Peach Coffee Cake with Pecans & Cinnamon Brown Sugar Streusel
A moist coffee cake layered with juicy peaches, crunchy pecans, and a sweet cinnamon brown sugar streusel topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups peeled and diced fresh peaches (about 2–3 peaches)
For the Streusel Topping:
1/2 cup brown sugar, packed
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 cup cold unsalted butter, cubed
1/2 cup chopped pecans
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla.
In another bowl, whisk flour, baking powder, and salt. Gradually add to butter mixture, alternating with milk, beginning and ending with dry ingredients.
Fold in diced peaches and spread batter evenly into prepared pan.
For the streusel, combine brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans.
Sprinkle streusel evenly over batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.
Notes
You can substitute frozen peaches—just thaw and pat dry before adding.
For extra flavor, add a pinch of nutmeg to the streusel.
Delicious served warm with coffee or a scoop of vanilla ice cream.
