Slice of whole wheat fresh peach coffee cake with crumble topping

Fresh Peach Coffee Cake

As a more decadent companion to the banana bread I made for my family that was visiting, I made this Fresh Peach Coffee Cake. A crumb-topped cake goes so well with company. And normally cinnamon would be my first choice, but peaches were on sale and sounded so much more summery.

100% whole wheat fresh peach coffee cake with crumble topping

The recipe was my own creation, and for an untested recipe it turned out surprisingly well. The cake is full of fresh peach flavor, and the fresh peaches made the cake very moist. I’m also having good luck with whole wheat cakes using oil instead of butter.

100% whole wheat fresh peach coffee cake with crumble topping

The biggest downside to this cake was that the crumb topping got soft after storing the slices in plastic containers. It might be improved by covering loosely to store.

Some adjustments I’d make next time:

  • increase flour by 20%
  • reduce crumb topping by 30%
  • bake 5-10 minutes longer OR increase heat to 350°
  • store loosely covered

In-progress Recipe for Fresh Peach Coffee Cake

Makes one 9-inch cake (12 slices)


  • 3/8 c vegetable oil
  • 1 c granulated sugar
  • 2 eggs
  • 80 gm freshly-milled soft white wheat flour (consider increasing)
  • 80 gm freshly-milled hard white wheat flour (consider increasing)
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 4 large peaches, peeled and diced

Crumb topping (this makes a LOT of topping):

  • 1/3 c sugar
  • 80 gm freshly-milled soft white wheat flour
  • 1/2 tsp ground cinnamon
  • Pinch nutmeg
  • 3 tbsp butter, melted


  1. Preheat oven to 350°. Grease and flour a 9-inch cake pan or springform pan.
  2. Sift together flours and baking powder.
  3. Beat oil, sugar, almond extract, and eggs with a whisk.
  4. Add flour mixture. Mix in well.
  5. Stir in the peaches.
  6. Pour into a prepared pan.
  7. Bake in preheated oven 25 minutes.
  8. Prepare crumb topping: Combine sugar, flour, cinnamon, and nutmeg in a small mixing bowl. Add butter and mix until mixture resembles wet sand.
  9. After 25 minutes, sprinkle crumb topping on top of cake and bake for an addition 20 to 30 minutes, or until toothpick inserted in cake comes out clean. Total bake time is 45–55 minutes.
  10. Cool, then store loosely covered to prevent crumb topping from getting soggy.