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Peach Streusel Cake
© Quentin Bacon

Peach Streusel Cake

  • ACTIVE: 20 MIN
  • TOTAL TIME: 2 HRS Plus cooling
  • SERVINGS: 10
  • MAKE-AHEAD

Streusel

  1. 1/2 cup all-purpose flour
  2. 1/4 cup packed light brown sugar
  3. 1/4 teaspoon salt
  4. 3 tablespoons unsalted butter, softened
  5. 1 cup chopped toasted pecans

Batter

  1. 2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 stick unsalted butter, softened
  6. 1 cup sugar
  7. 2 large eggs
  8. 1 cup sour cream
  9. 2 teaspoons vanilla extract
  10. One 10-ounce bag frozen peaches, coarsely chopped
  1. Preheat the oven to 325° and butter and flour a 9-inch springform pan.
  2. In a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix until smooth. Add the pecans; press the mixture into clumps.
  3. In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated.
  4. Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking.Transfer to a rack and cool for 30 minutes, then remove the ring and let the cake cool completely before serving.
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