Never have I ever been more excited to share a recipe with y’all. I knew weeks ago that I wanted to make a peach dessert for my upcoming TV segment. As my wheels were spinning, I thought of coffee cake with crunchy streusel…then I thought of peaches and cream…and my Peaches and Cream Streusel Cake came to life. Oh my goodness gracious y’all….
This is a bold statement but this is, hands down, my favorite dessert that I have EVER created. It’s also my favorite peach dessert that I have ever had in my life. I know that’s tooting my own horn but just make this and I am confident that you’ll agree.
There are four layers of peach perfection here and everything is from scratch. Don’t let the fact that there are four layers intimidate you though because each of them are really simple. The bottom layer is a vanilla buttermilk cake. Then there’s a layer of sweet cream cheese on top of that. Next, is the star of the show…fresh ripe peaches! Finally, a layer of the yummiest, crunchiest brown sugar streusel. Are you drooling yet? Let me show you how easy and fun this is to make layer by layer!
Four Layers of Peach Perfection!
I have made this Peaches and Cream Streusel Cake five times now so I have the process down pat for you all. First, make sure that your cream cheese and butter are at room temperature. You want them really soft but not melted. Make the buttermilk cake first by creaming together butter and sugar. Then add eggs and vanilla. Next, alternate the dry ingredients with the buttermilk until it’s just combined. The batter is thick like a brownie so spread evenly in the greased pan and move on to the next layer.
Next, make the cream cheese layer by whipping together cream cheese, sugar, egg and vanilla. Spread evenly over the cake batter. Very simple but makes a huge impact on this amazing dessert!
The next layer speaks for itself and doesn’t need any additions. Fresh peaches! Please don’t use canned or frozen in this…they will be too wet and soggy I think. You just can’t beat the flavor of fresh, ripe summer peaches in my opinion. You’ll want to peel and slice them then arrange in a single, crowded layer on top of the cream cheese.
Last and certainly not least is the streusel which is made of flour, brown sugar, cinnamon and butter. Add all ingredients to a bowl and work the butter into the dry ingredients with your fingers. I usually put on a latex glove for this! Be patient and continue working the ingredients together until it’s crumbly and there’s no dry sandy bits left.
It will seem like an obscene amount of streusel but just go for it. You’ll be in heaven biting into that brown sugar cinnamon layer! Next, bake for 40-45 minutes or until there’s only a slight jiggle to the cake. Your home will smell AMAZING. It’s a little hard to tell if it’s done because you can’t just test with a toothpick because of the wetter layers. Let cool for at least 30 minutes so it can set up before cutting into it.
Peaches and Cream Streusel Cake TV Segment
It was a blast as always sharing for my monthly cooking segment at Good Things Utah. Watch my segment HERE.
Everyone on set was dying over my Peaches and Cream Streusel Cake! Jay, who is the lead camera guy, said it was the “best peach dessert he’s ever had in his life.” What a compliment!
Y’all need to make this and let me know what you think! I love to see your versions of my recipes so please make sure to tag me on social media and/or comment on my Pinterest pins of the same recipe.
Peaches and Cream Streusel Cake
- 3-4 fresh ripe peaches, peeled and sliced
For the cake:
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup buttermilk
For the cream layer:
- 8 oz cream cheese, room temperature softened
- 1 egg
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
For the streusel:
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup butter, slightly softened and cubed
- Preheat oven to 350° F. Grease an 11×7 or 9×9 pan by spraying with baking spray (or softened butter). Set aside.
- Make the cake by creaming together the butter and sugar for 3-5 minutes, until light and fluffy. Add in egg and vanilla then combine well.
- In a separate bowl, whisk flour, baking powder and salt together. Add flour mixture and buttermilk alternately to batter. Continue mixing until just combined. Pour into prepared pan and spread evenly (will be thick).
- For the cream cheese layer, add cream cheese, egg, sugar and vanilla to a bowl. Beat with an electric mixer until smooth and creamy. Spread over cake batter evenly.
- Place sliced peaches close together and overlapping slightly on top of the cream cheese.
- Make streusel by adding flour, brown sugar, cinnamon and butter to a bowl. Use a pastry cutter or fingers to mix by pressing ingredients together until the mixture is crumbly and no dry sandy bits remain. Sprinkle evenly over the peaches.
- Bake for 40-45 minutes until streusel is browned and the cake still has a very slight jiggle. Let cool and set for 20-30 minutes before serving. Store leftovers in the refrigerator for up to 5 days.