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Streusel Cake Topped with Peaches

Peachy Perfection: Irresistible Streusel Cake Delight

This Delicious Peach Streusel Cake Topped with Peaches is a delightful summer dessert that's perfect for potlucks and gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/4 cup Butter, softened Adds richness and moisture to the cake; substitute with margarine for a dairy-free version.
  • 3/4 cup Granulated Sugar Provides sweetness; can be replaced with coconut sugar for a less refined option.
  • 2 Eggs, separated Contributes structure and richness; egg whites help lighten the batter.
  • 1.5 cups All-Purpose Flour The base structure of the cake; substitute with a 1:1 gluten-free flour blend for a gluten-free option.
  • 1 tsp Baking Powder Provides leavening; make sure it’s fresh for a better rise.
  • 1/2 cup Milk Hydrates the batter; use plant-based milk for a dairy-free version.
For the Peach Layer
  • 2-3 Peaches, peeled and sliced The star of the dish, adding sweet, juicy flavor; canned or frozen peaches work when fresh aren’t available.
For the Streusel Topping
  • 1/2 cup Brown Sugar Enhances the streusel’s sweetness; coconut sugar is a great alternative.
  • 1 tbsp Butter for Topping, softened Binds the streusel ingredients together; use margarine for a dairy-free option.
  • 1 tsp Cinnamon Adds warm spice; nutmeg or cardamom can provide a different flavor profile.
For the Glaze
  • 1/4 cup Icing Sugar Sweetens and finishes the cake; optional for reducing sugar intake.
  • 1 tsp Milk Used to thin the glaze, and plant-based options can be utilized.

Equipment

  • 9-inch cake pan
  • Mixing bowl
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prep the Pan: Begin by greasing a 9-inch cake pan with butter or cooking spray. Preheat your oven to 350°F (175°C).
  2. Mix Wet Ingredients: Cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks one at a time.
  3. Combine Dry Ingredients: Gradually sift in the all-purpose flour and baking powder into the butter-sugar mix, alternating with the milk.
  4. Whip Egg Whites: In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter.
  5. Layer Peaches: Pour the prepared batter into the greased cake pan, arrange sliced peaches on top and gently press them in slightly.
  6. Make Streusel Topping: In a small bowl, combine brown sugar, softened butter, and cinnamon. Mix until crumbly.
  7. Bake: Carefully place the cake pan in the preheated oven and bake for 40-45 minutes.
  8. Prepare Glaze: Once your cake has cooled on a wire rack, whisk together icing sugar and milk until smooth.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 300IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Notes

Choose ripe peaches for the best flavor; allow the cake to cool completely before adding the glaze for best results.

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