This summer’s Peach Coffee Cake features a buttery vanilla dough filled with freshly cut peaches and chopped pecans, topped with crispy pecans cinnamon brown sugar stals and decorated with sliced peaches.
What makes this peach coffee cake special
Fresh peach flavor: I use both diced and sliced summer yellow peaches for maximum fruit flavor and juicy texture with each bite. If the peach has light skin, peel it (similar to peach galette) to save time and add a little more colour. For the record, there is no coffee in the coffee cake! It was just a cup of coffee! Pecan Strocel like butter: I use a food processor topped with a quick, crispy pecan cinnamon brown sugar strocel topping with a minimal effort. Pecans: Add pecans to both batter and strouzel toppings for a contrast of all these soft peaches and crunchy nuts. If you like nuts, try my Peach Blueberry Crisp with almonds and baby peach dutch! Perfect for Summer: I love making this in the summer when peaches are in their best condition. My family and friends love it as a brunch, an afternoon snack, or as an ice cream and a not-so-sweet dessert. (Tip: It’s great to share at a kids’ lunch or picnic.) My favorite summer desserts are cherry peach latty spies and strawberry peach cakes.
How to eat and serve coffee cake
Classic: Serve with hot coffee or hot tea for breakfast or after dinner dessert. This is a “coffee cake” despite the lack of coffee in the cake. Together with Ice Cream: For the ultimate summer dessert, warm slices and tops with vanilla bean ice cream or frozen yogurt. Brunch or Party: Cut into small slices or mini squares to spread breakfast or add to your brunch board with berries, fresh peaches, whipped cream and other breakfast treats. Or, on top of powdered sugar dust and extra fresh peaches, it acts as a central presence in a summer party. Lunch Box Snack: Slice a slice of peach coffee cake with parchment to give your child (or your own!) a sweet surprise in your lunch box.
My other favorite peach cake
Raspberry Peach Cake Peach Upside Down Cake Brown Sugar Glaze Blueberry Peach Greek Yogurt Cake Peach Cream Cheesecake Fresh Cherry Peach Cast Iron Frying Pan Cake
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Peach Coffee Cake
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material
For the cake batter
9 A large spoon Unsalted butter (130 g), softening½ cup sugar (100 grams)3 big egg¼ Small spoons salt (1.5 grams)1¾ cup All-purpose flour (220 grams)1 Small spoons baking powder (4 grams)1 Small spoons Vanilla extract (5ml)1 cup Dipped ripe peaches (approx. 150 grams) No peeling or sarcasm½ cup Chop pecans (60 grams)
For Strusels
¼ cup All-purpose flour (40 grams)¼ cup Light brown sugar (65 grams), packaging½ Small spoons Ground Cinnamon (2 grams)2 A large spoon Unsalted butter (28 grams), cold, cubic⅓ cup Chop pecans (40 grams)
For toppings
1 cup Ripe peaches (approx. 150 grams), sliced1 A large spoon Half of pecans
Instructions
I’ll make a strouzel
Make cake dough
bake
Note
Use ripe but firm peaches: Ripe peaches can release too much moisture and soak the cake. No need to peel: If the peach skin is light and smooth, leave it freely for texture and color. Room temperature butter and eggs emulsify better, leading to lighter and more even bread crumbs. Do not overmix the batter after adding dry ingredients. This will soften the crumbs. Fold the peaches and pecans gently with a spatula to prevent breaking the fruit or shrinking the dough. If the strouzel is too brown before the cake is finished, tent loosely with foil in the last 10-15 minutes. (I had no problem with this)
Tips for storage, reheating, and freezing
Storage: Store leftovers (if any). It is firmly covered in the fridge at room temperature for 1-2 days, or up to 5 days. Reheat: The warm microwave slices revive their softness for 10-15 seconds. He’s very good at coffee. Frozen: This cake freezes beautifully! Wrap the slices individually and freeze for up to 2 months. Thaw in room temperature or in microwave for a quick treat.
nutrition
How to make a peach coffee cake (step-by-step photo)
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and arrange parchment on the bottom. Collect all the ingredients – This photo conveniently shows all the ingredients (labels) you need.
In a food processor, make streusel, which makes pulsed flour, sugar, cinnamon and pecans. Add cold butter and pulse until coarse crumbs form. Refrigerate until ready to use.
Make cake dough: The cream will soften the butter and sugar until light and fluffy. Beat the eggs one at a time and add the vanilla. Whisk the flour, baking powder and salt in another bowl, then slowly mix into the wet ingredients until combined.
Assemble the cake: Gently fold the chopped pecans and diced peaches. Pour the batter into the pan and smooth the top.
Add Streusel and other toppings. Arrange the peach slices and scatter chopped or chopped pecans on top. Sprinkle with Streusel. Add additional peach slices or whole pecans if necessary.
Bake for 45-50 minutes until the toothpick is clean and the top is golden. Let it cool in a bread for 15 minutes, then remove completely on a wire rack and allow to cool before slicing.
