Peach Coffee Cake with Pecans & Cinnamon Brown Sugar Streusel

Why You’ll Love This Recipe

I love this cake because it’s comforting and simple, but still feels special. The fresh (or canned) peaches bring a juicy brightness to every bite, while the crunchy pecan streusel adds texture and warmth from cinnamon and brown sugar. It’s not too sweet, bakes beautifully, and makes my kitchen smell incredible. Whether I serve it warm or cold, this cake always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Sour cream or Greek yogurt

• Vanilla extract

• Fresh or canned peaches (sliced and drained if using canned)

For the Streusel Topping:

• Brown sugar

• All-purpose flour

• Ground cinnamon

• Chopped pecans

• Cold unsalted butter (cubed)

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish or a deep 9-inch square pan.

2. I start by mixing the streusel: I combine brown sugar, flour, cinnamon, and pecans, then cut in cold butter with a fork or my fingers until crumbly. I set it aside.

3. In a large bowl, I cream together the softened butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, then add sour cream and vanilla.

5. In another bowl, I whisk together flour, baking powder, baking soda, and salt, then mix the dry ingredients into the wet until just combined.

6. I spread half the batter into the prepared pan, layer sliced peaches over the top, then spread the remaining batter gently over them.

7. I sprinkle the streusel topping evenly over the cake and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. I let it cool for at least 15 minutes before slicing and serving.

Servings and timing

This cake serves 10–12 and takes about 15 minutes to prep, 40–45 minutes to bake, and another 15–20 minutes to cool. It’s ready in just over an hour.

Variations

I’ve swapped the peaches for nectarines or added a handful of blueberries for a fun twist. For a little extra indulgence, I drizzle a simple glaze of powdered sugar and milk over the cooled cake. If I’m out of pecans, walnuts make a great substitute in the streusel.

Storage/reheating

I store leftovers tightly covered at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I microwave individual slices for 15–20 seconds or warm them in the oven at 300°F (150°C) for a few minutes. This cake also freezes well—just slice, wrap, and freeze for up to 2 months.

FAQs

Can I use canned or frozen peaches?

Yes, I use either. If using canned, I make sure they’re well-drained. For frozen, I thaw and pat them dry to avoid extra moisture in the batter.

Can I make this ahead of time?

Absolutely. I often bake it the night before and let it cool completely before covering and storing it overnight. It’s even better the next day.

What if I don’t have sour cream?

Greek yogurt works great as a substitute. I’ve also used buttermilk in a pinch, but I reduce the quantity slightly since it’s thinner.

How do I keep the streusel from sinking?

I make sure the streusel is cold and crumbly, and I gently press it onto the top of the batter so it stays in place during baking.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend. The texture changes slightly but the flavor still shines through.

Conclusion

Peach Coffee Cake with Pecans & Cinnamon Brown Sugar Streusel is everything I want in a comforting, fruit-forward bake. It’s tender, warm, and packed with flavor from ripe peaches and spiced streusel. Whether I’m enjoying it with coffee in the morning or serving it as a sweet finish to a summer meal, this cake always delivers that perfect balance of cozy and fresh.

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