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Peach and Ginger-Pecan Cake

"The cake itself is a ginger-pecan cake, with the perfect balance of freshly grated ginger to add a bit of spice and toasted pecans to add a bite of nuttiness. The frosting is a simple affair--basically a creamy, sweet bed on which to rest peaches, with the dark, rich undertones of brown sugar instead of white sugar."
Course Desserts
Servings 6 servings


Ginger-Pecan Cake

  • 1 cup all-purpose flour 140 gr
  • 1/2 cup Toasted Pecans finely ground, 60 gr
  • 1/2 tspn salt
  • 1 1/2 tspn baking soda
  • 30 gr fresh ginger peeled and finely grated, 1 oz
  • 1 cup lightly packed dark brown sugar 200 gr
  • 1 stick butter at room temperature, 1/2 cup
  • 2 eggs
  • 1/2 tspn vanilla extract
  • 1/2 cup whole milk

Brown Sugar Frosting

  • 2 1/2 Tbspn all-purpose flour
  • 1/2 cup whole milk
  • 1/2 tspn vanilla extract
  • 1 stick butter 1/2 cup
  • 1/2 cup Dark Brown Sugar 50 gr


  • 2 large peaches sliced



  • Preheat oven to 350 degrees F. Grease and flour the bottom and sides of the cake pan, and line the bottom with parchment paper. If desired, use bake-even strips.
  • Whisk together the flour, toasted and ground pecans, salt, and baking soda. Set aside.
  • In a mixer bowl, combine the grated ginger, brown sugar, and butter. Cream on medium until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition. Beat in the vanilla extract.
  • Add the flour mixture in two batches, alternating with the whole milk. Beat well after each addition, but do not overmix.
  • Pour the batter into the prepared cake pan. Smooth the top with the back of a spatula if necessary. Bake for ~60 minutes until a toothpick inserted into the center of the cake comes out cleanly. Remove from oven and let cool on a wire rack for 15 minutes before removing from the pan and cooling completely.


  • Combine the flour and milk in a small saucepan and cook, whisking constantly, over medium heat until the mixture thickens considerably. Remove from heat and let cool completely. Stir in the vanilla.
  • In a mixer bowl, cream the butter and brown sugar together until light and fluffy and the sugar is no longer grainy. Beat in the flour and milk mixture.
  • Spread over cake.


  • Arrange the peach slices atop cake.


Recipe courtesy of Desserts for Breakfast.
Keyword Cake, dessert, peach, recipe, summer
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