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Peach Cake with Pecan Streusel

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Whether savored as a brunch coffee cake or an after-dinner treat, this streusel-topped peach cake is simply perfect.

Slice of peach cake on a plate with peaches.

Every July, my friend Dana and I take a scenic day trip to Middleburg, VA. It’s our annual summertime ritual. We hop from one winery to the next, hunt for hidden treasures in antique shops, and leisurely wander the charming streets—activities our husbands don’t generally love to do. On one of these outings, we stumbled upon a quaint roadside stand, overflowing with bushels of luscious peaches in every imaginable variety. I couldn’t resist buying way too many, which eventually led to the creation of this fantastic peach cake. It’s generously topped with a golden, crunchy streusel and comfortingly spiced with cinnamon, nutmeg, and cardamom. It makes a lovely coffee cake for brunch, but it’s equally wonderful when enjoyed with a scoop of vanilla ice cream or whipped cream after dinner. I recommend using yellow peaches if possible, as they stand out beautifully in the cake, while white peaches won’t show up as well.

Collage of scenes from Middleburg, Virginia.

What you’ll need to make Peach Cake with Pecan Streusel

Cake ingredients including baking powder, milk, and sugar.

How To Make Peach Cake with Pecan Streusel

Begin with the topping. In a small bowl, combine the flour, melted butter, brown sugar, pecans, cinnamon, and salt.

Bowl of unmixed streusel topping ingredients.

Mix until evenly combined and set aside.

Spoon in a bowl of streusel topping.

For the cake, combine the flour, baking powder, salt, cinnamon, nutmeg, and cardamom in a medium bowl.

Bowl of unmixed dry ingredients.

Whisk to combine, then set aside.

Whisk in a bowl of dry ingredients.

In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar until pale and fluffy, about 3 minutes.

Bowl of creamed butter and sugar.

Add the egg and vanilla.

Vanilla and eggs in a bowl of creamed butter and sugar.

Beat until combined, about 20 seconds.

Electric mixer beating a bowl of butter mixture.

Add the flour mixture and milk.

Dry ingredients, milk, and butter mixture in a bowl.

Beat on low speed until evenly incorporated. (Note: the batter will be quite thick.)

Bowl of cake batter.

Transfer the batter to a 9-inch springform pan and smooth the top with an offset spatula.

Person spreading cake batter in a springform pan.

Arrange the peaches on top in concentric circles, pressing them partially into the batter.

Layer of peach slices over cake batter in a springform pan.

Using a spoon and/or your fingers, sprinkle the clumpy streusel topping over the peaches.

Streusel topping over peaches in a springform pan.

Bake for 45 to 50 minutes, until golden on top and set in the center, and a cake tester comes out clean.

Peach cake with pecan streusel in a springform pan.

Serve alone or topped with ice cream and whipped cream.

Slice of peach cake on a plate with peaches.

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Peach Cake with Pecan Streusel

Whether savored as a brunch coffee cake or an after-dinner treat, this streusel-topped peach cake is simply perfect.

Servings: 8-10
Prep Time: 30 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 20 Minutes, plus cooling time

Ingredients

For the Streusel Topping

  • 5 tablespoons all-purpose flour
  • 5 tablespoons unsalted butter, melted
  • 6 tablespoons packed dark brown sugar
  • ¾ cup pecans, coarsely chopped
  • Heaping ¼ teaspoon ground cinnamon
  • Pinch salt

For the Cake

  • 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cardamom
  • 1 stick (½ cup) unsalted butter, softened
  • ¾ cup + 2 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1½ pounds peaches, peeled, pitted and sliced about ⅓-inch thick (you'll need 3 to 4 peaches)

Instructions

  1. Make the Topping: In a small bowl, mix together the flour, melted butter, brown sugar, pecans, cinnamon, and salt until evenly combined. (The mixture will be wet.) Set aside.
  2. Make the Cake: Set a rack in the middle position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray with flour such as Baker's Joy or Pam Baking Spray with Flour. (Alternatively, grease the pan with butter and dust lightly with flour.)
  3. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, about 20 seconds. Add the flour mixture and milk, and beat on low speed until evenly incorporated. (Note: the batter will be quite thick.)
  5. Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the peaches on top in concentric circles, pressing them partially into the batter. Using a spoon and/or your fingers, sprinkle the clumpy streusel topping over the peaches. Bake for 45 to 50 minutes, until golden on top and set in the center, and a cake tester comes out clean.
  6. Right after removing the cake from the oven, run a knife around the edges of the pan to loosen the cake from the sides. Let cool for about 20 minutes, then remove the springform edge, leaving the base in place. Let the cake cool on a rack. Slice and serve warm or room temperature with whipped cream or vanilla ice cream, if desired.
  7. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw on the countertop the night before you plan to eat it. If desired, before serving, reheat it for a few minutes in the oven until slightly warmed.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Serving size: 1 slice
  • Calories: 409
  • Fat: 22 g
  • Saturated fat: 10 g
  • Carbohydrates: 52 g
  • Sugar: 32 g
  • Fiber: 3 g
  • Protein: 5 g
  • Sodium: 188 mg
  • Cholesterol: 59 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Well, it’s 10:30 PM and I just took this out of the oven. It looks and smells divine! Now that I made it, how do I store it for tomorrow? Countertop or fridge?

