Peach Coffee Cake
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Peach Coffee Cake
- Prep Time: 30
- Cook Time: 60
- Total Time: 150
Ingredients
Scale
Pecan Streusel Ingredients
- 1 cup chopped pecans honey roasted
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon 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 Ingredients
- 2 teaspoon 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 teaspoon vanilla extract
- 1 large egg
- 4 teaspoon unsalted butter, melted
- 3–4 ripe peaches
Instructions
- Prepare the Pecan Streusel: Preheat oven to 350ºF. Stir together all ingredients in a medium size bowl and combine till sandy texture is achieved. Then set the bowl aside. Next prepare the cake. In a mixing bowl add the cream, vanilla, egg, and melted butter and beat on medium-high speed until frothy, about 1 minute. Add the flour, baking soda, granulated sugar, ground cardamom. Beat until well combined. Line the 8 x 13 pan with parchment paper. Pour the batter into the lined pan. To take the skin off the peaches make a small X at the base of the peach with a knife. Dip the peach in boiling water for about 30 seconds. Slip off the skins. Slice up the peach and arrange the slices evenly over the batter, pressing them into the batter just a bit. Cover the top evenly with the Pecan Streusel, pressing lightly with a fork. Bake for 1 hour. Cool in pan for one hour. Garnish each slice with a peach as desired.
Nutrition
- Serving Size: 12
- Calories: 415
- Sugar: 34
- Sodium: 213
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 54
- Protein: 5
- Cholesterol: 60
