It happens every summer. I get carried away when local peaches finally arrive. The rest of the year they are like rocks with absolutely no flavour or aroma. For a few short weeks each August, they are perfect. The flesh gently yields as you take a bite, and the juice drips down your chin and stains your shirt. But it’s worth it. I always buy more peaches than we can possibly consume. 
Last year I peeled and pitted the extra peaches and tucked them away in the freezer to use during the winter. Of course I completely forgot about them, until I was cleaning the freezer in June and pulled out a frost covered bag.
This summer, I decided to take action and bake a cake with my peach windfall. The problem with most peach cakes is that the peaches exude so much juice that the cake has a wet, gummy texture. Cook’s Illustrated cracked the code on that problem by suggesting that you roast the peaches first, and then mix them with Panko breadcrumbs.
I tarted up the Cook’s Illustrated version of this cake with a delicious streusel topping, crafted from pecans, oats, butter, brown sugar and maple syrup. I love a little crunch on top of my cake.
A drizzle of some salted caramel sauce wouldn’t be a bad idea.
And a scoop of vanilla ice cream, because it’s the last week of summer and I propose we go out with a bang!
Click here to print recipe for Summer Peach Streusel Cake.
Your photography is stunning! Looks pretty yummy too!
I agree! Your photography is very special…I love the lighting you used!
I cannot wait to make this cake…having serious cravings! What a great technique to prepare the peaches…does roasting bring out the best flavour?salt
Thanks Aunty Susie! The roasting does help intensify the peach flavour, but more importantly, it dries the peaches out a bit so that the texture of the cake is not wet and gummy.
Thanks Faith. This was a fun shoot, and very delicious.
Oh I can totally relate to peach overload. I think I bought 6 baskets this summer….
Your recipe looks beautiful AND delicious but just wondering about doing peach pie — would the pre-roasting work? Usually I use cornstarch or flour to sop up most of the juice but still get a dampish bottom crust. My other option is a peach and plum upside down cake that is heavier on the plums and much better at absorbing the peach juice. Then there are chutneys, conserves, and we’re good for the winter!
Thanks Vivian. Not really sure about roasting peaches first for a pie. I really like to use tapioca starch (or Minit tapioca) as a thickener, instead of flour or cornstarch. It does not turn pasty. I would use about 1/4 cup for 12 peaches, in a 9 inch peach pie.
K. Thank you.