Sourdough Peach Coffee Cake
This sourdough discard peach coffee cake is soft, tender, and filled with juicy fresh peaches with a cinnamon crumble topping.
This sourdough discard peach coffee cake is soft, tender, and packed with juicy fresh peaches, with a cinnamon crumble topping that makes every bite extra good. The discard adds just a hint of tang that balances all that sweet peach flavor, while helping to create a moist and tender cake.
It’s simple enough for an everyday breakfast or an afternoon snack, but the addition of fresh peaches and crumbly topping makes it feel a little special, too. Add a cup of coffee and you have a very good reason to linger in the kitchen for a few extra minutes!
Why you’ll love this recipe
- Soft and crumbly – A tender sourdough cake loaded with juicy peaches and plenty of cinnamon crumble!
- Easy use for discard – No feeding your starter or planning ahead, just grab some discard!
- Perfect for peach season – Fresh peaches add bursts of sweet, summery flavor, making this an especially delicious way to use that pile of fresh peaches on your counter!
If you love an easy sourdough bake to go with your morning coffee, try my classic sourdough discard coffee cake recipe (that inspired this peachy version!). For more fresh peach goodness, my sourdough discard peach muffins are soft, tender, and topped with plenty of buttery crumble. And if you’re looking for another simple way to turn discard into something fun for breakfast, try my sourdough scones.
Making discard coffee cake with peaches
Here is a brief overview of how to make this recipe so you know what to expect when you head into the kitchen. For the full set of written directions and ingredient amounts, please make sure you scroll down to the recipe card below.
Step One: Mix the topping and filling
In a small bowl, mix together the ingredients for the topping and set aside. In a second small bowl, mix the ingredients together for the filling and set aside.
Step Two: Make the batter
In a large bowl, cream together the butter and sugar until light and fluffy, 3-5 minutes. Mix in the milk, discard, sour cream, eggs and vanilla. In a small bowl, whisk together the flour, baking powder, salt and baking soda. Add this to the wet ingredients and mix until just barely mixed together. Toss in the diced peaches and gently fold until just blended in.
Step Three: Assembly
Add half of the cake batter to a greased baking pan. Sprinkle the filling evenly over the batter. Add dollops of the remaining batter on top of the filling mixture. Use a spoon or rubber spatula to gently smear the batter evenly, being careful to not disturb the filling. Evenly sprinkle the topping on top.
Step Four: Bake
Bake in a preheated oven for 40 minutes, or until golden and a toothpick inserted in the center comes out clean. Allow to cool before glazing.
In a small bowl, whisk together the glaze and drizzle over the cake. Serve and enjoy.
Storage Info
This coffee cake will keep well loosely covered on the counter for up to 3 days. Enjoy at room temperature or warm up for a few seconds in the microwave.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Discard Peach Coffee Cake
Ingredients
Method
- Preheat oven to 350F.
- Grease a 9×9 square baking pan and set aside.
- In a small bowl, mix together the brown sugar, flour, melted butter and cinnamon for the topping and set aside.
- In a second small bowl, mix the brown sugar, flour, and cinnamon together for the filling and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, 3-5 minutes.
- Mix in the milk, discard, sour cream, eggs and vanilla.
- In a small bowl, whisk together the flour, baking powder, salt and baking soda. Add this to the wet ingredients and mix until just barely mixed together.
- Toss in the diced peaches and gently fold in until just blended in.
- Add half of the cake batter to a greased baking pan.
- Sprinkle the filling evenly over the batter.
- Add dollops of the remaining batter on top of the filling mixture. Use a spoon or rubber spatula to gently smear the batter evenly, being careful to not disturb the filling.
- Evenly sprinkle the topping on top.
- Bake in a preheated oven for 40 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Allow to cool before glazing.
- In a small bowl, whisk together the glaze and drizzle over the cake.
- Serve and enjoy.
