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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This was incredible – I followed the recipe exactly and it couldn’t have been better. Thank you for sharing your talent!
Just made this. Next time I will add thicker peach slices but have to say it was stunning . Another brilliant recipe
Looks amazing! Do you think this would work with mangoes?
I do! I’d love to hear how it turns out if you try it with mango. 🙂
Is this recipe freezable with good results? How long ahead of time could it be made if not freezable?
Hi Rose Marie, I’ve never frozen this, but I think you could get away with it. If you want to make it ahead, it would be best if made no more than about 1 day in advance. Whether you freeze it or just make it ahead, I’d reheat it for a few minutes in the oven until slightly warmed.
I froze half the cake a month ago. Thawed it today, and had a slice for supper. It was perfect!!
I infused my heavy cream with fresh ginger and vanilla bean, strained it and then whipped with sugar. What a great flavor profile for this cake!
That sounds SO good, Laura!
Hi Jenn,
I’m fairly new to your newsletter, but so far I really like your diverse and seemingly delicious recipes (I’ve only tried 2 so far).
Although I’m not a trained chef, I enjoy cooking and have owned a food truck for a little over 3 years that I use to feed folks at a homeless shelter monthly as well as a few other Christian “mission” type events.
I tried the Peach Cake with Pecan Streusel recipe out on my family this past weekend to see if I could produce in bigger quantities for the homeless shelter. It turned out to be a BIG hit!
I doubled your recipe and made it in a half size foil steam table pan (which I will -hopefully – be able to double again to make a full size pan for the shelter), and I used canned peaches since I have time, budget and availability constraints for fresh peaches.
Thanks for this idea, as I am not really well versed in desserts – especially in quantities to serve 75+ people!
So glad it turned out well, Mike! How wonderful of you to share your love of cooking with those less fortunate :).
Very easy to make and absolutely delicious! I loved the spices you chose for the topping and the cake – it made the dessert special and interesting without being too much. I made it for a birthday party last night and plan to make another for girls lunch on Thursday! Thanks for a wonderful recipe.
The streusel came out delicious. I used pre-chopped and toasted pecans and a mix of peach and yellow nectarine slices. I also cut the sugar in half but it was perfectly sweet. The cake layer was very moist and the nutmeg and cinnamon went very well with the taste of the peaches/nectarines. I served it with vanilla bean ice cream and it came out to be an ideal summer dessert. Great recipe 🙂
Wow, Jenn! This cake is absolutely gorgeous. I’m going to make this next weekend for our little dinner party. Thanks for the recipe!
Yes, that cow is skin and bones…
It was a baby cow :).
Hi Jenn,
Could I make the cake ahead of time and then bake it when I am ready? I have company coming this weekend and I’d like to make it for them but want it to be served warm.
Thanks!
Hi Erin, I’d be afraid it wouldn’t rise. But I do think you could bake it up to a day ahead and then warm it slightly in the oven. Please lmk how it turns out :).
I will! Thank you for your quick response I can’t wait to try this!
This cake was perfect! I just bought peaches with my kids and then saw this recipe. I made it yesterday and it is almost gone (I might have eaten some for breakfast). My kids have a nut allergy so I left out the pecans and used oats instead. I will definitely make this again.