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


  • 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


  • 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


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.
If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂



Fresh Peach and Blackberry Trifle

I just love Sundays when I can spend all day in the kitchen trying out new recipes.  Now that it’s summer, our neighborhood produce stand is up and running, and this week they had their fresh Fredericksburg peaches.  Yay!  I wait all year long for these, and when they finally arrive, it’s time to pull out all the stops and…BRING ON THE PEACH DESSERTS!!

This trifle is not only pretty, but really delicious.  It’s perfect for a large crowd or to take to a potluck.  Leave your diets at home…you won’t be sorry! 🙂

Fresh Peach and Blackberry Trifle

Fresh Peach and Blackberry Trifle

Fresh Peach and Blackberry Trifle


  • ¼ cup plus ⅔ cup sugar, divided
  • ¼ cup fresh lemon juice
  • ¼ teaspoon almond extract
  • 1 pre-made angel food cake or pound cake
  • 2 (8 oz) pkgs cream cheese (room temperature)
  • 2 cups heavy cream (room temperature)
  • 3 cups fresh peaches
  • 3 cups fresh blackberries


In small saucepan, heat lemon juice, ¼ cup sugar and ¼ cup water over medium high heat.  Stir until sugar dissolves, then remove from heat and stir in almond extract.

Cut cake into 1 inch slices, brush both sides with the lemon/sugar liquid, then cut into 1 inch squares.

Beat cream cheese and remaining ⅔ cup sugar with mixer on medium speed until smooth.  Slowly add in the cream, beating constantly, until mixture is smooth and the consistency of whipped cream.

Cut peaches into small pieces and combine with blackberries.  In a trifle bowl, lay about ⅓ of the cake squares on bottom, followed by ⅓ of the fruit, then ⅓ of the cream mixture.  Continue these layers ending with fruit on top.

Cover with plastic wrap and refrigerate for about an hour.

Liz’s Tidbits:

  • Try this with any combination of fruit you desire.  Try strawberries and blueberries for the 4th of July!  🙂

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂

Peach Galette

“The art of eating the Perfect Peach: First raise to the mouth and the aroma enchants, anticipation is stirred.  Insert in mouth and bite.  Juices splash and squirt and you involuntarily lean over as the syrup drips down your cheeks and dangles on your chin.  Flavors explode and the nectar dances across the taste buds.  You slowly swallow and the aftertaste lingers and stays.  Smack your lips and suck slightly on your tongue and a different wave of flavor delights.  Memory is created.  You lick your lips and pause before another bite, savoring the moment–slowly.”

This is the introduction to my newest cookbook,  “The Perfect Peach: Recipes and Stories from the Masumoto Family Farm”.  How could you NOT want to read the “rest of the story” after that kind of intro? lol  Seriously, though, this book is full of great family stories and beautiful photographs of delicious peach recipes from beverages to savory dishes to the beloved peach dessert.

The galette is my alternative to a peach pie.  I love how rustic and simple it is.  It’s the perfect ending to a meal…not too sweet, a delicious golden crust and mouth watering summer peaches bursting with flavor! Top off a slice with either a dollop of ice cream or my Kahlúa Whipped Cream! (see Liz’s Tidbits at bottom.)



Peach Galette-1

Peach Galette w/Kahlua Whipped Cream

Peach Galette w/Kahlua Whipped Cream

Peach Galette

adapted from: The Perfect Peach (Recipes and Stories from the Masumoto Family Farm)


  • ¾ cup unbleached all-purpose flour, plus more for working with the dough
  • 6 tablespoons whole wheat flour
  • 1 tablespoon granulated sugar
  • scant ½ teaspoon kosher salt
  • ½ cup plus 1 tablespoon cold unsalted butter, cut into small chunks
  • 1 large egg
  • 1 ½ teaspoons milk
  • 1 tablespoon beaten egg or heavy cream
  • turbinado sugar, for sprinkling


  • ½ cup granulated sugar
  • 3 tablespoons unbleached all-purpose flour or tapioca flour
  • ½ teaspoon ground cinnamon
  • scant ½ teaspoon kosher salt
  • 6-8 soft peaches (with give) peeled, halved, pitted and cut into ¼ to ½ inch-thick wedges


To make the pastry, combine the flours, sugar and salt in a food processor and pulse until blended.  Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar and salt in a bowl, and work the mixture with a pastry blender until it has a sand-like texture.)  In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once and pulse or gently mix by hand until the dough forms a rough clump.  Do not overwork the dough to avoid toughness.

