MVP RECIPES: Vanilla-Peach Streusel Cake
This easy easy easy cake is the best way to highlight the gloriousness of fresh peaches. Officially, it would be classified as a “buckle” (one of the family of rustic desserts that includes cobbler, crisp, crumble, pandowdy and others), but it eats like a cake, so cake it is. Moist, tender, full of peaches and topped with a sneaky little strudel, this cake is going to be your new summer fave.
Serves 9
Streusel:
¼ cup brown sugar (45g)
¼ cup flour (40 g)
2 tablespoons butter, at fridge temperature (25 g)
Cake:
1 ½ cups all-purpose flour (225 g)
¾ cup granulated sugar (145 g)
1 ½ tsp baking powder
½ tsp salt
1 egg, beaten
⅔ cup milk
¼ cup melted butter
1 tsp vanilla extract
About 2½ cups peach wedges*
Preheat the oven to 350F. Grease a 9-inch pie plate or round cake pan well with butter or baking spray.
To make the streusel, combine the brown sugar and flour. Add the butter and use your fingers or 2 knives to cut the butter into the flour mixture until it's evenly crumbly.
To make the cake, stir the flour with the sugar, baking powder, and salt. In another bowl, whisk the egg with the milk, butter and vanilla. Add the wet mixture to the flour mixture and stir just until it is combined. Pour into the prepared dish. Sprinkle the peaches over batter and poke a few so they get into batter. Sprinkle with the streusel mixture.
Bake 50-55 min or until a tester inserted into the centre comes out clean. This cake will be moist, so resist the urge to over-bake it! Cool on a rack for 20 min before serving warm with ice cream or whipped cream.
*TIP: I prefer not to peel the peaches for this, but it's optional. You do you.
ANOTHER TIP: Use an equal amount of ripe nectarines, plums, apricots or berries in place of the peaches.
