Peach Streusel Cake


Once a month we do a Dodson Dinner at Granny Ho’s house and this month we did a chili theme.  Did I tell you guys that my husband won 2nd place at a chili cook-off?  So, naturally my husband made his chili and I made dessert, of course, to bring to Granny Ho’s. 

Since we still have peaches in the freezer I decided to try a new recipe that I found in one of my many food magazines.  This is a simple cake to make.  The streusel topping gives it great texture and the sour cream makes it mosit.  The cake is almost like a peach coffee cake.  You can even have it for breakfast.  I love having cake for breakfast!


Peach Streusel Cake

recipe adapted from: food and wine magazine


1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, softened

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
One 10-ounce bag frozen peaches, coarsely chopped


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

MAKE THE STREUSEL: 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.

MAKE THE BATTER: 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.
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.

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