Sweet Peach Coffeecake

A perfect recipe for fresh peaches.

Sweet Peach Coffeecake


12 servings



Prep Time


Bake Time

25 to 30 minutes

Rise Time

45 to 60 minutes

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  • Coffee Cake
  • 3 cups fresh peeled and chopped peaches
  • 1/4 cup orange juice
  • 2-1/4 cups all purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup butter OR margarine
  • 1 egg
  • Streusel Topping
  • 2/3 cup brown sugar
  • 1/3 cup all purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter OR margarine, softened
  • 1/4 cup finely chopped Pecans, toasted
  • Vanilla Glaze
  • 1-1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 to 4 tablespoons milk


  1. Place peaches in a bowl; pour orange juice over and set aside.
  2. Combine 1-1/4 cups flour, undissolved yeast, sugar and salt in mixing bowl. Drain peaches, reserving orange juice. Heat milk, orange juice drained from peaches and butter to very warm (120° to 130°F). Add to flour mixture with egg. Beat on low speed for 30 seconds; increase to medium speed and beat for 2 minutes. Beat in remaining 1 cup flour.
  3. Press dough into greased 13 x 9-inch pan. Top evenly with peaches. Combine brown sugar, flour and cinnamon in bowl. Cut in butter using a pastry blender or two knives until mixture resembles course crumbs. Add pecans; sprinkle over peaches. Cover with plastic wrap sprayed with cooking spray. Let rise in warm draft-free place until doubled, about 45 to 60 minutes.
  4. Bake in preheated 375°F oven for 25 to 30 minutes until golden brown. Cool for 10 minutes.
  5. Combine all Vanilla Glaze ingredients and drizzle over cooled coffee cake.

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