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Peach coffee cake in a cake pan with a slice rremoved
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5 from 3 votes

Peach Streusel Coffee Cake

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.
Prep Time20 mins
Cook Time50 mins
Course: Breakfast
Cuisine: American
Keyword: brunch, coffee cake, peaches
Servings: 12
Calories: 429kcal



  • 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 1/2 inch slices


  • Preheat oven to 350º. Butter and flour a 9 inch spring-form pan or cake pan.
  • Streusel:
  • 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.
  • Cake:
  • 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.


Recipe Tips

  • 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.


Calories: 429kcal | Carbohydrates: 52g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 309mg | Potassium: 203mg | Fiber: 2g | Sugar: 32g | Vitamin A: 680IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg