Other Delicious Fruit Desserts for Summer
Tart aux fraises (Strawberry Tart)
Bring all the hostages home now.
Peach Streusel Coffee Cake
Foodie Lit
As Miriam cooked and baked, in this true foodie memoir, she told the stories of her youth, of her Holocaust years and, like the tea that she steeped, her daughter-in-law Elizabeth’s being became infused with tradition. Suddenly it became difficult for Elizabeth to serve meat and milk together, part of keeping kosher. The pot she had made meat balls in was no longer suitable for pasta with Parmesan cheese. On Friday night, a family dinner with Jewish tradition and food were inextricably intertwined and felt right. It is not surprising that the sense of smell is next to the place of memory in our brain. Read this amazing memoir with recipes.
Peach Cake with Pecan Streusel
#dairyfree/pareve #dessert #peaches
Servings: 8-10
Streusel
5 tablespoons all-purpose flour
5 tablespoons unsalted non-dairy margarine, melted
6 tablespoons packed dark brown sugar
3/4 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
1/2 teaspoon ground nutmeg
1/4 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
1/2 cup milk of choice (I use almond milk)
4 peaches, peeled and pitted
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Streusel: In a small bowl, mix flour, melted butter, brown sugar, pecans, cinnamon, and salt until evenly combined. Set aside.
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Cake: Preheat oven to 350°F. Spray 9” springform pan, bottom and sides with nonstick cooking spray. Cut a piece of parchment for the bottom and place on top of spray. Dust sides with sugar.
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In a medium bowl, whisk together dry ingredients. Set aside.
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In a separate bowl, mix oil and sugar until pale and fluffy. Add egg and vanilla and beat until combined. Add flour mixture and milk and mix by hand or with mixer until evenly incorporated. The batter will be dense but will thin a bit after the peaches are folded in.
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Chop 3 of the peaches. Slice the other into 1/2” slices for decoration on top of the batter. Fold chopped peaches into batter.
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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. Bake for 40 to 45 minutes, or until golden on top and set in center and a toothpick comes out clean.
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After removing cake from oven, run a knife around edges of pan to loosen cake from sides. Let cool for about 20 minutes, then remove springform edge, leaving base in place. Let cake cool on a rack. Loosen the bottom with a knife. Gently remove from pan.
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Slice and serve warm or room temperature.
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Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap or place in heavy-duty freezer bag. Thaw on countertop the night before you plan to eat it.If desired, before serving, reheat it for a few minutes in the oven until warm.
Expandthetable suggestions:
Make it dairy: Use butter and milk (dairy)for a creamy taste!
Diabetic friendly: Use sugar substitutes for the brown sugar in the streusel and the sweetener in the cake, following the measurement conversions on the package
Nut free: Omit the nuts in the streusel. Use an equivalent measurement of oatmeal and flour in place of the nuts.
Other fruits: Use other fruits in place of apples in this coffee cake, such as apples, plums, nectarines or pears.
Adapted from Jennifer Segal
Fresh peaches are fabulous in season, especially here in South Carolina and I couldn’t resist buying them and using them in in this moist and coffee cake. And streusel on the top is good on any dessert! A bit of crunch, a bit of sweetness, this coffee cake has a little taste of cardamon, a flavor I have come to love since I tasted pastries in Sweden, in which this is a common spice. I used White Wheat Flour, adding a wonderful nutty flavor. Peaches are sweet, juicy and fruit in season is a such a pleasure. Check out these 11 extra fruit desserts perfect for these warm days (and great all year long too!)
