PREP TIME 10 mins | COOK TIME 50 mins | TOTAL TIME 1 hour | SERVES 9
It’s peach season! And while they are perfect eaten out of hand while standing over the sink, sometimes you need a peach cake, too. This is one of those rustic fruit desserts like crisp, buckle and pandowdy. That just means it’s dead-easy, super buttery and delicious and all about the fruit.
I have baked this in a pie plate but you can just as easily bake it in a 9-inch round cake pan.
Vanilla Peach Streusel Cake
¼ cup brown sugar (45g)
¼ cup flour (40 g)
2 tablespoons butter, at fridge temperature (25 g)
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 pure vanilla
about 2½ cups peach wedges
Preheat oven to 350F. Grease a 9-inch pie plate or round cake pan well with baking spray.
Combine brown sugar with flour. Add butter and use your fingers or 2 knives to cut the butter into the flour mixture until it's evenly crumbly.
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 mix to 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 tester inserted into centre comes out clean. This cake will be moist, so resist the urge to over-bake it! Cool on 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 do.
Click below for a printable version of this recipe.