Today I'm partnering with Lifeway Kefir to create one beautiful summer cake!
When I enter the market and see bountiful stone fruit in front of me, I can't help but get overly excited. I always buy too many and end up eating several peaches and nectarines every day. But I never regret it, they're just too good! When I manage to not gobble them fresh, I love using the fruit for desserts. Peaches can easily become the highlight of any cake-like in this peach crumble kefir cake. Pair the juicy yellow peaches with vanilla kefir and you have one incredibly moist tender cake topped with a lovely oat pecan crumble.
Peach Crumble Kefir Cake
Ingredients
Oat pecan crumble
- ½ cup butter (113 grams)
- ¾ cup oats (70 grams)
- ½ cup brown sugar (100 grams)
- ½ cup chopped raw pecans (55 grams)
- ¼ cup all-purpose flour (40 grams)
Cake
- 1 lb yellow peaches, semi-firm
- 1 ½ cups all-purpose flour (218 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened (113 grams)
- ¾ cup granulated sugar (150 grams)
- 3 large eggs
- ½ cup Madagascar vanilla kefir (125 ml)
- 1 teaspoon vanilla extract
- powdered sugar for sprinkling
Instructions
- Preheat oven to 350 degrees F. Grease and line a 9-inch cake pan with parchment paper.
- Make the oat pecan crumble. Melt the butter and let cool slightly. Combine the butter with the oats, brown sugar, pecans, and flour until well incorporated. Set aside.
- Prepare the cake. Slice the peaches into ½ inch thick slices and set aside.
- In a medium bowl, combine the flour, baking powder, and salt.
- Cream together the softened butter with sugar in the bowl of a stand mixer until light and fluffy, about 2-3 minutes. Add the eggs one at a time, fully incorporating the egg before adding another. Add the vanilla kefir and vanilla extract, stirring to combine.
- Add the dry ingredients, stirring just until combined. Pour the batter into the prepared cake pan and arrange the peach slices on top. Sprinkle the oat pecan crumble on top. Bake the cake for 45 -50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
- Sprinkle with powdered sugar and serve at room temperature.
**Helpful tips and common mistakes
What makes this peach crumble kefir cake so special? It really comes down to the fresh ripe peaches, the vanilla kefir, and the pecan oat crumble. Combine all of those elements together and you have one winning cake.
To make this dessert, start by making the pecan crumble. Peaches and pecans make a perfect match so it only made sense to incorporate the nuts in this recipe. Combine cooled melted butter with oats, brown sugar, raw pecans, and flour until well combined. You want to use raw pecans since they'll bake in the oven later on.
Next, prepare the cake. The method for this cake is a fairly standard technique requiring you to cream together the butter with sugar, add the wet ingredients, then the dry ingredients.
I loved the Madagascar vanilla kefir flavor but you can also use the plain flavor as well. I personally love adding kefir to baked goods because it adds a beautiful moistness and richness to the dessert, much better than other ingredients.
Pour the cake batter into a greased cake pan, then arrange the sliced peaches on top in concentric circles. Make sure you use semi-firm ripe peaches because if they're too soft they'll just turn into mush. You don't need to peel the peaches but you can if you prefer.
Top the peach crumble kefir cake with the pecan oat crumble and bake until golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool completely, then dust with powdered sugar and serve! This dessert is best enjoyed at room temperature. You can even pop it in the microwave for a couple seconds if desired.
This peach snacking kefir cake is the definition of a great summer dessert. The perfectly sweet and moist cake is balanced with juicy peaches and crunchy pecan topping. I enjoyed it so much I may need to make it a yearly bake!
For more cake inspiration check out this fig jam crumble cake with hazelnuts!
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