Peach Cake with Cinnamon Streusel can be a great treat for either brunch or dessert. You’ll find a soft, moist cake, filled with peaches. Smothered with a streusel crumb topping it’s a fabulous coffee cake.
I seem to be on a streusel kick lately, and there is nothing to satisfy your streusel craving than a Peach Cake with cinnamon streusel. It not only has fresh peaches, (always a favorite around here) but it actually has more streusel than cake.
Everyone knows that the best part of coffee cake is the streusel and we all know that a good streusel needs butter. You also need sweet peaches for this coffee cake recipe. Here’s some tips for choosing the sweetest peaches.
My tried and true Coffee Cake, has tons of streusel, and my peach pound cake has no streusel but tons of peaches, a coffee cake with peaches combines the best of these fabulous cakes.
My plan was to make this over the Fourth of July 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 super sweet.
While I would suggest using sweet peaches, this actually worked out fine because with so much streusel, they weren’t tart at all, and the peach flavor really stood out.
Pro tip: If your peaches, aren’t quite ripe, learn how to ripen peaches at home.
If you’re getting tired of strawberry desserts or peach cobbler, then it’s time to try something different for dessert or breakfast but still enjoy fresh fruit. If you don’t have peaches, try some raspberry muffins, or blueberry streusel muffins.
For this peach coffee cake, the cake part is not only moist, but it has cardamon which adds a warmth, like cinnamon, to the cinnamon streusel and sets it apart from others.
I initially made this peach cake recipe 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 like it just a little warm but it is also great at room temperature.
With a little cream drizzled over the top, it’s hard to resist. If you’ve never tried pouring a bit of cream over warm fruit desserts, you’re missing out. It adds a rich flavor to a fruit dessert without adding extra sweetness like you get with vanilla ice cream or whipped cream.
It’s how my grandparents 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
To avoid a dry coffee cake, it helps to have butter and cream in the batter. Next, make sure you don’t over mix the batter, just barely let the ingredients come together. Of course, peaches are a big help to having a moist and flavorful coffee cake. Finally don’t over cook it, take it out as soon as a toothpick comes out with just a few crumbs.
This recipe doesn’t take long to put together, but it does need to cook for about 50 minutes.
Why You’ll love it
- SOOOOO much streusel!
- Fresh peaches taste great
- The cake is so moist
- Cardamon adds a pop of flavor to the topping
- You can make it ahead
What you’ll need
- Peaches – about 2-3 cups. If you don’t have fresh, then frozen work great for a peach cake. I would not use canned peaches as they will be too soft.
- Cardamon – this is a spicy that adds warmth to a dish, similar to cinnamon or nutmeg.
- Pecans – I like to adds nuts to my streusel, but you can leave them out or use walnuts.
- Cream & Butter – you need both to give the cake moisture and a rich flavor.
- Pantry staples – flour, sugar, brown sugar, baking powder, vanilla, cinnamon and an egg.
How do you make a peach coffee cake
For the streusel, combine flour, sugar, brown sugar and cardamon and add cold butter combining it with your fingers.
Beat melted butter, cream, an egg and vanilla on medium speed until light and creamy. Fold in the dry ingredients. Pour into a cake pan or a springform pan.
Slice the peaches and place them on top of the batter.
Top with streusel.
Bake for 50 minutes and let cool on a rack for about an hour.
How to store it
- On the counter for 1-2 days
- In the freezer for 3 months – let it cool completely and store in an airtight container.
- Coffee cake doesn’t do great in the fridge, it will dry out. Best to freeze what you don’t eat.
FAQs and Tips
How do you get a moist coffee cake?
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.
What can you substitute for cardamon?
I love the flavor that cardamon adds, but if you’re out, you can use cinnamon or nutmeg or a mixture of both.
What type of pan should you use?
A peach coffee cake fits perfectly in a 9-inch cake pan or you can use a spring form pan.
Can you freeze a coffee cake?
Once baked, this coffee crumb cake will freeze perfectly. Remove and let it thaw to room temperature.
More breakfast recipes for lazy weekends
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Peach Cake with Cinnamon Streusel
- 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.
- Whisk 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 medium bowl, beat melted butter, cream, egg, and vanilla on medium-high speed until light and airy, 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 the cake batter, pushing slices into the batter. Top with streusel pushing it slightly down into the peaches.
- Bake for 50-60 minutes, until toothpick comes out clean. Do not over bake. Let cool for 1 hour before removing from the pan. Serve slightly warm or at room temperature.
Barbara’s Tips + Notes
- You can leave out the pecans or substitute walnuts.
- Instead of cardamon, you can use cinnamon or nutmeg.
- Be careful not to over mix the batter.
- If your peaches aren’t ripe learn how to ripen a peach at home.
Ronak Mehta says
Wow. It looks delicious. I love coffee cake. So, I will try to make it. Your recipe will help me. Thanks for sharing.
Barbara Curry says
I’m sure it will turn out perfect!