Peach Coffee Cake With Canned Peaches Recipe [FULL GUIDE]

Oh, the sheer joy of waking up to a slice of warm, fragrant coffee cake! Now imagine that coffee cake is bursting with juicy, tender peaches – not fresh ones, but the trusty canned peaches that make life in the kitchen easier and just as delicious. Peach Coffee Cake with Canned Peaches is the perfect marriage of comfort and convenience, blending the sweet, syrupy charm of canned peaches with a soft, buttery crumb that melts in your mouth.

• Why coffee cake? Because it’s the ultimate breakfast companion, afternoon treat, or even a late-night snack that pairs beautifully with your cup of joe or tea.
• Why canned peaches? They’re available year-round, consistently sweet and tender, and super simple to use without the fuss of peeling or slicing fresh fruit.
• This recipe is perfect for beginners and seasoned bakers alike – it’s straightforward but delivers bakery-quality results.
• Whether you’re baking for family, friends, or just yourself (no judgment!), this Peach Coffee Cake is the kind of recipe that brings smiles and warm hearts.

Ready to dig in? Let’s get into the delicious nitty-gritty!

Peach Coffee Cake With Canned Peaches Recipe

This isn’t just any coffee cake. It’s a soft, tender cake with a hint of cinnamon and vanilla, studded with juicy chunks of peaches that soak into the batter, creating pockets of fruity goodness. On top? A crunchy, buttery streusel topping that adds texture and a sweet, crumbly finish that makes every bite irresistible.

The Cake Is

• Moist but not soggy
• Perfectly balanced between sweet and slightly tangy peach flavor
• Rich with cinnamon and vanilla undertones
• Enhanced by a streusel topping that crisps up beautifully in the oven

Ingredients Needed

Here’s your all-star lineup – simple pantry staples and that magical canned peaches jar:

• Canned peaches (15 oz can, sliced or chunks, drained) – the star fruit; drain but don’t rinse to keep syrupy sweetness
• All-purpose flour (2 cups) – the backbone of the cake structure
• Granulated sugar (3/4 cup) – for that classic sweetness
• Brown sugar (1/4 cup, packed) – adds moisture and a subtle molasses flavor to the streusel
• Baking powder (2 teaspoons) – for lift and fluffiness
• Salt (1/2 teaspoon) – balances sweetness
• Ground cinnamon (1 teaspoon) – warm, cozy spice that sings with peaches
• Unsalted butter (1/2 cup or 1 stick, softened + 1/4 cup cold for streusel) – richness and moisture
• Eggs (2 large) – binders, add richness and moisture
• Vanilla extract (2 teaspoons) – flavor enhancer that rounds everything out
• Milk (3/4 cup, whole or 2%) – moisture for tender crumb
• Optional: powdered sugar for dusting

How To Make Peach Coffee Cake With Canned Peaches

Ready to bake? Here’s the step-by-step walkthrough that even a novice baker can follow with confidence:

1. Prep Your Oven And Pan

   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan.

2. Make The Streusel Topping

   • Combine 1/4 cup cold butter, 1/4 cup brown sugar, 1/2 cup flour, and 1 teaspoon cinnamon.
   • Use your fingers or a pastry cutter to mix until crumbly. Set aside.

3. Mix Dry Ingredients

   • In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.

4. Combine Wet Ingredients

   • In a separate bowl, beat softened butter until creamy.
   • Add eggs one at a time, beating well after each addition.
   • Mix in vanilla extract.

5. Bring Wet And Dry Together

   • Gradually add the dry ingredients to the wet, alternating with milk (start and end with dry).
   • Mix until just combined – don’t overmix or the cake will be dense.

6. Add Peaches

   • Gently fold in the drained canned peaches, making sure they’re evenly distributed.

7. Assemble And Bake

   • Pour batter into prepared pan.
   • Sprinkle the streusel evenly over the top.
   • Bake for 40-45 minutes or until a toothpick inserted comes out clean.

8. Cool And Serve

   • Let cool in the pan for 15 minutes, then transfer to a wire rack.
   • Optional: dust with powdered sugar before serving.

Ingredient Science Spotlight

Let’s geek out on why these ingredients work so well together:

• Canned Peaches: Packed in syrup, they bring consistent sweetness and moisture. Their softer texture melds beautifully with the cake batter, releasing fruity juices that keep each bite luscious.
• Baking Powder: This leavens the cake by producing carbon dioxide bubbles, making it light and fluffy rather than dense.
• Butter: Adds fat, which tenderizes the crumb and carries flavors. Using both softened and cold butter (in the streusel) creates contrasting textures-soft cake and crisp topping.
• Brown Sugar: Contains molasses, which adds moisture and depth, making the streusel rich and caramel-like.
• Cinnamon: This warming spice is essential; it complements peaches by adding a cozy, aromatic depth that elevates the flavor complexity.
• Vanilla: It’s the flavor booster, quietly enhancing all the other ingredients without stealing the spotlight.

Expert Tips

Want to make this cake truly next-level? Here are some pro pointers:

• Don’t overmix the batter! Once the flour is added, stir gently and just until combined to keep the cake tender.
• Use cold butter for streusel – it helps create those perfect little crumbs that bake into a crisp topping.
• Drain the peaches well but save the syrup! You can swirl a couple of tablespoons into the batter for extra flavor or drizzle over slices when serving.
• If you like a little crunch in the streusel, add chopped nuts like pecans or walnuts.
• Try room temperature ingredients for better batter emulsification and smoother texture.
• Test doneness early. Ovens vary – start checking at 35 minutes to avoid overbaking.

Recipe Variations

Feel like mixing things up? Here are some fun spins on this peach coffee cake:

• Fresh Peach Version: Swap canned peaches for fresh sliced peaches in season for a brighter, less sweet flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend and add an extra egg for structure.
• Spiced Up: Add a pinch of nutmeg or ginger to the batter for a more complex spice profile.
• Cream Cheese Swirl: Drop dollops of sweetened cream cheese into the batter before baking for a tangy surprise.
• Vegan Version: Use flax eggs and coconut oil or vegan butter substitutes.
• Add Berries: Toss in blueberries or raspberries with the peaches for a berry-peach combo.

Final Words

This Peach Coffee Cake with Canned Peaches recipe is your ticket to a warm, inviting kitchen aroma and a sweet treat that feels like a hug in cake form. It’s approachable, adaptable, and guaranteed to become a staple in your baking repertoire.

• It’s a crowd-pleaser with minimal fuss.
• Perfect for breakfasts, brunches, potlucks, or any time you want to impress with simple ingredients.
• Embrace the convenience of canned peaches without sacrificing flavor or texture.

FAQs

Can I Use Canned Peaches Instead Of Fresh Peaches In This Coffee Cake Recipe?

Yes, canned peaches can be used as a convenient alternative to fresh peaches. They should be drained well to avoid excess moisture, which can affect the texture of the coffee cake.

Should I Use The Syrup From The Canned Peaches In The Recipe?

It is generally recommended to drain the canned peaches and discard the syrup to prevent the cake from becoming too wet or overly sweet. However, some recipes might suggest using a small amount of syrup for added flavor.

How Do Canned Peaches Affect The Texture Of The Coffee Cake?

Canned peaches are softer and more moist than fresh peaches, which can make the coffee cake slightly more tender and moist. However, draining them properly is key to preventing the cake from becoming soggy.

What Type Of Canned Peaches Is Best For This Recipe: Sliced, Diced, Or Halves?

Sliced canned peaches are ideal because they distribute evenly throughout the cake. Diced peaches can also work well, especially if you prefer smaller fruit pieces.

Can I Substitute Canned Peaches With Peach Preserves Or Jam In This Coffee Cake?

While peach preserves or jam can add flavor, they have a different consistency and higher sugar content, which may alter the texture and sweetness of the cake. Canned peaches provide a more natural fruit texture.

Do I Need To Adjust Baking Time When Using Canned Peaches?

Typically, the baking time remains the same. However, because canned peaches add moisture, you should check for doneness with a toothpick and possibly extend baking time by a few minutes if the center is still wet.

How Should I Store Leftover Peach Coffee Cake With Canned Peaches?

Store the coffee cake in an airtight container at room temperature for up to two days or refrigerate for up to a week. Refrigeration helps preserve freshness due to the moist peaches.

Can I Freeze Peach Coffee Cake Made With Canned Peaches?

Yes, you can freeze the coffee cake. Wrap it tightly in plastic wrap and then foil or place in a freezer-safe container. Thaw it overnight in the refrigerator before serving.

What Spices Complement The Flavor Of Canned Peaches In The Coffee Cake?

Warm spices like cinnamon, nutmeg, and allspice work beautifully with canned peaches, enhancing their natural sweetness and adding depth to the cake’s flavor.

Is It Necessary To Adjust The Sugar Content When Using Canned Peaches In Syrup?

If using canned peaches packed in syrup, it is advisable to reduce the added sugar in the recipe slightly, as the syrup contributes extra sweetness.