Peach Cake With Streusel Topping
Enjoy this moist streusel-topped peach cake for breakfast, snack, or dessert.
Ingredients
- Butter and flour for the pan
- 10 tbsp unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla
- 1 ⅔ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine salt
- 4 large peaches, about 1 1/2 pounds, peeled, pitted, thinly sliced
For the Topping
- ⅓ cup all-purpose flour
- 4 tbsp packed brown sugar
- 3 tbsp unsalted butter
- 1 teaspoon ground cinnamon
- 1 pinch fine salt
Recommended Equipment
Instructions
- Preheat the oven to 350°F.
- Grease and flour a 9-inch springform pan.Butter and flour for the 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.10 tbsp unsalted butter | 1 cup granulated sugar | 2 large eggs | 1 1/2 tsp vanilla
- In another bowl, combine the 1 2/3 cups flour, baking powder, and fine 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.1 2/3 cups all-purpose flour | 1 1/2 tsp baking powder | 1/2 tsp fine salt
- Spread the batter in the prepared baking pan. Arrange the thinly sliced peaches over the batter, pressing lightly, overlapping as needed.4 large peaches
- In a medium bowl, combine the 1/3 cup of flour, 4 tablespoons of brown sugar, 3 tablespoons of unsalted butter, 1 teaspoon of cinnamon, and a pinch of fine salt with a pastry blender, fingers, or a fork until crumbly. Sprinkle the crumbs over the peaches.1/3 cup all-purpose flour | 4 tbsp packed brown sugar | 3 tbsp unsalted butter | 1 teaspoon ground cinnamon | 1 pinch fine salt
- Bake the cake in the preheated oven for 50 to 60 minutes, or until the topping is golden brown and a tester comes out clean (or with a few moist crumbs)
Prevent leaks: Wrap the outside of the springform pan base with foil (or set pan on a rimmed baking sheet) to catch any butter/juice drips.
Easy slicing: Let cake cool 15–20 minutes before releasing the ring.
Nutrition
Calories: 362kcalCarbohydrates: 51gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 76mgSodium: 234mgPotassium: 138mgFiber: 2gSugar: 31gVitamin A: 737IUVitamin C: 3mgCalcium: 56mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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