This Peaches & Cream Coffee Cake is a surefire crowd-pleaser. It’s moist, has a good crumb and is low in sugar. Furthermore, this recipe is an award winner and is super easy to put together.

In just over an hour, you can have this coming fresh out of your oven.

In no time, you’ll be noshing on it.

This peaches & cream coffee cake recipe comes from Christina Bergstrom, who won third place at the Minnesota State Fair, Splenda Magic Baker Contest, in 2022.

Christina’s inspiration came from recipes she found on Tastes Better from Scratch. She looked at some sour cream coffee cakes, then started experimenting. She loves baking with her daughter, an activity she got to do at her hometown fair, the Minnesota State Fair, with a live demonstration to fairgoers.

The batter in Christina’s creation has all the classic coffee cake ingredients: butter, eggs, flour, leaveners, and vanilla. Instead of sugar, however, you use Splenda’s sugar blend product, which cuts the sugar in half and reduces the calories, and cuts the sugar in half. You can use the sugar blend in both the batter and the topping, or the Magic Baker version Splenda also makes.

This is what the coffee cake looks like before you add the topping and bake it. You can see the bits of peaches and the cream cheese:

The peaches and cream theme comes from using a can of “no-sugar-added” sliced peaches, which you chop, and cream cheese, which you add to the batter. As a result, the texture is moist and rich without being heavy or indulgent.

The topping is a simple combo of these ingredients.

• Splenda sugar blend
• cinnamon
• flour
• walnuts

We can’t get enough of this coffee cake. You will know why once you try it too!

If you want to also try the 1st place or 2nd place winning recipes from this contest, follow the respective links.

This Peaches & Cream Coffee Cake post was originally published in September 2022, then updated with new photos and text in July 2025.