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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: EatingWell.com, May 2019


Recipe Summary test

15 mins
1 hr 10 mins

Nutrition Profile:



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

1 slice
291 calories; protein 7.3g; carbohydrates 36.1g; dietary fiber 3.3g; sugars 16.7g; fat 14.3g; saturated fat 4.7g; cholesterol 46.7mg; vitamin a iu 284.9IU; vitamin c 1.3mg; folate 6.4mcg; calcium 65.5mg; iron 3.7mg; magnesium 9.6mg; potassium 116.7mg; sodium 263.9mg; added sugar 14g.

2 1/2 fat, 1 1/2 starch, 1 other carbohydrate