Old Fashioned Peach Coffee Cake
Old Fashioned Peach Coffee Cake, a buttery, rich dessert topped with a generous pecan streusel. Perfect for brunch or dinner parties, it combines fresh peach slices with a tender cake base and a crunchy, cinnamon-spiced topping. Baked in a springform pan, this easy-to-make, fresh peach coffee cake with pecan streusel topping is a must-try for peach lovers, offering 12 servings of comforting, summery goodnes
Looking for a tasty treat to pair with your morning coffee? Try this mouthwatering Old-Fashioned Peach Coffee Cake recipe – it’s sure to be a crowd-pleaser! Try this Old-Fashioned Peach Coffee Cake and taste for yourself. This fresh peach streusel cake is one of our best and favorite cake recipes. If you like coffee cake that heavy on the pecan crumb topping then this is the recipe for you.
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Peaches in coffee cake? Some may say it’s not traditional, but we say it’s a game-changer! This old fashioned peach coffee cake is a rich buttery tasting cake that is perfect for a dinner party dessert. It’s made in a springform pan and topped with fresh peach slices and that amazing pecan streusel topping. It’s such a versatile recipe and it needs to be in your recipe box now!
Peach Streusel Coffee Cake Recipe:
Pecan Streusel Topping Ingredients:
- 1 cup chopped pecans
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ¾ cup all purpose flour
- ½ cup white sugar
- ½ cup cold unsalted butter, cut into pieces
Fresh Peach Coffee Cake Ingredients:
- 2 teaspoons baking powder
- 1 ½ cups all purpose flour, plus more for pan
- ¾ cup white sugar
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
- 1 large egg
- 4 Tablespoons unsalted butter, melted
- 3 ripe peaches
Equipment Needed:
- Mixing Bowls
- Pastry Blender, optional
- Mixer
- 9 Inch Springform Pan
How to make this Old Fashioned Peach Coffee Cake:
Instructions for the pecan streusel topping:
Preheat oven to 350° F. Start the pecan streusel topping by stirring together chopped pecans, brown sugar, cinnamon and salt in a medium mixing bowl.
Add the flour and sugar to the ingredients in the medium bowl.
Remove the cold butter from the refrigerator and cut into small cubes and add to the pecan streusel topping ingredients.
Use a pastry blender to combine the butter and other ingredients until a sandy texture is achieved. (Or you could use your fingers to combine the butter)
Set the bowl with the pecan streusel topping aside while you prepare the cake batter.
Instructions for the fresh peach coffee cake:
Add flour, sugar and baking powder to another medium bowl and combine.
In a different bowl, add egg, cream, vanilla and melted butter.
Beat the egg and cream mixture with an electric mixer until frothy, about 1 minute.
Fold the flour mixture into the cream mixture using a spatula until well blended. But do not over mix.
Grease and flour a 9 inch springform pan. Pour the peach streusel cake batter into the prepared pan and smooth evenly on the surface.
Wash your fresh peaches and slice into 8 wedges. Arrange the peach slices evenly over the batter, pressing them into the batter just a bit.
Cover the top of the fresh peach cake with the pecan streusel topping. Spread evenly and press lightly.
Bake in your 350° F preheated oven for about one hour until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in pan for another hour.
Remove the sides of pan and slice to serve. Makes about 12 servings.
Top with additional fresh peach slices before serving if desired.
Equipment
- Pastry Blender optional
Ingredients
Pecan Streusel Topping Ingredients:
- 1 cup chopped pecans
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ¾ cup all purpose flour
- ½ cup white sugar
- ½ cup unsalted butter cold, cut into pieces
Fresh Peach Coffee Cake Ingredients:
- 2 teaspoons baking powder
- 1 ½ cups all purpose flour plus more for pan
- ¾ cup white sugar
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
- 1 large egg
- 4 Tablespoons unsalted butter melted
- 3 ripe peaches
Instructions
Instructions for the pecan streusel topping:
- Preheat oven to 350° F. Start the pecan streusel topping by stirring together chopped pecans, brown sugar, cinnamon and salt in a medium mixing bowl.
- Add the flour and sugar to the ingredients
- Remove the cold butter from the refrigerator and cut into small cubes and add to the pecan streusel topping ingredients.
- Use a pastry blender to combine the butter and other ingredients until a sandy texture is achieved.
- Set the bowl with the pecan streusel topping aside while you prepare the cake batter.
Instructions for the fresh peach coffee cake:
- Add flour, sugar and baking powder to another medium bowl and combine.
- In a different bowl, add egg, cream, vanilla and melted butter.
- Beat the egg and cream mixture with an electric mixer until frothy, about 1 minute.
- Fold the flour mixture into the cream mixture using a spatula until well blended. But do not over mix.
- Grease and flour a 9 inch springform pan. Pour the peach streusel cake batter into the prepared pan and smooth evenly on the surface.
- Wash your fresh peaches and slice into 8 wedges. Arrange the peach slices evenly over the batter, pressing them into the batter just a bit.
- Cover the top of the fresh peach cake with the pecan streusel topping. Spread evenly and press down lightly.
- Bake in your preheated oven for 1 hour until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in pan for another hour.
- Remove the sides of pan and slice into 8 slices to serve.
- Top with additional fresh peach slices before serving if desired.
Nutrition
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