Peach Cocoa Nib Walnut Streusel Snacking Cake
Ingredients
Walnut Streusel Topping
-
¼
cup
granulated sugar
-
¼
cup
packed light brown sugar
-
8
tablespoons
unsalted butter, melted
-
1⅓
cups
all-purpose flour
-
a pinch
salt
-
½
cup
walnuts, chopped
Snacking Cake
-
2½
cups
all-purpose flour
-
2
tablespoons
cocoa nibs
-
1
teaspoon
ground cinnamon
-
1
teaspoon
baking soda
-
¾
teaspoon
baking powder
-
½
teaspoon
sea salt
-
8
tablespoons
butter, at room temperature
-
¾
cup
granulated sugar
-
½
cup
light brown sugar
-
2
large
eggs
-
1
cup
sour cream
-
1
teaspoon
pure vanilla extract
-
2
medium
peaches, firm yet ripe, sliced
Simple Glaze
-
2
cups
powdered sugar
-
1 to 2
tablespoons
heavy cream
-
a pinch
salt
Instructions
- Preheat the oven to 350°F and prepare a 9-inch baking pan with spray and parchment.
- For the streusel, mix together sugars, melted butter, flour, salt, and walnuts until clumpy.
- In another bowl, whisk together flour, cocoa nibs, cinnamon, baking soda, baking powder, and salt.
- In a stand mixer, beat butter and sugars until light and fluffy, then add eggs, sour cream, and vanilla.
- Gradually mix in the dry ingredients, then gently fold in the peaches.
- Pour the batter into the prepared pan, smooth the top, and sprinkle the streusel on top.
- Bake for 40 to 45 minutes until a skewer comes out clean.
- Cool for 5 to 7 minutes before inverting onto a cooling rack.
- For the glaze, whisk together powdered sugar, heavy cream, and salt until smooth, then pipe or drizzle over the cake.
Nutrition Facts (estimated)
Servings
1 (9-inch) cake
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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