The Peach Streusel Coffee Cake Recipe is one of my most treasured creations, perfect for bringing everyone to the table on a lazy Sunday morning. There’s something magical about the way the cinnamon and nutmeg dance together with those sweet peaches, dear.
What makes this cake so special is that wonderful oat and butter streusel topping that gets all golden and crispy while the peaches stay tender and juicy underneath. The combination of warm spices gives it that homemade-from-scratch taste that store-bought cakes just can’t match, honey.
I love serving this with a cup of hot coffee and watching my family’s faces light up as they take that first bite. This is the kind of cake that brings back memories and creates new ones—it’s meant to be shared with the people you love most.
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Peach Streusel Coffee Cake Recipe
Ingredients
- 0.5 cup Oats
- 0.33333333333333 cup Sugar
- 3 tablespoon Butter
- 0.5 teaspoon Cinnamon
- 0.125 teaspoon Nutmeg
Instructions
- Heat oven to 350 degrees F. Spray 9 inch square baking pan or possibly grease lightly.
- For streusel, combine all ingredients; mix well.
- Set aside.
- For coffee cake, beat first three ingredients till fluffy.
- Add in egg whites; mix till smooth.
- Combine dry ingredients; mix well.
- Add in to sugar mix, half at a time, alternately with lowfat sour cream; mix just till blended.
- Spread into prepared pan.
- Pat canned peach slices dry with paper towels; arrange over batter.
- Sprinkle with streusel.
- Bake 50 to 55 min or possibly till wooden pick inserted in center comes out clean.
- Serve hot.
- 16 servings.
