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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


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)


  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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  • Yummy!
    Delicious both warm with ice cream or room temperature on its own.
    Great recipe. Thank you!

  • What a fantastic recipe for fresh orchard peaches. I wanted a simpler cake flavor, so I left out all the spices. I pureed one peach which made about 1/4 cup and topped it off with milk to make 1/2 cup total liquid. I needed to bake it about 9 minutes longer but it turned out perfectly! Yummy. Thank you.

    • Hi Jenn,

      I do not have fresh peaches. Will frozen peaches work?


      • Sure, they should work fine. Hope you enjoy!

  • This is my favorite cake when peaches are fresh! I have also made this with peaches I froze and made it in the fall to remind us of the summer. A family favorite!

  • Absolutely delicious. This is definitely an “impress your friends” kind of recipe.

    • Hi Jenn

      Will nectarines work with this recipe?

      Just wondering. It looks absolutely delicious. Thank you for sharing your recipes. You are the best. Your recipes are so clear and precise. I really appreciate that.

      Thank you.

      Lucy Conway

      • — Lucy Sim Conway
      • Reply
      • So glad you like the recipes! I haven’t used nectarines here but they should definitely work. Hope you enjoy! 🙂

  • You nailed it again, Jenn! This recipe is delicious! It came out perfect! A new family favorite!

    • — Nancy S Dressel
    • Reply
  • I made your delicious plum cake, was going to do it again, it was so good!!!
    Decided to try your peach strudel, searched and searched for correct temperature, did I miss it? Went ahead on 350f, cake was beautiful and even. When I took it out after 50 mins.
    Then it fell. What is the correct temp, if you please?
    I am thoroughly enjoying your recipes
    Thank you so much!

    • Hi Ceebie, Sorry to hear you had a problem finding the oven temp! It’s in the second paragraph of the instructions and you had it correct at 350. If it fell once you took it out of the oven, it may have been a bit underbaked. Or is your baking powder really old or expired?

  • I definitely didn’t cut my peaches into thick enough slices. I had a lot of peach leftover that I wish I would have added another layer-my mistake. Cake was otherwise delicious.

  • simply sensational! I wasn’t expecting anything this good -so frequently this type of cake is very dry when it cools. Not this one. I ate it breakfast, lunch and dinner, and only once warmed it -good anyway you can get it. In fact I went out and bought more peaches!

  • The cake itself was good and moist but there wasn’t enough peach ( and I used 4 very ripe peaches!) flavour throughout. Next time I will add even more peaches, and layer it in between the cake batter.

  • This recipe did not work at all. The results were awful – a wet soggy mess. I made this cake at 10:00 at night to take to a BBQ the next day. The peaches literally got absorbed into the cake and the result was a soggy mess. I told the host of the BBQ to just throw it away. It was inedible. Giving it one star is generous. A waste of time and money.

    • I’m sorry you had such a problem with this – how frustrating! Happy to help troubleshoot – did you make any adjustments to the recipe?

      • I made NO adjustments to the recipe. Is this a cake that should be eaten only right after it comes out of the oven? When the cake came out of the oven, it was perfect. The next morning, the middle of it was sunken in and wet.

        • Hi N.A., I’m sorry that you found this to be sunken on the second day. While I think this should last nicely for a few days, I guess the moisture that the fruit gives off makes this one best if it’s eaten on the day it’s served. Sorry for any frustration!

  • This was really good and a very pretty cake. I made it with King Arthur gluten-free flour (in the exact same amounts) and we all enjoyed it greatly (even those without gluten sensitivity said it was delicious). I did more than double the amount of sliced peaches, which I think is essential to compensate for the slightly different flavor of GF flour. Next time too, I would add the cardamom. I didn’t have any but I think it would have been a good addition–thanks Jen for another wonderful recipe!

    • — Sandra Mitchell
    • Reply
  • Woke up this morning thinking that today was probably the last day I could use the last of the oodles of peaches I bought last week (for $4! 2 huge bags of seconds) and there was your recipe!!! Beyond perfect!!! Oh my..truly heaven! ( I did want to let you know though, that I had to add at least 10 minutes..) As usual, so yummy!!!! Thank you!

