INGREDIENTS
For the cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups fresh or canned peaches (peeled and diced)
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup cold butter, cubed
Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan.
- Make the streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until crumbly. Set aside.
- Prepare the batter:
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla and sour cream.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in peaches gently with a spatula.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for at least 15 minutes before serving.
- Optional glaze: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
Enjoy this peachy delight warm with a cup of coffee or tea—pure comfort! Let me know if you want a variation with nuts or cream cheese filling.