Peach Pie Filling Coffeecake

Peach Pie filling and sliced peaches are layered in to this delicious Peach Pie Filling Coffeecake.

This coffeecake has a few layers to enjoy. A base of cake, a layer of peaches, more cake, then a streusel topping and powdered sugar glaze to finish.

Peach Pie Filling Coffeecake

Four more delicious coffee cakes to try!

Peach Pie Filling Coffee Cake

Peach Pie Filling Coffeecake

Peach Pie filling and sliced peaches are layered in to this delicious Peach Pie Filling Coffeecake.
5 from 3 votes
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 servings, a 9×13-inch coffee cake
Calories 575 kcal


  • 9″x13″ Baking Pan


For the cake:

  • 1 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups sour cream
  • 21 ounce can peach pie filling
  • 15 ounce can sliced peaches drained

For the topping:

  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup cold butter cubed

For the glaze:

  • 1 cup confectioners’ sugar
  • 1 to 2 tablespoons milk


  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined.
  • Pour half of the batter into a greased 13×9-inch baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling.
  • For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.
  • Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small bowl, combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over coffee cake.


Recipe from Taste of Home.


Calories: 575kcalCarbohydrates: 82gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 95mgSodium: 436mgPotassium: 147mgFiber: 2gSugar: 48gVitamin A: 946IUVitamin C: 2mgCalcium: 69mgIron: 3mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!

Leave a Reply

Please note that I am in the process of converting older recipes to the new format since my site migrated. If the recipe you are interested in doesn’t have a printable recipe card, please leave a comment and I will update it as soon as I am able to. Thanks for understanding!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Looking delicious..i never had this kind of stuff before..thanks for the recipe i'll try this in weekends!

  2. Hi Ali,
    Peach Cobbler is one of my all time favorites and this coffee cake will be fabulous! Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
    Come Back Soon
    Miz Helen

  3. Ali, my mouth is watering like crazy right now! I love this! It looks so easy and so delicious! My daughter has been asking for peaches. While we cant' eat fresh, I CAN make this cake instead! Love it! Thanks for sharing at One Creative Weekend!

  4. Saw this recipe featured at Petite Hermine. Looks delicious!! Thanks for sharing 🙂 Pinning 😉
    – Brenda @ChattingOverChocolate.blogspot.com

  5. 5 stars
    The whole family loves this coffee cake! The consistency of the topping is great and we don’t add any glaze. This recipe is super versatile for dessert or breakfast. And we use the base recipe for peach, apple, and blueberry versions!