During the six months every year that we live in Umbria, we rent out one of our farmhouses to guests. To make our guests feel welcome, I try and bake something for them every few days. Depending on my mood, it may be something sweet that they can enjoy at breakfast while other times I like to bake something savory for them. With summer in full swing right now, peaches are at their peak, so I love to use them in my baking. Fresh, ripe peaches are juicy, sweet and perfect to add into cakes, muffins, or quick loaves.
A few weeks ago I used a new recipe to bake a peach cake for our guests that received rave reviews. I usually try to bake two of everything at the same time so I can taste test and photograph one for my blog and then share the second with guests. This time I was in a hurry and didn’t take the time and ended up regretting it. After hearing how moist and delicious the cake was, I knew I had to bake it again for my family who were arriving for a visit soon, and so I could also share the recipe. I baked this cake in a 10-inch springform pan and topped it with a crunchy streusel topping, and it served eight to ten generously.
Deborah Mele 2015
Summer Peach Cake With Streusel Topping
- 1 Cup Unsalted Butter, Softened
- 2 Cups Granulated Sugar
- 3 Large Eggs, At Room Temperature
- 2 3/4 Cups All Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Fat Free Greek Yogurt
- 1 Tablespoon Vanilla Extract
- 1 Pound Fresh Peaches, Peeled & Diced
- 3/4 Cup All-purpose Flour
- 1/3 Cup Brown Sugar, Firmly Packed
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Ground Cinnamon
- 6 Tablespoons Cold Butter, Diced
- Preheat oven to 350 degrees F.
- Spray a 10-inch springform pan with baking spray.
- In one bowl, stir together the flour, baking soda, and salt.
- In another bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 3 to 5 minutes.
- Beat in the eggs one at a time, then add the yogurt and blend until smooth.
- Add the wet ingredients to the dry, beating until mixed.
- Fold in the diced peaches, then scoop the batter into the prepared pan.
- In a small bowl, stir together the flour, sugars, and cinnamon.
- Use your fingers to rub the butter into this mixture until it is crumbly.
- Sprinkle the topping over the cake and then bake for about 60 minutes, or until a cake tester inserted into the center comes out cleanly.
- Cool the cake for 10 minutes, then remove outer ring.
- Cool cake to room temperature before serving.
Adapted from Peach Cake @ A Spicy Perspective.