This fresh peach coffee cake with pecan streusel would be lovely for a summertime brunch or afternoon tea. A combination of Greek yogurt and buttermilk in the batter makes for a moist and tender cake, and swapping out all-purpose flour for white whole-wheat flour ups the nutritional value without affecting the taste or texture of this delicious coffee cake. Source:, May 2019

Mary Claire Britton


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Use baking spray with flour to generously coat bottom and sides of a 9-inch springform pan.

  • Combine pecans, brown sugar, cinnamon, 1/2 cup flour and 1/4 teaspoon salt in a small bowl. Add melted butter; stir gently until crumbly. Set streusel aside.

  • Place the remaining 2 cups flour in a large bowl. Whisk in baking powder, baking soda and the remaining 3/4 teaspoon salt.

  • Whisk eggs, yogurt, buttermilk, granulated sugar, oil and vanilla in a separate bowl. Add the wet ingredients to the dry ingredients; stir to combine.

  • Transfer the batter to the prepared pan. Arrange peach slices on top of the batter, leaving a 2-inch space in the center. Top with the reserved streusel.

  • Bake until lightly browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes, covering loosely with foil after 30 minutes to prevent excessive browning. Let cool in the pan on a wire rack for 30 minutes. Remove the pan sides and serve with additional peach slices.


Equipment: 9-inch springform pan

Nutrition Facts

291 calories; 14.3 g total fat; 4.7 g saturated fat; 47 mg cholesterol; 264 mg sodium. 117 mg potassium; 36.1 g carbohydrates; 3.3 g fiber; 17 g sugar; 7.3 g protein; 285 IU vitamin a iu; 1 mg vitamin c; 6 mcg folate; 65 mg calcium; 4 mg iron; 10 mg magnesium; 14 g added sugar;

Reviews (1)

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Rating: 4 stars
Just made with 2 minor changes: 3T butter and NF yogurt. Turned out great! Pretty and sturdy w/extra peaches. Hoping it will last to test it's flavor tomorrow, but my kids are in town... Read More