Peach Streusel Cake
I have to say that this Peach Streusel Cake is one of the loveliest coffee cakes I have ever made. It's always so satisfying to create a dish that exceeds your expectations. With its moist and tender texture and sweet, juicy flavors, this cake is the perfect companion to a leisurely weekend coffee. The crunchy, pecan-studded streusel topping adds a delightful crunch and a toasty flavor that complements the sweet peaches perfectly. It's a truly unforgettable treat. The recipe for this cake relies on common pantry staples, so you likely won't need to make a special trip to the grocery store. The only two items you might need to pick up specifically for this recipe are frozen peaches and toasted pecans. Which can usually be found in any supermarket. This makes the recipe not only delicious but also convenient and budget friendly.
This recipe is an excellent way to utilize frozen peaches when fresh ones are out of season. It's a recipe that you can enjoy year-round, making it a dependable and versatile treat.
The combination of textures in this cake - from the crisp streusel topping to the tender, moist cake - will make it a memorable and satisfying dessert. It's the kind of recipe that will leave your guests asking for seconds and the recipe to take home.
Craving more coffee cake recipes? No need to look far. Sour Cream Coffee Cake Blueberry Cranberry Coffee Cake  
Servings: 10 yield(s)
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
Ingredients
    Streusel
  • 1/4 cup packed light brown sugar
  • 3 tbsp unsalted butter (Softened.)
  • 1 cup chopped toasted pecans
  • pinch of salt
    • Batter
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 stick 113 gr/4oz of unsalted butter (Softened.)
  • 1 cup of sugar
  • 2 large eggs
  • 1 cup of sour cream
  • 2 tsp vanilla extract
  • 1 10oz bag of frozen peaches (Coarsely chopped and still frozen.)
Instructions
  1. Preheat oven to 325F. Use a 9-inch (23 cm) springform pan, grease it with softened butter and line the bottom with parchment paper to facilitate easy release and neat slicing.
  2. Make the streusel. In a small bow, add flour, brown sugar and salt. Add butter and work it (using your fingers) into the flour mixture until fully incorporated. Add pecans and gently press the streusel together (with your fingers) to form small clumps. Set it aside until ready to use in the recipe.
  3. To prepare the batter, begin by mixing the dry ingredients (excluding the sugar) in a medium bowl until well combined. In a separate, large bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until smooth. Turn off the mixer and add the dry ingredients to the wet ingredients. Gently fold in the dry ingredients until just incorporated.
  4. Spread two-thirds of the batter in the springform pan. Fold the peaches into the remaining batter and spoon it into the pan. Use a spatula to smooth it out, then scatter the streusel on top. Bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.