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.