Fresh Peach Coffee Cake with Pecan Streusel
Bake this scratch-made coffee cake on Friday night and enjoy it all weekend long. The slightly salty, crunchy pecan streusel topping definitely pairs perfectly with sweet Georgia peaches. A springform pan is a big help, as you would stand to lose some of the streusel if you had to invert the cake to remove it from a regular cake pan.
¾ cup all purpose flour
1 cup pecans, chopped
½ cup firmly-packed light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon salt
1 stick cold, unsalted butter, cut into small pieces
1 ½ cups all purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon ground cardamom
4 T unsalted butter, melted
3/4 cup cream
2 tsp vanilla extract
2-3 ripe peaches, pitted and sliced into 8 wedges.
Preheat oven to 350. Grease a 9 inch springform pan, lightly dust it with flour and set aside.
Prepare the streusel by adding the ingredients to a bowl and, using your fingers or a pastry blender, combine until a sandy texture is achieved. Set aside.
To prepare the batter, sift together the flour, sugar, baking powder and cardamom. In a separate bowl, using an electric mixer or whisk, beat the egg, melted butter, cream and vanilla extract until frothy. Fold in the flour mixture until smooth and blended. Do not overmix.
Transfer the batter into the prepared pan and smooth the top surface. Arrange the slices of peaches evenly over the top of the batter, pressing them into the batter just a bit. Cover the top evenly with streusel topping and lightly pat it down.
Place into the center rack of the oven and bake for one hour, or until a toothpick inserted into the center comes out clean.
Place cake on a rack to cool before removing from the pan and serving.
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