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Fresh Peach Cake with Pecan Streusel

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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 fragrant 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.

Here’s what you’ll need.

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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My Recipe Videos

Peach Cake with Pecan Streusel

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.

Reviews & Comments

  • Just made this cake for a birthday party, using Italian prune plums and light brown sugar. I have NEVER seen a cake disappear so quickly. Heavenly!

    • — Polly on September 17, 2018
    • Reply
  • Hi Jenn, thanks for your newsletters and cookbook. The step by step instructions make cooking fun (plus knowing your recipes always turn out delicious!)
    What’s the best way to peel peaches for this recipe?

    • — Melissa on September 2, 2018
    • Reply
    • My pleasure, Melissa! 🙂 For peeling peaches, it’s best if they aren’t too ripe – that way you can just use a swiss peeler. If they are soft, it’s easiest to blanch them first. Here’s a good tutorial. Hope that helps!

      • — Jenn on September 2, 2018
      • Reply
  • Just made this cake today for the first time..it is absolutely DELICIOUS!!!! And so easy to make. I love making it in the springform pan, as it looks like it came from a bakery when the side is removed..the flavor explodes in your mouth with the different spices and butter..and the pecan streusel is THE BEST..Next time will try with apples or blueberries..

    • — SUSAN KRONICK on August 20, 2018
    • Reply
  • Such a pretty cake. Used up the last of my case of peaches after canning 16 pints and freezing 3 pies (or cakes?) worth. Can’t wait for my reward once this cools enough. Not seeing how to add a photo or I surely would! Love your recipes.

    • — Evelyn on August 12, 2018
    • Reply
  • Just like every other recipe of yours I’ve tried, this one is great too. I put figs on top instead of the peaches because I have so many figs from my tree this year. The nutmeg and cardamom complimented the figs nicely. I have to admit that it looked and smelled so good that we cut a little piece to taste before dinner. Delicious! I don’t know what I did before I found your blog, and now your book. Thank you for doing whAt you do!

    • — Sally on July 2, 2018
    • Reply
  • Can this be made with apples?

    Also, is the cooking time different?

    Thanks – love all your recipes.

    • — Karen Rua on March 25, 2018
    • Reply
    • Hi Karen, I haven’t tried this with apples, but I think it would work. You may also want to take a peek at my French Apple Cake (and you could use the streusel topping from this recipe, if you’d like).

      • — Jenn on March 25, 2018
      • Reply
  • Could I bake this in a similarly sized cast iron pan? And should I change the timing/temperature at all if I do? Thanks! It looks fantastic.

    • — Sandy on February 18, 2018
    • Reply
    • Hi Sandy, I think that would work – cook time and temp should be about the same if the pan is about the same size as the cake pan. I’d just keep an eye on it. Please lmk how it turns out if you try it. 🙂

      • — Jenn on February 19, 2018
      • Reply
  • I sliced and froze peaches we picked a few weeks back. Can I use them in this recipe? I love all your recipes, and look forward to your cookbook. Thanks, Pat

    • — Pat L on October 12, 2017
    • Reply
    • Thanks, Pat! I do think the frozen peaches will work beautifully. Enjoy!

      • — Jenn on October 12, 2017
      • Reply
  • I absolutely loved this cake! And so did everyone that came over and tried it. Can’t wait to try it with plums.

    A very nice fall tasting cake!

  • Wonderful! I did not have fresh peaches so I substituted canned pears, drained. The pear taste was not dominate but was discernable. I followed everything else exactly as written. The cake had a delight taste and texture. My family loved it.

    • — Lynn on September 14, 2017
    • Reply
  • This peach dessert was delicious and was the perfect ending to to our fresh peach season here in the south. The pecan topping was “icing on the cake”. I especially enjoy your step by step instructions. They have encouraged me to try many of your recipes.

    • — Mary Barnett on September 14, 2017
    • Reply
  • Hi Jenn. I live in the Philippines and we don’t have fresh peaches here. Can I use canned peaches instead?

