0 from 24 votes
Butter Pecan Peach Cake
Butter Pecan Peach Cake is an easy summer dessert you'll be baking for years to come!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 12
Calories: 347 kcal
Course:
Dessert
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.