Peachy Cinnamon Coffee Cake

Serving Size: 8

The inspiration for this Peachy Cinnamon Coffee Cake came from a recipe I found in my Grandma's recipe box. It immediately spoke to me. I ran into a snag, however, while shopping for the ingredients. The recipe called for a boxed muffin mix that I could not locate. Anywhere. The old me would have said 'forget this' and swung by the bakery. But the new me relished in the challenge. I went about searching for a similar 'from scratch' recipe that I could make my own. I came across an amazing looking apple cinnamon coffee cake recipe and with some swaps and tweaks, decided I could make this work. The cream cheese in the batter makes the cake incredibly moist. Roasting the peaches elevates the peachy flavor, taking it to the next level. I love that level. As well as any cake that can be passed for breakfast food. Because, really? Cake for breakfast is awesome.


  • 3 medium peaches, cut in half and pits removed
  • 2 tsp cinnamon
  • 0.25 tsp salt
  • 1.5 tsp baking powder
  • 1.5 cup all-purpose flour
  • 2 large eggs
  • 6 Ounce block style cream cheese, softened (I used 1/3 less fat)
  • 1 tsp vanilla extract
  • 0.5 stick unsalted butter, softened
  • 0.5 cup light brown sugar
  • 1.25 cup granulated sugar, divided
  • non-stick cooking spray


  1. Preheat oven to 400°. Arrange the peaches, cut side up on a rimmed baking sheet. Roast for 25 min or until they begin to soften. Allow the peaches to cool and remove skins and cop peaches. Yield about 3 cups.
  2. Adjust oven temp to 350°. Grease a 9 inch springform pan with non stick spray and set aside.
  3. In the bowl of an electric mixer, cream together 1 cup of granulated sugar, brown sugar, butter and cream cheese until creamy and light in color. This should take about 3-4 min. Add vanilla extract and beat another 30 seconds. Crack eggs into small bowl, and with the mixer on low, add one at a time to the butter mixture. Beat well after each addition.
  4. In a medium bowl, whisk together flour, baking powder and salt. Add the flour mixture to the butter mixture and mix at low speed until blended.
  5. In a small bowl, mix chopped peaches, ¼ white sugar and cinnamon. Toss to combine. Reserve ½ cup of peach mixture for the top of the cake. Gently fold in remaining peach mixture into the batter using a spatula.
  6. Pour batter into greased pan. Sprinkle reserved peaches on top of batter, being careful not to push peaches down into the batter.
  7. Bake for 1 hour and 15 minutes. The cake will be done when the edges begin to pull away from the pan.
  8. Allow to cool completely before removing from pan. Store extra cake covered, at room temp for 3 days.


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