Ingredients
5tbspall-purpose flour
5tbspunsalted butter,melted
6tbspdark brown sugar,packed
¾cuppecans,coarsely chopped
¼tspground cinnamon
pinch salt
1½cupall-purpose flour,spooned into measuring cup and leveled-off
1½tspbaking powder
½tspsalt
1tspground cinnamon
¼tspground nutmeg
⅛tspground cardamom
1unsalted butter,softened
¾cupgranulated sugar,plus 2 tbsp
1largeegg
1tspvanilla extract
½cupmilk
1½lbpeaches,peeled, pitted and sliced
Preparation
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.
Set a rack in the middle position and preheat the oven to 350 degrees 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.
Add the egg and vanilla and beat until combined. 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 vanilla ice cream, if desired.
