This seasonal cake is a good way to celebrate fall flavor. Enjoy it for breakfast, snack or dessert. A softer variety of apple works best in this recipe but not essential. I love all the cinnamon flavor and it certainly does wonders for the aroma in your kitchen!

Yield: 1 9” round cake

Ingredients:

for cake:

  • 1½ cups sugar
  • ¾ cup unsalted butter, melted
  • 3 large eggs, room temperature
  • 1 tablespoon tightly packed lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 2 teaspoon cinnamon
  • 1 teaspoon apple pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 cup whole buttermilk, room temperature
  • 2 cups diced peeled apples (1/2 inch dice), divided
  • 1 small apple thinly sliced in sections for garnish

for streusel:

  • ½ cup all-purpose flour
  • 1⁄3 cup firmly packed Golden brown sugar
  • 2 teaspoons tightly packed lemon zest
  • ¼ teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cubed

for glaze:

  • 1 cup confectioners sugar
  • 1 teaspoon cinnamon
  • 1½ tablespoons (22.5 grams) whole milk or water
  • ½ teaspoon (2 grams) vanilla extract

Directions:

Preheat oven to 325°F. Spray a 9-inch non-stick springform pan with baking spray. 

First prepare the streusel stirring together flour, brown sugar, lemon zest, and salt in a medium bowl. Use your fingers to crumble cold butter until mixture is crumbly and holds together. Refrigerate until ready to use.

In a large bowl, whisk together sugar and melted butter; add eggs, lemon zest and juice, and vanilla and whisk well to combine until mixture is smooth. 

In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Add flour mixture to butter mixture, then alternate with buttermilk, ending with flour mixture, whisking just until combined. Fold in 1 cup of diced peaches. Pour the batter into the prepared pan, smoothing out with a spatula. Top with remaining peaches and sprinkle reserved streusel on top. Bake for about 60-75 minutes or until a wooden pick inserted in center comes out clean. Allow to cool in pan for at least 15 minutes. Gently use a knife to loosen cake from the pan before releasing from springform. Transfer to serving platter. 

Whisk together all ingredients for glaze. Drizzle on top of cake allowing it to go down the sides. Use sliced fresh peaches for garnish and a sprig of mint. Slice, serve and enjoy!