Peach Cake with Pecan Streusel

Why You’ll Love This Recipe

Peach Cake with Pecan Streusel is a moist, tender cake layered with juicy peaches and topped with a buttery, crunchy pecan streusel. It’s the perfect balance of sweet fruit and nutty crumble, making it ideal for breakfast, brunch, or dessert. Whether you’re using fresh, canned, or frozen peaches, this cake is a crowd-pleaser with comforting Southern flavors in every bite.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

fresh or canned peachessugarall-purpose flourbaking powderbaking sodasaltground cinnamonground nutmegeggsour creamvanilla extractunsalted butterpecansbrown sugar

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.

In a medium bowl, prepare the streusel by combining chopped pecans, brown sugar, flour, cinnamon, and melted butter. Mix until crumbly and set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the chopped peaches.

Pour the batter into the prepared baking dish and spread evenly.

Sprinkle the pecan streusel evenly over the top of the batter.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool before slicing and serving.

Servings and timing

This recipe yields approximately 12 servings.
Preparation time: 20 minutes
Baking time: 40–45 minutes
Cooling time: 15 minutes
Total time: 1 hour 15 minutes

Variations

Use frozen peaches (thawed and drained) when fresh ones are out of season.

Add a splash of bourbon or almond extract for a deeper flavor profile.

Mix in a handful of blueberries for a fruity twist.

Top with whipped cream or a drizzle of vanilla glaze for extra indulgence.

storage/reheating

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm slices in the microwave for 15–20 seconds.
You can also freeze the cake (wrapped tightly) for up to 2 months.

FAQs

Can I use canned peaches?

Yes, just be sure to drain them well and pat dry to avoid excess moisture.

Can I make this cake ahead of time?

Absolutely. It tastes even better the next day once the flavors have settled.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour substitute for best results.

What kind of pecans should I use?

Chopped raw pecans work great, but you can also toast them for extra flavor.

Can I skip the streusel topping?

You can, but the streusel adds a delicious texture and sweetness that complements the cake.

Is this cake too sweet?

It has a balanced sweetness, but you can reduce the sugar slightly if preferred.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt is a great substitute.

Can I make muffins instead?

Yes, divide the batter into muffin tins and bake for 20–25 minutes.

What if I don’t have nutmeg?

You can skip it or replace it with more cinnamon or a pinch of allspice.

Is this cake good for potlucks?

Definitely—it’s easy to transport, slice, and serve, making it perfect for gatherings.

Conclusion

Peach Cake with Pecan Streusel brings together the best of summer fruit and comforting, nutty crunch in one simple recipe. Whether served warm with coffee or cool with a scoop of ice cream, it’s a dessert that feels both homey and special. Give it a try and savor the sweet, buttery goodness bite after bite.

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