Description
Indulge in the delightful flavors of summer with this scrumptious Summer Peach Cake topped with a sweet and crunchy streusel topping. Perfect for any occasion, this cake is a true crowd-pleaser.
Ingredients
Scale
Cake:
- 1 Cup Unsalted Butter, Softened
- 2 Cups Granulated Sugar
- 3 Large Eggs, At Room Temperature
- 2 3/4 Cups All Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Fat Free Greek Yogurt
- 1 Tablespoon Vanilla Extract
- 1 Pound Fresh Peaches, Peeled & Diced
Streusel Topping:
- 3/4 Cup All-purpose Flour
- 1/3 Cup Brown Sugar, Firmly Packed
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Ground Cinnamon
- 6 Tablespoons Cold Butter, Diced
Instructions
- Preheat oven to 350 degrees F.
- In one bowl, stir together the flour, baking soda, and salt.
- Beat in the eggs one at a time, then add the yogurt and blend until smooth.
- Fold in the diced peaches, then scoop the batter into the prepared pan.
- In a small bowl, stir together the flour, sugars, and cinnamon.
- Sprinkle the topping over the cake and then bake for about 60 minutes, or until a cake tester inserted into the center comes out cleanly.
- Cool the cake for 10 minutes, then remove the outer ring.
- Cool the cake to room temperature before serving.
Spray a 10-inch springform pan with baking spray.
In another bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 3 to 5 minutes.
Add the wet ingredients to the dry, beating until mixed.
Use your fingers to rub the butter into this mixture until it is crumbly.
Notes
- You can substitute the peaches with other fruits like apricots or nectarines for a different flavor.
- For an extra indulgent treat, serve the cake with a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg