Peaches/nectarines are in my top #5 foods of all time. One of the items I would choose if I had to “live on a desert island with only 5 foods.” So I get excited when they are ripe, ready and in season.
But I overdid it on the peach order recently.
Really, there are just so many I can eat in one day.
After a few days some were softening quicker than I planned and I had to use them. So I baked this cake — based on one that I usually make with apple slices and applesauce. Only I used peach slices and pureed peaches.
Perfect.
Peach Streusel Cake
Streusel:
1/3 cup quick oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
Mix the oats, flour, brown sugar and salt in a bowl. Add the butter and work it into the flour mixture until it resembles coarse crumbs (food processor on pulse is fine). Set aside.
Cake:
1-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated lemon peel
1/3 cup sugar
1/4 cup butter
1/2 cup pureed peaches
1/3 cup plain yogurt
1 large egg, beaten
1 teaspoon vanilla extract
1/3 cup milk
Preheat the oven to 375 degrees. Grease an 8” square cake pan. Mix the flour, baking powder, baking soda, salt and lemon peel and set aside. Beat the sugar and butter together with a hand mixer or electric mixer at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the peaches, yogurt, egg and vanilla extract and beat for 1-2 minutes or until smooth. Add half the dry ingredients to the butter mixture and beat until well blended. Add half the milk and beat until well blended. Repeat until all the ingredients are used up. Spoon the batter into the prepared pan. Sprinkle the streusel over the batter. Bake for 30-35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan 10 minutes then invert onto a cake rack. Turn the cake right side up to cool completely.
Makes 8-10 servings