Stone Fruit Cake with Walnut Streusel

By Elina Saiach
Total Time
1 Hr, 15 Mins
Serves
8
Serving Size
1 slice
Meal
Breakfast Brunch
Course
Desserts

DESCRIPTION

A soft buttery cake topped with juicy peaches and nectarines is finished with a crunchy walnut streusel.

Prep Time
20 Mins
Cook Time
55 Mins
Total Time
1 Hr, 15 Mins
Calories
645
Total Fat
41
Saturated Fat
21
Cholesterol
242
Sodium
83
Carbohydrates
62
Dietary Fiber
2
Total Sugars
48
Added Sugars
41
Protein
10
Iron
2
Potassium
254

Ingredients

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

Cake

  • 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

Glaze (optional)

  • 1 tsp milk
  • ¼ cup confectioners’ sugar

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.