Fresh Peach Cake with Pecan Streusel

Tested & Perfected Recipes

Heavy on the streusel and flavored with warm spices, this peach cake makes a lovely summer dessert.

peach cake

This past weekend, my friend Dana and I took a scenic day trip out to Middleburg, VA to do a little winery hopping, antique shopping, aimless walking around, and other fun stuff husbands don’t generally love to do. On the way home, we stopped at a roadside stand selling bushels of sweet, drip-down-your-chin peaches of every variety.

I couldn’t resist buying way too many, so this fresh peach cake was born a few days later. It’s heavy on the crunchy streusel topping and spiced with cinnamon, nutmeg, and cardamom. I love it as a coffee cake for brunch, but it’s also wonderful topped with vanilla ice cream or whipped cream after dinner. Use yellow peaches, if possible — white peaches won’t show up as nicely in the cake.

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

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.

Mix until evenly combined and set aside.

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

Whisk to combine, then set aside.

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.

Beat until combined, about 20 seconds.

Add the flour mixture and milk.

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

Transfer the batter to a 9-inch springform 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.

Serve alone or topped with ice cream and whipped cream.

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Peach Cake with Pecan Streusel

Heavy on the streusel and flavored with warm spices, this peach cake makes a lovely summer dessert.

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
  • 3/4 cup pecans, coarsely chopped
  • Heaping 1/4 teaspoon ground cinnamon
  • Pinch salt

For the Cake

  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup + 2 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1-1/2 pounds peaches, peeled, pitted and sliced about 1/3-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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Reviews & Comments

  • 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 on August 10, 2021
    • Reply
  • Just made the cake looks scrumdelicious.
    I just love your recepies,
    Thank you.

    • — Suzanns Bussiere on August 10, 2021
    • 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 on August 9, 2021
    • Reply
  • Hi Jenn, is it necessary to peel the peaches? Can I skip that step & still reach the same result? Thanks!

    • — Liz on August 4, 2021
    • Reply
    • Hi Liz, I would definitely recommend peeling them for this. Hope you enjoy!

      • — Jenn on August 5, 2021
      • Reply
      • Hi Jenn, I made this recipe and peeled the peaches as you instructed. It was devoured by family! Thanks for yet another delicious dessert!

        • — Liz on August 15, 2021
        • Reply
    • I did not peel the peaches, and it was delicious, no problem at all.

      • — Angie on September 5, 2021
      • Reply
  • Could you provide the weight equivalent for the flour?

    • — Richaw on August 2, 2021
    • Reply
    • I assume you’re asking about the flour in the streusel? If so, it’s 40 grams. Hope you enjoy!

      • — Jenn on August 2, 2021
      • Reply
  • 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.

    • — Heather on July 27, 2021
    • Reply
  • 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.

    • — Joanne Reg on January 28, 2021
    • Reply
  • 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!

    • — Ruo on October 12, 2020
    • Reply
  • Another winner from Jenn. Key is to make sure the peaches are firm enough to peel.

    • — Tom Genovese on September 5, 2020
    • Reply
  • 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.

    • — Rochelle on August 29, 2020
    • Reply
  • 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!

    • — Alexandra on August 23, 2020
    • Reply
  • 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! 🍑

    • — Lisa on August 23, 2020
    • Reply

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