Butter Pecan Peach Cake
User Reviews
5
Butter Pecan Peach Cake
Description
This cake starts by mixing room-temperature butter and golden brown sugar until fluffy, then eggs and vanilla are incorporated. The dry ingredients include flour, baking powder, cinnamon, salt, and chopped pecans, which are folded in together with buttermilk, providing moisture and richness. Peeled and sliced peaches, tossed with lemon juice to prevent browning, are layered on top of the batter. A streusel topping made by combining cold butter with flour, sugar, and pecans is spread over the peaches, creating a crunchy contrast after baking.
Baking in a greased 9-inch springform pan at 350°F develops a golden crust and sets the cake, with a toothpick test ensuring doneness. The peaches offer a juicy sweetness against the buttery, spiced cake base, while the pecan streusel adds a crisp texture and nutty depth.
This cake can be stored loosely covered at room temperature for several days, refrigerated, or frozen when wrapped tightly, making it suitable for preparing ahead or saving leftovers. Serve it on its own or with cream or ice cream to complement the flavors.
Ingredients
cake
- 1/2 cup butter at room temperature, salted
- 1/2 cup golden brown sugar lightly packed
- 2 large egg 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
- lemon juice squeeze
streusel topping
- 6 Tbsp butter cold, cut in small pieces, unsalted
- 3/4 cup all-purpose flour
- 1/2 cup golden brown sugar lightly packed
- 1/2 cup pecans finely chopped
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.
Notes
- Store leftover cake loosely covered at room temperature or refrigerated to retain moisture for several days.
- To freeze, cool completely, then wrap tightly with plastic and foil; use within three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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