Peach Streusel Coffee Cake is a yummy way to use your fresh peaches and as a bonus, there’s more streusel than cake! Great for brunch or Dessert.
I seem to be on a streusel kick lately, but after I made this Peach Streusel Coffee Cake that not only uses fresh peaches but has more streusel than cake, I knew it would be a favorite. Everyone knows that the best part of coffee cake is the streusel and we all know that a good streusel needs butter.
My tried and true Coffee Cake, has tons of streusel but this one is just as delicious. My plan was to make this over the fourth thinking that I would have access to lots of fresh peaches. However, I forgot to pick them up on my way home so they could ripen a bit and I ended up with peaches that had great flavor but were not too sweet. This actually worked out fine because with so much streusel, they weren’t tart at all, and the peach flavor really stood out.
If you’re getting tired of strawberry desserts or fruit crisps, then it’s time to try something different for dessert or breakfast but still enjoy the fresh fruit of the summer. For this recipe, the cake part is not only moist, but it has cardamon. Cardamon adds a nice complexity to this coffee cake that sets it apart from others.
I initially made it for dessert but have served it for breakfast when we had friends in for the weekend. The juice from the peaches keeps the cake from drying out so you can make it the day before serving. I liked it just a little warm but it was also great at room temperature.
I think it’s best warm with just a little cream drizzled over the top. If you’ve never tried pouring a bit of cream over warm fruit desserts instead of ice cream, you are missing out. It adds a rich flavor to a fruit dessert without adding any sweetness. It’s how my grandparents always ate fruit desserts and it has always stuck with me, plus I’m more likely to have cream in the fridge than ice cream.
How to avoid a dry Coffee Cake
How do you make peach streusel coffee cake
Step 1: For the streusel, combine flour, sugar, brown sugar and cardamon and add cold butter combining it with your fingers.
Step 2: Beat melted butter, cream, an egg and vanilla together and fold in the dry ingredients. Pour into a cake pan.
Step 3: Top with sliced peaches and top with streusel. Bake for 50 minutes and let cool for about an hour.
Best within 1-2 days. It can easily be frozen after baked.
It helps to use butter and cream in the batter. Also do not over mix or over bake the cake. Gently fold the dry ingredients into the wet ingredients and remove from the oven as soon as a toothpick comes out clean.
I love the flavor that cardamon adds, but if you’re out, you can use cinnamon or nutmeg or a mixture of both.
This is perfect in a cake layer pan or you can use a spring form pan.
Once baked, this coffee cake will freeze perfectly. Remove and let it thaw to room temperature.
More breakfast recipes for lazy weekends or brunch with family and friends
- Baked peach pancake
- Peach pound cake
- Baked French toast
- Banana bread
- Cinnamon rolls with peaches
- Puff Pastry pockets
- Apple pancakes
- Pastry berry braid
- Blueberry Muffins
- The perfect quiche
- Berry scones
- Monkey bread
- Sausage balls
If you make this Peach Streusel Coffee Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Peach Streusel Coffee Cake
- ¾ cup flour
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon salt
- 1 cup pecans chopped
- ½ cup butter cold and cut into 1 inch pieces
- 1 ½ cups flour
- 2 teaspoons baking powder
- ¾ cup sugar
- ½ teaspoon cardamom
- ¾ cup heavy cream
- 4 tablespoons butter melted
- 2 teaspoons vanilla
- 1 egg
- 2-3 cups peaches sliced into ½ inch slices
- Preheat oven to 350º. Butter and flour a 9 inch spring-form pan or cake pan.
- Stir together flour, sugar, brown sugar, cinnamon, salt and cardamom in a medium bowl. Add cold butter and combine with fingers until incorporated, add pecans and set aside.
- In a small bowl, whisk together flour, sugar and cardamom. Set aside. In a larger bowl, beat melted butter, cream, egg, and vanilla on medium-high speed until frothy, about 1 minute. Fold the flour mixture into the cream mixture with a spatula until just combined. Do not over mix. Spread into prepared pan.
- Place peach slices on top of cake batter, pushing slices into the batter. Top with streusel pushing it slightly down.
- Bake for 50-60 minutes, until toothpick comes out clean. Do not over bake. Let cool for 1 hour before removing sides of pan. Serve slightly warm or room temperature.
Barbara's Tips + Notes
- Try serving this warm with a little cream poured over the top
- Don't over mix the batter, gently fold in the dry ingredients into the wet.
- Remove from the oven as soon as a toothpick comes out clean.
- You can use a springform or cake pan.
- Put a baking sheet under in the event it spills over.
- You can freeze this, jut make sure it comes to room temperature first.
- This will stay fresh for 1-2 days after baking.