Peach Streusel Cake

This peach streusel cake is loaded with fresh juicy peaches and is topped with crispy oat streusel. 

The cake is also faintly spiced with aromatic ginger, cardamom, and cinnamon. It's super moist and delicious both warm and at room temperature. While it's wonderful for dessert, you can also enjoy it for breakfast, brunch (with a mimosa of course) with family and friends, or a snack while bingeing your favorite mini-series. 

Two of my favorite things about this cake are, first, it's a single layer cake made in one pan that doesn't require frosting, and second, it's filled with fresh fruit, in this case, in-season peaches. It reminds me of this Blueberry Muffin Skillet Cake, which is fabulous for breakfast too. 

Plus, single layer cakes, frosted or unfrosted, make you look like you went all out without a ton of effort. 

P.S. If you like the concept, be sure to try this strawberry lemonade cake and this brown butter snickerdoodle cake. 

Ingredients You Will Need:

Peaches: You will need about 2 1/2 cups peeled and diced 3/4 inch peach slices, the equivalent to about 3 peaches the same size as in the above photo. You can either use fresh or frozen. If you use frozen, be sure to thaw, drain, and pat the peaches dry. 

Refrigerator Staples: Eggs, butter, and sour cream. 

Pantry Ingredients: Granulated sugar, light brown sugar, all-purpose flour, baking powder, and kosher salt (Diamond Crystal). 

Spices: Cardamom and ground ginger. 

For the Streusel: Rolled oats, flour, brown sugar, melted butter, salt, and cinnamon. 

Tips for Success:

A kitchen scale is your friend. Be sure to weigh your ingredients, especially the flour and the peaches. It's also great for dividing the batter and peach slices in half for layering the ingredients in this recipe. Hint: half of the batter is about 438 grams. 

If the peach slices get too liquidy after tossing them in the sugar and spices, you can drain them in a sieve before layering them over the batter. 

Make-Ahead and Storage:

This cake is amazing served warm the day that it is made, but it is still fabulous for at least three days kept at room temperature. Just cover it with foil and set it out on the counter. After three days, refrigerate any leftovers. You can re-warm a slice for about 15 to 20 seconds in the microwave for a quick snack. 

Be sure to dust the slices with confectioner's sugar before serving. 

Peach Streusel Cake

Yield: 12 slices

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 30 M

This peach streusel cake is loaded with fresh juicy peaches and is topped with crispy oat streusel.

Ingredients

For the Streusel

• 73 grams (1/3 cup packed) light brown sugar
• 28 grams (2 tablespoons) unsalted butter, melted
• 1/8 teaspoon kosher salt
• 42 grams (1/3 cup) all-purposed flour
• 23 grams (1/4 cup) old-fashioned oats
• 1/4 teaspoon ground cinnamon

For the Cake

• 113 grams (1/2 cup/1 stick) unsalted butter, softened
• 200 grams (1 cup) granulated sugar, divided
• 73 grams (1/3 cup packed) light brown sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla bean paste or vanilla extract
• 250 grams (2 cups) all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 teaspoon ground ginger
• 240 grams (1 cup) sour cream, room temperature
• 448 grams (2 1/2 cups) peeled peaches, cut into 3/4 inch dice
• 1/2 teaspoon ground cardamom
• Oat streusel (recipe above)
• Confectioner's sugar for dusting

Instructions

To Make the Streusel

1. Combine all of the ingredients with your fingers in a small bowl. Refrigerate until ready to use.

To Make the Cake

1. Heat the oven to 350 degrees F. Spray a 9-inch square cake pan with spray oil and line it with parchment paper. Be sure to leave some of the parchment overhanging the edges to lift the cake out of the pan after baking.
2. In the bowl of a stand mixer, beat the butter, 133 grams of the granulated sugar, and the light brown sugar until light and fluffy. Add the eggs, one at a time, until fully incorporated. Beat in the vanilla.
3. In a medium bowl, whisk together the flour, baking powder, salt, and ginger. Add 1/2 of the flour mixture to the butter and sugar mixture and mix on low until just incorporated. Add the sour cream and beat on low. Add the rest of the flour mixture and beat on low until just incorporated.
4. Spread half of the batter in the bottom of the cake pan and smooth.
5. Toss half of the peach pieces with the cardamom and the rest of the sugar. Spread evenly over the batter in the pan. Spread the rest of the batter over the peach layer. Layer the streusel over the top of the batter and top with the rest of the peaches.
6. Bake for 50 to 60 minutes, until a toothpick comes out clean.
7. Let cool in the pan for 10 minutes, and then lift the cake onto a wire rack to continue to cool until ready to serve. Can be served warm or at room temperature.
8. Sprinkle with confectioner's sugar and serve.

Nutrition Facts

Calories

362

Fat (grams)

15 g

Sat. Fat (grams)

8 g

Carbs (grams)

54 g

Fiber (grams)

1 g

Net carbs

53 g

Sugar (grams)

33 g

Protein (grams)

5 g

Cholesterol (grams)

68 mg

https://www.karenskitchenstories.com/2024/07/peach-streusel-cake.html

Karen's Kitchen Stories

peaches, cake, streusel

dessert

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Recipe adapted from Bake From Scratch Magazine, July/August 2020, in their Midnight Baking feature at the end of the issue. 

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We've got 15 spectacular bloggers creating summer-themed dessert recipes that we're going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out today's recipes:

Sno-Cone Cupcakes from Hezzi-D's Recipes Box

Cherry Crisp from A Day in the Life on the Farm

Easy Lemon Berry Puff Pastry Cups from Jolene's Recipe Journal

Peach Streusel Cake from Karen's Kitchen Stories

Banana Split Pudding Parfait in a Jar from Blogghetti

Glazed Drumstick Crumb Cake from Sweet ReciPEAs

Frozen S'Mores from Cheese Curd In Paradise

Chocolate Chip Brookie from Jen Around the World

Air Fryer Caramelized Pineapple Foster from For the Love of Food

No-Bake Peaches and Cream Dessert Lasagna from The Spiffy Cookie