn a Boxed Cake Mix into Quick Bread
- How to Turn a Boxed Cake Mix into Whoopie Pies
- How to Turn a Boxed Cake Mix in Cake Bites
- How to Turn a Boxed Cake Mix into Petit Fours
- How to Turn a Boxed Cake Mix into Pastries
And guess what? You can use a box of cake mix to make a terrific coffee cake, too!
How to Turn a Boxed Cake Mix into Coffee Cake
The formula is relatively simple. Cut back on liquid, replace milk with something sturdier. Then add a streusel topping. Bake in a 9x13-inch pan for perfectly sliced squares of delicious (and simple) coffee cake. (No one will realize it came from a box mix, I promise!)
For this recipe, I started with a yellow cake mix and added sour cream, eggs, oil, vanilla, and cinnamon. The sour cream gives the cake a rich, tender texture that's perfect for supporting all of those little pieces of fresh peach.
Then comes my favorite part: a buttery brown sugar and cinnamon streusel.
I added chopped pecans to mine, but they're completely optional. More about that below.
Ingredients
You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you're going to need. These are simple ingredients you might already have in your pantry or refrigerator.
Here's what you'll need to make this easy peach coffee cake.
For the Peach Cake
- 1 box yellow cake mix
- 3 large eggs
- ½ cup vegetable oil
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups finely chopped fresh peaches
- 2 tablespoons all-purpose flour
For the Cinnamon Streusel
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold butter, grated
- ½ cup finely chopped pecans, optional
How to Make Peach Coffee Cake from a Cake Mix
This comes together so easily!
Preheat your oven to 350°F. Prepare your baking dish with nonstick baking spray.
Peel and finely chop your fresh peaches. You'll need about 2 cups.
Place the chopped peaches in a bowl or bag with about 2 tablespoons of flour and gently toss or shake until the pieces are lightly coated. This helps keep all of that juicy fruit distributed throughout the cake.
In a large mixing bowl, combine the yellow cake mix, eggs, oil, sour cream, vanilla, and cinnamon.
Mix until everything is well incorporated. The batter will be fairly thick.
Gently fold the flour-coated peaches into the batter.
Spread the peach batter evenly into the prepared baking dish.
Make the Streusel
In a separate bowl, combine the flour, brown sugar, cinnamon, and chopped pecans, if using.
Grate the cold butter directly into the mixture.
Use your fingertips to gently work the butter through the dry ingredients.
Here's something I've learned about streusel: looser is better!
You don't want to squeeze and mash the ingredients together until you've created big, heavy clumps. Lightly work that cold butter throughout the mixture while keeping everything loose and crumbly.
Scatter the streusel evenly over the peach batter.
Bake for approximately 35–45 minutes, checking the cake at the 30-minute mark.
The cake is done when the center is set and a toothpick inserted into a cake portion comes out clean or with a few moist crumbs. Remember that hitting a juicy piece of peach can make your toothpick look wetter than the cake actually is.
If the streusel begins browning before the center is finished baking, loosely cover the dish with foil and continue baking.
Allow the coffee cake to cool for about twenty minutes before slicing and serving.
Serve and Enjoy!
This recipe makes 15 squares of coffee cake. They're yummy while still slightly warm.
Can I Make This Without Pecans?
Absolutely! The pecans are completely optional.
I happen to love the combination of peaches, brown sugar, cinnamon, and pecans, so that's how I made mine. But if you're serving someone with a nut allergy, prepare the cake completely nut-free rather than simply removing the nuts after baking.
For a nut-free streusel, simply use:
- ½ cup flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup cold grated butter
No other changes are necessary.
Can I Make Peach Coffee Cake with Canned Peaches?
Yes! Fresh peaches are wonderful when they're in season, but I don't want this to be a recipe you can only make for a few weeks out of the year.
You can substitute 2 cups well-drained canned peaches for the fresh peaches.
A large 29-ounce can of sliced peaches is a good starting point. Drain the peaches extremely well, dice them, and measure out 2 cups.
If your peaches still seem particularly wet after draining, gently blot them with paper towels before tossing them with the flour.
You don't want to add a lot of extra peach syrup to the cake batter.
What to Expect from This Peach Coffee Cake
This is an easy, rustic coffee cake that's packed with summertime flavor.
You'll get a tender cake flavored with vanilla and cinnamon, plenty of little pieces of peach throughout, and a cumbly brown sugar streusel on top.
The sour cream helps give the boxed mix a more substantial, homemade-style crumb, while the peaches add both flavor and moisture.
Best of all, you don't need any fancy decorating skills. Spread the batter into your baking dish, scatter the streusel over the top, and let the oven do the rest.
Variations on This Peach Coffee Cake
There are plenty of ways to change this simple cake-mix coffee cake.
Skip the nuts: Leave the pecans out for a simple cinnamon-brown sugar streusel.
Add almond flavor: If nuts aren't an issue, a small amount of almond extract would pair beautifully with the peaches.
Use another fruit: Try finely chopped nectarines or plums, or experiment with berries.
Add a glaze: Once the cake has completely cooled, drizzle it with a simple powdered sugar glaze.
Serve it à la mode: Warm peach coffee cake with vanilla ice cream would turn this breakfast-friendly cake into a fabulous summertime dessert.
