Food and Recipes Desserts Cakes Fresh Peach Coffee Cake with Pecan Streusel Recipe 4.5 (2) 2 Reviews If you like coffee cake that's heavy on the crumb topping (who doesn't?), you'll love this recipe. This amazing coffee cake is scented with fragrant cinnamon and cardamom, perfect partners for the sweet, juicy peaches that take center stage in this recipe. Bake this up for your next ladies luncheon or a weekend brunch when you have overnight guests. But there is no need to save it just for a special occasion—this coffee cake is so easy to make, you can bake one up during the week for lunchbox desserts or an afternoon coffee break. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on March 14, 2022 Print Share Share Tweet Pin Email Photo: Iain Bagwell; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox Active Time: 10 mins Total Time: 2 hrs 10 mins Yield: 8 to 10 serves Ingredients Pecan Streusel 1 cup chopped pecans 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 1 teaspoon kosher salt 3/4 cup all-purpose flour 1/2 cup granulated sugar 1 teaspoon ground cardamom 1/2 cup cold unsalted butter, cut into pieces Cake 2 teaspoons baking powder 1 1/2 cups all-purpose flour, plus more for pan 3/4 cup granulated sugar 1/2 teaspoon ground cardamom 3/4 cup heavy cream 2 teaspoons vanilla extract 1 large egg 4 tablespoons unsalted butter, melted 2 - 3 ripe peaches Directions Prepare the Pecan Streusel: Preheat oven to 350°F. Stir together chopped pecans, brown sugar, cinnamon, salt, 3/4 cup flour, 1/2 cup granulated sugar, and 1 teaspoon ground cardamom in a medium bowl. Add 1/2 cup cold butter pieces, and, using your fingers or a pastry blender, combine until a sandy texture is achieved. Prepare the Cake: Sift together baking powder, 1 1/2 cups flour, 3/4 cup granulated sugar, and 1/2 teaspoon cardamom. Beat cream, vanilla, egg, and 4 tablespoons melted butter with an electric mixer on medium-high speed until frothy, about 1 minute. Fold in the flour mixture with a spatula until blended. Do not overmix. Gently rub peaches under running water to remove fuzz, and slice each into 8 wedges. Transfer the batter to a lightly greased and floured 9-inch springform pan, and smooth the surface. Arrange the peach slices evenly over the batter, pressing them into the batter just a bit. Cover the top evenly with the Pecan Streusel, pressing lightly. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in pan on a rack 1 hour. Remove sides of pan before serving. Print