A soft buttery cake topped with juicy peaches and nectarines is finished with a crunchy walnut streusel.
1 cup all-purpose flour
½ cup granulated sugar
10 Tbsp unsalted butter, at room temperature
1 tsp vanilla extract
¾ cup California walnuts, finely chopped
10 Tbsp unsalted butter, at room temperature
1 cup sugar
½ cup whole milk
1 tsp vanilla extract
2 eggs
2 cups all-purpose flour
1 ½ tsp baking powder
4 to 5 peaches, nectarines, and/or plums, cut into 4 to 6 pieces depending on the size
1 tsp milk
¼ cup confectioners’ sugar
Preheat the oven to 350°F. Grease and line an 9-inch springform pan. To make the streusel, combine the flour, sugar, butter, vanilla, and walnuts in a bowl. Mix with your fingertips until crumbly and set aside.
In a separate bowl, beat the butter and sugar until light and fluffy. Add the milk, vanilla, and eggs and mix until combined. Fold in the flour and baking powder until just incorporated.
Spread the batter evenly into the prepared pan. Arrange the peaches, nectarines, and plums on top, gently pressing them into the batter. Sprinkle the walnut streusel evenly over the fruit.
Bake for 50–60 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool completely. If using the glaze, whisk together the milk and confectioners’ sugar and drizzle over the cooled cake before serving.
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