Peach Cake with Pecan Streusel
 With fresh peaches baked into a tender cake and a crisp, nutty topping, this peach cake is the perfect taste of summer. Ingredients For the Streusel Topping 5 tablespoons all-purpose flour 5 tablespoons unsalted butter, melted 6 tablespoons packed dark brown sugar ¾ cup pecans, coarsely chopped Heaping ¼ teaspoon ground cinnamon Pinch salt 5 tablespoons all-purpose flour 5 tablespoons unsalted butter, melted 6 tablespoons packed dark brown sugar ¾ cup pecans, coarsely chopped Heaping ¼ teaspoon ground cinnamon Pinch salt For the Cake 1½ cups all-purpose flour, spooned into measuring cup and leveled-off 1½ teaspoons baking powder ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon ground cardamom 1 stick (½ cup) unsalted butter, softened ¾ cup + 2 tablespoons granulated sugar 1 large egg 1 teaspoon vanilla extract ½ cup milk 1½ pounds peaches, peeled, pitted and sliced about ⅓-inch thick (you'll need 3 to 4 peaches) 1½ cups all-purpose flour, spooned into measuring cup and leveled-off 1½ teaspoons baking powder ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon ground cardamom 1 stick (½ cup) unsalted butter, softened ¾ cup + 2 tablespoons granulated sugar 1 large egg 1 teaspoon vanilla extract ½ cup milk 1½ pounds peaches, peeled, pitted and sliced about ⅓-inch thick (you'll need 3 to 4 peaches) Instructions Make the Topping: In a small bowl, mix together the flour, melted butter, brown sugar, pecans, cinnamon, and salt until evenly combined. (The mixture will be wet.) Set aside. Make the Cake: Set a rack in the middle position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray with flour such as Baker's Joy or Pam Baking Spray with Flour. (Alternatively, grease the pan with butter and dust lightly with flour.) In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside. In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, about 20 seconds. Add the flour mixture and milk, and beat on low speed until evenly incorporated. (Note: the batter will be quite thick.) Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the peaches on top in concentric circles, pressing them partially into the batter. Using a spoon and/or your fingers, sprinkle the clumpy streusel topping over the peaches. Bake for 45 to 50 minutes, until golden on top and set in the center, and a cake tester comes out clean. Right after removing the cake from the oven, run a knife around the edges of the pan to loosen the cake from the sides. Let cool for about 20 minutes, then remove the springform edge, leaving the base in place. Let the cake cool on a rack. Slice and serve warm or room temperature with whipped cream or a scoop of vanilla ice cream, if desired. 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 it in heavy-duty freezer bag. Thaw on the countertop the night before you plan to eat it. If desired, before serving, reheat it for a few minutes in the oven until slightly warmed. Make the Topping: In a small bowl, mix together the flour, melted butter, brown sugar, pecans, cinnamon, and salt until evenly combined. (The mixture will be wet.) Set aside. Make the Cake: Set a rack in the middle position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray with flour such as Baker's Joy or Pam Baking Spray with Flour. (Alternatively, grease the pan with butter and dust lightly with flour.) In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside. In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, about 20 seconds. Add the flour mixture and milk, and beat on low speed until evenly incorporated. (Note: the batter will be quite thick.) Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the peaches on top in concentric circles, pressing them partially into the batter. Using a spoon and/or your fingers, sprinkle the clumpy streusel topping over the peaches. Bake for 45 to 50 minutes, until golden on top and set in the center, and a cake tester comes out clean. Right after removing the cake from the oven, run a knife around the edges of the pan to loosen the cake from the sides. Let cool for about 20 minutes, then remove the springform edge, leaving the base in place. Let the cake cool on a rack. Slice and serve warm or room temperature with whipped cream or a scoop of vanilla ice cream, if desired. 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 it in heavy-duty freezer bag. Thaw on the countertop the night before you plan to eat it. If desired, before serving, reheat it for a few minutes in the oven until slightly warmed. Nutrition Information Powered by Per serving (10 servings) Serving size: 1 slice Calories: 409 Fat: 22 g Saturated fat: 10 g Carbohydrates: 52 g Sugar: 32 g Fiber: 3 g Protein: 5 g Sodium: 188 mg Cholesterol: 59 mg Per serving (10 servings) Serving size: 1 slice Calories: 409 Fat: 22 g Saturated fat: 10 g Carbohydrates: 52 g Sugar: 32 g Fiber: 3 g Protein: 5 g Sodium: 188 mg Cholesterol: 59 mg