This is old fashioned peach coffee cake recipe that is so simple. It’s a delicious fresh peach coffee cake with pecan streusel topping that is a must try.
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. It’s made in a springform pan and topped with fresh peach slices and that amazing pecan streusel topping.
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This old fashioned peach coffee cake is a rich buttery tasting cake that is perfect for a dinner party dessert. Or it can be served for Sunday brunch with coffee. It’s such a versatile recipe and it needs to be in your recipe box.
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.
Other Cake Recipes:
- Caramel Apple Upside Down Bundt Cake
- Texas Butter Pecan Cake
- Old Fashioned Hummingbird Cake
- Old Fashioned Gingerbread Cake
Click HERE to save this old fashioned peach coffee cake recipe to Pinterest
Old Fashioned Peach Coffee Cake with Pecan Streusel Topping
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
