Description
A soft, moist cake filled with juicy peaches and topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh peaches, chopped
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8x8-inch square pan.
- Make the batter: In a bowl, mix flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Gradually add dry ingredients and sour cream, alternating between the two, until smooth. Fold in chopped peaches.
- Make the streusel: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter and mix until crumbly.
- Assemble and bake: Spread cake batter in prepared pan, top with streusel. Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool: Let cake cool in pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- For added flavor, consider adding a teaspoon of cinnamon to the batter or a pinch of nutmeg for extra warmth.
- Frozen peaches can be used, but make sure they’re thawed and drained well to avoid excess moisture in the cake.
- Storage: Keep cake covered at room temperature for up to 3 days. It can also be stored in the fridge for up to 5 days. Reheat individual slices for a fresh, warm treat.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 320
- Sugar: 25g
- Sodium: 190mg
- Fat: 14g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg