Pumpkin Spice Cake with Caramelized Peach Streusel
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
An easy to make pumpkin cake with sweet peach crisp-style streusel topping.
  • 4 cups peaches peeled and sliced
  • 2 tablespoons lemon juice
  • ¼ cup granulated sugar
  • 1 teaspoon ground cardamon
  • ½ teaspoon almond extract
  • 3 tablespoons unsalted butter
  • 2 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 11/2 cups all purpose flour
  • ½ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, cut into pieces, room temperature
  • ½ teaspoon salt
  • ¾ cup canned pure pumpkin
  • ⅓ cup plain nonfat greek yogurt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 2 large eggs
  • ½ cup old fashioned oats
  • ½ cup chopped pecans
  • 2 tablespoons sweet butter
  • Vanilla ice cream
  1. Peel and slice peaches in large bowl. Sprinkle with lemon juice, add sugar, cardamon and almond extract. Stir to combine and cover with plastic wrap and let macerate overnight or for four hours.Note this depends on how ripe the peaches are, if fruit is dense the longer the marinating, if very ripe only soak for 30 minutes.
  2. To caramelize peaches, melt butter in large nonstick skillet over medium-high heat.
  3. Remove peaches from macerating liquid and add peaches to skillet; sauté until begin to soften, about 7 minutes. Add brown sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
  1. Preheat oven to 350°F. Butter 9-inch-diameter springform pan and line with parchment paper.
  2. Combine flour, brown sugar, butter, and salt in large bowl. Using a mixer, beat until mixture resembles coarse meal.
  3. Set aside ⅔ cup of mixture for topping, add oatmeal and chopped pecans.
  4. In a separate bowl, beat pumpkin, yogurt, spice, baking soda and eggs together.
  5. Add to flour mixture and beat until just smooth.
  6. Pour batter into prepared pan.
  7. Layer peach mixture evenly over the top.
  8. Sprinkle steusel topping over peaches. Dot with knobs of sweet butter.
  9. Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes.
  10. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake before transferring to plate for serving.
  11. Serve warm or at room temperature with ice cream.
Recipe by What about the food? at https://whataboutthefood.com/peach-pumpkin-cake/