Last updated on July 21st, 2022
This Raspberry Peach Crumb Coffee Cake is perfect for brunch or even dessert! You can use fresh, frozen, or canned fruit for this deliciously moist butter crumb cake!
There aren’t many meals that get me more excited than brunch! My favorite breakfast foods are those that I don’t have to wake up early is a winning combination in my book.
Plus, I have yet to attend a brunch where there isn’t at least one (hopefully more) baked goods that are so decadent they could double as dessert!
This fruit coffee cake is a perfect example with its buttery cake base, ripe peaches and raspberry topping, extra buttery crumbs, and then a powdered sugar glaze. There’s a lot going on, but it all works together perfectly to create one of my favorite coffee cake recipes!
How to Make a Raspberry Peach Crumb Coffee Cake
The pan you use is pretty important to this recipe, especially if you’re going to be serving it to guests. I use a 9″ springform pan so that once it’s cooled, I’m able to remove the sides of the cake pan and transfer it directly to a pretty serving plate.
If you use a regular round cake pan, you’ll have to serve it directly from the pan as opposed to on a cake stand or serving platter. This isn’t a cake that you can flip out since the fruit and crumbs on top would all come loose then.
So a spring from the pan is far and away from your best option and the one that works flawlessly for me every time!
Grease your pan with some cooking spray/baking spray and then set aside until you’re ready to use.
Ingredients for Fruit Coffee Cake
Pretty standard ingredients for your easy crumb coffee cake, but the peaches and raspberries really take this recipe up a couple of notches.
- By using the canned peaches, I know I have slices that look clean and are evenly cut. If I were to use fresh peaches and have to peel the skin and remove the pit, they would not look nearly as pretty!
- Since I’m using the canned peaches, I can grab a couple of tablespoons of the peach syrup from the can and add it to my coffee cake batter. If you decide to use fresh peaches, just use milk in place of the peach juice.
- Frozen raspberries are just cheaper and more readily available where I live!
To make the coffee cake, follow the recipe below to make the cake batter and then spread it into the prepared pan.
Arrange your peach slices around the outer edge of your pan and then fill the center with the raspberries.
Make your crumb topping following the recipe and then sprinkle all over the top of the cake. If I have extra crumbs, I lay them heavy on top of the peach portion, because I like seeing the red of the raspberries poking through. You can feel free to sprinkle your crumbs evenly, though, if you prefer.
Then bake for about 45-55 minutes until a toothpick inserted in the center tests clean. For it to test clean, you want to insert the toothpick into the cake portion and when you pull it out, you might see a crumb or two sticking to it but you don’t see any batter remaining.
Once it’s done cooking, place on a cooling rack and let cool for about 20 minutes. Then remove the outer ring of your springform pan and let cool completely.
How to Make Powdered Sugar Glaze
I always start with about 1/2 cup of powdered sugar and then add 1/2 tablespoon of milk at a time. Stir well and continue to add 1/2 a tablespoon of milk at a time until you can hold your spoon in the air and it drizzles off in a nice, thick drizzle.
If you add too much milk and your drizzle is too thin, it will soak right into the coffee cake and you won’t be able to see it as well. You want that nice middle ground where it is running off your spoon in a steady stream without clumping, but it isn’t too thin that it’s almost watery.
Powdered sugar glaze is one of the most forgiving “recipes”, though. You can just keep adding more powdered sugar if it’s too thin or more milk if it’s too thick, until you get the consistency you want. It’s hard to mess up this part!
More Brunch Recipes You Will Love!
- Sausage Cream Cheese Crescent Roll Braid
- Blueberry Upside Down Bread
- Ham and Egg Casserole
- Bacon Egg and Cheese Biscuits
Raspberry Peach Crumb Coffee Cake
- 2 Eggs
- 1.5 tsp. Baking Powder
- 2 cups Flour for flour mixture
- 2 Tbsp. Flour for 3/4 cup of flour mixture
- 1 cup Granulated Sugar
- 1/2 tsp. Cinnamon
- 1/4 tsp. Salt
- 12 Tbsp. Butter separate into 11 Tbsp. for mixture & 1 Tbsp. for crumb topping
- 29 oz. Peaches halved or sliced
- 1/2 cup Raspberries
- 1/2 cup Powdered Sugar
- 4 Tbsp. Milk 1-2 Tbsp. for glaze & 1-2 Tbsp. milk for those who used fresh peaches instead of canned peaches
- Preheat oven to 350 degrees. Spray a 9" springform pan with non-stick cooking spray.
- In a small bowl, mix eggs and baking powder. Set aside.
- In a large bowl, combine 2 cups flour, sugar and cinnamon until well mixed. Cut 11 Tbsp. butter into mixture. Set aside 3/4 cup of the flour mixture.
- In remaining flour mixture, beat egg mix and salt. Combine well on low speed. Beat in 2 Tbsp. peach juice from can. If you used fresh peaches, beat in 2 Tbsp. milk instead. Spread batter into prepared springform pan.
- Arrange peaches around the outer edge of the batter. Fill the center of the batter with the raspberries.
- Taking reserved 3/4 cup of the flour mixture, add another 2 Tbsp. of flour. Cut in remaining 1 Tbsp. of butter until large crumbs form. Spread crumbs over the top of fruit and batter.
- Bake for 45- 55 minutes until a toothpick inserted near the center tests clean. Cool in pan for 20 minutes. Remove outer ring of springform pan and cool completely.
- For glaze, mix powdered sugar and 1 Tbsp. of milk. If necessary, add the additional Tbsp. of milk until it reaches drizzling consistency. Drizzle over cool cake.
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