Peach Streusel Cake

Name: Peach Streusel Cake
Ingredients: 1/2 cup all-purpose flour; 1/4 cup packed light brown sugar; 1/4 teaspoon salt; 3 tablespoons unsalted butter, softened; 1 cup chopped toasted pecans; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 stick unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 cup sour cream; 2 teaspoons vanilla extract; 1 bag frozen peaches, coarsely chopped

15 ingredients

4 steps

Ingredients

1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, softened
1 cup chopped toasted pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1 bag frozen peaches, coarsely chopped

Directions

1

Preheat the oven to 325° and butter and flour a 9-inch springform pan.
2

In a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix until smooth. Add the pecans; press the mixture into clumps.
3

In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated.
4

Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking.Transfer to a rack and cool for 30 minutes, then remove the ring and let the cake cool completely before serving.