Sourdough Peach Coffee Cake

This sourdough peach coffee cake is fresh and warmly sweet. Fluffy vanilla cake brimming with juicy peaches, cinnamon sugar, and drizzled with sweet vanilla glaze. It’s the perfect easy sourdough peach dessert or breakfast cake everyone will love!

It’s an easy same day sourdough recipe that uses sourdough discard OR active sourdough starter. No chilling and no long fermentation times required. From bowl to table in an hour!

My sourdough coffee cake is rich and buttery, not spongey like traditional coffee cake can be. The vanilla cake is fluffy and decadent. The cinnamon sugar filling and chopped sweet peaches are the perfect compliment of warmth and sweetness. It’s a fresh and fruity twist on a classic coffee cake!

If you like this recipe, you’ll love my sourdough blueberry coffee cake and sourdough blueberry coffee cake muffins. They’re blueberry versions of this delicious recipe! My classic sourdough discard coffee cake and sourdough coffee cake muffins are some of my most popular recipes for a reason! We love coffee cake around here.

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). 

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Sourdough Peach Coffee Cake Recipe

Sourdough Peach Coffee Cake

Hello Honeycomb

This sourdough peach coffee cake is fresh and warmly sweet. Fluffy vanilla cake brimming with juicy peaches, cinnamon sugar, and drizzled with sweet vanilla glaze. It's the perfect easy sourdough peach dessert or breakfast cake everyone will love!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 15

Calories 490 kcal

Ingredients

  

Sourdough Coffee Cake Batter

• ½ cup salted butter 1 stick, softened
• 1½ cup white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup whole milk
• ¾ cup sourdough discard or active starter
• 1 teaspoon salt
• 4 teaspoons baking powder
• 3 cups all purpose flour

Cinnamon Sugar & Peach Filling

• 2½ cups diced peaches OR two 15oz. cans peaches in juice, drained and diced
• 1½ cups brown sugar
• 5 Tablespoons flour
• 4 teaspoons ground cinnamon
• 6 Tablespoons butter melted

Vanilla Glaze

• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 Tablespoon whole milk

Instructions

 

Cinnamon Sugar & Peach Filling

• Dice peaches and set aside in a bowl.

  In a separate bowl stir the brown sugar, flour, and cinnamon together. Add the melted butter and mix to combine. Set aside.

Sourdough Coffee Cake Batter

• Preheat your oven to 375℉ (190℃). In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, and sourdough discard (or active starter). Mix to combine.
• Add the salt, baking powder, and flour and mix. Beat the batter on medium-high speed for 1 minute to get it fluffy.
• Generously grease a 9×13 pan and pour half of the coffee cake batter into the bottom. Layer half of the cinnamon sugar all over the pan and sprinkle half of the diced peaches on top.

  Pour on the remaining batter to layer. Crumble the remaining cinnamon sugar mixture and top with the rest of the peaches.
• Bake for 40-45 minutes at 375℉ (190℃) until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow to cool in the pan before slicing.

  Before serving, mix up glaze, and drizzle on top. Slice and enjoy!

Notes

• Baking powder – A key to creating a fluffy coffee cake is using new or recently opened baking powder. Don’t use old baking powder that’s been sitting for months in the back of your pantry.
• Peaches – You can use canned or fresh peaches for this recipe, either one works! If using fresh, just making sure to peel them.
• Sourdough discard – You can use sourdough discard or active starter for this recipe. 
• Bake time – Watch the coffee cake carefully toward the end to make sure it gets fully baked in the center without getting the top too brown. Insert a toothpick in the center to test for doneness. The coffee cake is done when the toothpick comes out clean. Allow to fully cool in the pan before slicing. 

Peaches in coffee cake just trumpets summertime flavor to me! I love peach flavored desserts and adding peaches to this favorite recipe was born from that longing for fresh spring and summer flavors.

The slight tang of sourdough discard paired with juicy peaches and spiced cinnamon sugar make this recipe an easy crowd pleaser. It’s also made in a large 9×13″ pan, not the usual 8×8″. So it’s plenty for a crowd at your next weekend brunch, holiday meal, or backyard celebration.

Why you’ll love this recipe

• It is so easy. Seriously, you can get bakery-level sourdough coffee cake from bowl to table in an hour in just 5 easy steps. There’s no bulk fermentation time and no chilling of the dough required.
• It’s perfect for a crowd. Whether it’s a holiday breakfast, baby shower brunch, or a week-day pick-me-up for the office, this sourdough peach coffee cake recipe feeds a crowd. Other coffee cake recipes only make 8×8 pans. But this recipe creates a thick, fluffy 9×13 pan filled to the brim and perfect for a family-style sourdough breakfast or dessert. 
• It’s an easy holiday sourdough recipe. It can be made ahead for a special holiday breakfast or as a fresh spin on after-dinner dessert.

Important Ingredients

This sourdough peach coffee cake uses many pantry staples but take note for:

• Peaches – You can use either fresh peaches or canned peaches for this recipe. For canned, make sure they are packed in juice (not heavy syrup) and drain the juice before dicing. For fresh peaches, make sure to peel them before dicing.
• Baking powder – Use fresh baking powder! Using a fresh container (new or recently opened) of baking powder will make your cake fluffy. Using old baking powder that’s been opened and sitting for months could result in a flatter, denser cake.
• Milk – Whole milk has more cream and will make the vanilla cake fluffy and tender.
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.
• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand. Using sourdough discard will provide a more tangy sourdough flavor.

How to Make Sourdough Peach Coffee Cake (Step by Step)

Set your oven to 375℉ (190℃) to preheat while you make the coffee cake batter and topping.

Step 1: Stir the brown sugar, flour, and cinnamon together in a bowl. Add the melted butter and mix to combine. Set aside. Dice the peaches and set aside in a separate bowl.

Step 2: In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, and sourdough discard (or active starter). Mix to combine.

Step 3: Add the salt, baking powder, and flour and mix. Beat on medium-high speed for 1 minute to get the batter extra fluffy.

Step 4: Generously grease a 9×13 glass baking pan and pour half of the coffee cake batter into the bottom. Layer half of the cinnamon sugar all over the pan and sprinkle half of the diced peaches on top.

Pour on the remaining batter to layer. Crumble the remaining cinnamon sugar mixture and top with the rest of the peaches.

Step 5: Bake for 40-45 minutes at 375℉ (190℃) until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow to fully cool in the pan before slicing.

Before serving, mix up the glaze by combining powdered sugar, vanilla extract, and milk in a bowl. Drizzle over the coffee cake, slice, and serve!

How to Serve

Sourdough peach coffee cake is best served with a cup of coffee or cold glass of milk. I love this recipe for a fresh addition to a special weekend breakfast or holiday brunch.

Just make sure the coffee cake has had ample time to completely cool and set in the center before slicing.

How to Store

Store at room temperature in an airtight container for 4 days.

Frequently Asked Questions

This sourdough peach coffee cake is going into our rotation for spring and summer gatherings.

I love how I can spend a few minutes in the kitchen mixing batter, dicing peaches, layering, and voilà! A beautiful, fluffy and fresh peach coffee cake for a crowd. Making large batch desserts is regular need in our social circles and recipes like this make it so easy to show up to lunch, potluck, or party with plenty of servings for many.

I hope you enjoy this sourdough peach coffee cake and can share the love at your next gathering. Enjoy!

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