Peach Coffee Cake

Coffee Cakes

This coffee cake is the perfect way to showcase fresh peaches!





16 servings

Prep Time

40 minutes

Rise Time

2-1/2 to 3 hours

Bake Time

25 to 30 minutes


  • Dough
  • 1/2 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/2 cup milk
  • 1/2 cup butter OR margarine
  • 1/4 cup sugar
  • 1 egg
  • 2 egg yolks
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • Topping
  • 4 medium ripe peaches (peeled OR unpeeled)
  • 1/2 teaspoon almond extract
  • 2 tablespoons honey
  • 1/2 cup graham cracker crumbs
  • 1/2 cup sugar
  • 1/4 teaspoon ground nutmeg
  • Icing
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon butter OR margarine, softened
  • 1/4 teaspoon pure vanilla extract


Combine water and yeast in a small bowl and let rest for 5 minutes.  Combine milk and butter and heat until warm but butter won't be melted. (100° to 110°F). Pour into a large mixer bowl along with sugar, egg and egg yolks, salt, 2 cups flour and yeast mixture. Beat on low for 2 minutes. Add enough remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free area for about 1 hour or until doubled.

Punch dough down. Press into a greased 14-inch deep dish pizza pan. Cover loosely with greased plastic wrap and let rise 1-1/2 to 2 hours until doubled.

Slice peaches and toss with almond extract. Lightly brush dough with honey, sprinkle with graham cracker crumbs. Arrange peach slices on top. Combine sugar and nutmeg; sprinkle over peaches. Bake in a preheated 350°F oven for 25 to 30 minutes. Let cool for 30 minutes. Mix all icing ingredients together until smooth; drizzle over cooled coffee cake.