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 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.

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.