This cake lookin’ like a snack!
I’m going through a walnut phase (which, I’ll admit, is a strange thing to say). I put them in everything. Smoothies, salads, cakes…everything.
I like ‘em because they’re 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 lil’ cake that I can snack on would be just perfect.
I baked in this sorta fancy, Italian loaf pan I’d 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 do—it’s foolproof!
I ate this with some warm coffee, iced coffee and water and it was lovely. It’s meant to be eaten little by little, day by day. This was moist for about 3 days and it was a great lil’ summer cake that’s pretty easy to throw together.
- 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
- 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
- 2 cups powdered sugar
- 1 to 2 tablespoons heavy cream
- Pinch of salt
- 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 you’ll be able to lift the cake out of the pan. You can also use a spring-form pan. Just makes sure it’s about 3-inches up the sides because this cake rises a bit.
- To a medium bowl, combine the sugars, butter, flour, salt and walnuts. The mixture will be clumpy and moist. Set it aside.
- 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 it’s 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.
- 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.