Description
A moist and delicious coffee cake with a buttery batter, juicy peaches, crunchy pecans, and a sweet streusel topping. Perfect for breakfast or a sweet snack!
Ingredients
- For the Cake Batter:
- 9 tbsp unsalted butter (130 grams), softened
- ½ cup sugar (100 grams)
- 3 large eggs
- ¼ tsp salt (1.5 grams)
- 1¾ 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
- ½ cup chopped pecans (60 grams)
- For the Streusel:
- ¼ cup all-purpose flour (40 grams)
- ¼ cup light brown sugar (65 grams), packed
- ½ tsp ground cinnamon (2 grams)
- 2 tbsp unsalted butter (28 grams), cold, cubed
- ⅓ cup chopped pecans (40 grams)
- For the Toppings:
- 1 cup ripe peaches (about 150 grams), sliced
- 1 tbsp pecan halves
Instructions
- Make the Streusel: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper. In a food processor, combine flour, 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. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture and mix on low until just combined. Gently fold in peaches and chopped pecans.
- Assemble the Cake: Pour batter into the prepared pan and smooth the top. Arrange peach slices on top, then scatter whole and chopped pecans between the slices. Sprinkle 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 cool in the pan for 15 minutes, then remove from the pan. Cool completely on a wire rack before slicing.
Notes
- Use ripe but firm peaches to avoid excess moisture.
- Feel free to leave peach skins on for texture and color.
- Store leftovers tightly covered at room temperature for 1–2 days, or refrigerate for up to 5 days.
- This cake freezes well for up to 2 months; thaw at room temp or microwave.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
