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

5 / 2 votes
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.
Servings8 to 10 servings
Calories636 kcal
Prep Time35 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 55 minutes


  • One 9-inch (23-cm) springform pan*


For the streusel

  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch salt
  • 1 stick (4 oz) unsalted butter cold and cut into small chunks

For the raspberry peach coffee cake

  • Baking spray
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mild vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond or vanilla extract
  • 3/4 cup whole milk
  • 1 cup fresh raspberries rinsed and patted dry
  • 1 cup peeled and diced fresh ripe but not overripe peaches from 1 to 2 medium-size peaches (about 1/2-inch [12-mm] dice)

For the glaze (optional)

  • 1 cup confectioners’ sugar
  • 1/2 teaspoon almond extract (or substitute vanilla extract)
  • 2 to 3 tablespoons whole milk


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.


*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.
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Serving: 1 sliceCalories: 636 kcalCarbohydrates: 91 gProtein: 7 gFat: 28 gSaturated Fat: 10 gPolyunsaturated Fat: 9 gMonounsaturated Fat: 7 gTrans Fat: 1 gCholesterol: 80 mgSodium: 182 mgPotassium: 266 mgFiber: 3 gSugar: 56 gVitamin A: 532 IUVitamin C: 5 mgCalcium: 106 mgIron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2018 Beth Branch. Photo © 2018 Beth Branch. All rights reserved.

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.

We loved this cake! It has a beautiful crumb, a nice crunch from the streusel, and a hint of sweetness without being overly sweet. I agree with the sentiment that you will sneak into the kitchen for another small slice.

The streusel took a bit to mix together due to the heat. I just placed it back in the refrigerator for a bit to keep the butter cold while I kept measuring the cake ingredients.

Be sure to use the foil to cover the outside of your pan as my cake did ooze out a bit. The sides lifted away from the pan very easily but it was difficult getting the cake off the bottom.

I actually made two of these cakes. One using the raspberries and peaches with almond extract and another using blackberries and peaches using vanilla extract. Both of them were fantastic.

This is an easy breakfast or dessert to quickly throw together. I think the streusel could have a bit more flavor if some ground nuts and cinnamon were added, but otherwise, it’s a good recipe to have in your arsenal.

I used almond extract and almond milk in the cake as we were out of milk.

An easy and tasty coffee cake that’s perfect for the summer. I loved the peach and raspberry combo and the almond extract really complemented the fruit.

One baseball-sized peach was plenty for a cup of diced peaches. I used unsalted butter, but a bit of salt may have given the cake a bit of welcome contrast.

This recipe is another absolute winner for me. I love the combination of fresh fruit and that crisp brown sugar topping. The cake itself is moist, the fruit didn’t sink to the bottom at all, and the streusel is a sweet, crunchy delight.

And, with the addition of the glaze, the cake is elevated above the average coffee cake. When I first made it, I actually forgot to glaze it and was still really happy with the result. But once I remembered and added it, I liked it even more. It does make a pretty sweet breakfast; I preferred it in the afternoon with coffee but that’s just me. I am a true victim of an aggressive 2 p.m. sweet tooth.

I must insist that you do cover your springform pan with aluminum foil as suggested because it will most likely leak. Mine did and I was incredibly glad that I had covered it.

EXCELLENT!!! This coffee cake was very moist and flavorful with more of a soft cake-like texture than the usual crumbly coffee cake.

I used sweet and juicy South Carolina peaches with the fresh raspberries and the fruit was beautifully suspended throughout the cake and the juiciness of the peaches infused its peachy essence.

I also used vanilla extract for both the cake and glaze, as that was what I had on hand.

This cake is definitely impressive enough to serve as a nice dessert. I can also envision trying a variety of different fruits with this cake, but as long as my peaches are still available, I’ll stay with that for now! So good!!!

One note about the juicy peaches: They do create a lot of added liquid to the batter while it’s baking, which increased my baking time to 70 minutes before the cake was set in the center. Just remember to adjust your baking time when using any juicy fruits.

I used vanilla extract. The cake released very easily from the springform pan. It made 8 large breakfast portions or 10 smaller dessert portions.

This cake reminded me of the summer fruit gamble. We all know it, the peach or raspberry that looks so good your mouth starts watering before you even bite in. And take one extra second and wait hoping this will be one that bursts with flavor.

This cake came out an unassuming beauty, lightly browned around the edges and covered in a fine streusel, and when I sliced in it looked pretty with a hint of red peaking out hinting of goodness. But when I tasted it, the angels sang a hallelujah chorus. The tartness of the raspberry against the sweetness of the streusel and then the surprise peach taste in the cake…mmmnnn. It did not disappoint.

I went into this expecting to be disappointed. It almost killed me to bake with this perfect peach and absolutely lovely raspberries. I was thinking, what a waste, why am I not baking with frozen raspberries and peaches. Well, now I can’t wait to have a reason to make this again to see if its just as good with frozen.

Full of summery peaches and raspberries, this coffee cake made a decadent breakfast, a nice accompaniment to afternoon tea, and a great dessert. The texture of the cake was perfect and the fruit was a delicious surprise in this cake.

I also think that the fruit in this cake could be switched, nectarine-blueberry for example, and still be delicious.

I think that the only change that I might make would be to add a bit more fruit and to use a touch less glaze to alter the sweetness a bit.

Coffee cakes can be so run of the mill. This one really stands apart.

But before you do anything, please be sure to make sure you’re using the right size pan. I made the rookie mistake of assuming my springform was 9 inches but it is only 8 inches in diameter. So after the allotted baking time, the cake looked done but the middle was a soupy mess. But the part that was done—wow.

I used almond extract rather than vanilla and I think that made a world of difference. It gave the cake just a little almond tinge which, along with the really great combo of raspberries and peaches, made the cake a hit in my house. The cake itself was light and airy (except, of course, for the goopy middle) and the streusel was just great. I think the glaze was unnecessary as the cake is sweet enough as is. I can’t wait to make it again…and get the bake time right!

We used unsalted butter in the streusel and almond extract in the cake. The cake released very easily from the pan.

When I first read the title I thought that there were raspberries, peaches and coffee in it. I am pleased to say there is no coffee, but that it would be suitable to eat with coffee. The cake was soft and fresh and the raspberries and peaches gave it a lovely color. I thought that since it tasted a little like crumble it might be nice served with a custard.

I used unsalted butter for the streusel, fresh raspberries, and tinned peaches instead of fresh. I would say that the cake needs to be left to cook thoroughly before trying to remove it from the tin as it breaks up quite easily otherwise.

Originally published May 29, 2019

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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    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.