Peach Cake with Pecan Streusel
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Whether savored as a brunch coffee cake or an after-dinner treat, this streusel-topped peach cake is simply perfect.
Every July, my friend Dana and I take a scenic day trip to Middleburg, VA. It’s our annual summertime ritual. We hop from one winery to the next, hunt for hidden treasures in antique shops, and leisurely wander the charming streets—activities our husbands don’t generally love to do. On one of these outings, we stumbled upon a quaint roadside stand, overflowing with bushels of luscious peaches in every imaginable variety. I couldn’t resist buying way too many, which eventually led to the creation of this fantastic peach cake. It’s generously topped with a golden, crunchy streusel and comfortingly spiced with cinnamon, nutmeg, and cardamom. It makes a lovely coffee cake for brunch, but it’s equally wonderful when enjoyed with a scoop of vanilla ice cream or whipped cream after dinner. I recommend using yellow peaches if possible, as they stand out beautifully in the cake, while white peaches won’t show up as well.
What you’ll need to make Peach Cake with Pecan Streusel
How To Make Peach Cake with Pecan Streusel
Begin with the topping. In a small bowl, combine the flour, melted butter, brown sugar, pecans, cinnamon, and salt.
Mix until evenly combined and set aside.
For the cake, combine the flour, baking powder, salt, cinnamon, nutmeg, and cardamom in a medium bowl.
Whisk to combine, then set aside.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar until pale and fluffy, about 3 minutes.
Add the egg and vanilla.
Beat until combined, about 20 seconds.
Add the flour mixture and milk.
Beat on low speed until evenly incorporated. (Note: the batter will be quite thick.)
Transfer the batter to a 9-inch springform pan and smooth the top with an offset spatula.
Arrange the peaches on top in concentric circles, pressing them partially into the batter.
Using a spoon and/or your fingers, sprinkle the clumpy streusel topping over the peaches.
Bake for 45 to 50 minutes, until golden on top and set in the center, and a cake tester comes out clean.
Serve alone or topped with ice cream and whipped cream.
You may also like
- Blueberry Coffee Cake (aka Boy Bait)
- Summer Strawberry Cake
- Late Summer Plum Cake
- Southern Peach Cobbler
Peach Cake with Pecan Streusel
Whether savored as a brunch coffee cake or an after-dinner treat, this streusel-topped peach cake is simply perfect.
Ingredients
For the Streusel Topping
- 5 tablespoons all-purpose flour
- 5 tablespoons unsalted butter, melted
- 6 tablespoons packed dark brown sugar
- ¾ cup pecans, coarsely chopped
- Heaping ¼ teaspoon ground cinnamon
- Pinch salt
For the Cake
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup + 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
- 1½ pounds peaches, peeled, pitted and sliced about ⅓-inch thick (you'll need 3 to 4 peaches)
Instructions
- Make the Topping: In a small bowl, mix together the flour, melted butter, brown sugar, pecans, cinnamon, and salt until evenly combined. (The mixture will be wet.) Set aside.
- Make the Cake: Set a rack in the middle position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray with flour such as Baker's Joy or Pam Baking Spray with Flour. (Alternatively, grease the pan with butter and dust lightly with flour.)
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, about 20 seconds. Add the flour mixture and milk, and beat on low speed until evenly incorporated. (Note: the batter will be quite thick.)
- Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the peaches on top in concentric circles, pressing them partially into the batter. Using a spoon and/or your fingers, sprinkle the clumpy streusel topping over the peaches. Bake for 45 to 50 minutes, until golden on top and set in the center, and a cake tester comes out clean.
- Right after removing the cake from the oven, run a knife around the edges of the pan to loosen the cake from the sides. Let cool for about 20 minutes, then remove the springform edge, leaving the base in place. Let the cake cool on a rack. Slice and serve warm or room temperature with whipped cream or vanilla ice cream, if desired.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw on the countertop the night before you plan to eat it. If desired, before serving, reheat it for a few minutes in the oven until slightly warmed.
Nutrition Information
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- Per serving (10 servings)
- Serving size: 1 slice
- Calories: 409
- Fat: 22 g
- Saturated fat: 10 g
- Carbohydrates: 52 g
- Sugar: 32 g
- Fiber: 3 g
- Protein: 5 g
- Sodium: 188 mg
- Cholesterol: 59 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Is the oven temp for this 350? I don’t seem to find the oven temp in th recipe!
Yep, that’s correct – enjoy!
Can make this one day in advance and keep it covered on the counter?
Sure, but I think it’s at its best if made no more than one day ahead. And, yes, I’d store it covered on the counter. Enjoy!
I have made this recipe so many times, Jen! Absolutely delicious. I have company coming this weekend, and peaches are not very good this time of year. Could I use thawed frozen peach slices instead, and pat them to ensure they are very dry?? Alternatively, what fruit can be substituted, besides plums or nectarines? Again, these not very nice this time of year.
Glad you like it! Yes, frozen peaches will work here as well – enjoy!
Well, it’s 10:30 PM and I just took this out of the oven. It looks and smells divine! Now that I made it, how do I store it for tomorrow? Countertop or fridge?
Thanks
Countertop – enjoy! 🙂
I made this to take advantage of the peach bounty we have currently and it was a hit! Served with a premium vanilla ice cream it is a perfect summer dessert!! Thanks Jenn!
Absolutely delicious! Moist and perfect balance of spices. My husband and I loved this recipe. I didn’t have any pecans so used walnuts instead, still delicious 😋 . I will definitely be making this again soon. I love your recipes!!
I really wanted to enjoy this dessert. But I found it a little too dry, and I should have added less cinnamon (it’s not my fav). I think the cake needed more butter or something – something to make it more moist. But then again, I really like moist cake. I kinda wanted the peaches and streusel to melt down into the cake. This just didn’t quite hit the spot. I want to say it wasn’t bad! I just don’t know that I’d make it again :).
Don’t normally respond to these, but typically if something is dry – whether it’s a cake or meat like pork/chicken – it’s because it has been over-cooked! This is actually a very moist cake recipe, which was well written and easy to execute.
Mmm! Great cake recipe with all the right components. Added a sprinkle of blueberries because I had them. Simply delicious. Everyone loved it; served it still warm with a homemade frozen yogurt. Definitely a keeper!!!
I made this cake exactly as written today, and it is delicious!! 5 people have eaten and raved about it. Thank You!
Can you sub. Almond Milk instead of regular milk? I assume you can but will the A.M. make any difference in the batter since it is thinner than milk?
Hi Sidney, almond milk is perfectly fine here. Enjoy!