The season for fresh peaches is almost over, but if you can’t find any at your grocery or farm stand, this recipe is worth saving! Cinnamon and cardamon are perfect partners for the juicy peaches, and this amazing streusel takes it over the top! Who doesn’t like the smell of coffee cake baking in the oven? Grab yourself a slice and a cup of coffee and enjoy!

Fresh Peach Coffee Cake w/Pecan-Cardamon Streusel

Southern Living Magazine

Streusel:

• 1 cup chopped pecans

• 1/2 cup packed light brown sugar

• 1 tsp ground cinnamon

• 1 tsp kosher salt

• 3/4 cup all-purpose flour

• 1/2 cup granulated sugar

• 1 tsp ground cardamon

• 1/2 cup cold unsalted butter, cut into pieces

Cake:

• 2 tsp baking powder

• 1 1/2 cups all-purpose flour, plus more for pan

• 3/4 cup granulated sugar

• 1/2 tsp ground cardamon

• 3/4 cup heavy cream

• 2 tsp vanilla extract

• 1 large egg

• 4 Tbls unsalted butter, melted

• 2-3 ripe peaches

Preparation:

Pecan Streusel: Preheat oven to 350°F. In medium bowl, stir together pecans, brown sugar, cinnamon, salt, flour, sugar and cardamon. Add cold butter pieces and combine with fingers until a sandy texture is achieved.

Cake: Sift together baking powder, flour, sugar and cardamon. With an electric mixer on medium-high speed, beat cream, vanilla, egg and melted butter until frothy. About 1 minute. Fold in the flour mixture with a spatula until blended, taking care not to overmix.

Slice each peach into 8 wedges. Transfer the batter to a lightly greased and floured 9-inch springform pan and smooth the surface. Arrange peach slices evenly over the batter and cover the top evenly with the streusel, pressing lightly. Bake in preheated oven until a toothpick inserted in the center comes out clean. About 1 hour. Cool in pan on a rack 1 hour. Remove sides of pan before serving.