Mini Peach Streusel Coffeecakes

Ok, today were are talking fresh peaches, almond, cinnamon, and brown sugar. Sound like a winning combination? Let me tell you that it is. Today is my second recipe post for Bake for the Cure.   To find out more about it and enter the giveaway I have to go along with it,  just pop on over to my new giveaway page.

Today’s recipe is one that I adapted from the Bake for the Cure cookbook.  The original recipe made an entire cake in a spring form pan.  I adjusted the recipe to make 12 cute mini sized cakes using a muffin tin.  This was a yummy way to enjoy fresh peaches which I had sitting around my home.  Peach season was late here in Utah and my husband was finally able to pick me up some Brigham City peaches from our local farmer’s market last weekend.  Brigham City peaches are the BEST!  The brown sugar/cinnamon streusel was the perfect topping for the cakes and I loved the use of almond extract in the cake.  The flavors all went well together.  Delish!

If you need any other recipes to enjoy peach season here are a few of my favorites.

Creamy Peach Pie

Caramel Peaches

Peach Muffins

Peaches and Cream Puffs (my absolute favorite!)

Grilled Peach Dessert (my 2nd fav)

Mini Peach Streusel Coffeecakes


  • 1/2 cup flour
  • 4 Tbsp. brown sugar
  • 2 1/2 Tbsp. sugar
  • 1/2 tsp. Spice Islands Ground Saigon Cinnamon
  • 4 Tbsp cold butter, cut into chunks


  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 2 tsp. Argo baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1/4 cup melted butter
  • 1/2 cup milk
  • 1 1/2 tsp. Spice Islands 100% Pure Bourbon Vanilla extract
  • 1 tsp. almond extract
  • 2 medium peaches, diced

To make streusel

  1. Stir together flour, sugars, and cinnamon.
  2. Cut in butter with a pastry blender, 2 knives or pulse a few times in a food processor until coarse crumbs from.
  3. Set aside.

To make cake

  1. In a large bowl, whisk together flour, sugar, and baking powder
  2. In a seperate bowl, combine egg, butter, milk, and extracts.  Beat with an electric blender until well combined.
  3. Add wet mixture to dry mixture and beat just until moistened.  Do not over mix.
  4. Divide batter evenly into 12 muffin tins that have been well greased or lined with paper liners.
  5. Spoon diced peaches evenly on top of the batter in the muffin tins.  Use back of spoon and lightly press peaches into batter.
  6. Top peaches with streusel mixture.
  7. Bake at 350 decrees for 20-25 minutes until topping is golden brown and toothpick inserted to the center of one of the cakes comes out clean.
  8. Cool cakes for 20 minutes, remove from pan, and serve.
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