Summer Peach Cake With Streusel Topping

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.

Buon Appetito!
Deborah Mele 2015

Summer Peach Cake With Streusel Topping

Ingredients:

  • 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

Streusel Topping:

  • 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

Directions:

  1. Preheat oven to 350 degrees F.
  2. Spray a 10-inch springform pan with baking spray.
  3. In one bowl, stir together the flour, baking soda, and salt.
  4. In another bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 3 to 5 minutes.
  5. Beat in the eggs one at a time, then add the yogurt and blend until smooth.
  6. Add the wet ingredients to the dry, beating until mixed.
  7. Fold in the diced peaches, then scoop the batter into the prepared pan.
  8. In a small bowl, stir together the flour, sugars, and cinnamon.
  9. Use your fingers to rub the butter into this mixture until it is crumbly.
  10. 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.
  11. Cool the cake for 10 minutes, then remove outer ring.
  12. Cool cake to room temperature before serving.

Adapted from Peach Cake @ A Spicy Perspective.