Raspberry Peach Coffee Cake

This raspberry peach coffee cake melds summer fruits in a classic coffee cake beneath a brown sugar streusel and simple confectioners’ sugar glaze. Perfect for breakfast, dessert, and everything in between. We wait all year for summer so we can make this.

Nine slices of raspberry peach coffee cake with a bowl of raspberries nearby and some more raspberries scattered around the cake.

Raspberry Peach Coffee Cake

  • Quick Glance
  • Quick Glance
  • 35 M
  • 1 H, 55 M
  • Serves 8 to 10
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Special Equipment: One 9-inch (23-cm) springform pan*

Ingredients

  • For the streusel
  • For the raspberry peach coffee cake
  • For the glaze (optional)

Directions

Make the streusel

In a medium bowl, whisk together the flour, light brown and granulated sugars, cinnamon, and salt.

Using a pastry cutter, 2 knives, or your fingertips, work the butter into the flour mixture until the texture resembles wet sand.

Make the raspberry peach coffee cake

Preheat the oven to 350°F (175°C). Spray a 9-inch (23-cm) springform pan with baking spray. Set the springform pan on a large sheet of aluminum foil and fold the edges of the foil up and around the outside of the springform pan, sealing tightly to prevent leakage.

In the bowl of a stand mixer or with a handheld mixer on medium speed, mix the flour, baking powder, salt, oil, sugar, eggs, extract, and milk until the batter is smooth, 1 to 2 minutes.

Scrape the batter into the prepared springform pan. Arrange the raspberries and peaches over the batter and sprinkle evenly with the streusel.

Bake the coffee cake until the center is set and the streusel is golden brown, 45 to 70 minutes. (The time may vary depending on just how much juice your fruit exudes during baking. A runnier batter will require more time in the oven.)

Remove the pan from the oven and run a knife around the inside edge of the pan to loosen the sides of the cake. Let the cake cool in the pan on a wire rack for 20 to 30 minutes.

Remove the foil and release the sides from the springform pan. Let the cake cool completely on the rack.

Make the glaze (optional)

While the coffee cake is cooling, in a medium bowl, whisk together the confectioners’ sugar, almond extract, and 2 tablespoons milk until smooth, slowly adding more milk, if needed, to achieve a drizzling consistency.

Drizzle the glaze over the streusel.

Serve the coffee cake

Cut the coffee cake into thick wedges, taking a moment to admire the golden crumb and gorgeous jewel-toned fruit tucked inside, and serve.

Print RecipeBuy the Hello, Sugar! cookbook

Want it? Click it.

    *What You Need To Know: Using the Right Size Springform Pan

    • If you only have an 8-inch springform pan, proceed cautiously with this recipe, as the batter will generously fill the pan, causing the top of the batter to be perilously close to the rim. Because the cake will be deeper than in our recipe, you’ll need extra bake time to cook it through in the center. As a result, you may need to loosely cover the cake with aluminum foil if it begins to turn a little more golden brown than you’d like.

    Recipe Testers' Reviews

    A wonderfully dense and satisfying coffee cake with bites of summertime baked right in. The combination of peach and raspberries is a lovely mix of tart and sweet. With the cinnamon streusel, the flavors were all a perfect complement to one another.
    It’s simple to mix it up and it came together quickly. The hard part was waiting for it to finish baking.

    I took the cake out of the oven after 60 minutes. I let it cool for 20 minutes and it released easily from the pan. I had no problems with it leaking or baking over. The foil wrap came away clean.

    I served the glaze on the side. Not everyone in my house likes icing!

    This cake was very light and delicious. The fruit and streusel added so much flavor and different textures. Personally I would not add the glaze as it made the cake very sweet and also made the streusel slightly moist in places. To me, just the crumbly streusel was preferable.

    This cake is great any time of day, absolutely great for breakfast, lunch, dinner or tea time.

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    Comments

      1. Hi Celeste, you could probably make it in a 9×13 pan but you would not have the ease of removal and presentation that a springform pan would give the coffee cake. It is going to be a bit flatter and will cook more quickly so I would start checking it at 35 minutes or so.

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