Fresh Peach Cake with Streusel

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A delicious Fresh Peach Cake with Streusel that’s perfect for breakfast or an afternoon snack accompanied with a good cup of coffee. Made with a simple spiced batter, fresh peaches, and streusel topping!

Servings: 8-10 | Total Time: 1 Hour 20 Minutes

Main Ingredients For the Fresh Peach Cake

  • Flour: All-purpose flour, spooned into measuring cup and leveled-off
  • Leavening: Baking powder
  • Spices: Saigon cinnamon powder, cardamom, and freshly grated nutmeg
  • Oil: Avocado oil or any neutral oil. You can also use unsalted butter, softened
  • Sugar: A combination of Granulated sugar and light brown sugar
  • Egg: Room temperature
  • Buttermilk:You can also use whole milk or sour milk
  • Peach: 1-1/2 pounds (about 3) Peaches, pitted and sliced about 1/3 inches thick

Fresh Peach Cake with Streusel Topping

How do you Make Fresh Peach Cake From Scratch?

  1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of a (1) 9-inch nonstick springform pan; dust with flour, then tap out the excess.
  2. Sift the flour, cinnamon,nutmeg, cardamom, and baking powder; set aside.
  3. Combine wet ingredients in order without overbeating, minus the buttermilk.
  4. Add the dry ingredients and buttermilk to the batter in thirds, alternating and combining until all ingredients are incorporated.
  5. Pour cake batter into prepared pans: Pour the batter in the (1) 9-inch nonstick springform pan and arrange the peaches on top in a circular pattern so that they mostly cover the batter and sprinkle the streusel topping.
  6. Bake in the preheated oven for 45-50 minutes, or until an inserted toothpick comes out clean.

How Can I Make The Fresh Peach Cake More Tender?

One of the secrets to a tender cake is to sift the flour; the more sifted the flour, the more delicate the texture.

Fresh Peach Cake with Streusel Topping

Tips for a successful Homemade Fresh Peach Cake

Follow the recipe: Make sure to follow the directions for the Fresh Peach cake recipe precisely.

Measure Properly: Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)

Use room temperature ingredients: Ensure all of your ingredients are at room temperature (this helps make sure everything gets incorporated together properly; not doing this can result in poor emulsification).

Butter and Flour the Pan: Butter (1) 9 inch round nonstick cake pan , and add a few tablespoons of flour into one of the pans, then shake, turn and tap the pan so that the flour is lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan or line with parchment paper.

Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, shake the strainer until everything’s on the paper: When it’s time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don’t have one, whisk the dry ingredients for 30 seconds to combine.

Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise. 

Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It’s easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, please place them in a bowl of warm water.

Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet ingredients and the dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and no so fluffy coconut cake. Also, do not overmix — overworking the flour makes for tough results.

Pour cake batter into prepared pans: Pour the batter in the (1) 9 inch round nonstick cake pan and smooth the tops.

Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a coconut sheet cake and see if it comes out clean; if it does, the cake is done. You may also notice the cake pulling away from the pan’s sides and feel a slight spring back when you lightly press on the top.

Cool the Cake: Remove fresh peach cake from the oven and cool them in the pan on a wire rack for 15 minutes. Then, using a knife, go around the outside of the cake and transfer to a cooling rack.

How to Store Fresh Peach Cake

The fresh peach cake can be stored at room temperature, loosely covered, for up to 2 days.

Can you Freeze the Fresh Peach Cake?

The Fresh Peach cake can be stored in an airtight container in the freezer for three months. Then, the night before you plan to eat it, let it thaw on the counter. Then, before serving, reheat it in the oven or microwave for a few minutes until warm through.
Fresh Peach Cake with Streusel Topping

What Tools do you need

  1. Stand Mixer  or Hand Mixer
  2. (1) 9-inch nonstick springform pan
  3. Silicone Spatula
  4. Mitten Oven
  5. Liquid Measuring Cups
  6. Dry Measuring Cups
  7. Fine-mesh strainer

What you’ll need for this Recipe

For the Fresh Peach Cake:

  • 200g (1-1/2 cups) all-purpose flour, spooned into measuring cup and leveled-off
  • 1 tablespoon non-aluminum baking powder
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cardamon 
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1/2 cup) avocado oil or 1 stick unsalted butter, softened
  • 3/4 cup) granulated sugar
  • 2 tablespoons light brown sugar 
  • 1 large egg, room temperature
  • 1 tablespoon Peach Schnapps, optional
  • 2 teaspoons pure vanilla extract
  • 1/2 cup buttermilk, whole milk, or sour milk
  • 1-1/2 pounds (about 3) Peaches, pitted and sliced about 1/3 inches thick

For the Streusel Topping:

  • 1-1/3 cup all-purpose flour
  • 1 stick unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup toasted pecans, coarsely chopped
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg

How to Make Fresh Peach Cake with Streusel Topping

Preheat the oven to 350 °F and set an oven rack in the middle position. Line with parchment paper or butter and flour a (1) 9-inch nonstick springform pan and set aside.

