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Test Kitchen Approved

Georgia Peach Spice Cake

Adapted from Dia S. by Ashlee Redger


12 to 15 servings

Prep Time

10 Minutes

Cooking Time

1 Hours

Adapted from Dia S. by Ashlee Redger

A streusel cake ideal for ripe peaches in late summer or sweet frozen peaches year-round.

Serving Suggestions

Serve with vanilla ice cream, whipped cream, and/or fresh sliced peaches.


For peach sauce:

4 cups fresh or frozen peeled and sliced peaches

3/4 cup water

1/4 cup brown sugar

For topping:

1/2 cup unsalted butter, cut into small pieces and chilled

3/4 cup brown sugar

1 cup all-purpose flour

1 cup chopped walnuts or pecans

2 Tbsp. water

For cake:

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

6 Tbsp. unsalted butter, softened

3/4 cup granulated sugar

2 eggs

1 cup sour cream

Savory Spice ingredients in this recipe

  • Georgia Peach Spice

    Peaches are synonymous with the state of Georgia. In fact, in 1571 Franciscan monks introduced them to the islands off the Georgia coast. The idea ...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

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For peach sauce: Combine peaches, water, brown sugar, and Georgia Peach Spice in a medium pot. Cook over medium heat, stirring frequently, for about 20 to 25 min., or until very soft. Mash peaches with a potato masher. Let cool completely.

For topping: In a medium bowl, combine flour, brown sugar, and Georgia Peach Spice. Add butter and use your fingers to rub the butter and dry mixture together until combined and crumbly. Stir in nuts and water. Refrigerate crumble until ready to use.

For cake: Preheat oven to 350 degrees. Grease a 9x13 baking dish and line the bottom with parchment paper. In a medium bowl, whisk flour, baking powder, baking soda, and Mayan Sea Salt. Using an electric mixer on medium-high speed, blend softened butter, sugar, and Georgia Peach Spice until light and fluffy, about 2 to 3 min. Add eggs, one at a time, and beat until combined. Mix in 1 1/2 cups of cooled peach puree, sour cream, and Pure Madagascar Vanilla Extract. Use a spatula to fold in flour mixture, just until combined. Pour batter into prepared pan and spread evenly. Spoon remaining peach puree in dollops onto cake and gently swirl the puree into the top of the batter. Bake for 15 min., then scatter the reserved streusel topping evenly over the top of the cake. Bake an additional 30 to 35 min., or until topping is golden brown and a toothpick inserted into the center has only a few moist crumbs sticking to it. Let cake cool for at least 1 hour before cutting. Serve warm or at room temperature.