Deeeelicious!   So good, so summery, so delightful to much on when the sun is out and you know summer is coming!  I’m lucky to have found such good peaches this early – and although Greg really wanted cobbler, I took the easy way out and made an easy cake.  And wow, good decision.  Although cobbler is good too…and now I’m second guessing it all since that would be good with ice cream tonight.  Oh well – back to this cake – it is full of peachy scrumptiousness and a little streusel throughout – you really can’t go wrong.  Moist and wonderful and again, easy.  This is great as an afternoon snack or brunch item.  Place in pretty dessert cups and dress it up for a dinner dessert with whipped cream, and ice cream and maybe creme anglaise or fresh peaches.

Wait to find good peaches because your cake will only be as good as your peaches.

The streusel in this cake might be a mistake on Emily Luchetti’s part in that it is very very wet – and there isn’t a whole lot of it.  But I have to say that I liked it.  A lot of cinnamon and laced throughout – it added another texture and dimension to the cake.

peach cake (from Emily Luchetti):


3/4 cup firmly packed brown sugar
2 tablespoons ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
6 tablespoons flour
2 pinches kosher salt


1 stick unsalted butter
1 1/2 cups sugar
2 large eggs
1 cup milk
3 cups all purpose flour
1 tablespoon plus one teaspoon baking powder
1 teaspoon salt 2 cups peaches (peeled then sliced 1/2 inch thick — about 4 peaches)

Preheat oven to 350 and butter a 9×13 glass cake pan.  Pull your eggs and milk.  Prep your peaches.

Streusel – mix together all ingredients and set aside.  Remember my note from above – this seems very wet and dense.

Cake – With the paddle attachment of your mixer, cream the butter and sugar until lighter and fluffy, scrape down the sides of the bowl and beat again to combine.  Add the eggs, one at a time and then the milk.

Fold in the dry ingredients.

Spread half the batter into the prepped pan.  Top with half the streusel (dot it all over – it won’t seem like enough but there is).  Then cover the batter with your sliced peaches.  Top with remaining batter – again, there won’t be a lot so do your best to cover the peaches.  Then sprinkle remaining streusel.

Bake for about 30 minutes (mine took longer) until a toothpick comes out clean.  Let cool for 10 to 15 m and serve.  This lasted several days on my counter…but don’t cover or it will get very soft and too wet.




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