How To Make Peach Cake with Pecan Streusel
Topped with a crisp and caramelized pecan streusel and laden with a warm mix of spices, this fresh peach cake is a great treat to celebrate summer’s bounty.
Serves:
Ingredients
For Streusel Topping:
- 5tbspall-purpose flour
- 5tbspunsalted butter,melted
- 6tbspdark brown sugar,packed
- ¾cuppecans,coarsely chopped
- ¼tspground cinnamon
- pinch salt
For Cake:
- 1½cupall-purpose flour,spooned into measuring cup and leveled-off
- 1½tspbaking powder
- ½tspsalt
- 1tspground cinnamon
- ¼tspground nutmeg
- ⅛tspground cardamom
- 1unsalted butter,softened
- ¾cupgranulated sugar,plus 2 tbsp
- 1largeegg
- 1tspvanilla extract
- ½cupmilk
- 1½lbpeaches,peeled, pitted and sliced
Instructions
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In a small bowl, mix together the flour, melted butter, brown sugar, pecans, cinnamon, and salt until evenly combined. (The mixture will be wet.) Set aside.
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Set a rack in the middle position and preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray with flour such as Baker’s Joy or Pam Baking Spray with Flour. (Alternatively, grease the pan with butter and dust lightly with flour.)
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In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside.
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In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar until pale and fluffy.
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Add the egg and vanilla and beat until combined. Add the flour mixture and milk, and beat on low speed until evenly incorporated. (Note: the batter will be quite thick.)
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Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the peaches on top in concentric circles, pressing them partially into the batter.
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Using a spoon and/or your fingers, sprinkle the clumpy streusel topping over the peaches. Bake for 45 to 50 minutes, until golden on top and set in the center, and a cake tester comes out clean.
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Right after removing the cake from the oven, run a knife around the edges of the pan to loosen the cake from the sides. Let cool for about 20 minutes, then remove the springform edge, leaving the base in place.
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Let the cake cool on a rack. Slice and serve warm or room temperature with whipped cream or vanilla ice cream, if desired.
Nutrition
- Calories: 388.27kcal
- Fat: 21.56g
- Saturated Fat: 10.36g
- Trans Fat: 0.61g
- Monounsaturated Fat: 7.25g
- Polyunsaturated Fat: 2.44g
- Carbohydrates: 46.30g
- Fiber: 2.54g
- Sugar: 27.02g
- Protein: 4.84g
- Cholesterol: 59.38mg
- Sodium: 334.68mg
- Calcium: 92.82mg
- Potassium: 221.49mg
- Iron: 1.66mg
- Vitamin A: 150.63µg
- Vitamin C: 4.59mg
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