Imagine waking up to the most heavenly aroma of warm peaches, toasted pecans, and sweet cinnamon wafting through your kitchen. This Peach Pecan Streusel Coffee Cake isn't just a recipe – it's a morning transformation that turns ordinary breakfasts into extraordinary culinary experiences. Whether you're a busy professional, a weekend brunch enthusiast, or simply someone who loves mind-blowing desserts, this coffee cake will become your new obsession that promises to elevate your morning routine from mundane to magical!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups diced peaches
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt to create the dry ingredient mixture.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined, being careful not to overmix.
- Gently fold in diced peaches, distributing them evenly throughout the batter.
- For the streusel topping, combine brown sugar, chopped pecans, and cinnamon in a small bowl. Mix thoroughly.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the pecan streusel mixture generously over the top of the batter, covering the entire surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15-20 minutes before cutting into squares.
- Serve warm or at room temperature. Optional: dust with powdered sugar or drizzle with a light glaze for extra sweetness.
Tips
- Use ripe but firm peaches for the best texture and flavor. Overly soft peaches can make your cake soggy.
- For extra moisture, consider using full-fat milk or even buttermilk instead of low-fat milk.
- To prevent peaches from sinking to the bottom, toss them lightly in a tablespoon of flour before folding into the batter.
- Make sure your butter is truly softened but not melted for the perfect cake texture.
- Don't overmix the batter – mix just until ingredients are combined to keep the cake tender.
- For an extra flavor boost, toast the pecans in a dry skillet for 2-3 minutes before adding them to the streusel topping.
- Let the cake cool slightly before cutting to help it set and make cleaner slices.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 374kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
