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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This looks so good I want to try it ASAP! I have an odd question tho: I only have an 8.5 or 9.5 springform pans. Which one should I use and should I adjust the amounts in the recipe? I hate to mess with perfection 😀
Hi Lynn, You can use the 9.5-inch springform with no modifications. Hope you enjoy!
Thank you!
My son is allergic to nuts:( Although pecans sound absolutely delicious in this recipe, I unfortunately can’t use them. Can I just omit them from the recipe or should I add something else to the topping? Any suggestions would be appreciated.
Hi Karin, you can use oats in place of the pecans. Hope you enjoy!
Hi! Could you use nectarines in this one and in the Late Summer Plum recipe? Thank you.
Sure, nectarines, should work in both cakes. I’d love to hear how they turn out if you try either!
Hi! OMG… I made this with nectarines and it was so good. I always thing I have a favorite dessert recipe from your collections, and then I make a new one…. Thanks so much for the amazing recipes. I hope you make a new book soon. I have both of yours. 🙂
💗
An amazing cake that I keep coming back to. I recently made it in a bundt pan, layering it in reverse (first pecans, then peaches, then batter), and it was gorgeous!
Hi Jenn, I’ve been going back and forth between this recipe and the “Late Summer Plum Cake”, trying to decide which one to make. I only have Plums to use so my question is can the Plum cake be topped with the Pecan Streusel or can I substitute the Peaches for Plums in the Peach Cake with Pecan Streusel?? Decisions, decisions….🤔😋🤷♀️
Hi Mary, either one should work. 🙂
Thanks Jenn, I actually used the plums in the peach cake recipe (but I did realize that the actual cake recipes are almost identical!!) and of course it was yummy, (especially warm with Ice-cream)! The streusel seemed to stay soggy for a looong time! After several extra minutes of baking, I simply left the cake sitting in the warm oven after turning it off and that seemed to do the trick!
My family and friends have come to know that when I say, “I found this recipe on ‘Once Upon a Chef’ website, they know it’s going to be DELICIOUS 😋😋! Thanks again Jenn 🙂
❤️
This cake is so delicious! A perfect summer dessert when fresh peaches are at their best!! I’ve made it twice now with both peaches and nectarines.
My son claims it’s his new favourite!!! Another one of your amazing recipes added to the rotation!
Thank you Jenn!
This cake is FANTASTIC! For my taste, the next time I make this I will just increase the amount of spice that I put in to give it a bit more coriander and cinnamon zing, but otherwise, it’s absolutely delicious and easy to make. I can see this also topped with apples or pears too.
Hi! This recipe looks so delicious. I’d like to make this for my family, but we have a few nut allergies, so I’d need to avoid all nuts. Do you have any recommendations how how I could alter the strudel? Would oats work instead? Should I leave it as mainly sugar? Omit the strudel altogether? Thank you in advance!
Hi Krysten, Yes, it would be fine to use oats in place of the pecans. Hope you enjoy!
My second comment. Well this is a keeper fresh from the oven. The smell was flowing in the house it and it impressed my hubby, plus he loved it. Merci Jenn
Should I use toasted nuts in this recipe?
I’m such a better home cook now that I found your never fail recipes.
My family loves every one I’ve made and I’ve tried many of them! Can’t wait to try this one.
Thank you,
Deb
Hi Deb, so glad you like the recipes! 🙂
The pecans don’t need to be toasted here.
Just made the cake looks scrumdelicious.
I just love your recepies,
Thank you.