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Fresh Peach Cake with Streusel Filling Recipe

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3.9 from 69 reviews

This Fresh Peach Cake with Streusel Filling is a moist and flavorful dessert perfect for showcasing juicy peaches. Layers of tender cake batter surround a spiced streusel made with brown sugar and walnuts, creating a delightful contrast of textures. Easy to prepare and baked to golden perfection, this cake is a great treat for summer gatherings or anytime you crave a fruity, comforting dessert.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Cake Batter

  • 2 cups all purpose flour or gluten free baking flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup plain non-fat Greek yogurt
  • 2 cups diced peaches (about 2 medium peaches)

Streusel Filling

  • 1/3 cup light brown sugar
  • 1/3 cup chopped walnuts (or your favorite nut)
  • 1 teaspoon ground cinnamon
  • 1 pinch salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish or springform pan to prevent sticking and set it aside for later use.
  2. Make the Streusel: In a medium bowl, combine the streusel ingredients—light brown sugar, chopped walnuts, ground cinnamon, and a pinch of salt. Mix well and set aside.
  3. Mix Dry Ingredients: In another medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
  4. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar using an electric mixer until the mixture is light and fluffy.
  5. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then add the vanilla extract and continue to beat until incorporated.
  6. Combine Batter: Beat in the flour mixture to the wet ingredients in two additions, alternating with the Greek yogurt. Mix gently but thoroughly until the batter is smooth and well blended.
  7. Fold in Peaches: Using a large spoon, gently fold the diced peaches into the batter, taking care not to break them apart too much.
  8. Layer Batter and Streusel: Pour half of the cake batter into the prepared pan, spreading it evenly. Sprinkle the streusel mixture evenly over the batter, then spread the remaining batter over the streusel, ensuring it is smooth.
  9. Bake the Cake: Place the pan in the preheated oven and bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Allow the cake to cool before removing from the pan. Optionally, top with whipped cream and fresh peaches before serving for added indulgence.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
  • Use ripe, but firm peaches to prevent them from turning mushy in the batter.
  • Storing leftovers in an airtight container in the refrigerator will keep the cake fresh for up to 3 days.
  • If you prefer, substitute walnuts with pecans or almonds in the streusel.
  • Serving the cake slightly warm enhances the flavors and texture.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/fresh-peach-cake-with-streusel-filling-recipe/