For the Streusel Topping:

Mix the flour, butter, granulated sugar, light brown sugar, pecans, nutmeg, and cinnamon in a small bowl until evenly combined. Keep in the refrigerator until needed.

For the Fresh Peach Cake:

In a large bowl, whisk together the flour, baking powder, cinnamon, cardamon, and nutmeg.

In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the avocado oil, salt, and the sugars until blended, about 1 minute.

Add the egg, peach schnapps, and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the buttermilk, and beat on low speed until just combined, don’t over mix! (The batter will be thick).

Fresh Peach Cake with Streusel Topping

Transfer the batter to the prepared pan and smooth the top with a spatula. Arrange the peaches on the top, skin side up in a circular pattern so that they mostly cover the batter, and sprinkle the streusel topping.

Bake the plum cake for 50 to 60 minutes, until golden on top and a tester come out clean. Let cool in the pan on a wire rack. Cut into wedges and serve!

Notes: 

  • The fresh peach cake can be stored at room temperature, loosely covered, for up to 2 days.
  • Measure Properly: Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
  • How to Toast Pecans
  • The Fresh Peach cake can be stored in an airtight container in the freezer for three months. Then, the night before you plan to eat it, let it thaw on the counter. Then, before serving, reheat it in the oven or microwave for a few minutes until warm through.
  • Remove fresh peach cake from the oven and cool them in the pan on a wire rack for 15 minutes. Then, using a knife, go around the outside of the cake and transfer to a cooling rack.
  • Insert a wooden skewer or a toothpick into the center of a coconut sheet cake and see if it comes out clean; if it does, the cake is done. You may also notice the cake pulling away from the pan’s sides and feel a slight spring back when you lightly press on the top.

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How to Make Fresh Peach Cake

Fresh Peach Cake with Streusel Topping

A delicious Fresh Peach Cake with Streusel Topping that's perfect for breakfast or an afternoon snack accompanied with a good cup of coffee. Made with a simple spiced batter, fresh peach, and streusel topping!
Servings 8 slices
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins

Ingredients

For the Fresh Peach Cake:

  • 200 g (1-1/2 cups) all-purpose flour, spooned into measuring cup and leveled-off
  • 1 tablespoon non-aluminum baking powder
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cardamon
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1/2 cup) avocado oil or unsalted butter, softened
  • 3/4 cup) granulated sugar
  • 2 tablespoons light brown sugar
  • 1 large egg , room temperature
  • 1 tablespoon Peach Schnapps
  • 2 teaspoons pure vanilla extract
  • 1/2 cup buttermilk , whole milk, or sour milk
  • 1-1/2 pounds (about 3) Peaches, pitted and sliced about 1/3 inches thick

For the Streusel Topping

  • 1-1/3 cup all-purpose flour
  • 1 stick unsalted butter , melted
  • 1/3 cup packed light brown sugar
  • 3/4 cup toasted pecans , coarsely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/8 teaspoon nutmeg , freshly grated
  • 1 teaspoon cinnamon , ground

Instructions

  • Preheat the oven to 350 °F and set an oven rack in the middle position. Line with parchment paper or butter and flour a (1) 9-inch nonstick springform pan and set aside.

For the Streusel Topping:

  • Mix the flour, butter, granulated sugar, light brown sugar, pecans, nutmeg and cinnamon in a small bowl until evenly combined. Keep in the refrigerator until needed.

For the Fresh Peach Cake:

  • In a large bowl, sift together the flour, baking powder, cinnamon, cardamon, and nutmeg.
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the avocado oil, salt and the sugars until blended, about 1 minute.
  • Add the egg, peach schnapps, and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the buttermilk, and beat on low speed until just combined, don't over mix! (The batter will be thick).
  • Transfer the batter to the prepared pan and smooth the top with a spatula. Arrange the peaches on the top, skin side up in a circular pattern so that they mostly cover the batter, and sprinkle the streusel topping.
  • Bake the plum cake for 40 to 50minutes, until golden on top and a tester come out clean. Let cool in the pan on a wire rack. Cut into wedges and serve!

Notes

  • The fresh plum cake can be stored at room temperature, loosely covered, for up to 2 days.
  • Measure Properly: Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
  • How to Toast Pecans
Author: Camila Benitez
Calories: 350kcal
Course: Dessert
Cuisine: American
Keyword: Fresh Peach Cake

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