Peach Streusel Coffee Cake

Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

This recipe is an adaptation of the coffee cake recipe from my seventh grade home economics class. I am sure Mrs.Hallaban would approve!



  • ¾ cup firmly packed brown sugar
  • 2 tablespoons ground cinnamon
  • 6 tablespoons (¾ stick) sweet butter, melted
  • 6 tablespoons flour


  • 4 ounces (1 stick) sweet butter
  • cups sugar
  • 2 large eggs
  • 1 cup milk
  • 3 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups ½-inch-thick slices peeled

A 9- by 13-inch baking pan


To make the streusel

Stir together all of the streusel ingredients in a mixing bowl and set aside.

To make the cake

Preheat the oven to 350 degrees.

Butter the baking pan.

Put the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy. Continue mixing, adding the eggs and then the milk.

Fold in the dry ingredients.

Spread half of the batter into the prepared pan and top with half of the streusel and the peaches. Spread the remaining batter over the peaches and top with the remaining streusel.

Bake the coffee cake for about 30 minutes, until a skewer inserted in the middle comes peaches (about 4 medium peaches) out clean. Cool for 10 to 15 minutes and then serve.