National Peach Month deserves to end with a great peach dessert recipe. And I’ve got one. It goes along with the peach salad and peach cocktail that I have already featured this month. And more than a dozen peach recipes from past years of appetizers, cocktails, drinks, salads, main dishes with pork and chicken, and of course, desserts! (To view past peach recipes, type “peach and pork” into the search box in the upper right hand corner of the web page for a pork tenderloin recipe using peaches or “peach cocktail” if you are looking for a cocktail made with peaches, etc.)
I call it a dessert, but it could also be breakfast, brunch, or a snack. It is peachy & delicious, despite the somewhat long ingredient list. We devoured the dessert, as did our guests. All the pleasures of Summer that peaches evoke are in each delicious bite of this cake!
Fresh Peach Coffee Cake
Fresh Peach Coffee Cake with Pecan Streusel (adapted from southernliving.com) Total Time Required: 2 hours, 20 minutes, Active Time: 20 minutes, Yield: 8 to 10 servings
Ingredients:
Pecan Streusel:
- 1 cup chopped pecans (about 3-1/2 ounces)
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cardamom
- 1/2 cup cold unsalted butter, cut into pieces
Cake:
- 2 teaspoons baking powder
- 1-1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 2-3 ripe peaches
Directions:
For the Pecan Streusel: Stir together the chopped pecans, brown sugar, cinnamon, salt, 3/4 cup flour, 1/2 cup granulated sugar, and 1 teaspoon ground cardamom in a medium bowl.
Combine the nuts and dry ingredients for the streusel.
Add 1/2 cup cold butter pieces, and blend it in with a pastry blender until a sandy texture is achieved. Set the topping aside.
Blend the butter into the streusel mixture.
For the Cake: Preheat the oven to 350°F. Sift together the baking powder, 1-1/2 cups flour, 3/4 cup granulated sugar, and 1/2 teaspoon cardamom. Set the dry ingredients aside.
Combine the dry ingredients for the cake.
Beat the cream, vanilla, egg, and 4 tablespoons of melted butter together with an electric mixer on medium-high speed until the mixture is frothy, about 1 minute.
Bet together the liquid ingredients for the cake.
Fold in the flour mixture with a spatula just until it is blended.
Fold the dry ingredients into the batter.
The batter will be stiff.
Gently rub the peaches under running water to remove the fuzz, then slice each one into 8 wedges.
Wash and slice the peaches.
Transfer the batter to a lightly greased and floured 9-inch springform pan, and smooth the surface.
Transfer the batter to the prepared pan.
Arrange the peach slices evenly over the batter, pressing them into the batter just a bit. Cover the top evenly with the Pecan Streusel, pressing it down lightly.
Add the peaches and streusel to the cake.
This is ready for the oven!
Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool the cake in the pan on a rack for 1 hour.
And it’s done!
Remove the sides of pan before serving. Serve as is or with vanilla ice cream.
Serve as is . . .
. . . or with vanilla ice cream.
Now is the time to enjoy the last of the season’s peaches! ~Linda
Fresh Peach Coffee Cake with Pecan Streusel (adapted from southernliving.com) Total Time Required: 2 hours, 20 minutes, Active Time: 20 minutes, Yield: 8 to 10 servings
Ingredients:
Pecan Streusel:
- 1 cup chopped pecans (about 3-1/2 ounces)
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cardamom
- 1/2 cup cold unsalted butter, cut into pieces
Cake:
- 2 teaspoons baking powder
- 1-1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 2-3 ripe peaches
Directions:
For the Pecan Streusel: Stir together the chopped pecans, brown sugar, cinnamon, salt, 3/4 cup flour, 1/2 cup granulated sugar, and 1 teaspoon ground cardamom in a medium bowl. Add 1/2 cup cold butter pieces, and blend it in with a pastry blender until a sandy texture is achieved. Set the topping aside.
For the Cake: Preheat the oven to 350°F. Sift together the baking powder, 1-1/2 cups flour, 3/4 cup granulated sugar, and 1/2 teaspoon cardamom. Set the dry ingredients aside. Beat the cream, vanilla, egg, and 4 tablespoons of melted butter together with an electric mixer on medium-high speed until the mixture is frothy, about 1 minute. Fold in the flour mixture with a spatula just until it is blended.
Gently rub the peaches under running water to remove the fuzz, then slice each one into 8 wedges. Transfer the batter to a lightly greased and floured 9-inch springform pan, and smooth the surface. Arrange the peach slices evenly over the batter, pressing them into the batter just a bit. Cover the top evenly with the Pecan Streusel, pressing it down lightly.
Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool the cake in the pan on a rack for 1 hour. Remove the sides of pan before serving. Serve as is or with vanilla ice cream.