peach streusel cake

The weather has been so dreary lately and I felt like a pick-me-up dessert that would remind me that warmer, brighter weather is just around the corner.  I found this recipe in Food & Wine Magazine and it called for…frozen peaches!

Being from Louisiana, land of the sweetest peaches, I couldn’t image the blasphemy of using frozen peaches at first.  But the desire for a summer dessert and the ease of the recipe convinced me to give it a try.  Spoiler: it was totally worth it.  Yum!

I know this looks like a lot of ingredients, but with the exception of the peaches, you probably have all of them in your pantry or fridge.  After running out to the grocery store for the frozen peaches, I realized I could have probably used any of the frozen fruit in my freezer that I keep for smoothies.

Start by tracing the bottom of your springform pan on a sheet of parchment paper.  Cut the circle out of the paper and lay it in the bottom of the pan, then grease the pan and paper with Pam.  The parchment paper will help the cake release easily from the pan after baking.

In your oven, toast the chopped pecans until the barely start to brown.  There is a fine line between adding a toasty flavor and burning the nuts, so be sure to watch them!

Combine the flour, brown sugar, salt and chopped pecans.

Add the butter and mix until it is the consistency of a paste.  Resist eating a spoonful.

Combine the flour, baking powder, baking soda and salt. In a stand mixer, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated.

Spread two-thirds of the batter in the pan.

Coarsely chop the peaches and fold them into the remaining batter.

Spoon the remaining batter and peaches into the pan.

Scatter the streusel crumbs on top and press them into the batter.

Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking.

Let the cake cool before slicing and serving.

Peach Streusel Cake

1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, softened
1 cup chopped toasted pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract
One 10-ounce bag frozen peaches, coarsely chopped

Preheat the oven to 325° and butter and flour a 9-inch springform pan.

In a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix until smooth. Add the pecans; press the mixture into clumps.

Combine the flour, baking powder, baking soda and salt. In a stand mixer, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated.

Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking.Transfer to a rack and cool for 30 minutes, then remove the ring and let the cake cool completely before serving.