How to Store Peach Coffee Cake
Because this cake contains quite a bit of fresh fruit, I would store leftovers covered in the refrigerator once the cake has completely cooled.
For the best texture, bring individual pieces back to room temperature before serving or warm them briefly in the microwave.
You can also freeze individual pieces. Wrap them well and place them in a freezer-safe container or bag.
Frequently Asked Questions
No. In fact, I made mine using peaches at several different stages of ripeness.
Very ripe peaches will soften considerably as they bake, while slightly firmer peaches may retain a bit more texture. Finely chopping the fruit helps distribute both throughout the cake. That said, flavorful ripe peaches will always give you the best peach flavor.
I prefer peeled peaches for this recipe because I wanted tender little pieces of fruit throughout the coffee cake. If you don't mind peach skins, however, you could certainly experiment with leaving them on.
The light coating of flour helps absorb some of the surface moisture from the peaches and helps keep the fruit distributed through the thick cake batter.
Yes. Yellow cake mix provides a richer flavor, but white cake mix should work well, too.
Usually, no! The name refers to a cake traditionally served with coffee, rather than one flavored with coffee.
Absolutely. They're an optional addition to the streusel and can simply be omitted.
You should be able to. Thaw them first, drain them extremely well, blot away excess moisture, and measure 2 cups before proceeding with the recipe.
Yes. 😄
Coffee cake is traditionally associated with breakfast, brunch, or an afternoon coffee break, but there's absolutely no reason you can't serve this peach version for dessert.
More Peach Recipes to Try
If you're as fond of peaches as I am, I've got several more peach treats for you here at Out of the Box Baking.
Be sure to check out my Brown Sugar Peach Cobbler Muffins, Peach Bread Pudding, Easy Peach Cake with Caramel Glaze, and Easy Peach Cobbler with Pie Crust.
And if you're interested in learning more ways to transform a simple boxed cake mix, don't miss my tutorials on How to Turn a Cake Mix into Muffins and How to Turn a Cake Mix into Quick Bread.
Thanks for Stopping By!
If you make this simple and delicious coffee cake and enjoy it, please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?
About the Baker
I'm Janice, the baker and recipe developer behind Out of the Box Baking. I love finding simple ways to turn everyday ingredients—especially boxed cake mixes—into delicious homemade treats.
This Peach Coffee Cake combines several things I love: an easy doctored cake mix, fresh seasonal fruit, and a buttery streusel topping. And if a grocery-order mistake happens to result in coffee cake? I'd say things worked out pretty well!
Easy Peach Coffee Cake with Cake Mix
This easy Peach Coffee Cake starts with a boxed yellow cake mix and is loaded with fresh peaches, then topped with a buttery brown sugar cinnamon streusel. Perfect for breakfast, brunch, or dessert!
Ingredients
- For the Peach Coffee Cake
- 1 box (15.25-ounce) yellow cake mix
- 3 large eggs
- ½ cup vegetable oil
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups finely chopped fresh peaches
- 2 tablespoons all-purpose flour
- For the Streusel
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup (4 tablespoons) cold butter, grated
- ½ cup finely chopped pecans, optional
Instructions
- Preheat oven to 350°F. Prepare a 9×13-inch baking dish with nonstick baking spray.
- Place the finely chopped peaches in a bowl or zip-top bag. Add 2 tablespoons flour and gently toss until the peaches are lightly coated. Set aside.
- In a large mixing bowl, combine cake mix, eggs, oil, sour cream, vanilla, and cinnamon. Mix until well combined. Batter will be thick.
- Gently fold the flour-coated peaches into the batter.
- Spread batter evenly into the prepared baking dish.
- To make the streusel, combine flour, brown sugar, cinnamon, and pecans (if using).
- Grate the cold butter into the streusel mixture. Use your fingertips to lightly work the butter through the dry ingredients, keeping the mixture loose and crumbly.
- Sprinkle the streusel evenly over the cake batter.
- Bake for 35–45 minutes, or until the center is set and a toothpick inserted into a cake portion comes out clean or with a few moist crumbs.
- If the streusel becomes sufficiently golden before the center is baked through, loosely tent the cake with foil and continue baking.
- Cool before slicing and serving.
Notes
Pan size: I baked mine in a decorative rectangular casserole dish that was slightly smaller/deeper than a traditional 9×13-inch pan, and mine required the full 45 minutes. A standard 9×13 may bake faster, so begin checking earlier.
Canned peaches: Substitute 2 cups well-drained, diced canned peaches. A 29-ounce can is a good starting point. Drain thoroughly and blot away excess moisture before coating with flour.
Nut-free: Simply omit the pecans. No other changes are necessary.
Peach ripeness: Your peaches don't all have to be equally ripe. Finely chopping them allows softer and firmer pieces to work nicely together.
Streusel tip: Don't overwork the topping. Use your fingertips to distribute the cold butter while keeping the mixture relatively loose.
Store leftovers covered in the refrigerator. Bring to room temperature or warm individual servings briefly before serving.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 414Total Fat: 22gSaturated Fat: 5gUnsaturated Fat: 17gCholesterol: 54mgSodium: 304mgCarbohydrates: 51gFiber: 2gSugar: 27gProtein: 5g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
