Boozy Peachy Pear Streusel Coffee Cake

  • Author: The Kitchen Whisperer

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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 teaspoon peach schnapps *can use vanilla extract
  • 3 cups flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon 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 1/21 cup Splenda Brown Sugar Blend )
  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 teaspoon 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 tablespoon cornstarch – put in a food processor until a find powder)
  • 1 tablespoon milk
  • 12 tablespoon Peach Schnapps *or vanilla extract
  • 1 teaspoon 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.
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