Why You’ll Love This Recipe

This Peach Coffee Cake is a perfect combination of soft, buttery cake, juicy peaches, and a delicious streusel topping. Whether you’re serving it for breakfast, brunch, or as a sweet afternoon treat, the cake offers a delightful balance of flavors and textures. The hint of cinnamon in the streusel, the crunch of pecans, and the sweetness of ripe peaches create a truly irresistible dessert. With an easy prep time and a baking process that fills your kitchen with mouthwatering aromas, this cake is sure to become a favorite in your recipe rotation. Peach Coffee Cake

Ingredients

For the Cake Batter:

9 tbsp unsalted butter (130 grams), softened
1/2 cup sugar (100 grams)
3 large eggs
1/4 tsp salt (1.5 grams)
1 3/4 cups all-purpose flour (220 grams)
1 tsp baking powder (4 grams)
1 tsp vanilla extract (5 milliliters)
1 cup diced ripe peaches (about 150 grams), peeled or unpeeled
1/2 cup chopped pecans (60 grams)

For the Streusel:

1/4 cup all-purpose flour (40 grams)
1/4 cup light brown sugar (65 grams), packed
1/2 tsp ground cinnamon (2 grams)
2 tbsp unsalted butter (28 grams), cold, cubed
1/3 cup chopped pecans (40 grams)

For the Toppings:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Streusel: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
- In a food processor, combine flour, brown sugar, cinnamon, and pecans. Pulse 2-3 times.
- Add cold cubed butter and pulse 6-8 times until crumbs form. Refrigerate until ready to use.
Make the Cake Batter: Cream butter and sugar with a mixer on medium speed until light and fluffy (about 2–3 minutes).
- Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix on low until just combined.
- Gently fold in diced peaches and chopped pecans.
Assemble the Cake: Pour the batter into the prepared pan and smooth the top.
- Arrange sliced peaches on top, then scatter whole and chopped pecans between the slices.
- Sprinkle the streusel topping evenly over the surface. Add extra peach slices and pecans if desired.
Bake: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 15 minutes, then remove it from the pan. Cool completely on a wire rack before slicing.

Servings and Timing

Servings: 8
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Variations

Fruit alternatives: Swap peaches for other fruits like apricots, nectarines, or plums for a different flavor profile.
Nut-free: Omit the pecans if you prefer a nut-free cake, or substitute them with sunflower seeds for crunch.
Vegan option: Replace the eggs with flax eggs and use a plant-based butter alternative to make this recipe vegan.

Storage/Reheating

Storage: Store leftovers tightly covered at room temperature for 1–2 days, or refrigerate for up to 5 days.
Reheating: To reheat, warm the cake in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-10 minutes until slightly warm.

FAQs

1. Can I use frozen peaches for this recipe?

Fresh peaches are best for this cake, but if you’re using frozen peaches, make sure to thaw them and drain any excess liquid before using them.

2. Can I make this cake in a different-sized pan?

Yes, you can use a different-sized pan, but adjust the baking time accordingly. A larger pan may require less baking time, while a smaller pan may require more.

3. Can I substitute the pecans with another nut?

Yes, you can substitute pecans with walnuts, almonds, or hazelnuts for a different nutty flavor.

4. Can I make this coffee cake ahead of time?

Yes, you can bake this cake a day ahead. Just store it tightly covered and allow it to come to room temperature before serving.

5. How do I know when the cake is fully baked?

To check if the cake is done, insert a toothpick into the center. If it comes out clean or with only a few crumbs, the cake is done.

6. Can I freeze this coffee cake?

Yes, this cake freezes well for up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw at room temperature or microwave when ready to eat.

7. Can I leave the peach skins on?

Yes, you can leave the skins on the peaches for added texture and color, especially if the peaches are ripe and firm.

8. What is the best way to store leftovers?

Store leftovers tightly covered at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days.

9. Can I add more cinnamon to the cake batter?

Absolutely! If you’re a fan of cinnamon, feel free to add a bit more to the batter for extra flavor.

10. Can I make a glaze to go on top of the cake?

Yes, you can make a simple glaze with powdered sugar and a little milk. Drizzle it over the cooled cake for extra sweetness.

Conclusion

This Peach Coffee Cake is a delightful treat that combines the flavors of juicy peaches, crunchy pecans, and a crumbly streusel topping. It’s perfect for breakfast, dessert, or a special brunch occasion. Whether you’re enjoying it fresh out of the oven or as leftovers the next day, this cake is sure to impress with its rich flavors and moist texture. Make it for your next gathering or treat yourself to a slice of sweetness today!