Breakfast and Brunch Recipes

Peach Streusel Coffee Cake

Three ingredients for the cake and three ingredients for the streusel topping is all it takes to make this easy Peach Streusel Coffee Cake.

Peach Streusel Coffee Cake recipe

Yield: 1 (13 x 9 x 2 inch cake)



  • 1 (15.25 ounce) box white cake mix
  • 3 large eggs
  • 2 (15 ounce) cans sliced peaches in juice, 1 drained, 1 undrained


  • 1 cup light brown sugar, lightly packed
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter (room temperature)


  1. Heat the oven to 350 degrees F. Spray a 13 x 9 x 2 inch baking pan with nonstick cooking spray. Set aside.
  2. Use an electric mixer to mix together the cake mix and eggs. The batter will be very thick.
  3. Use a spatula and fold in both cans of peaches, including the juice from the undrained can, until well combined.
  4. Spread the batter into the bottom of the prepared pan.
  5. In a medium bowl, whisk together the brown sugar and flour.
  6. Use a pastry cutter to work the butter into the flour mixture until large clumps are formed.
  7. Sprinkle evenly over the cake batter.
  8. Bake for 35 to 40 minutes or until a wooden pick inserted into the center of the cake comes out clean.


Powdered sugar icing may be drizzled over the top of the cooled cake, if desired, but it is plenty sweet without that.

This cake is best eaten the first day.

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