Peach cake

Peach Cake
Peaches are in season when I was visiting my daughter in Sydney, Australia. So, I tried out this peach cake. Turns out delicious with a layer of soft juicy peach in the middle.

 1 cup white sugar
 1/2 cup butter, softened

1 cup sour cream
 1 teaspoon vanilla extract
 2 eggs, lightly beaten
 2 cups all-purpose flour
 1 1/2 teaspoons baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 4 cups peeled, pitted and sliced peaches (3 peaches)

 1/2 cup all-purpose flour
 1/4 cup white sugar
 1/4 cup chopped pecans (put half cup pecans)
 1 teaspoon ground cinnamon
 4 tablespoons cold butter
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
In a small bowl, mix 1/2 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

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