Butter Pecan Peach Cake
User Reviews
5.0
24 reviews
Excellent
Butter Pecan Peach Cake
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Butter Pecan Peach Cake is an easy summer dessert you'll be baking for years to come!
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Ingredients
cake
- 1/2 cup salted butter at room temperature
- 1/2 cup golden brown sugar lightly packed
- 2 large eggs room temperature if possible
- 1 Tbsp vanilla bean paste you can also use vanilla extract
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup pecans finely chopped
- 3 Tbsp cultured buttermilk you can also use whole milk or half and half.
- 2 large peaches peeled and sliced
- Squeeze of lemon juice
streusel topping
- 6 Tbsp unsalted butter cold, cut in small pieces
- 3/4 cup all purpose flour
- 1/2 cup golden brown sugar lightly packed
- 1/2 cup pecans finely chopped
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Instructions
- Preheat the oven to 350F and grease and flour a 9 inch springform pan.
- To make the streusel topping, blend the bits of butter into the flour, sugar, and nuts until the butter is incorporated and the mixture has a coarse crumbly texture. I do this in my food processor. Put in the refrigerator.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time and then the vanilla.
- Peel and slice the peaches and sprinkle with lemon juice. Set aside.
- Whisk together the flour, baking powder, cinnamon, salt, and nuts. Fold the dry ingredients into the butter/sugar mixture, along with the buttermilk.
- Spoon the batter into your prepared pan, and smooth out evenly. Top with the sliced peaches, and then the streusel topping. Note: no need to arrange the peaches perfectly, but try to get them in an even layer.
- Bake for about 50 minutes or until the top is lightly browned and a toothpick comes out without wet batter clinging to it (moist crumbs are ok!)
- Let cool a bit in the pan before removing. Enjoy warm or at room temperature.
Equipments used:
Notes
- Leftover cake can be stored at room temperature loosely covered with foil or under a cake dome for several days. It can also be refrigerated.
- To freeze your cake: cool completely, then wrap in plastic and again in foil. Plan to use within 3 months.
Nutrition Information
Show Details
Serving
1slice
Calories
347kcal
(17%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
113mg
(5%)
Potassium
172mg
(5%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
558IU
(11%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 347kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 113mg | 5% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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