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Peaches and Cream Coffee Cake

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 9 x13" pan


Cream Cheese Layer:

  • 8 ounces cream cheese at room temperature
  • ¼ cup white sugar
  • 1 large egg at room temperature
  • ½ teaspoon pure vanilla extract

Crumb Topping:

  • 6 tablespoons unsalted butter melted
  • 1 cup white sugar
  • 1 cup all-purpose flour
  • ½ teaspoon cinnamon

Coffee Cake:

  • ¾ cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ cup buttermilk
  • 2 large ripe peaches peeled and sliced thinly


To make the cream cheese layer:

  • Add cream cheese and sugar to a bowl. Beat until well combined with electric mixer.
  • Add egg and vanilla and beat until well combined. Set aside.

To make the crumb topping:

  • Combine butter, sugar, flour, and cinnamon in a medium bowl and stir until well combined.
  • Set aside.

To make the cake:

  • Preheat oven to 350 degrees F.
  • Spray 9x13” baking dish with cooking spray.
  • In a large bowl, beat butter and sugar with an electric mixer.
  • Add eggs, one at a time, scraping down the sides between each addition.
  • Add vanilla and almond extracts, beating until combined.
  • In a separate bowl, combine flour, baking soda, and baking powder and stir until well combined.
  • Add half of the flour mixture to the butter/sugar mixture and beat until just combined.
  • Add half of the buttermilk and beat until just combined.
  • Repeat with remaining flour and buttermilk.
  • Pour cake batter into prepared baking dish.
  • Spread cream cheese mixture over cake batter, spreading out with a spatula.
  • Place sliced peaches in a single layer on top of cream cheese layer.
  • Sprinkle with crumb topping.
  • Bake in preheated oven for 45-50 minutes, until slightly golden and cooked through.
  • Cool completely.
  • Serve and enjoy!