    • — Sharon Goetchius
    • Reply
  • Can this luscious looking cake be made with GF flour? Hoping the answer is “yes”.

    • Hi Karen, I haven’t tried this with gluten-free flour so I can’t be sure, but I suspect it should work. Please LMK how it turns out if you try it! 🙂

  • This cake was delicious and quick to put together. Texture and flavor were excellent but I will modify 2 things for next time:
    1) I will add 1-2 more peaches because it wasn’t ‘peachy’ enough and not ever bite had peach in it.
    2) I would cut down the sugar in the streusel; it was very sweet and I think it overpowered the peach flavor.

    I used white whole wheat flour (that’s what I had), 2% milk, and served the cake at room temperature with vanilla ice cream. Our group of 4 enjoyed this very much.

  • Absolutely delicious! Everyone loved it and asked for the recipe. This makes a lovely summer dessert and I’m sure the peaches could be changed for other fruit depending on the season. Five stars for sure!

  • Do you think apples could be used instead of peaches?

    • Hi Hayley, I haven’t tried this with apples, but I suspect it would work. You may also want to consider my French Apple Cake (and you could use the streusel topping from this recipe if you’d like). Hope that helps!

      • I just tried your french Apple cake and added the pecan streusel topping. I omitted the rum but added cinnamon to the batter to compliment the topping. It was a hit. Will do it again.

  • Wow! This cake is amazing! I love the cardamom and cinnamon flavor of the cake with the tangy sweet peaches! I added some blackberries just because I had them and we had to substitute the pecans for oatmeal because of allergies. I had enough peaches to make this cake again in the future, so I froze them. Any suggestions on using the frozen peaches next time?

    • So glad you liked it, Rhonda! I do think you could use frozen peaches here with no problem. 🙂

  • 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!

  • 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?

    • 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!

  • 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..

  • 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.

  • 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!

  • Can this be made with apples?

    Also, is the cooking time different?

    Thanks – love all your recipes.

    • 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).

  • 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.

    • 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. 🙂

  • 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

    • Thanks, Pat! I do think the frozen peaches will work beautifully. Enjoy!

  • 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.

  • 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.

  • Hi Jenn. I live in the Philippines and we don’t have fresh peaches here. Can I use canned peaches instead?

    • 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!

  • Looking for a peach cake with a dense coffee cake texture.. would this work?

    • I wouldn’t say this is a dense cake, Ina – but it makes a great coffee cake.

  • This was incredible – I followed the recipe exactly and it couldn’t have been better. Thank you for sharing your talent!

  • Just made this. Next time I will add thicker peach slices but have to say it was stunning . Another brilliant recipe

    • Looks amazing! Do you think this would work with mangoes?

      • I do! I’d love to hear how it turns out if you try it with mango. 🙂

  • Is this recipe freezable with good results? How long ahead of time could it be made if not freezable?

    • — Rose Marie Avery
    • 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.

    • I froze half the cake a month ago. Thawed it today, and had a slice for supper. It was perfect!!

  • 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!

    • That sounds SO good, Laura!

  • 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!

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

      • Very easy to make and absolutely delicious! I loved the spices you chose for the topping and the cake – it made the dessert special and interesting without being too much. I made it for a birthday party last night and plan to make another for girls lunch on Thursday! Thanks for a wonderful recipe.

  • 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 🙂

  • 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…

    • It was a baby cow :).

  • 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.


    • 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 :).

      • I will! Thank you for your quick response I can’t wait to try this!

  • 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.

  • 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!

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

  • 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!

    • — Marine Olivesi
    • Reply
  • 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
    • Reply
    • Hi Helen, Perfectly ripe peaches are best, but it’ll still work so long as they are almost ripe.

  • I replaced the peaches with fresh mango. Very, very good. We enjoyed it. Thanks!

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

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

  • I don’t have a 9″ spring release pan. What type of pan could I substitute for this?

    • 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).

  • If one is not a peach lover, is there any reason you could not substitute apples, plums, strawberries, or pineapple?

    • 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 ?).

  • 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.

    • He was a baby 🙂

  • Do you need.to peel your peaches?

    • Yes, they should definitely be peeled.

  • 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!

    • 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!

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