Overnight Peach Coffee Cake

Coffee Cakes

Take advantage of the season's freshest fruit with this delicious coffee cake. It's bound to be a hit at your next brunch.





1 Cake

Prep Time

30 minutes

Chill Time

2 to 24 hours

Rise Time

1 hour

Bake Time

20 to 25 minutes


  • 1-3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 2 tablespoons butter OR margarine, softened
  • 1/2 cup water
  • 1 can (5 ounces) evaporated milk
  • 1 egg
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter or margarine
  • 2 cups sliced fresh peaches OR 1 package (16 ounces) frozen sliced peaches, thawed and drained
  • Powdered Sugar Glaze
  • 1/2 cup powdered sugar, sifted
  • 2 to 3 teaspoons milk


Combine 1/2 cup flour, sugar, salt and undissolved yeast in large mixer bowl. Add 2 tablespoons softened butter. Heat water and evaporated milk until warm (100˚ to 110˚F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour.  Beat on high speed for 2 minutes, scraping bowl occasionally.


Stir in 1/2 cup more flour to make a stiff batter.  Spread evenly in greased 9-inch square pan.  Combine remaining 1/4 cup flour, brown sugar, cinnamon and nutmeg.  Cut in 2 tablespoons butter until crumbly; sprinkle over cake. Cover tightly; let chill 2 to 24 hours.


Remove from refrigerator. Arrange peach slices on top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.


Bake at 400°F for 20 to 25 minutes, or until done.  Remove from oven; let stand 10 minutes. Drizzle with Powdered Sugar Glaze.


Powdered Sugar Glaze: Combine powdered sugar and milk in a small bowl. Stir until smooth.


Recipe Tip: Coffee cake may be baked immediately, without refrigerating.