Sweet juicy peaches! We are enjoying them while they are in season, a sweet surprise in this delicious breakfast cake.
Streusel Topping:
3/4 cup flour
1/4 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
6 Tbl cold butter
3/4 cup chopped pecans
Cake:
1¾ cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
6 Tbl butter, softened almost melted
1/2 cup buttermilk
2 tsp vanilla
2 peaches, peeled and sliced about 1/4 inch
Preheat oven to 350°. Spray and flour a 9″ round springform pan. In medium bowl, stir together flour, sugar, brown sugar, cinnamon, and nutmeg. Cut in butter with pastry blender until coarse crumbs form. Stir in chopped pecans, set aside. In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In medium bowl, beat eggs, soft butter, buttermilk, and vanilla until creamy. Stir into flour mixture and mix just until evenly mixed. Do not overmix. Spoon batter into prepared pan and spread evenly. Arrange peach slices on top of batter. Gently press slices into batter, and sprinkle streusel topping evenly over top of peaches. Bake 40 to 45 minutes, until topping is golden brown and toothpick inserted in center comes out clean. Cool on wire rack for about 20 minutes. Serve cake warm or room temperature.
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