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!
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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 delicious peach 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!
Kitchen Products I recommend:
Looking for more recipes like this? You’ll LOVE these:
- Rhubarb Streusel Cake
- Best Ever Blueberry Ricotta Coffee Cake
- Apple Crumble Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
- Strawberry Rhubarb Skillet Cobbler
Recipe Video
Watch the video below to see exactly how I make this delicate dessert. You can find more delicious recipe videos on my YouTube channel
LOOKING FOR MORE DELICIOUS SUMMER DESSERT IDEAS?
GET MY SUMMER DESSERTS E-COOKBOOK!
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Peach Streusel Cake
Recipe: Ingredients
- 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
Recipe: Instructions
- 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 fruit 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.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this on the weekend and we totally loved it. Thank you so much! It’s not peach season so I used 2 cans of drained sliced peaches. Perfect. :o)
That’s great Pat! So glad you loved it!!
The perfect summer dessert!
This cake is summer dessert perfection!
Thanks so much!
hi Chrissie, is 2% milk okay to add? I just purchased a bunch of fresh peaches and I’m planning to make this wonderful peach cake today
Absolutely! Enjoy!!
This is so so cute and looks delicious!! Thanks!
Thanks so much! Enjoy!
Wow this made me so hungry, looks yum!
Thanks so much!
We enjoyed this so much for dessert last week that I’m making it again this sunny Sunday morning for a breakfast treat. I used my round spring pan last time and it turned out beautiful. Fresh picked blueberries from the farm is my choice this morning.
So glad you enjoyed the recipe!!
Can we use 2% plain yogurt instead of sour cream? Thanks
Yes, plain yogurt (not fat free, it should be at least 2% fat) will work in this recipe.
I wanted to love this cake but couldn’t! The cake part did not have a pleasant taste, way too much baking powder.
Thanks for your feedback…although I’m not sure what could have caused that taste!? I’ve never experienced that before with this cake.
I just made it and it turned out amazing! I followed the recipe to the dot and it is just too delicious! Just added flaked almonds on top of the topping, it goes together very well. Will definitely make again.
I love that addition of almonds! Thanks so much for your positive feedback on the recipe! So glad it turned out great!!
Added blueberries to compliment the fresh peaches and it was a big hit for our Canada Day dessert! Your recipe is definitely a keeper, thank you 🙂
You’re welcome Jackie, really happy you liked it!😊
Want to make this but there is only 2 of us, will it freeze? I can put 1/2 away for future yumminess.
Yes, but make sure you defrost it slowly and without a lid to prevent condensation! Happy baking!
Are the fresh peaches peeled or just chopped with peeling?
You can use them both ways!
Is it necessary to peel the peaches ifthey are fresh? Thank you!
No, it’s not necessary! 🙂
Hi! Does this cake do well if I make it the day before serving?
I wouldn’t recommend it. The topping is best the day it’s made.
This is a lovely cake – light, full of flavour and easy to make.
Thanks Jim!!🙂
This cake looked delicious, so I tried it with fresh peaches. I adjusted for high altitude as I live in CO. It was a flop–never rose very much and then fell flat upon cooling. So disappointed.
It sounds like the cake wasn’t baked through which is why it probably fell. I suggest you test it with a toothpick to see if it’s baked through as high altitudes can also affect baking times. Happy baking!
Can you freeze this cake?
Yes, but make sure you defrost it slowly and without a lid to prevent condensation! Happy baking!
Love this cake! Have made it a couple of times this summer and will be making it again tomorrow for my in-laws! Thank you for this awesome recipe. 😊😍
You’re welcome Joanna! Thanks for the great feedback!
Great recipe. Only changes I made was to reduce the sugar in the streusel to 1/3 cup, still very sweet and I used 4 teaspoons of baking powder.
Thanks for sharing your feedback! I sometimes lower the sugar too, depending on how ripe my peaches are.
Chrissie – really good stuff!
Living down under where right now peach season is in full bloom and I’m trying to cope with my back yard.
Great use of excess stock. I tried the recipe as written it was great. 2nd time round I sub’d the milk with buttermilk and added 1/3 tsp of baking soda. End result is even lighter and fluffier. Highly recommend.
Thanks! We’re happy you enjoyed it. Your additions sound great!
I have fresh but frozen peaches…..can I use them in this recipe?
You can, as long as you thaw them out on some paper towel and remove as much of the extra moisture as you can.
I made this cake this morning and I’m so glad I did. It’s not overly sweet which I really appreciate. It allows the peaches and the simple but tasty cake to shine. All the flavors are subtle but there. This recipe is definitely a keeper. Next time I might add a smidge of almond extract.
So glad you loved the cake so much! Thanks for taking the time to leave a comment!
the weather is simi cool can you store in room temp?
Yes, but just for a few days.
Want a moist. Not dense, dry or cakey cake. How to prevent
The base of this cake is moist and has a very nice crumb because of the sour cream. Give it a try!