This gluten-free peach streusel coffee cake is everything I want in a late summer bake. It starts with a tender vanilla-almond cake that’s layered with a homemade peach compote, topped with plenty of cinnamon streusel, and finished with a drizzle of vanilla bean glaze. Every bite is filled with juicy peaches, tender cake, and buttery crumble.

Whether you’re serving it for a weekend brunch, enjoying it with an afternoon cup of coffee, or bringing it to a summer gathering, this coffee cake feels a little extra special while still being easy enough to make with fresh seasonal peaches.

---

Why You’ll Love This Recipe

Made with fresh peaches
Homemade peach compote adds concentrated peach flavor and juicy bites throughout every slice.

Soft and tender crumb
Sour cream, butter, and a touch of almond flour create a moist, bakery-style coffee cake that stays tender for days.

Plenty of buttery streusel
Every bite is topped with buttery cinnamon streusel for the perfect balance of soft cake and sweet, crumbly texture.

Finished with vanilla bean glaze
A simple vanilla bean glaze adds the perfect finishing touch without overpowering the fresh peach flavor.

Easy to make ahead
The peach compote can be prepared in advance, making assembly quick and easy when you’re ready to bake.

Perfect for breakfast, brunch, or dessert
Enjoy a slice with your morning coffee, serve it at brunch, or finish the day with an easy summer dessert.

---

Ingredient Notes

Fresh peaches
Fresh yellow peaches provide the best flavor and texture. Look for peaches that are ripe but still slightly firm so they hold their shape while cooking into the compote.

Gluten-free 1:1 flour
Use a gluten-free all-purpose flour blend that contains xanthan gum for the best texture. I tested this recipe using Bob’s Red Mill Gluten Free 1:1 Baking Flour. 

Almond flour
A small amount of blanched almond flour keeps the cake exceptionally soft and tender while adding a subtle richness that pairs beautifully with the peaches. 

Sour cream
Full-fat sour cream adds moisture and richness while creating a beautifully tender crumb. For the best results, bring it to room temperature before mixing the batter. 

Vanilla bean paste
Used in both the peach compote and the glaze, vanilla bean paste adds a rich vanilla flavor and beautiful vanilla bean flecks. Pure vanilla extract can be substituted if needed. 

Almond extract
Just a small amount enhances the flavor of the peaches without making the cake taste like almond. If you prefer, you can simply replace it with additional vanilla bean paste. 

Unsalted butter
Butter gives both the cake and streusel their rich flavor and tender texture. Using unsalted butter allows you to control the salt level in the finished cake. 

Ground cinnamon
A touch of cinnamon in the streusel complements the peaches without overpowering their fresh, summery flavor. 

---

How to Make Gluten-Free Peach Streusel Coffee Cake

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Prepare the peach compote
Combine the peaches, granulated sugar, brown sugar, lemon juice, and salt in a small saucepan. Cook until the peaches soften, then lightly mash them, leaving plenty of larger pieces for texture. Stir in the cornstarch slurry and cook until the compote is thick and glossy. Remove from the heat, stir in the vanilla bean paste, and let the compote cool completely before assembling the cake.

Step 2: Make the streusel
Whisk together the gluten-free flour, sugar, cinnamon, and salt. Stir in the melted butter until small and medium-sized crumbs form, then refrigerate the streusel while you prepare the cake batter.

Step 3: Prepare the cake batter
Whisk together the dry ingredients in one bowl. In a separate mixing bowl, beat the butter and sugar until light and fluffy, then mix in the eggs, sour cream, vanilla bean paste, and almond extract. Add the dry ingredients and mix just until combined to create a thick, smooth batter. 

Step 4: Spread the cake batter in the baking pan
Spread the cake batter into an even layer in a 9-inch springform pan that has been greased, lined with parchment paper, and dusted with flour.

Step 5: Swirl the peach compote
Dollop the cooled peach compote over the top and gently swirl it into the batter with just a few figure-eight motions.

Step 6: Top with the streusel
Sprinkle the chilled streusel evenly over the cake.

Step 7: Bake the cake
Bake at 350°F until the streusel is lightly golden and a toothpick inserted into the cake (avoiding the peach compote) comes out clean or with a few moist crumbs. Cool the cake in the pan for 20–30 minutes before removing the sides of the springform pan and allowing it to cool completely.

Step 6: Glaze and serve
Whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth. Drizzle the glaze over the cooled cake, then slice and serve.

---

Recipe Tips

Use ripe but firm peaches
Fresh yellow peaches that are ripe but still slightly firm create the best homemade peach compote. They’ll soften beautifully while still holding small pieces of fruit for the perfect texture throughout the cake.

Cool the peach compote completely
Warm compote can soften the cake batter and make it more difficult to swirl. For the cleanest layers and best texture, let the compote cool completely before assembling the cake.

Don’t overmix the batter
Mix just until the dry ingredients are incorporated. Overmixing can create a denser cake instead of the soft, tender crumb you’re after.

Use a light hand when swirling
Gently swirl the peach compote into the batter with just a few figure-eight motions. Over-swirling can cause the compote to blend into the batter instead of creating distinct ribbons of peach throughout the cake.

Keep the streusel crumbly
Stir the melted butter into the dry ingredients just until moistened. The mixture should form small and medium-sized crumbs rather than a smooth paste for the best bakery-style topping.

Check for doneness in the cake, not the compote
Insert a toothpick into the cake portion, avoiding the peach compote. The cake is done when the toothpick comes out clean or with a few moist crumbs attached.

Cool completely before glazing
Allow the cake to cool completely before adding the vanilla bean glaze so it stays on top of the streusel instead of melting into the cake.

---

Storage  

Store the coffee cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best flavor and texture, let refrigerated slices come to room temperature or warm them in the microwave for 10–15 seconds before serving.

---

Freezing

Wrap the whole cake or individual slices tightly in plastic wrap and place in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

---

Print

---

Photography by Creating Kaitlin

---