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Peach Coffee Cake with Pecan Streusel
1 h 10 m
Mary Claire Britton
“This fresh peach coffee cake with pecan streusel would be lovely for a summertime brunch or afternoon tea. A combination of Greek yogurt and buttermilk in the batter makes for a moist and tender cake, and swapping out all-purpose flour for white whole-wheat flour ups the nutritional value without affecting the taste or texture of this delicious coffee cake.”
Baking spray with flour
½ cup chopped pecans
⅓ cup packed light brown sugar
¾ teaspoon ground cinnamon
2½ cups white whole-wheat flour, divided
1 teaspoon salt, divided
5 tablespoons unsalted butter, melted
1 tablespoon baking powder
1 teaspoon baking soda
2 large eggs
1 cup plain low-fat Greek yogurt
½ cup buttermilk
½ cup granulated sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
1½ cups peeled fresh peach slices (from 2 peaches), plus more for serving
1Preheat oven to 350°F. Use baking spray with flour to generously coat bottom and sides of a 9-inch springform pan.
2Combine pecans, brown sugar, cinnamon, ½ cup flour and ¼ teaspoon salt in a small bowl. Add melted butter; stir gently until crumbly. Set streusel aside.
3Place the remaining 2 cups flour in a large bowl. Whisk in baking powder, baking soda and the remaining ¾ teaspoon salt.
4Whisk eggs, yogurt, buttermilk, granulated sugar, oil and vanilla in a separate bowl. Add the wet ingredients to the dry ingredients; stir to combine.
5Transfer the batter to the prepared pan. Arrange peach slices on top of the batter, leaving a 2-inch space in the center. Top with the reserved streusel.
6Bake until lightly browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes, covering loosely with foil after 30 minutes to prevent excessive browning. Let cool in the pan on a wire rack for 30 minutes. Remove the pan sides and serve with additional peach slices.