Peach Cake with Pecan Streusel

#dairyfree/pareve #dessert #peaches

Servings: 8-10
 

Streusel
5 tablespoons all-purpose flour

5 tablespoons unsalted butter or non-dairy margarine, melted

6 tablespoons packed dark brown sugar

¾ cup pecans, coarsely chopped

Heaping ¼ teaspoon ground cinnamon

Pinch salt

Cake

Dry Ingredients
1 1/2 cups white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground cardamom

Wet Ingredients

1/2 cup vegetable oil, such as canola

3/4 cup sugar, honey, maple syrup or sugar substitute

1 large egg

1 teaspoon vanilla extract

½ cup milk of choice (I use almond milk)

3 large peaches, all peeled and pitted. 2 chopped and 1 sliced into 1/2" thick 
 

1. Topping: In a small bowl, mix flour, melted butter or margarine, brown sugar, pecans, cinnamon, and salt until evenly combined. Set aside.

2. Cake: Preheat oven to 350°F. Spray 9” springform pan with nonstick cooking spray, dust with sugar with or grease the pan with butter and dust lightly with sugar.

3. In a medium bowl, whisk together dry ingredients. Set aside.

4. In a separate bowl, mix oil and sugar until pale and fluffy. Add egg and vanilla.Beat until combined. Add flour mixture and milk and beat until evenly mied.The batter will be thick but will loosen after adding the peaches.

5. Chop 2 of the peaches. Slice the other into 1/2” slices. Fold the chopped peaches into the batter.

6. Transfer batter to prepared pan and smooth top with a spatula. Arrange the sliced peaches on top in attractively, pressing them partially into batter. Using a spoon and/or your fingers, sprinkle streusel topping over the peaches.

7. Bake for 45 to 50 minutes, until golden on top and set in center and a toothpick comes out clean.

8. After removing cake from oven, place on rack to cook. Run a knife around the edges of the pan to loosen cake from sides. Let cool for about 20 minutes, then remove the springform edge, leaving the base in place.

9. Allow to continue cooling on rack. Slice and serve warm or room temperature.

10. To freeze: Bring cake to room temperature. Double-wrap first with plastic wrap and then aluminum foil. When you remoce the cake from teh freeezer, thaw on countertop for an hour or two before you plan to eat it. If desired, before serving, warm for a few minutes in the oven.
     

Adapted from Jennifer Segal