Peach Cocoa Nib Walnut Streusel Snacking CakeĀ
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Jul 26, 2017, Updated Jan 05, 2019
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This cake lookinā like a snack!
Iām going through a walnut phase (which, Iāll admit, is a strange thing to say). I put them in everything. Smoothies, salads, cakesā¦everything.
I like āem because theyāre soft and they really result in the most delicious, softest streusel ever.
I bought way too many peaches the other day because I have this bad habit of going to the grocery store hungry and then end up spending like a million dollars on groceries because I want to eat everything!
I needed to do something with this surplus of peaches and figured a lilā cake that I can snack on would be just perfect.
I baked in this sorta fancy, Italian loaf pan Iād purchased but it kinda overflowed so definitely bake it in a bundt pan or round 9-inch square or round pan. Both will work great with zero overflow, zero oven drama.
I added the glaze to a piping bag (similar to what I did here) and just added some nice piping detail that Amelia could probably doāitās foolproof!
I ate this with some warm coffee, iced coffee and water and it was lovely. Itās meant to be eaten little by little, day by day. This was moist for about 3 days and it was a great lilā summer cake thatās pretty easy to throw together.
Peach Cocoa Nib Walnut Streusel Snacking CakeĀ
Ingredients
Walnut Streusel Topping:
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 8 tablespoons unsalted butter, melted
- 1 1/3 cups all-purpose flour
- Pinch of salt
- 1/2 cup walnuts, chopped
Snacking Cake:
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa nibs
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 8 tablespoons butter, at room temperature
- 3/4 cups granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 medium peaches, firm yet ripe (I left the peel on!) and sliced
Simple Glaze:
- 2 cups powdered sugar
- 1 to 2 tablespoons heavy cream
- Pinch of salt
Instructions
To Prep:
- Preheat the oven to 350F. Spray and line a 9 x 9-inch circular or square baking pan so that the parchment paper has extra flaps coming offthe sides. This way youāll be able to lift the cake out of the pan. You can also use a spring-form pan. Just makes sure itās about 3-inches up the sides because this cake rises a bit.
To make the streusel:
- To a medium bowl, combine the sugars, butter, flour, salt and walnuts. The mixture will be clumpy and moist. Set it aside.
To make the cake:
- In a medium bowl, whisk together the flour, cocoa nibs, ground cinnamon, baking soda, baking powder and salt. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugars; beat until very light and fluffy, about 3 minutes. Add the eggs and beat until incorporated. Next, add the yogurt and vanilla. Add the dry ingredients, in two batches, until just combined. Add the peaches and fold them in until just combined. Do this gently!
- Pour the batter into the prepared baking pan, smoothing out the top so itās nice and even. Add the streusel to the top. Transfer to the oven to bake for 40 to 45 minutes, until a skewer comes out clean when inserted into the center.
- Allow to cool in the pan for about 5 to 7 minutes before inverting it onto a cooling rack.
To make the glaze:
- Whisk the powdered sugar, heavy cream and salt together until smooth. If needed, add an additional tablespoon of heavy cream. Whisk until smooth. Transfer to a piping bag (this is optional) and snip off the end with a pair of scissors. Pipe the glaze onto the top of the cake.
- Alternatively, you can just drizzle it on top of the cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cakes looks so tasty! I bet it’s even more delicious than I imagine. Thank you for sharing the recipe with us!
Just popped this in the oven. The batter is sooooo good. Super excited that I didn’t have to go to the market for this recipe; had all the ingredients already!
Just a note- it is not specified when to add the cinnamon (I added with the dry ingredients) and in the ingredient list it calls for sour cream, but in the directions it says yogurt. I used yogurt because that’s what I had, however I can see this confusing some people.
Thanks again for your creative recipe mind!!
Is there an ingredient missing from the “Spiced Streusel Topping”?
Thank you so much for your help !! Having so many allergies makes things interesting sometimes…lol
HI,
this sounds so good… right up my alley for sure… since I’m the only one that can have all of the ingredients in my family…. I will have to bake 3 cakes, each one leaving out one of these ingredients. So here’s my questions:
1. Can I leave out the nuts ?
2. Can I leave out the cocoa nibs or sub with something else ?
3. Can I leave out the fruit ?
Yes, it’s a challenge baking for my family… but I do love it.
I do appreciate any and all help………..
Thank You
ahh! yes, you can leave out the nuts–no worries. the cocoa nibs can be replaced with chocolate chips (i would use about 4 ounces of chocolate chips). and you can leave out the fruit too! it’ll all work! š
Sometimes I eat walnuts with honey as dessert; and when I say this, I mean that I take each walnut and drizzle honey on it and eat it, one at a time. Baking a cake would probably actually be less work. And then I could share.
that sounds like the perfect healthy dessert!
i’m convinced my dad has been in a walnut phase for his whole life lol. 99% of the time, he’s like, “you know what would make this better? walnuts.” anyways, this cake sounds delicious, especially with peaches and nibs mmmmm.
haha that sounds like me! i want everything to have walnuts on them.
This looks like breakfast cake to me š Can’t wait to try a slice!