Peach Streusel Coffee Cake

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The creamy batter is reminiscent of a peach biscuit cobbler with the added warmth of a coffee cake.

Active Time:
20 mins
Total Time:
1 hrs 55 mins
Servings:
12
Yield:
1 slice

'Tis the season–peach season, that is. And there's no better way to celebrate the juicy fruit than whipping up something scrumptious. This peach coffee cake recipe is sure to be a hit no matter the occasion. Enjoy it for breakfast, dessert, or a late-night snack. The batter is reminiscent of a peach biscuit cobbler with the added warmth of a coffee cake, while the homemade streusel topping really takes this decadent dessert to the next level. Made with brown sugar, cinnamon, and chopped pecans, it beautifully complements the creamy batter by adding texture and spice. This show-stopping treat comes together in just 20 minutes of hands-on time, so you don't have to spend hours in the kitchen. We suggest serving it with a piping hot cup of coffee or amaretto if you're in the mood for something a bit boozy. Give this Peach Streusel Coffee Cake a try, and we guarantee you'll make it again and again.

Peach Streusel Coffee Cake

Southern Living

Ingredients

Coffee Cake Batter

  • 3/4 cup butter at room temperature, plus more for greasing pan

  • 2 1/2 cups all-purpose flour, plus more for dusting pan

  • 1 lb. peaches, peeled and sliced (about 5 peaches)

  • 2 cups granulated sugar, divided

  • 1 large egg

  • 1 1/2 tsp. vanilla extract

  • 2 tsp. baking powder

  • 1/2 tsp. kosher salt

  • 1 (12-oz.) can evaporated milk or 1 1/2 cups whole milk

Streusel Topping

  • 1/2 cup all-purpose flour

  • 1/2 cup firmly packed light brown sugar

  • 1 tsp. ground cinnamon

  • 1/4 cup butter

  • 1/2 cup chopped pecans or sliced almonds, divided

Directions

  1. Preheat oven to 350°F. Butter and flour a 9-inch springform pan. Combine peaches and 1/2 cup sugar in a medium saucepan over medium, stirring occasionally, until sugar is dissolved, about 5 minutes. Keep warm over low while preparing batter.

  2. Place butter and remaining 1 1/2 cups sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla. Combine flour, baking powder, and salt in a medium bowl. Add dry ingredients to mixer bowl alternately with milk, beginning and ending with flour mixture. Beat well after each addition.

  3. Spread batter evenly into prepared springform pan, spread cooked peaches evenly over top. Bake in preheated oven for 40 minutes.

  4. Meanwhile, prepare streusel topping by combining flour, brown sugar, cinnamon, and butter in a medium bowl. Cut butter into dry ingredients using a pastry cutter until butter is pea-sized and mixture is very crumbly. Stir in half of the nuts.

  5. Remove cake from oven but do not turn oven off. Sprinkle topping over coffeecake, then sprinkle with remaining 1/4 cup nuts. Return cake to oven and continue baking at 350˚F, until the center of cake comes out clean, about 25 more minutes. Remove from oven and cool in pan 30 minutes. Transfer cake to a serving platter and serve warm, or to a wire rack to cool completely.

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