    Thanks

    • — Shelley on September 3, 2023
    • Reply
    • Countertop – enjoy! 🙂

      • — Jenn on September 4, 2023
      • Reply
  • I made this to take advantage of the peach bounty we have currently and it was a hit! Served with a premium vanilla ice cream it is a perfect summer dessert!! Thanks Jenn!

    • — Cindy on August 6, 2023
    • Reply
  • Absolutely delicious! Moist and perfect balance of spices. My husband and I loved this recipe. I didn’t have any pecans so used walnuts instead, still delicious 😋 . I will definitely be making this again soon. I love your recipes!!

    • — Paola on August 5, 2023
    • Reply
  • I really wanted to enjoy this dessert. But I found it a little too dry, and I should have added less cinnamon (it’s not my fav). I think the cake needed more butter or something – something to make it more moist. But then again, I really like moist cake. I kinda wanted the peaches and streusel to melt down into the cake. This just didn’t quite hit the spot. I want to say it wasn’t bad! I just don’t know that I’d make it again :).

    • — Lauren on July 31, 2023
    • Reply
    • Don’t normally respond to these, but typically if something is dry – whether it’s a cake or meat like pork/chicken – it’s because it has been over-cooked! This is actually a very moist cake recipe, which was well written and easy to execute.

      • — Karin on August 3, 2023
      • Reply
  • Mmm! Great cake recipe with all the right components. Added a sprinkle of blueberries because I had them. Simply delicious. Everyone loved it; served it still warm with a homemade frozen yogurt. Definitely a keeper!!!

    • — Karin on July 28, 2023
    • Reply
  • I made this cake exactly as written today, and it is delicious!! 5 people have eaten and raved about it. Thank You!

    • — Lucy on July 27, 2023
    • Reply
  • Can you sub. Almond Milk instead of regular milk? I assume you can but will the A.M. make any difference in the batter since it is thinner than milk?

    • — Sidney on July 27, 2023
    • Reply
    • Hi Sidney, almond milk is perfectly fine here. Enjoy!

      • — Jenn on July 27, 2023
      • Reply
  • This looks so good I want to try it ASAP! I have an odd question tho: I only have an 8.5 or 9.5 springform pans. Which one should I use and should I adjust the amounts in the recipe? I hate to mess with perfection 😀

    • — Lynn on July 27, 2023
    • Reply
    • Hi Lynn, You can use the 9.5-inch springform with no modifications. Hope you enjoy!

      • — Jenn on July 27, 2023
      • Reply
      • Thank you!

        • — Lynn on July 27, 2023
        • Reply
  • My son is allergic to nuts:( Although pecans sound absolutely delicious in this recipe, I unfortunately can’t use them. Can I just omit them from the recipe or should I add something else to the topping? Any suggestions would be appreciated.

    • — Karin on July 27, 2023
    • Reply
    • Hi Karin, you can use oats in place of the pecans. Hope you enjoy!

      • — Jenn on July 27, 2023
      • Reply
  • Hi! Could you use nectarines in this one and in the Late Summer Plum recipe? Thank you.

    • — Samantha on July 5, 2023
    • Reply
    • Sure, nectarines, should work in both cakes. I’d love to hear how they turn out if you try either!

      • — Jenn on July 6, 2023
      • Reply
      • Hi! OMG… I made this with nectarines and it was so good. I always thing I have a favorite dessert recipe from your collections, and then I make a new one…. Thanks so much for the amazing recipes. I hope you make a new book soon. I have both of yours. 🙂

        • — Samantha on July 14, 2023
        • Reply
        • 💗

          • — Jenn on July 15, 2023
          • Reply
  • An amazing cake that I keep coming back to. I recently made it in a bundt pan, layering it in reverse (first pecans, then peaches, then batter), and it was gorgeous!

