Peach Cake With Streusel Topping
Enjoy this moist streusel-topped peach cake for breakfast, snack, or dessert.
Ingredients
- 10 tablespoons unsalted butter, 5 ounces
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1 2/3 cup all-purpose flour, 7 1/2 ounces
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large peaches, about 1 1/2 pounds, peeled, pitted, thinly sliced
Topping
- 1/3 cup all-purpose flour
- 4 tablespoons brown sugar
- 3 tablespoons butter
- 1 scant teaspoon cinnamon
Instructions
- Preheat the oven to 350 F.
- Grease and flour a 9-inch springform pan.
- In a mixing bowl with an electric mixer, beat 10 tablespoons butter and the granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add the vanilla and blend well.
- In another bowl, combine the 1 2/3 cups flour, baking powder, and salt. Slowly beat the dry ingredients into the creamed mixture until well blended, scraping the sides of the bowl a few times. The batter will be thick.
- Spread the batter in the prepared baking pan. Slice the peaches and arrange over the batter, pressing lightly, overlapping as needed.
- In a medium bowl, combine the 1/3 cup of flour, 4 tablespoons of brown sugar, 3 tablespoons of butter, and 1 teaspoon of cinnamon with a pastry blender, fingers, a or fork until crumbly. Sprinkle the crumbs over the peaches.
- Bake the cake in the preheated oven for 50 to 60 minutes, or until golden brown and peaches are tender and bubbly.
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