Peach Cake With Pecan Streusel Recipes

PEACH CAKE WITH PECAN STREUSEL RECIPE

Steps:

• Make the Topping: In a small bowl, mix together the flour, melted butter, brown sugar, pecans, cinnamon, and salt until evenly combined. (The mixture will be wet.) Set aside.
• Make the Cake: Set a rack in the middle position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray with flour such as Baker's Joy or Pam Baking Spray with Flour. (Alternatively, grease the pan with butter and dust lightly with flour.)
• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, about 20 seconds. Add the flour mixture and milk, and beat on low speed until evenly incorporated. (Note: the batter will be quite thick.)
• Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the peaches on top in concentric circles, pressing them partially into the batter. Using a spoon and/or your fingers, sprinkle the clumpy streusel topping over the peaches. Bake for 45 to 50 minutes, until golden on top and set in the center, and a cake tester comes out clean.
• Right after removing the cake from the oven, run a knife around the edges of the pan to loosen the cake from the sides. Let cool for about 20 minutes, then remove the springform edge, leaving the base in place. Let the cake cool on a rack. Slice and serve warm or room temperature with whipped cream or vanilla ice cream, if desired.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw on the countertop the night before you plan to eat it. If desired, before serving, reheat it for a few minutes in the oven until slightly warmed.

DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING

Steps:

• For streusel topping:
• Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• For crust:
• Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
• Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
• For filling:
• Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
• Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
• Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.

PEACH STREUSEL PICNIC CAKE

Steps:

• Combine the nuts, rolled oats, brown sugar and melted butter; set aside.
• Toss the sliced peaches with the lemon juice; set aside.
• In a bowl, beat the butter.
• Gradually beat in the sugar until light and fluffy.
• Beat in the eggs, one at a time.
• Stir in the lemon rind.
• Combine the flour, baking powder, salt and mace.
• Stir into the batter alternately with the milk, making two additions of each. The batter will be stiff.
• Spread in a greased and floured 9" x 13" cake pan.
• Arrange the peaches in neat rows over the batter, then sprinkle evenly with the nut mixture.
• Bake in a 375 degree F oven for 35 to 40 minutes or until a cake tester inserted in the middle comes out clean.
• Let cool in the pan on a rack.

PEACH STREUSEL COFFEE CAKE

Steps:

• Preheat an oven to 350°F Grease and flour a 9-inch round springform pan or square baking pan or baking dish (see Note).
• To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.
• To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.
• Spoon the batter into the prepared pan and spread evenly. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
• Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges or squares. Makes one 9-inch cake.
• Note: If using a glass baking dish, reduce the oven temperature to 325°F.

OATMEAL COFFEE CAKE WITH PECAN STREUSEL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x12-inch baking dish.
• Mix brown sugar, pecans, butter, and flour together in a small bowl for streusel; set aside.
• Pour boiling water over oats in a bowl. Combine flour, baking powder, baking soda, and salt in a separate bowl.
• Cream brown sugar and butter in a large mixing bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Scrape down the bowl and continue beating until mixture is smooth. Mix in oats, vanilla extract, and cinnamon. Stir in flour mixture with a rubber scraper or wooden spoon. Pour batter into the prepared baking dish and cover with streusel.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

PEACH COFFEE CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
• In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

ROASTED-PEACH STREUSEL

Steps:

• Preheat oven to 425°F with rack in middle.
• Drizzle 2 tablespoons butter over bottom of a 9-inch baking dish or pie plate and arrange peach halves cut sides up.
• Pulse almonds, flour, 1/3 cup sugar, 1/4 teaspoon salt, and remaining 3 tablespoons butter in a food processor until clumps form.
• Top peaches with streusel and bake until peaches are tender and streusel is browned, about 20 minutes (if browning too quickly, loosely cover with foil).
• Meanwhile, whip cream with almond extract and remaining tablespoon sugar until it just holds soft peaks.
• Serve peaches warm with cream.