Description
This Peach Coffee Cake is a delightful treat that combines the sweetness of ripe peaches with a buttery, crumbly streusel topping. Perfect for breakfast or as a dessert with a cup of coffee.
Ingredients
Scale
Streusel:
- ¼ cup all-purpose flour
- ¼ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cubed
- ⅓ cup chopped pecans
Cake Batter:
- 9 tablespoons unsalted butter, softened
- ½ cup sugar
- 3 large eggs
- ¼ teaspoon salt
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup diced ripe peaches
- ½ cup chopped pecans
- 1 cup ripe peaches, sliced
- 1 tablespoon pecan halves
Instructions
- Make the streusel – Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a food processor, combine flour, sugar, cinnamon, and pecans. Add cold butter and pulse until coarse crumbs form. Chill in the fridge.
- Make the cake batter – Cream butter and sugar, add eggs, then mix in vanilla. Combine dry ingredients, fold in pecans and diced peaches. Pour batter into pan, arrange peach slices, top with streusel, pecans, and peach slices.
- Bake – Bake for 45–50 minutes at 350°F until a toothpick comes out clean. Cool for 15 minutes, then remove from pan and cool on a wire rack.
Notes
- You can serve this coffee cake warm or at room temperature.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Peach Coffee Cake, Coffee Cake Recipe, Peach Cake, Streusel Cake
