Peach Coffee Cake

by Addison LaBonte July 21, 2026

This Peach Coffee Cake layers fresh sliced peaches and a cinnamon coconut sugar crumble through the center and over the top of a tender brown butter cake! The whole recipe is gluten free from the base up and sweetened with coconut sugar in both the batter and the crumble, with no refined sugar anywhere. A drizzle of melted coconut butter finishes each slice with a subtle natural sweetness.

Half the batter goes in first, then the peaches, then half the crumble, then the remaining batter, then the remaining crumble. Every slice reveals a distinct peach layer in the center and a golden crumble crust on top!

What makes this Peach Coffee Cake different?

This Peach Coffee Cake uses brown butter instead of plain melted butter, adding nutty, toffee-like depth to every layer. Coconut sugar sweetens both the batter and the crumble topping with a natural caramel undertone that complements fresh peaches beautifully. The recipe is fully gluten free, built with GF flour in both the cake and the crumble, and finishes with an optional coconut butter drizzle instead of a powdered sugar glaze.

Ingredients

Coffee Cake

⅓ cup salted butter, browned or melted
½ cup yogurt or sour cream
1 egg
1 tsp vanilla extract
¼ cup milk
1 ¾ cups gluten free flour, see note
2 tsp baking soda
1 tsp cinnamon
¾ cup coconut sugar or light brown sugar
1 ¾ cups sliced fresh peaches

Cinnamon Crumble

⅔ cup gluten free flour
1 cup coconut sugar or light brown sugar
⅔ cup gluten free flour, see note
1 cup coconut sugar or light brown sugar
⅓ cup salted butter, softened

Topping

Melted coconut butter, for drizzling

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute if time is short.

Yogurt or sour cream

Half a cup of yogurt or sour cream provides moisture and tenderness. Plain Greek yogurt produces a slightly lighter result with more protein. Sour cream produces a richer, more traditional coffee cake texture. Both work equally well at the same amount.

Coconut sugar and fresh peaches

Coconut sugar sweetens both the batter and the crumble with a natural caramel undertone that pairs well with fresh peaches and cinnamon. Light brown sugar substitutes at 1:1. Use only fresh, ripe peaches.

Frozen peaches release too much water and prevent the crumble from setting into its dry, crumbly texture. Slice the peaches into even pieces for consistent layering.

Gluten free flour and cinnamon crumble

A 1:1 gluten free baking blend provides structure in both the cake and the crumble. Using the same flour in both ensures the crumble holds its sandy texture and the cake slices cleanly. All-purpose flour substitutes at the same amounts in both components.

How to make Peach Coffee Cake, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

In a saucepan, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.

In a mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.

Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.

Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.

In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.

Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.

Bake for 40 to 45 minutes.

Finally, remove from the oven. If desired, top with melted coconut butter and serve!

Why Fresh Peaches Make the Recipe Work

Frozen peaches contain ice crystals that melt into water during baking, releasing directly into the batter and crumble layers and preventing the crumble from setting into its dry, crumbly texture. Fresh ripe peaches hold their structure and release only a modest amount of juice that absorbs into the batter as moisture rather than flooding it.

The result is a distinct peach layer with visible slices, a tender surrounding crumb, and a crumble that stays crumbly all the way through.

Tips for the Best Result

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before stirring into the wet ingredients.

Do not overmix the batter

Stir until no dry streaks remain, then stop. A slightly rough batter is fine and produces a better crumb than an overworked one.

Press the first batter layer firmly

The first half of batter is thick. Press it into a flat, even layer to prevent the peach and crumble layers from sinking to the bottom during baking.

Use ripe but firm peaches

Peaches that yield slightly to gentle pressure are ideal. Overripe peaches collapse and release more liquid than the batter can absorb. Underripe peaches taste starchy rather than sweet.

Add the coconut butter drizzle just before serving

Coconut butter sets quickly on a cool surface. Drizzle over individual slices right before serving for the best appearance and texture.

Substitutions

Original	Substitute	Notes
Gluten free flour (both uses)	All-purpose flour (same amounts)	Direct swap in both batter and crumble
Coconut sugar	Light brown sugar (1:1)	Similar caramel note
Brown butter	Plain melted butter	Less complex flavor, still delicious
Yogurt	Sour cream (same amount)	Richer, more traditional result
Fresh peaches	Fresh nectarines	Same texture, slightly less sweet
Coconut butter drizzle	Powdered sugar glaze or none	More traditional finish or skip entirely

Storage

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 4 days. The crumble softens slightly in the fridge but the flavor stays excellent.

Frequently Asked Questions

Can I use frozen peaches?

Fresh peaches are strongly recommended. Frozen peaches release too much water during baking and prevent the crumble from setting into its characteristic texture. If fresh peaches are out of season, canned peaches drained very thoroughly work as a substitute.

Can I use regular flour instead of gluten free flour?

Yes. All-purpose flour substitutes directly at the same amounts in both the batter and the crumble with no other changes.

What can I use instead of coconut butter?

A simple glaze made from powdered sugar and milk works as a traditional substitute. Alternatively, skip the topping entirely. The cake is complete and fully flavored without any drizzle.

Can I use light brown sugar instead of coconut sugar?

Yes. Light brown sugar substitutes directly at 1:1 in both the batter and the crumble. The caramel undertone from coconut sugar will be slightly less pronounced but the cake will taste excellent.

Why is my crumble not crumbly?

The most likely cause is butter that was too soft or melted. The crumble needs butter pliable but cool enough to hold in clumps. Refrigerate the crumble for 10 minutes if it seems too soft before adding it to the cake.

Peach Coffee Cake

What makes this Peach Coffee Cake different?