Peach Streusel Cake

 

I love a good coffee cake. It’s just one of those informal, everyday cakes, comforting without being overly sweet. There’s nothing more satisfying than sitting down with a cup of java and a slice of crumb cake. It’s one of life’s little pleasures. Of course, if you add a little fruit to that cake, now it becomes a whole lot more comforting. My fruit of choice is peaches. They have a mild sweetness to them, not overpowering in taste. Since fresh peaches are out of season right now, I had to use frozen peaches. Fortunately, frozen peaches are recommended in this recipe I found in Food & Wine magazine, so that’s the recipe I decided to try. The streusel topping, with toasted pecans, is amazing. The cake is moist and delicious with just a hint of fruity sweetness. (You might be tempted to go overboard with the peaches because the flavor is so subtle, but, I wouldn’t recommend it, as it will change the texture of the cake and make it too soggy and dense.) If you prefer a more robust, fruity flavor, substitute blueberries or raspberries for the peaches. Being a peach lover, I was blissfully happy with my choice. 

 Batter Ingredients:

If using a larger bag of peaches, only use a partial bag (equivalent to 10 ounces).

STREUSEL INGREDIENTS:

Preheat oven to 350° F. Lightly spray a baking sheet with non-stick cooking spray. Place pecans on baking sheet. Toast them in oven just until they become aromatic, about 5 minutes. Watch carefully, so you don’t scorch them. Remove from oven.

When cool; chop pecans.

 
Reduce oven temperature to 325°. Butter and flour a 9-inch springform pan (or use a spray with flour in it, like Baker’s Joy). Note: a 9-inch cheesecake pan with removable bottom works just as well.

Coarsely chop the peaches. You don’t want the peaches fully defrosted, only partially.
 

In a small bowl, combine the flour, brown sugar and salt. Mix to combine. Add the butter. Using your fingers, or a pastry blender, mix until crumbly. Add the pecans and mix again to combine. Set aside.

In another bowl add flour, baking powder, baking soda and salt. Whisk to combine.

In a large bowl, beat the butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time. 

Beat in the sour cream and vanilla. Slowly, add the dry ingredients, a little at a time, beating at low speed until incorporated.

Spread two-thirds of the batter into prepared 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. The last 15 minutes of baking, loosely cover the cake with foil, to avoid over browning the crumb topping.

Transfer to a rack and cool for 30 minutes. Remove the ring and let cake cool completely before serving. 


VANILLA GLAZE INGREDIENTS:

If you want to add a vanilla glaze: In small bowl, combine powdered sugar, vanilla and hot water. Mix until smooth and thin enough to drizzle. For best presentation results, drizzle over cooled coffee cake.

 
PEACH STREUSEL CAKE
Source: Food & Wine Magazine (Jan 2011)
Posted by: www.meldingmagic.com

INGREDIENTS:

Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 teaspoon salt
• 3 Tablespoons unsalted butter, softened
• 1 cup pecans, toasted and chopped

Batter:

• 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
• 1 (10-ounce) bag frozen peaches, coarsely chopped

Vanilla Glaze (optional):

• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 2-1/2 to 3 teaspoons hot water

DIRECTIONS:

1. Preheat oven to 325°. Butter and flour a 9-inch springform pan (or use a spray with flour in it, like
    Baker’s Joy). Note: a 9-inch cheesecake pan with removable bottom works just as well.
2. In a small bowl, combine the flour, brown sugar and salt. Mix to combine. Add the butter. Using your
    fingers, or a pastry blender, mix until crumbly. Add the pecans and mix again to combine. Set aside.
3. In another bowl add flour, baking powder, baking soda and salt. Whisk to combine.
4. In a large bowl, beat the butter and sugar at medium-high speed until light and fluffy, about 3
    minutes. Beat in the eggs, 1 at a time. Beat in the sour cream and vanilla. Slowly, add the dry
    ingredients, a little at a time, beating at low speed until incorporated.
5. Spread two-thirds of the batter into prepared 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. The last 15 minutes of baking, loosely cover
    the cake with foil, to avoid over browning the crumb topping.
6. Transfer to a rack and cool for 30 minutes. Remove the ring and let cake cool completely before
     serving.
7. If you want to add a vanilla glaze: In small bowl, combine powdered sugar, vanilla and hot water. Mix
    until smooth and thin enough to drizzle. For best presentation results, drizzle over cooled coffee cake.