The perfect summer breakfast cake, filled with peaches, raspberries, oats and almonds, this peach cake with oat streusel is just the right amount of dense, fruity, and a little crunchy.
What kind of peaches are best for a peach cake? Should peaches be peeled before baking?
I like to go with classic yellow peaches for this recipe but you can really use any ripe peaches. If you go with something smaller, you may need a few more to make up for the difference. In terms of peeling peaches, never once have I bothered to peel peaches for baking but I know some people hate the texture. I don’t think it’s necessary to peel the peaches before making this cake but you definitely can if you want to!
Can you freeze peach cake?
Yes! This cake is perfect for freezing. I recommend wrapping individual slices in plastic wrap and then storing all of them in resealable freezer bag. That being said, this cake will keep in an airtight container in the fridge for almost a week!
Do I need to soak the oats before baking with them? Should I use rolled oats or quick cooking oats?
For this peach cake I did not soak the oats before baking with them and I used rolled oats for both the cake and the streusel. I believe that quick cooking oats would lose their texture too much during baking and because this cake bakes for so long, it isn’t really necessary to soak them first.
Can I leave out the almonds from the streusel?
Definitely! I love the extra crunch that almonds give to the cake but you can either leave them out all together or swap them for a different nut.
Tips for Peach Cake
- Mix the streusel first so it is ready to go when the cake batter is. It will be easiest to mix if your butter is very soft. You don’t want to melt the butter as it will throw off the texture but it can definitely be soft.
- Make sure all of the ingredients for the cake are at room temperature, this will help them blend quickly and smoothly without over mixing the batter.
- Don’t walk away while mixing the batter, it will happen quickly. An electric hand mixer can be used as well.
- Only toss the fruit with flour just before adding it to the batter, if you do this too early it will absorb into the fruit and not prevent it from sinking to the bottom of the cake.
- This recipe has only been tested in a conventional oven so I don’t recommend baking it on a convection setting.
- Don’t underbake this peach cake, it should get a nice golden brown color on top!
- Once cooled, this cake can be stored in an airtight container in the fridge for up to a week.
Additional Cake Recipes to try!
Ingredients
- All Purpose Flour: Any all purpose flour will work for this cake, I use King Arthur all-purpose flour! I have not yet tried any other flours with this recipe.
- Oats: I recommend rolled oats here for both the cake and the streusel. Quick cooking oats won’t give the right texture as they break down too easily.
- Sugar: This peach cake uses granulated sugar in the cake batter and streusel, but I also like to dust it with powdered sugar before serving.
- Salt: Salt balances out all of the sweetness happening in both the cake and the streusel. I tend to use standard grain table salt because it’s what I have on hand.
- Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
- Almond extract: I love the almond addition with peaches but if you have an allergy feel free to leave it out.
- Vanilla Extract: Vanilla adds flavor and enhances the sweetness.
- Eggs: I use standard large eggs from the store, make sure they are at room temperature.
- Yogurt: I used full fat greek yogurt here but non fat greek yogurt will work too! Just be sure it is greek yogurt or skyr or even quark and that it is not sweetened.
- Butter: Butter adds moisture and richness to this cake. I love Kerrygold unsalted butter for this cake and streusel.
- Peaches: This cake uses fresh peaches, the size will determine how many you need! I usually use about 4 large peaches.
- Raspberries: Raspberries are optional in this cake and fresh or frozen will work but I love to toss them in with the raspberries because they add a delicious flavor that goes so well with the peaches as well as a beautiful color. If using frozen, there’s no need to defrost them first.
- Sliced Almonds: I love adding sliced almonds to the streusel to give a little crunch – don’t confuse with slivered almonds as those will stab your mouth. You can also swap them out for chopped pecans, hazelnuts, or walnuts!
How to make Peach Cake?
- Preheat the oven to 350 degrees F and place a rack in the center of the oven.
- Line a 9″ metal springform pan with a sheet of parchment paper or grease and flour the base.
Oat Almond Streusel
- In a medium mixing bowl, whisk together the flour, sugar, oats and salt.
- Dump in the soft butter and vanilla. Use a fork or your fingers to rub the butter into the dry ingredients until it is fully mixed.
- Briefly stir in the sliced almonds.
- Set aside until ready to use.
Prepare the fruit
- Wash and pat dry the peaches and raspberries.