Lightly flour a work surface.  Transfer the dough to the floured surface, form it into a ball, then flatten into a disk 1 to 1 ½ inches thick.  Don’t knead it! Wrap in plastic wrap and refrigerate for at least 1 ½ – 2 hours or for up to 1 day.

When the dough is well chilled, preheat the oven to 375°F.

Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes.  Meanwhile, make the filling.  In a small bowl, stir together the sugar, flour and cinnamon, mixing well.  Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently.  (If the peaches are tart, you may want to add a little more sugar.)

Lay a large sheet of parchment paper on a work surface, and dust with flour.  Place the dough on the floured parchment, and roll it out into a round about 11 inches in diameter and ⅛ inch thick.  Transfer the pastry with the parchment to a rimmed  or rimless baking sheet large enough to accommodate the  pastry round comfortably.  Starting 1 – 1½ inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round.  Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter.  If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven.  Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.

Bake for 50-60 minutes until the crust is golden and the filling is bubbling.  If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.

Let the galette cool on the baking sheet on a wire rack.  Cut into wedges to serve…can top with either ice cream or my favorite whipped cream (see below!)

Liz’s Tidbits:

Kahlúa Flavored Whipped Cream

1 cup chilled whipping cream
1/2 cup powdered sugar
3 T Kahlúa
Chill bowl and utensils. Whip cream and sugar until soft peaks form.  Add Kahlúa and combine.

Fresh Peach & Blackberry Cake

Peaches are one of my favorite summertime fruits, and with the fresh peach crop now gone until next summer, I’m really happy I took the time to freeze some just for making this wonderful dessert.

When I first made this cake, I followed the directions as written and used a 9 inch square baking pan.  It was delicious, but reminded me more of a cobbler than a cake. The next time I baked it, I used a springform pan to see if there would be a difference. To my surprise, the cake rose much higher and was more like a coffee cake.  Both were delicious, but I thought the springform pan made a prettier cake. I added some blackberries to the top and it was a huge hit.

It’s a delicious breakfast item with a cup of coffee, or equally as tasty as a dessert with either ice cream or my Kahlúa Whipped Cream:

Kahlúa Flavored Whipped Cream

1 cup chilled whipping cream
1/2 cup powdered sugar
3 T Kahlua
 Chill bowl and utensils. Whip cream and sugar until soft peaks form.  Add Kahlúa and combine.

First layer of batter with half the peaches

Fresh Peach & Blackberry Cake

Fresh Peach & Blackberry Cake

Fresh Peach and Blackberry Cake

adapted from Ina Garten


  • 1/4 pound (1 stick) unsalted butter, room temperature
  • 1 1/2 cups sugar, divided
  • 2 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 4-5 large, ripe peaches, peeled, pitted, and sliced
  • 1 cup fresh blackberries
  • 1/2 – 3/4 cup chopped pecans


Preheat oven to 350 degrees.  Spray springform pan with baking spray.

In bowl of electric mixer fitted with paddle attachment, beat butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With mixer on low, add eggs, one at a time, then sour cream and vanilla, and mix until batter is smooth. In a separate bowl, sift together flour, baking soda, baking powder and salt. With mixer on low, slowly add dry ingredients to the batter and mix just until combined. In a small bowl, combine remaining 1/2 cup sugar and cinnamon.

Spread half of batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches and berries (if using), and sprinkle with the remaining sugar mixture and pecans.

Bake cake for 60 – 70 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Liz’s Tidbits:

Ina’s recipe called for peaches only, but I had some beautiful organic blackberries on hand and added them to the top.  Blueberries would be another great option!  I used pecans, but if you prefer walnuts or another nut, by all means, use them or none at all!

I’ve also used non-fat Greek Yogurt in place of the sour cream with great results!  Also, depending on the sweetness of your peaches, if desired, you could decrease the amount of sugar used.

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