    • — Juliana on October 1, 2022
    • Reply
  • Hi Jenn, I’ve been going back and forth between this recipe and the “Late Summer Plum Cake”, trying to decide which one to make. I only have Plums to use so my question is can the Plum cake be topped with the Pecan Streusel or can I substitute the Peaches for Plums in the Peach Cake with Pecan Streusel?? Decisions, decisions….🤔😋🤷‍♀️

    • — Mary Paul on September 15, 2022
    • Reply
    • Hi Mary, either one should work. 🙂

      • — Jenn on September 16, 2022
      • Reply
      • Thanks Jenn, I actually used the plums in the peach cake recipe (but I did realize that the actual cake recipes are almost identical!!) and of course it was yummy, (especially warm with Ice-cream)! The streusel seemed to stay soggy for a looong time! After several extra minutes of baking, I simply left the cake sitting in the warm oven after turning it off and that seemed to do the trick!
        My family and friends have come to know that when I say, “I found this recipe on ‘Once Upon a Chef’ website, they know it’s going to be DELICIOUS 😋😋! Thanks again Jenn 🙂

        • — Mary Paul on September 16, 2022
        • Reply
        • ❤️

          • — Jenn on September 17, 2022
          • Reply
  • This cake is so delicious! A perfect summer dessert when fresh peaches are at their best!! I’ve made it twice now with both peaches and nectarines.
    My son claims it’s his new favourite!!! Another one of your amazing recipes added to the rotation!
    Thank you Jenn!

    • — Linda on August 17, 2022
    • Reply
  • This cake is FANTASTIC! For my taste, the next time I make this I will just increase the amount of spice that I put in to give it a bit more coriander and cinnamon zing, but otherwise, it’s absolutely delicious and easy to make. I can see this also topped with apples or pears too.

    • — Kira on June 22, 2022
    • Reply
  • Hi! This recipe looks so delicious. I’d like to make this for my family, but we have a few nut allergies, so I’d need to avoid all nuts. Do you have any recommendations how how I could alter the strudel? Would oats work instead? Should I leave it as mainly sugar? Omit the strudel altogether? Thank you in advance!

    • Hi Krysten, Yes, it would be fine to use oats in place of the pecans. Hope you enjoy!

  • My second comment. Well this is a keeper fresh from the oven. The smell was flowing in the house it and it impressed my hubby, plus he loved it. Merci Jenn

    • — Suzanns Bussiere
    • Reply
    • Should I use toasted nuts in this recipe?

      I’m such a better home cook now that I found your never fail recipes.
      My family loves every one I’ve made and I’ve tried many of them! Can’t wait to try this one.

      Thank you,
      Deb

      • — Deb C. on September 4, 2022
      • Reply
      • Hi Deb, so glad you like the recipes! 🙂
        The pecans don’t need to be toasted here.

        • — Jenn on September 6, 2022
        • Reply
  • Just made the cake looks scrumdelicious.
    I just love your recepies,
    Thank you.

    • — Suzanns Bussiere
    • Reply
  • Delicious. I was halfway thru mixing this and forgot I was out of eggs. Substituted 4 tablespoons of applesauce and it worked!

    • — Kendra M clark
    • Reply
  • Hi Jenn, is it necessary to peel the peaches? Can I skip that step & still reach the same result? Thanks!

    • Hi Liz, I would definitely recommend peeling them for this. Hope you enjoy!

      • Hi Jenn, I made this recipe and peeled the peaches as you instructed. It was devoured by family! Thanks for yet another delicious dessert!

    • I did not peel the peaches, and it was delicious, no problem at all.

      • Can I use frozen peaches in this recipe?

        • Sure, Bonnie, frozen peaches should work here. Enjoy!

  • Could you provide the weight equivalent for the flour?

    • I assume you’re asking about the flour in the streusel? If so, it’s 40 grams. Hope you enjoy!

  • Delish, followed recipe and cake looked beautiful and tasted amazing! My house smelled like home. Love your cake recipes with fruit. Mmmm…. Thank you for sharing.

  • I love cakes that are not too sweet. I made this with only half of the topping recipe and only baked it on one side, leaving the other side plain (just with the peaches). For those wanting a bit more sweetness on the plain side can always dust with confectioner’s sugar at serving time. Reminded me of a Peach Topped Coffee Cake that when I used to make that everybody loved it cause it was tasty without being sweet. I’ve also made this with canned apricot halves, placed upsidedown on the top.

  • I’ve already made a couple recipes from Jenn’s blog, while everything tasted great this peach streusel cake is phenomenal. It came out perfect on first try and smelled so good while it was baking in the oven! I followed the recipe exactly and didn’t change a thing, will be making this again in the future for sure!

  • Another winner from Jenn. Key is to make sure the peaches are firm enough to peel.

  • This is fabulous BUT I had to bake it for an extra 25 minutes until it was no longer raw in the middle. Other than that, amazing. I didn’t have cardamom so I substituted ginger.

  • Fantastic! I wasn’t sure how I would like the pecan and peach combo in a cake like this, but it was fabulous. I made this cake and the Blueberry Coffee Cake, and my husband wasn’t sure which one he liked more because they’re both so good! I think I give this one a slight edge though. So flavorful!

  • Very, very good!
    The cake had a lot of peach flavor and the pecan streusel topping was perfect! Excellent!!
    A wonderful desert for an August weekend! 🍑

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