Peach Coffee Cake

This summer peach coffee cake features a buttery vanilla batter filled with fresh diced peaches and chopped pecans, topped with a crunchy pecan-cinnamon brown sugar streusel and decorated with sliced peaches.

Course Dessert

Cuisine American

Keyword peach coffee cake

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 458kcal

Author Julia

Ingredients

For the streusel

⅓ cup all-purpose flour (45 grams)
⅓ cup light brown sugar (65 grams), packed
½ teaspoon ground cinnamon (2 grams)
3 tablespoons unsalted butter (42 grams), cold, cubed
⅓ cup chopped pecans (40 grams)

For the cake batter

9 tablespoons unsalted butter (130 grams), softened
¾ cup sugar (150 grams)
3 large eggs
1 teaspoon vanilla extract (5 milliliters)
½ cup full-fat sour cream or Greek yogurt (120 grams)
1 ¾ cups all-purpose flour (220 grams)
1 ½ teaspoons baking powder (6 grams)
¼ teaspoon salt (1.5 grams)
1 cup diced ripe peaches (about 150 grams) peeled or unpeeled
½ cup chopped pecans (60 grams)

For the toppings

1 cup ripe peaches (about 150 grams), sliced
¼ cup pecan halves

US Customary - Metric

Instructions

Make the streusel

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In the bowl of a food processor, combine flour, sugar, cinnamon and pecans. Pulse 2–3 times to combine. Add 2 tablespoons of cold unsalted butter, cubed. Pulse 6–8 times until the mixture forms coarse crumbs. Place in a fridge until ready to use.

Make the cake batter

Cream the softened butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, beating well after each addition. It can look curdled at this point, this won’t affect the end result. Mix in the vanilla extract. Mix in sour cream until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and beat on low until just combined—do not overmix.
Fold in the chopped pecans and diced peaches gently with a spatula.
Pour the batter into the prepared pan and smooth the top.  Arrange the peach slices on top.  Scatter whole and chopped pecans between the peach slices. Sprinkle the streusel topping evenly over the entire surface. Add a few peach slices and whole pecans on top if you want them visible after baking.

Bake

Bake 50–55 minutes, until golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then run a knife around the edge and remove it from the pan. Cool completely on a wire rack before slicing.

Notes

Use ripe but firm peaches: Overripe peaches can release too much moisture and make the cake soggy.
No need to peel: If the peach skin is thin and smooth, feel free to leave it on for texture and color.
Room temperature butter and eggs will emulsify better, leading to a lighter, more even crumb.
Don’t overmix the batter after adding dry ingredients—this keeps the crumb tender.
Fold in peaches and pecans gently with a spatula to avoid breaking the fruit or deflating the batter.
If the streusel starts to brown too much before the cake is done, loosely tent the top with foil in the last 10–15 minutes. (I didn’t have this issue)

Storage, Reheating, Freezing Tips

Storage: Store leftovers (if you have any!) tightly covered at room temperature for 1–2 days, or in the fridge for up to 5 days.
Reheating: Warm slices in the microwave for 10–15 seconds to revive that just-baked softness. So good with coffee.
Freezing: This cake freezes beautifully! Wrap slices individually and freeze for up to 2 months. Thaw at room temp or microwave for a quick treat.

Nutrition