If you have a soft spot for warm, fragrant treats that fill your kitchen with the sweetest aromas, then this Peach Coffee Cake with Streusel Topping Recipe is about to become your new favorite. Imagine tender, moist cake bursting with juicy, fresh peaches, under a delightfully crumbly streusel topping that adds just the right touch of cinnamon-spiced sweetness. This coffee cake is perfect for morning gatherings, afternoon teas, or anytime you want a homemade dessert that feels cozy and indulgent without being complicated. Trust me, every bite feels like a hug from the inside out.
Ingredients You’ll Need
Simple yet essential, each ingredient in this Peach Coffee Cake brings its own magic. From the tender crumb created by the flour and baking agents to the moist richness of sour cream, and of course the juicy peaches paired with the buttery streusel, these elements combine perfectly to make a memorable cake.
- All-purpose flour (1 ½ cups + ½ cup for streusel): The foundation for a tender yet sturdy crumb.
- Baking powder (1 teaspoon): Provides lift and lightness to the cake.
- Baking soda (½ teaspoon): Reacts with sour cream to create a soft texture.
- Salt (¼ teaspoon): Enhances all the flavors without overpowering.
- Unsalted butter (½ cup softened + ¼ cup cold for streusel): Adds richness and a melt-in-your-mouth texture.
- Granulated sugar (½ cup) & brown sugar (¼ cup + ⅓ cup for streusel): Sugars sweeten the cake and add depth, with brown sugar lending molasses notes.
- Large eggs (2): Bind the ingredients and build structure.
- Sour cream or Greek yogurt (½ cup): Brings moistness and a subtle tang to balance sweetness.
- Vanilla extract (1 teaspoon): Infuses warm, comforting flavor.
- Diced peaches (1 ½ cups fresh or drained canned): The star ingredient, adding juicy fruitiness and bright color.
- Ground cinnamon (½ teaspoon for streusel): Warms the streusel and perfectly complements the peaches.
How to Make Peach Coffee Cake with Streusel Topping Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C) to get a steady baking temperature. Grease an 8×8 or 9×9-inch baking pan then lightly flour it to prevent sticking—this ensures your cake comes out clean and intact.
Step 2: Make the Streusel Topping
Mix together the flour, brown sugar, and cinnamon for the streusel in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture turns crumbly and sandy. Pop it in the fridge while you prepare your batter; chilling keeps the streusel topping wonderfully crisp and crunchy after baking.
Step 3: Combine Dry Ingredients for the Cake
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt, which promotes an even rise and balanced flavor.
Step 4: Cream Butter and Sugars
Using a mixer, beat softened butter with both granulated and brown sugar until creamy and fluffy. This step is vital for a light texture. Add eggs one at a time, beating well after each addition to fully incorporate air and create a smooth batter. Then mix in sour cream and vanilla extract, which lend moisture and a gentle tart nuance.
Step 5: Fold in Dry Ingredients and Peaches
Gently add the dry flour mixture gradually into the wet ingredients, mixing just until combined to avoid overworking the batter. Finally, carefully fold in the diced peaches, preserving their juicy bursts so each slice brims with fruity goodness.
Step 6: Assemble and Bake
Spread the batter evenly in your prepared pan and generously sprinkle the chilled streusel topping over the surface. Bake in your preheated oven for 40 to 50 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cooling and Optional Glaze
Let your coffee cake cool in the pan for a bit before cutting. If you want to take things up a notch, drizzle with a simple glaze made of powdered sugar and a splash of milk or lemon juice for an extra shine and a hint of sweet tang that complements the peaches perfectly.
How to Serve Peach Coffee Cake with Streusel Topping Recipe
Garnishes
Sprinkle freshly chopped toasted pecans or almonds on top for an added crunch. A light dusting of powdered sugar right before serving also adds an elegant touch and a delicate sweetness that enhances every bite.
Side Dishes
This coffee cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert style. For a breakfast gathering, serve alongside fresh berries or a simple fruit salad to keep the mood light and fresh.
