Boozy Peachy Pear Streusel Coffee Cake

With today being National Coffee Cake Day, what better way to celebrate it than with one of my all time favorite coffee cakes.  It’s so yummy and so simple and there’s booze it in it!  I mean seriously, who doesn’t love baked goods with booze?  LOL


This cake… you can just smell the peachy-ness.  This just SCREAMS SUMMER!!!  But what I love about it is the subtle hint of pears in the background. And let’s take a minute to talk about the booze in it.  When I was making the glaze I seriously ‘taste tested’ WAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAY  more than I should have but damn this stuff was so good!


Now the recipe calls for Peach Extract and while you can substitute vanilla extract in for it it’s just not the same.  I had to order mine online as my stores here in no-man’s land didn’t carry it. Honestly am THRILLED that I did get it as THIS is what makes the cake!


Another thing you’ll notice is that I put options in the recipe for those that love sweets but due to diabetes may not be able to eat the standard version.  With having family members afflicted with Diabetes I do my best to make 2 versions of a recipe when it comes to stuff I know they’d love.

Boozy Peachy Pear Streusel Coffee Cake


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  • 2 sticks butter, unsalted and softened *Can use equal amounts of softened but not melted coconut oil
  • 1 cup granulated sugar (If you using Spelnda Granula Sweetner it’s the same amount. If using Splenda White Sugar Blend , use 1/2 cup)
  • 2 extra large eggs
  • 3 tsp peach schnapps *can use vanilla extract
  • 3 cups flour, sifted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups vanilla greek yogurt
  • 2 1/2 cups peach pie filling (can be sugar free)
  • 1 can (15 1/4 ounces) pears (not whole) in light syrup, drained
Streusel Topping
  • 1 cup packed light brown sugar (or 1/2-1 cup Splenda Brown Sugar Blend )
  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 tsp ground cinnamon
  • 1/2 cup cold butter, cubed
Boozy Peach Glaze
  • 1 cup confectioner’s sugar (for sugar free use 1 cup Splenda White Sugar Blend and 2 Tbl cornstarch – put in a food processor until a find powder)
  • 1 Tbl milk
  • 1-2 Tbl Peach Schnapps *or vanilla extract
  • 1 tsp peach extract
  1. Preheat the oven to 350F.
  2. Spray 2 9” round spring form pans with cooking spray (no flour).
  3. If your pans do not have a tight seal, wrap the bottoms and sides with aluminum foil.
  4. Set aside.
  5. In a bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.
  6. Add in the eggs, one at a time, beating well after each addition.
  7. Beat in the peach schnapps.
  8. In a separate bowl, mix the flour, baking powder, baking soda and salt.
  9. Alternately add the dry mixture with the greek yogurt to the egg mixture.
  10. Beat just until combined.
  11. Place enough of the batter (it’ll be thick) to coat the bottom of the pans about a ½” thick. Do not go up the sides. I found that if I used wet hands I could just push the batter into place.
  12. In another bowl, gently mix together the peach pie filling and the pears.
  13. Divide evenly into the pans.
  14. Using 2 tablespoons (or one tablespoon and another wet finger) drop the remaining batter over the filling. It won’t cover it all; that’s ok.
  15. Make the streusel by combining the brown sugar, flour, oats and cinnamon in a bowl.
  16. Using a pastry cutter or a fork, cut in butter until mixture is crumbly and the size of peas.
  17. Sprinkle over the batter.
  18. Bake for 60-75 minutes or until a toothpick inserted near the center comes out clean.
  19. Place the pans on a wire rack and immediately take a thin knife and run it along the inside edge of the pan (between the pan and the cake).
  20. Cool for an hour.
  21. Remove the outside ring of the pan and allow to cool for another 30 minutes.
  22. While cooling make the glaze by mixing the confectioners' sugar, schnapps, peach extract and enough milk to achieve desired consistency; drizzle over coffee cake.


9 Responses to “Boozy Peachy Pear Streusel Coffee Cake”

  • Stephanie says:

    looks delicious! Can I use fresh peaches!

  • Lindsay says:


    This cake looks amazing! Just wondering, it calls for 2 pans. Does it make 2 cakes, or do you put both cakes together to make one?


    • TKWAdmin says:

      Hi Lindsay,

      It makes 2 separate cakes. You can most certainly put them together to make a layered cake. I would fill the middle with a peach buttercream (and a hint of peach schnaps in it too!) and save the glaze for the top. Or you can simply allow the 2nd cake to cool completely and then double wrap it in plastic wrap then place in a freezer bag. It’ll keep in the freezer for 3-4 months.

      Best Kitchen Wishes!

  • Deb says:

    Served this last night to guests — with the diabetic substitutions — and it was OVER THE TOP DELICIOUS! Can’t imagine how amazing it would be with butter and sugar! Keep those recipes comin’!

    • TKWAdmin says:


      Thank you so much! I’m THRILLED that they loved it! I feel that just because a person is afflicted with a disease (gluten intolerance or diabetic) that that should not food from tasting amazing! Honestly a lot of the times I’ll make the sugar free versions for home just for something healthier if you will. Mr. Fantabulous is none the wiser *wink*

      Best Kitchen Wishes!

  • Too much peach schnapps could lead to forgetting the cake was in the oven! But with the peachy smeall probably not. I’m taking a trip back East for Mother’s Day to “grocery store wonderland”. I’ll have to look for this extract while there.

    Hope you can bring this over to our Monday party. What’d You Do This Weekend? It goes live at midnight.

    Have a great week,

  • Deb Voytko says:

    Thank you so much for your wonderful recipes, and especially for including substitutions for people with diabetes. Very thought and helpful, as we have several friends with diabetes. P.S. Go Steelers!

    • TKWAdmin says:

      Hi Deb,

      You are most welcome! I try to do my best to make sure if I make a dessert that you almost everyone can eat it with some modifications. Like for example people with Celiac and Gluten issues can easily substitute my Gluten Free All Purpose flour in the recipe and enjoy it!

      Best Kitchen Wishes and go Steelers 😉

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