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 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!
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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
Peach Streusel Cake
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
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.
Nutrition
Pat Letkemann says
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)
Chrissie says
That’s great Pat! So glad you loved it!!
Liz Della Croce says
The perfect summer dessert!
Wilhelmina Wessel says
This cake is summer dessert perfection!
Chrissie says
Thanks so much!
Danny says
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
Chrissie says
Absolutely! Enjoy!!
Crystal Faulkner says
This is so so cute and looks delicious!! Thanks!
Chrissie says
Thanks so much! Enjoy!
Richa Gupta says
Wow this made me so hungry, looks yum!
Chrissie says
Thanks so much!
DIANNE says
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.
Chrissie says
So glad you enjoyed the recipe!!
El says
Can we use 2% plain yogurt instead of sour cream? Thanks
Chrissie says
Yes, plain yogurt (not fat free, it should be at least 2% fat) will work in this recipe.
Michele says
I wanted to love this cake but couldn’t! The cake part did not have a pleasant taste, way too much baking powder.
Chrissie says
Thanks for your feedback…although I’m not sure what could have caused that taste!? I’ve never experienced that before with this cake.
Ella J says
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.
The Busy Baker says
I love that addition of almonds! Thanks so much for your positive feedback on the recipe! So glad it turned out great!!
Jackie says
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 🙂
The Busy Baker says
You’re welcome Jackie, really happy you liked it!😊
Juliana says
Are the fresh peaches peeled or just chopped with peeling?
The Busy Baker says
You can use them both ways!
janet wappel says
Is it necessary to peel the peaches ifthey are fresh? Thank you!
Chrissie says
No, it’s not necessary! 🙂
Suzy says
Hi! Does this cake do well if I make it the day before serving?
Chrissie says
I wouldn’t recommend it. The topping is best the day it’s made.
Jim says
This is a lovely cake – light, full of flavour and easy to make.
The Busy Baker says
Thanks Jim!!🙂