Imagine a dessert that captures the essence of summer in every single bite - a moist, tender cake bursting with juicy peaches and crowned with a crunchy, nutty pecan streusel that will make your taste buds dance! This Peach Cake Pecan Streusel is not just a recipe; it's a slice of Southern heaven that transforms ordinary ingredients into an extraordinary culinary experience. Whether you're looking to impress your family, wow guests at a potluck, or simply treat yourself to a moment of pure deliciousness, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups fresh peaches, diced
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan with butter or cooking spray and set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to create a dry ingredient blend.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in diced fresh peaches, ensuring they are evenly distributed throughout the batter.
- For the pecan streusel topping, mix chopped pecans with 1/4 cup of flour and 2 tablespoons of brown sugar in a small bowl.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the pecan streusel mixture evenly over the top of the cake batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15-20 minutes before slicing and serving.
- Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream for added decadence.
Tips
- Choose ripe, fragrant peaches for the most intense flavor. If fresh peaches aren't in season, high-quality frozen peaches can work as a substitute.
- Make sure your butter and eggs are at room temperature before mixing to ensure a smoother, more evenly textured batter.
- When adding dry ingredients to wet, mix just until combined to avoid a tough cake. Overmixing can develop too much gluten and result in a dense texture.
- For extra moisture, you can brush the warm cake with a light syrup made from peach preserves and a little water after baking.
- The streusel topping is key - toast the pecans briefly before chopping to enhance their nutty flavor and add extra crunch.
- Allow the cake to cool completely before cutting for the cleanest slices and best texture.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 7g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 75mg