    • — Gayle on September 2, 2017
    • Reply
    • Hi Gayle, I haven’t tried this with canned peaches, but another reader said he did and was happy with the results. Hope you enjoy!

      • — Jenn on September 3, 2017
      • Reply
  • Looking for a peach cake with a dense coffee cake texture.. would this work?

    • — Ina on August 23, 2017
    • Reply
    • I wouldn’t say this is a dense cake, Ina – but it makes a great coffee cake.

      • — Jenn on August 23, 2017
      • Reply
  • This was incredible – I followed the recipe exactly and it couldn’t have been better. Thank you for sharing your talent!

    • — LeAnn on August 15, 2017
    • Reply
  • Just made this. Next time I will add thicker peach slices but have to say it was stunning . Another brilliant recipe

    • — Lee Ann on July 26, 2017
    • Reply
  • Is this recipe freezable with good results? How long ahead of time could it be made if not freezable?

    • — Rose Marie Avery on July 24, 2017
    • Reply
    • Hi Rose Marie, I’ve never frozen this, but I think you could get away with it. If you want to make it ahead, it would be best if made no more than about 1 day in advance. Whether you freeze it or just make it ahead, I’d reheat it for a few minutes in the oven until slightly warmed.

      • — Jenn on July 25, 2017
      • Reply
  • I infused my heavy cream with fresh ginger and vanilla bean, strained it and then whipped with sugar. What a great flavor profile for this cake!

    • — Laura Cross on July 24, 2017
    • Reply
    • That sounds SO good, Laura!

      • — Jenn on July 24, 2017
      • Reply
  • Hi Jenn,
    I’m fairly new to your newsletter, but so far I really like your diverse and seemingly delicious recipes (I’ve only tried 2 so far).

    Although I’m not a trained chef, I enjoy cooking and have owned a food truck for a little over 3 years that I use to feed folks at a homeless shelter monthly as well as a few other Christian “mission” type events.

    I tried the Peach Cake with Pecan Streusel recipe out on my family this past weekend to see if I could produce in bigger quantities for the homeless shelter. It turned out to be a BIG hit!

    I doubled your recipe and made it in a half size foil steam table pan (which I will -hopefully – be able to double again to make a full size pan for the shelter), and I used canned peaches since I have time, budget and availability constraints for fresh peaches.

    Thanks for this idea, as I am not really well versed in desserts – especially in quantities to serve 75+ people!

    • — Mike on July 24, 2017
    • Reply
    • So glad it turned out well, Mike! How wonderful of you to share your love of cooking with those less fortunate :).

      • — Jenn on July 24, 2017
      • Reply
  • The streusel came out delicious. I used pre-chopped and toasted pecans and a mix of peach and yellow nectarine slices. I also cut the sugar in half but it was perfectly sweet. The cake layer was very moist and the nutmeg and cinnamon went very well with the taste of the peaches/nectarines. I served it with vanilla bean ice cream and it came out to be an ideal summer dessert. Great recipe 🙂

    • — Gabriela C. on July 23, 2017
    • Reply
  • Wow, Jenn! This cake is absolutely gorgeous. I’m going to make this next weekend for our little dinner party. Thanks for the recipe!

  • Yes, that cow is skin and bones…

    • — Denise on July 21, 2017
    • Reply
    • It was a baby cow :).

      • — Jenn on July 23, 2017
      • Reply
  • Hi Jenn,

    Could I make the cake ahead of time and then bake it when I am ready? I have company coming this weekend and I’d like to make it for them but want it to be served warm.

    Thanks!

    • — Erin Putnam on July 21, 2017
    • Reply
    • Hi Erin, I’d be afraid it wouldn’t rise. But I do think you could bake it up to a day ahead and then warm it slightly in the oven. Please lmk how it turns out :).

      • — Jenn on July 21, 2017
      • Reply
      • I will! Thank you for your quick response I can’t wait to try this!

