This Peach Streusel Cake is the perfect summer dessert with a tender cake base and a delicious streusel topping – make it with fresh or canned peaches!
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I don’t know about you, but every single year I look forward to peach season. Living in Eastern Europe affords us the luxury of getting all the delicious fresh produce early from countries just below us like Italy, Spain and Greece and the fresh peaches start arriving at our Farmer’s Markets long before peach season here in Romania. I make this Peach Streusel Cake every single year (ok, multiple times a year!) because it its truly the best Peach Streusel Cake you’ll ever taste!
The white cake base is so easy to whip up and it’s such a tender and moist cake, perfectly complimenting the fresh peach layer and the crunchy streusel topping. If you’re looking for summer dessert that will impress, this Peach Streusel Cake is it!
And if you don’t want to wait for fresh peach season, canned peaches work very well in this recipe!
Like the look of this recipe? You’ll love this Chocolate Layer Cake or this Classic Carrot Cake!
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I hope you like this Peach Streusel Cake recipe as much as we do! Let me know in the comments below, what other summer desserts would you like to see on thebusybaker.ca? I’d love to know!
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Peach Streusel Cake
This Peach Streusel Cake is the perfect summer dessert with a tender cake base and a delicious streusel topping - make it with fresh or canned peaches!
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup full fat sour cream
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter (for greasing the cake pan)
- 3-4 fresh peaches (or about 3 cups canned peach slices), sliced or chopped
For the streusel topping:
- 2/3 cup all purpose flour
- 2/3 cup white sugar
- 4 tablespoons melted butter
- 1/2 teaspoon cinnamon
Preheat your oven to 350 degrees Fahrenheit.
Wash 3-4 large peaches and chop them into bite sized pieces or slices (you'll need about 2 and a half cups of chopped or thinly sliced peaches to cover the cake.). Set them aside in a bowl while you prepare the cake batter.
Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
Feel free to use a hand mixer if you prefer.
Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the bowl periodically to make sure everything is incorporated evenly.
Add the milk and sour cream and beat in these ingredients on low speed until they're combined.
To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don't want. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
Grease a 9x13 rectangular glass cake pan (or a metal pan) with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. Don't worry, the batter will seem thick but it's supposed to be like that.
Spread the peaches over the top of the batter.
In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
Sprinkle the streusel mixture over the cake and the peaches, making sure to spread it at evenly as possible and into all the corners.
Bake the cake at 350 degrees Fahrenheit for 47-50 minutes. When it's finished baking the topping will be slightly browned on top, the rhubarb will be bubbly, and when you insert a toothpick into the centre of the cake it will come out clean.
Let the cake cool for at least 25 minutes before slicing.