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Fresh strawberries and peaches join forces in this streusel covered strawberry peach buckle that's a perfect summer coffee cake or dessert!
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4.89 from 9 votes

Strawberry Peach Buckle

Fresh strawberries and peaches join forces in this streusel covered strawberry peach buckle that’s a perfect summer coffee cake or dessert!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 270kcal

Ingredients

Strawberry Peach Filling

  • 2 cups thinly sliced strawberries (fresh or frozen and thawed)
  • 2 cups peeled and thinly sliced peaches (fresh or frozen and thawed)
  • 3 tablespoons honey or agave nectar
  • 1 tablespoon lemon juice

Cake Batter

  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup unsalted melted butter
  • 1/4 cup greek yogurt
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Streusel Topping

  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup light brown sugar (or coconut sugar)
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted melted butter

Instructions

Strawberry Peach Filling

  • In a medium bowl, combine all filling ingredients. Set aside for a moment.

Cake Batter

  • Preheat oven to 350F and adjust oven rack to middle. Line a 9×13 baking pan with parchment paper. Set aside.
  • In a large bowl with an electric beater or whisk, beat sugar and eggs well 1-2 minutes until eggs are slightly thickened. Beat in melted butter, yogurt, and vanilla until smooth.
  • In a separate medium bowl, combine flour, baking powder, and salt. Gently fold half of flour mixture into liquid with half of milk, then repeat with remaining flour mixture and milk until batter is smooth.
  • Scrape batter into prepared pan and smooth top. Spoon strawberry peach mixture evenly over top.

Streusel Topping

  • In small bowl, combine all topping ingredients until crumbly. Evenly sprinkle over strawberry peach filling.
  • Bake buckle at 350F 40-45 minutes until a toothpick inserted in middle comes out clean.
  • Cool buckle completely on a wire cooling rack, then slice into squares and serve. Enjoy!

Notes

Storing Instructions
Cake may be stored in an airtight container on counter up to 4 days. Cake may also be frozen up to 1 month.

Nutrition

Serving: 1slice | Calories: 270kcal | Carbohydrates: 40.9g | Protein: 4.9g | Fat: 10.2g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 134mg | Potassium: 195mg | Fiber: 1.6g | Sugar: 20.1g | Calcium: 58mg | Iron: 2mg