Peach Streusel Cake

Serving Size: 10
Total Time:


  • 0.5 cup all-purpose flour
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • 2 large egg
  • 1 cup sugar
  • 1 1 stick unsalted butter, softened
  • 0.5 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cup all-purpose flour
  • 1 cup chopped toasted pecans
  • 3 Tbsp unsalted butter
  • 0.25 tsp unsalted butter, softened
  • 0.25 cup packed light brown sugar
  • 1 10-ounce bag frozen peaches, coarsely chopped


Preheat the oven to 325° and butter and flour a 9-inch springform pan.


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.

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.


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.