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Peach Streusel Coffee Cake

This Peach Streusel Coffee Cake is soft, buttery, and packed with juicy peaches, then topped with a sweet cinnamon streusel and finished with an optional vanilla glaze. Perfect for breakfast, brunch, or dessert, this easy recipe is ideal for anyone who loves classic coffee cake recipes or the cozy flavors of coffee cake muffins. Every slice is moist, fruity, and filled with homemade goodness that's perfect with a cup of coffee or tea.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 cups fresh peaches peeled and diced
  • For the Streusel Topping
  • ½ cup all-purpose flour
  • ⅓ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup cold unsalted butter cubed
  • Optional Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch square baking pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract and sour cream.
  5. Gradually stir the dry ingredients into the wet ingredients until just combined.
  6. Fold in the diced peaches gently.
  7. Spread the batter evenly into the prepared baking pan.
  8. For the streusel, combine the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture forms coarse crumbs.
  9. Sprinkle the streusel evenly over the cake batter.
  10. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  11. Let the cake cool for at least 15 minutes. If desired, whisk together the glaze ingredients and drizzle over the cooled cake before slicing.

Notes

  • Fresh, ripe peaches provide the best flavor, but canned (well-drained) or frozen (thawed and patted dry) peaches also work.
  • Don't overmix the batter to keep the cake light and tender.
  • Use cold butter for the streusel to create crisp, crumbly topping.
  • Add chopped pecans or walnuts to the streusel for extra crunch.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.