Peach Cake with Lemon-Pistachio Streusel

Fruit. Nuts. Cake. Yep. You might have noticed I've taken a liking to putting fresh fruit in cakes, and while it's hard to find fresh local berries at the market these days, there's still quite a few peaches. This is a delicious way to use some of them. I found this recipe in The Blue Bottle Craft of Coffee book, it's adapted from the recipe "Strawberry Buckle with Lemon-Pistachio Streusel", this is the first time I've heard of a cake referred to as a buckle, maybe it's a regional thing? Have any of you ever heard of a buckle? They say that your'e supposed to pile so much streusel on top of the cake that it buckles during baking. In any case I really like this cake, it's sort of like a coffee cake except it contains fresh fruit and the topping is a wonderful lemon-pistachio crumble. You can pretty much swap out the fruit for what you have on hand, I added a few strawberries as well because I'm rather crazy about fresh strawberries in cakes

And I'm especially happy with how colorful it turned out with the peaches, strawberries and green pistachios. But I bet this would taste and look just as amazing with blueberries and/or raspberries.

It's funny that this cookbook is really about coffee, and roasting your own beans and making the best cup of Joe in the world, but I'm really enjoying the EAT section of the book, all kinds of yummy recipes to try. To be certain you will see more recipes from this book in the future. And by the way we've been roasting our own coffee beans for a while now, so I'm overdue on a coffee post!

The recipe is below, hope you enjoy! If you'd like to stay in touch with future recipes you can follow me on Facebook here.



Peach Cake with Lemon-Pistachio Streusel

(adapted from Blue Bottle Craft of Coffee)


  • 6 tablespoons cold unsalted butter
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon kosher salt
  • Finely grated zest of 1 lemon
  • 1/2 cup unsalted shelled green pistachios, coarsely chopped


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 11 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar
  • 3/4 teaspoon kosher salt
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh peaches, cut into bite-sized pieces
  • Optional: 1/2 cup fresh strawberries chopped


To make the streusel:

Cut the butter into small chunks and let sit at room temperature for 5 minutes. In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, salt and zest. Add the butter and mix on low speed for 2 minutes until the mixture is coarse. Add pistachios and mix just until combined (don't over mix to retain crumble). 

The streusel can be stored in the refrigerator for up to 3 days.


To make the cake:

Preheat oven to 350°. Butter and flour the bottom and sides of a 9-inch springform pan.

Sift the flour and baking powder into a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed 4-5 minutes until light and fluffy.

In a small bowl combine the eggs and the vanilla extract and whisk until well combined. With the mixer on medium speed, add the egg mixture very slowly, in a steady stream and mix for about 30 seconds until smooth.

Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Gently fold in the peaches with a rubber spatula.


To assemble and bake:

Pour the batter into the prepared pan, smooth with a rubber spatula, sprinkle the streusel evenly over the top. Bake for 55-60 minutes until streusel is golden brown and the cake springs back when pressed in the center.

Let the cake cool in the pan on wire rack for 30 minutes then remove from pan. Serve warm or at room temperature. It will keep for up to 3 days stored in a covered container at room temperature.