        • — Erin Putnam on July 21, 2017
        • Reply
  • This cake was perfect! I just bought peaches with my kids and then saw this recipe. I made it yesterday and it is almost gone (I might have eaten some for breakfast). My kids have a nut allergy so I left out the pecans and used oats instead. I will definitely make this again.

    • — Lara on July 21, 2017
    • Reply
  • The recipe says it serves 5-10. Regarding the nutrition information, is 1 slice calculated as 1/5 of the cake or 1/10?

    BTW, I’ve learned you can make peach pie filling (with fruit and dry ingredients mixed) and freeze it up to 6 months. Thaw completely in the fridge before using. Peach pie at Thanksgiving is a treat!

    • — Diana W. on July 21, 2017
    • Reply
    • Oops that was a typo, Diana – sorry! The cake serves 8-10, and the nutritional data is calculated on 10 slices.

      • — Jenn on July 21, 2017
      • Reply
  • This is fantastic Jen! Just happened to have several leftover peaches in the fridge and it turned out great. I replaced pecan with walnuts (as pecan is quite rare here in Tunisia) and cut the sugar to 2/3 cup, which was enough even though I have quite a sweet tooth! Made for an awesome breakfast cake. Thanks for all your wonderful recipes… you have been my go-to-cook website for over a year now!

  • How will this work if the peaches are not yet fully ripe? We love your strawberry cake and have done it several times!

    Helen Phillips
    Southport CT

    • — Helen Phillips on July 20, 2017
    • Reply
    • Hi Helen, Perfectly ripe peaches are best, but it’ll still work so long as they are almost ripe.

      • — Jenn on July 20, 2017
      • Reply
  • I replaced the peaches with fresh mango. Very, very good. We enjoyed it. Thanks!

    • — Elly from the Netherlands on July 20, 2017
    • Reply
  • Could I use a pie plate? I don’t have a springform 🙁

    • — Amy A on July 20, 2017
    • Reply
    • Hi Amy, Yes just make sure it’s a deep dish pie pan (and reduce the heat by 25° if using glass).

      • — Jenn on July 20, 2017
      • Reply
  • I don’t have a 9″ spring release pan. What type of pan could I substitute for this?

    • — Vikki on July 20, 2017
    • Reply
    • Hi Vikki, You could use a deep dish pie pan or a 9-inch square baking dish; you’d just have to serve it directly from the pan (reduce the heat by 25°F though if using glass).

      • — Jenn on July 20, 2017
      • Reply
  • If one is not a peach lover, is there any reason you could not substitute apples, plums, strawberries, or pineapple?

    • — Mark on July 20, 2017
    • Reply
    • Hi Mark, I’ve tried it with plums and strawberries — both delish! But for what it’s worth, my husband is not a peach lover and he adores this cake (I first made it with white peaches and he thought they were apples ?).

      • — Jenn on July 20, 2017
      • Reply
  • This recipe looks amazing. I know next to nothing about cows but the one in your photo looks far too skinny! I hope it is okay.

    • — Kathryn on July 20, 2017
    • Reply
    • He was a baby 🙂

      • — Jenn on July 21, 2017
      • Reply
  • Do you need.to peel your peaches?

    • — Amanda on July 20, 2017
    • Reply
    • Yes, they should definitely be peeled.

      • — Jenn on July 20, 2017
      • Reply
  • Hi Jen,
    I’m not a baker but would love to take a swing at your recipe. What adjustments should I make for baking @ 5,000′ elevation? Thanks so much. I have had phenomenal success with your recipes and look forward to many more!

    • — Linda on July 19, 2017
    • Reply
    • Hi Linda, So glad you’re enjoying the recipes. I wish I could be more helpful but I don’t have any experience with high altitude baking. I always refer people to this resource on the King Arthur website. Please let me know how it turns out if you try it!

      • — Jenn on July 20, 2017
      • Reply

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