- Cut the peaches in half and then remove the pits. Cut each half into 4 equal slices and place in a large bowl.
- Pour in the raspberries.
- *Once the cake batter has been mixed, sprinkle the fruit with 25 grams of flour and stir to combine.
Assemble and Bake the Peach Cake
- In the bowl of a stand mixer, whisk together the flour, sugar, oats, salt, baking soda and baking powder.
- Add in the eggs, butter, almond and vanilla extracts, and greek yogurt. Using the paddle attachment to mix – start slow, beat together all the ingredients for 10 seconds and then increase to high for 10-20 seconds until fully combined.
- Scrape down the sides of the bowl as needed. Pour the flour coated fruit into the cake batter and use a rubber spatula to fold it in.
- Pour the batter into the lined pan. Crumble the streusel over the top.
- Bake the cake for 30 minutes in the preheated oven. Then rotate the cake 180 degrees and bake for another 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Once the cake is finished baking, let it cool for 10 minutes before running a knife along the edge of the cake to loosen it from the pan. Release the spring form and remove the cake from the pan to cool for at least 20 more minutes.
- Optionally dust with powdered sugar before serving.
Peach cake with Oat Streusel
Equipment
- 9" metal springform pan
- Electric Mixer
Ingredients
Oat and Almond Streusel
- 80 grams all purpose flour
- 40 grams rolled oats
- 80 grams granulated sugar
- 1/2 teaspoon salt
- 80 grams butter soft
- 1 teaspoon vanilla extract
- 40 grams sliced almonds
Fruit
- 4 yellow peaches ripe
- 170 grams raspberries fresh or frozen
- 25 grams all purpose flour
Cake
- 200 grams all purpose flour
- 50 grams rolled oats
- 225 grams granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 175 grams butter soft
- 150 grams full fat greek yogurt room temperature
- 3 eggs large, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F and place a rack in the center of the oven.
- Line a 9" metal springform pan with a sheet of parchment paper or grease and flour the base.
Oat Almond Streusel
- In a medium mixing bowl, whisk together the flour, sugar, oats and salt.
- Dump in the soft butter and vanilla. Use a fork or your fingers to rub the butter into the dry ingredients until it is fully mixed.
- Briefly stir in the sliced almonds.
- Set aside until ready to use.
Prepare the Fruit
- Wash and pat dry the peaches and raspberries.
- Cut the peaches in half and then remove the pits. Cut each half into 4 equal slices and place in a large bowl.
- Pour in the raspberries.
- *Once the cake batter has been mixed, sprinkle the fruit with 25 grams of flour and stir to combine.
Assemble and Bake
- In the bowl of a stand mixer, whisk together the flour, sugar, oats, salt, baking soda and baking powder.
- Add in the eggs, butter, almond and vanilla extracts, and greek yogurt. Using the paddle attachment to mix – start slow, beat together all the ingredients for 10 seconds and then increase to high for 10-20 seconds until fully combined.
- Scrape down the sides of the bowl as needed. Pour the flour coated fruit into the cake batter and use a rubber spatula to fold it in.
- Pour the batter into the lined pan. Crumble the streusel over the top.
- Bake the cake for 30 minutes in the preheated oven. Then rotate the cake 180 degrees and bake for another 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Once the cake is finished baking, let it cool for 10 minutes before running a knife along the edge of the cake to loosen it from the pan. Release the spring form and remove the cake from the pan to cool for at least 20 more minutes.
- Optionally dust with powdered sugar before serving.
Notes
- Mix the streusel first so it is ready to go when the cake batter is. It will be easiest to mix if your butter is very soft. You don’t want to melt the butter as it will throw off the texture but it can definitely be soft.
- Make sure all of the ingredients for the cake are at room temperature, this will help them blend quickly and smoothly without over mixing the batter.
- Don’t walk away while mixing the batter, it will happen quickly. An electric hand mixer can be used as well.
- Only toss the fruit with flour just before adding it to the batter, if you do this too early it will absorb into the fruit and not prevent it from sinking to the bottom of the cake.
- This recipe has only been tested in a conventional oven so I don’t recommend baking it on a convection setting.
- Don’t underbake this peach cake, it should get a nice golden brown color on top!
- Once cooled, this cake can be stored in an airtight container in the fridge for up to a week.