whole wheat pastry flour
1/4 cups unbleached white flour
1/4 cups turbinado sugar
cup (2 sticks) plus 2 tablespoons unsalted butter, softened
teaspoon baking powder
teaspoon baking soda
1/2 teaspoons vanilla extract
teaspoons ground cinnamon
1/2 cups chopped pecans,
peeled, halved, pitted, and thinly sliced
the oven to 350 degrees. Butter and flour a 10-inch springform or Bundt
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,
1/2 teaspoon cinnamon. Whisk vigorously until the batter is smooth and
Combine 3/4 cup pecans, 1/2
cup sugar, and 1 teaspoon cinnamon in a bowl.
half the batter into
the pan. Arrange approximately three-quarters of the peaches on the
Sprinkle with the pecan, sugar, and cinnamon mixture. Carefully and
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
butter, and 3/4 cup pecans in a small bowl until the mixture is
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
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
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
to a bowl or plate and let then cool.