Peach and Roasted Pecan Coffee Cake
Heat the oven to 350 degrees. Butter and flour a 10-inch springform or Bundt pan.
Whisk the whole wheat flour and 1 cup white flour, 11/2 cups sugar, and the salt until blended. Cut 1 cup butter into the flour mixture with a whisk until blended. Stir in the baking powder and baking soda. Add the buttermilk, eggs, vanilla, and 1/2 teaspoon cinnamon. Whisk vigorously until the batter is smooth and fluffy.
Combine 3/4 cup pecans, 1/2 cup sugar, and 1 teaspoon cinnamon in a bowl.
Spread half the batter into the pan. Arrange approximately three-quarters of the peaches on the batter. Sprinkle with the pecan, sugar, and cinnamon mixture. Carefully and evenly spread the remaining batter on top of the peaches.
Mix together the remaining 1/4 cup white flour, 1/4 cup sugar, 1/2 teaspoon cinnamon, 2 tablespoons softened butter, and 3/4 cup pecans in a small bowl until the mixture is crumbly. Sprinkle over the top of the coffee cake batter.
Bake on the middle rack in the center of the oven for 40 to 45 minutes, until a cake tester or toothpick comes out clean. Transfer the cake to a rack, let cool, then remove pan sides. When completely cooled, slide the cake off the pan bottom onto a serving plate. Surround with the remaining peaches, and garnish the cake with a beautiful rose in the center.
To pan-roast pecans (or any nut), place them in a big skillet over medium heat, shaking the pan and stirring until the nuts are golden brown and fragrant. Transfer the nuts to a bowl or plate and let then cool.
1 cup whole wheat pastry flour
1 1/4 cups unbleached white flour
2 1/4 cups turbinado sugar
1/2 teaspoon salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup buttermilk
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 1/2 cups chopped pecans, pan roasted*
6 large peaches, peeled, halved, pitted, and thinly sliced
Servings: 10-12
