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Peach cake with streusel is the kind of homey, fruit-forward crumb cake that works any time of day — breakfast, snack, or a simple summer dessert. Fresh peaches bake down into soft, juicy slices that keep the cake tender and full of flavor.
The buttery batter is easy to mix, and the cinnamon-brown sugar topping adds just the right amount of crunch. If you love simple fruit cakes that let the produce shine, this one is a keeper.
What You’ll Like About This Dish
Fresh peach flavor. Thin slices of ripe peaches melt into the tender cake.
Moist and buttery. The batter stays soft thanks to fruit juices as it bakes.
Easy streusel. A simple brown-sugar crumb topping adds texture and sweetness.
All-day cake. Perfect for breakfast, brunch, snacking, or dessert.
Ingredient Notes
- Peaches – Ripe but firm peaches slice cleanly and hold their shape. About 1 ½ pounds yields plenty for layering.
- Unsalted butter – Provides a tender crumb and rich flavor; use room-temperature butter for creaming.
- Sugar – Granulated sugar sweetens the cake base, while brown sugar adds caramel notes to the streusel.
- Eggs – Room-temperature eggs mix more easily into the butter-sugar mixture.
- Vanilla – Enhances the fruit and adds depth to the batter.
- Flour – All-purpose flour gives structure; measure by weight for the best results.
- Baking powder – Lifts the batter and keeps it from becoming too dense under the peaches.
- Salt – Balances sweetness throughout the cake.
- Cinnamon – Pairs beautifully with peaches and adds warmth to the topping.
- Streusel butter – Cold butter helps form crumbly, sandy streusel that bakes crisp.
Steps to Make Peach Cake With Streusel Topping
- Preheat oven to 350°F and grease and flour a 9-inch springform pan.
- Cream butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in the vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Mix dry ingredients into the batter until combined; the batter will be thick.
- Spread batter into the pan.
- Arrange peach slices over the batter, overlapping slightly and pressing gently.
- Make the streusel by mixing flour, brown sugar, butter, and cinnamon until crumbly.
- Sprinkle streusel over peaches.
- Bake 50–60 minutes, until golden and peaches are tender.
Tips
- Peel peaches easily by dipping them briefly in boiling water, then shocking in ice water.
- If peaches are very juicy, pat them lightly with a paper towel before layering.
- Place the springform pan on a baking sheet to catch any drips.
- Let the cake cool 20 minutes before slicing so the fruit can set.
Recipe Variations
- Use nectarines. No peeling required; they bake beautifully in this cake.
- Add berries. Fold ½ cup blueberries or raspberries into the peach layer.
- Almond twist. Add almond extract to the batter and sprinkle sliced almonds on the streusel.
- Spiced version. Add a pinch of nutmeg, ginger, or cardamom to the topping.
Serving Suggestions
- Serve warm or at room temperature with coffee or tea.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
- Pair with a summer brunch spread.
- Choose to dust with powdered sugar for a simple finish.
How to Store
Refrigerate: Store covered for up to 3 days; bring to room temperature before serving for the best texture.
Freeze: Freeze slices tightly wrapped for up to 2 months. Thaw in the refrigerator and warm slightly if desired.
Peach Cake With Streusel Topping
Ingredients
- Butter and flour for the pan
- 10 tbsp unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla
- 1 ⅔ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine salt
- 4 large peaches, about 1 1/2 pounds, peeled, pitted, thinly sliced
For the Topping
- ⅓ cup all-purpose flour
- 4 tbsp packed brown sugar
- 3 tbsp unsalted butter
- 1 teaspoon ground cinnamon
- 1 pinch fine salt
Recommended Equipment
Instructions
- Preheat the oven to 350°F.
- Grease and flour a 9-inch springform pan.Butter and flour for the pan
- In a mixing bowl with an electric mixer, beat 10 tablespoons butter and the granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add the vanilla and blend well.10 tbsp unsalted butter | 1 cup granulated sugar | 2 large eggs | 1 1/2 tsp vanilla
- In another bowl, combine the 1 2/3 cups flour, baking powder, and fine salt. Slowly beat the dry ingredients into the creamed mixture until well blended, scraping the sides of the bowl a few times. The batter will be thick.1 2/3 cups all-purpose flour | 1 1/2 tsp baking powder | 1/2 tsp fine salt
- Spread the batter in the prepared baking pan. Arrange the thinly sliced peaches over the batter, pressing lightly, overlapping as needed.4 large peaches (about 1 1/2 pounds, peeled, pitted, thinly sliced)
- In a medium bowl, combine the 1/3 cup of flour, 4 tablespoons of brown sugar, 3 tablespoons of unsalted butter, 1 teaspoon of cinnamon, and a pinch of fine salt with a pastry blender, fingers, or a fork until crumbly. Sprinkle the crumbs over the peaches.1/3 cup all-purpose flour | 4 tbsp packed brown sugar | 3 tbsp unsalted butter | 1 teaspoon ground cinnamon | 1 pinch fine salt
- Bake the cake in the preheated oven for 50 to 60 minutes, or until the topping is golden brown and a tester comes out clean (or with a few moist crumbs)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
