Peach Coffee Cake with Pecan Streusel
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Peach season is about to end soon and I couldn’t let it pass by without making one of my favorite desserts: Peach coffee cake.
Topped with a brown sugar and pecan streusel, this is the perfect dessert to welcome the fall season. The cake is soft and moist, with a layer of sweet peach chunks in the middle. This is one of my favorite desserts to enjoy in the early evening with a hot cup of black coffee.
I visited my nearby Vallarta Supermarket and stocked up on all the ingredients needed to make this delicious treat. I had to take advantage of their seasonal produce because Vallarta Supermarkets has the best and freshest fruits and vegetables available.
If you are not a fan of peaches, Vallarta Supermarkets has plenty of sweet fruit to use instead. Try it with your favorite berries, apples, pineapple or pears. It’s so easy to make the change. Just replace the exact amount of peaches with your favorite fruit of the season.
Related Recipe: Coconut Buttermilk Pound Cake
This peach coffee cake keeps well in a large container with a lid. No need to refrigerate. I like to slice it in squares and store. It is ready to be devoured when there is a sweets craving or ready to be packed in a lunch box. Enjoy peach season to the fullest with this recipe I love to Visit Vallarta Supermarkets and make year after year.
Peach Coffee Cake with Pecan Streusel
Description
Topped with a brown sugar and pecan streusel, this is the perfect dessert to welcome the fall season. This peach coffee cake is soft and moist, with a layer of sweet peach chunks in the middle.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, room temperature
1 3/4 granulated sugar
zest of 1 large orange
2 large eggs, beaten, room temperature
1 teaspoon vanilla extract
1 cup sour cream, room temperature
1 pound, fresh peaches, peeled and chopped
2 tablespoons (packed) brown sugar
1 teaspoon ground cinnamon
Pecan Streusel
3/4 cup all-purpose flour
1/3 cup (packed) brown sugar
6 tablespoons butter, room temperature
1 cup pecans, chopped
Instructions
Preheat oven to 350° F.
Spray a 9×13-inch baking dish with non-stick cooking spray. Set aside.
Sift together flour, baking powder, baking soda and salt into a large bowl. Set aside.
In a large bowl of a stand mixer, combine butter, sugar and orange zest. Beat at low-medium speed until creamy. Add eggs, vanilla and beat again for 30 seconds.
Add dry flour mixture gradually, alternating with sour cream. Mix until smooth.
In a medium bowl, combine peaches, brown sugar, cinnamon and flour. Stir to coat peaches evenly.
Spread half the batter in prepared baking dish. Top with a layer of peach mixture, making sure peaches do not touch the sides of the dish. Spread remaining batter evenly over peaches.
For Streusel:
Combine flour, brown sugar and butter in a small bowl. Mix ingredients with your hand. Add pecans and continue mixing with hands. Course crumbs will form. Sprinkle streusel over cake.
Bake for 45 minutes or until when tested with a toothpick, toothpick comes out clean. Cool in pan for 20 minutes. Slice and serve.
