Coconut Peach Pecan Streusel Cake

Enjoy a delicious slice of summer at anytime. This easy to make peach streusel cake can be eaten as a coffee or tea cake, or à la mode as a dessert. I learnt something new. Streusel and strudel are to totally different things. Who knew? Streusel is what I call a crumble. So, for those Brits out there, this is a peach cake with a crumble topping...not a peach strudel! I actually cut this recipe in half unless we are having guests. But, in full transparency, I will use 5 or more cups of peaches even if I cut the recipe in half. What can I say? I love peaches!

Course Brunch, Dessert

Cuisine American, British, Jamaican

Keyword Coconut Peach Pecan Streusel Cake, plant based cheesecake, Streusel

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings Servings

Calories 577kcal

Author Dr. Wendy Dearborne

Equipment

9x13 pan
Stand mixer or hand mixer
Large spatula

Ingredients

Cake

6-8 cup peaches cut into wedges fresh, canned drained or frozen defrosted. room temperature
1/2 cup unsalted butter + 1 tbsp to grease the pan room temperature
3/4 cup white sugar
2 large eggs lightly beaten room temperature
1/2 cup butter milk room temperature
1/2 cup sour cream full fat room temperature
2 cup all purpose flour
2 tsp baking powder
1 tsp almond extract or extract of your choice
1 tsp vanilla or extract of your choice
1/4 tsp salt

Streusel

1 cup all purpose
1 cup oats
1 cup light brown sugar
1 cup unsalted butter cut into small cubes room temperature but not melting
1/2 cup shredded coconut unsweetened
1/2 cup pecans chopped
1/4 tsp salt
1/2 tsp cinnamon or to taste

Instructions

Place oven rack in the upper 1/3 of the oven.
Preheat oven to 350 degrees.
Use 1 tbsp butter to grease the 9x13 pan and set aside.

Streusel topping

In a large bowl mix all the flour, spice, sugar and salt.
Add the butter to the flour and cut or rub gently using your fingertips until the butter is just incorporated into flour. It's normal to have lumps of butter with flour and sugar mixture coating them.
Gently fold in the pecan and shredded coconut and set aside.

Cake

Put flour and baking powder into a bowl, mix using a balloon whisk and then set aside.
Beat eggs and extracts and set aside.
In a stand mixer or a large bowl with a hand mixer, beat the sugar and butter together until the mixture becomes a pale yellow and is light and fluffy. Use medium speed. Scrape down the sides of the bowl to ensure even mixing. This process takes approximately 5 minutes.
Add half of the beaten eggs and mix until fully incorporated. Add the other half of the beaten eggs and extracts. Beat until full incorporated. Approximately 3-4 minutes. Periodically, scrape down the sides of the bowl to ensure everything is evenly incorporated.
On a low speed, add sour cream and buttermilk. Mix until incorporated, scraping down the sides periodically.
Add all of the flour to the wet ingredients and mix until the flour is just incorporated. Using the spatula, gently fold the flour until everything is incorporated. DON'T OVER MIX. Over mixing will create a dense cake.
Pour the batter into the prepared 9x13 pan. Use the spatula to spread the batter evenly, making sure to take the batter all the way to the corners.
Spread the peaches evenly on top of the batter.
Then cover with the streusel topping.
Bake in the preheated oven for 60-70 minutes or until toothpick inserted into the center of the cake comes out clean.
Allow to cool to room temperature before cutting.
Store covered in the refrigerator. This cake will keep for 5 days. Don't freeze.

Notes

Peaches

If using fresh peaches (organic if possible) the skin can be left on or off. Wash the peaches well and dry thoroughly.

Frozen Peaches

For frozen peaches, place them in a colander allowing them to defrost and drain.

For canned peaches, drain the syrup using a sieve.

The Amount Of Peaches

I personally use 8 cups of peaches. I think this cake taste better with more peaches rather than less.

Coconut

If you don't like coconut, leave it out.

Nuts

If you don't eat nuts leave them out, or substitute them with pumpkin or hulled sunflower seeds.

This cake doesn't freeze well.

Nutrition