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.
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Blueberry & Kale Grain Salad

It’s a hot summer here in Texas, and what better way to beat the heat than with a cool salad?  I’m always on the lookout for delicious and healthy summer salads.  Not only is this one delicious, but it has healthy written all over it!  Sweet juicy blueberries are the star, and combined with feta, snap peas and pecans, you’re rewarded with that crunchy, sweet & salty combo.  Kale and wheat berries round out the dose of healthy!


Blueberry & Kale Grain Salad

Blueberry & Kale Grain Salad

Blueberry & Kale Grain Salad

Southern Living Magazine

Serves 8


  • 1 cup wheat berries (farro, quinoa, or wild rice can be substituted)
  • 1 teaspoon salt
  • 1 (8 oz.) pkg fresh sugar snap peas
  • 4 cups coarsely chopped kale
  • ½ cup Red Wine Vinaigrette (see recipe below)
  • 2 cups fresh blueberries
  • ½ cup chopped toasted pecans
  • ¾ cup crumbled feta


Bring wheat berries, salt and 4 cups water to a boil in saucepan.  Cover, reduce heat to low and simmer 1 hour.

Meanwhile, cook snap peas in boiling salted water to cover 2 minutes or until crisp-tender, then drain.  Plunge into ice water, drain and pat dry.  Slice in half.  Drain wheat berries, and rinse under cold water until cool.

Toss together kale, wheat berries, and ¼ cup vinaigrette in large bowl.  Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas.  Add salt & pepper if desired and sprinkle with feta.  Serve with remaining ¼ cup vinaigrette.

Red Wine Vinaigrette (makes about 1 cup):

  • ⅓ cup red wine vinegar
  • ½ large shallot, minced
  • ⅔ cup extra virgin olive oil
  • 2 tablespoons honey
  • 2 teaspoons coarse-grained Dijon mustard

Stir together red wine vinegar and minced shallot; let stand 10 minutes.  Whisk in olive oil and remaining ingredients.  Add salt and pepper to taste.  Refrigerate in airtight container up to 1 week.

Liz’s Tidbits:

The Vinaigrette recipe makes more than you will use for this salad.  Keep the rest in an airtight container in the fridge for up to a week.

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