Fresh Peach Coffee Cake w/Pecan-Cardamom Streusel

Fresh peach season is quickly coming to an end, but, luckily I had enough left for this amazing Fresh Peach Coffee Cake. Southern Living Magazine featured the recipe earlier this summer, and it looked amazing!  Cinnamon and cardamom are perfect partners for the juicy peaches, and the streusel takes it over the top! Who doesn’t love the smell of coffee cake baking in the oven?  If you’re a peach lover like me, I think you’ll love this cake.  Bake it up, grab yourself a slice early in the morning and snuggle up with a cup of coffee…PERFECT!

Fresh Peach Coffee Cake w/Pecan-Cardamom Streusel

Fresh Peach Coffee Cake w/Pecan-Cardamom Streusel

Fresh Peach Coffee Cake w/Pecan-Cardamom Streusel

Southern Living Magazine

Streusel:

  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher 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:

  • 2 teaspoons baking powder
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cardamom
  • 3/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 2-3 ripe peaches

Preparation:

Pecan Streusel: Preheat oven to 350°F. In medium bowl, stir together pecans, brown sugar, cinnamon, salt, flour, sugar and cardamom. Add cold butter pieces, and combine with fingers until a sandy texture is achieved.

Cake: Sift together baking powder, flour, sugar, and cardamom. With an electric mixer on medium-high speed, beat cream, vanilla, egg, and melted butter until frothy, about 1 minute. Fold in the flour mixture with a spatula until blended, taking care not to overmix.

Slice each peach into 8 wedges. Transfer the batter to a lightly greased and floured 9-inch springform pan, and smooth the surface. Arrange peach slices evenly over the batter, and cover the top evenly with the streusel, pressing lightly.

Bake in preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in pan on a rack 1 hour. Remove sides of pan before serving.
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Blueberry Coffee Cake

I don’t normally bake coffee cakes.  Actually, I don’t really consider myself a baker, so if I’m going to go to the trouble, it’s usually going to be something deep, dark & chocolate!  I will make an exception, however, for this coffee cake.  My friend, Annette, made this for breakfast last time Marlboro Man and I joined her and hubby, Tom, at their spectacular hill country ranch…see below…breathtaking, right?

Dreiss Ranch-Texas Hill Country

Dreiss Ranch-Texas Hill Country

Anyway, this coffee cake is melt-in-your mouth good.  Instead of the usual crunchy, crumbly topping on the top, this one has it running through the entire cake!  A perfect blend of brown sugar, cinnamon and nuts makes this cake absolutely irresistible with a cup of hot coffee!

Blueberry Coffee Cake

Blueberry Coffee Cake

Blueberry Coffee Cake

recipe from Company’s Coming, by Junior League of Kansas City

Ingredients:

1 cup butter
2 cups sugar
2 eggs
1 cup dairy sour cream
1/2 teaspoon vanilla
2 cups cake flour or 1 5/8 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup blueberries, fresh
filling:
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup nuts, chopped
Powdered sugar

Preparation:

Cream butter and sugar; add eggs. Fold in sour cream and vanilla. Add dry ingredients and fold in blueberries. Grease and flour a tube pan or bundt pan.  Pour 1/3 of batter in pan.  Combine brown sugar, cinnamon and nuts for filling.  Sprinkle first third of batter with half of filling, then add 1/3 more batter, remaining filling and remaining batter. Swirl gently with spatula. Bake at 350 for 55 to 60 minutes.  Cool in pan.  Remove from pan and sift powdered sugar over top.  Serves 12 to 16.
Enjoy!
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