Creative Ways to Present
Cut into squares or rustic wedges and serve on vintage plates for that charming, homemade feel. You can also layer slices of the cake in a dessert trifle bowl with whipped cream and fresh peach slices for an impressive, crowd-pleasing presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store the cake in an airtight container at room temperature for up to two days. If you want to keep it longer, refrigeration is best to maintain freshness, though bring it back to room temperature before serving for the best texture.
Freezing
Peach Coffee Cake with Streusel Topping Recipe freezes beautifully. Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Frozen cake will stay fresh for up to three months—great for prepping ahead or for a quick sweet treat later.
Reheating
To enjoy your cake warm, reheat slices in the microwave for about 20 seconds or until the cake feels soft and fragrant again. You can also warm in a low oven (around 300°F / 150°C) wrapped loosely in foil for 10–15 minutes.
FAQs
Can I use frozen peaches instead of fresh?
Yes! Just be sure to thaw and drain frozen peaches well before folding them into the batter. Excess moisture could affect the cake’s texture, so pat them dry gently to avoid sogginess.
Is sour cream necessary, or can I substitute?
Sour cream adds richness and moisture, but Greek yogurt is a perfect substitute if you prefer a slightly tangier taste. Avoid swapping for milk alone, as it won’t provide the same tender crumb.
How do I prevent the streusel from sinking into the cake?
Chilling the streusel topping before sprinkling it over the batter helps maintain its crumbly texture. Also, avoid pressing it down into the batter; letting it sit loosely on top ensures a perfect crunchy layer.
Can I make this cake gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum for best results. Keep the measurement equal, and the cake should turn out just as delightful.
What’s the best way to serve this coffee cake to guests?
Serve slightly warm with a side of coffee or tea for a cozy gathering. Adding a small bowl of whipped cream and fresh peach slices elevates the experience and lets everyone customize their slice.
Final Thoughts
If you’re craving a tender, fruit-filled cake that balances sweet and buttery with just a hint of spice, this Peach Coffee Cake with Streusel Topping Recipe is a must-try. It’s the kind of dessert that feels lovingly homemade, simple to prepare, and absolutely delicious the moment it comes out of the oven. Treat yourself and those you love—once you try this recipe, it just might become a delightful staple in your kitchen too.
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Peach Coffee Cake with Streusel Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Coffee Cake is a moist and tender treat featuring fresh or canned peaches folded into a rich batter and topped with a crumbly cinnamon streusel. Perfect for breakfast, brunch, or dessert, this cake balances the sweetness of brown and granulated sugars with the tang of sour cream or Greek yogurt, creating a delightful flavor and texture harmony. Baked to a golden brown, it offers a comforting homemade experience that serves about 12 slices.
Ingredients
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups diced peaches (fresh or drained canned)
Streusel Topping
- ½ cup all-purpose flour
- â…“ cup brown sugar (packed)
- ½ teaspoon ground cinnamon
- ¼ cup cold unsalted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 or 9×9-inch baking pan to prevent sticking.
- Make Streusel Topping: In a bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or fingers until the mixture is crumbly. Refrigerate to keep it chilled.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt for the cake batter.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated and brown sugars until fluffy and light in color.
- Add Eggs, Sour Cream, and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream (or Greek yogurt) and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Carefully fold in the diced peaches to retain their shape and moisture.
- Assemble the Cake: Spread the batter evenly into the prepared baking pan. Sprinkle the chilled streusel topping evenly over the batter.
- Bake: Bake for 40 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool before slicing. Optionally, drizzle with a glaze of choice for extra sweetness and presentation.
Notes
- Fresh peaches are preferred, but canned peaches drained well can be used.
- For a tangier flavor, Greek yogurt works wonderfully as a substitute for sour cream.
- Make sure the butter for streusel is cold to achieve a crumbly texture.
- This cake keeps well at room temperature for 2 days and can be refrigerated for up to 5 days.
- To make a glaze, mix powdered sugar with a small amount of milk and vanilla extract, then drizzle over cooled cake.
- You can double the recipe and bake in a 9×13-inch pan, adjusting baking time accordingly.
