Fresh peaches to a sophisticated streusel cake this is a perfect summer dessert to bring to your next event. Charlotte Hancey of Charlotte Shares came by to show us how to make a tasty Peaches and Cream Streusel Cake.
Peaches and Cream Streusel Cake
-½ cup butter softened
-1 cup granulated sugar
-1 tsp vanilla
-1 ¾ cups all-purpose flour
-2 tsp baking powder
-¾ tsp salt
-½ cup buttermilk
Cream Layer Ingredients:
-8 oz cream cheese, room temperature
-¼ cup granulated sugar
-½ teaspoon vanilla
-1 cup all-purpose flour
-2/3 cup brown sugar
-2 tsp ground cinnamon
-½ cup butter, slightly softened and cubed
1.Preheat oven to 350 degrees F. Grease an 11×7 or 9×9 pan by spraying with baking spray. Set aside.
2.Make the cake by creaming the butter and sugar for 3-5 minutes, until light and fluffy. Add in egg and vanilla, then combine well.
3.In a separate bowl, whisk flour, baking powder, and salt together. Add flour mixture and buttermilk alternately to batter. Continue mixing until just combined. Pour into prepared pan and spread evenly (will be thick).
Add cream cheese, egg, sugar, and vanilla to a bowl for the cream cheese layer. Beat with an electric mixer until smooth and creamy. Spread over cake batter evenly.
4.Place sliced peaches close together and overlapping on top of the cream cheese.
5.Make the streusel by adding flour, brown sugar, cinnamon, and butter to a bowl. Use a pastry cutter or fingers to mix by pressing ingredients together until the mixture is crumbly. Sprinkle evenly over the peaches.
6.Bake for 35-45 minutes until streusel is browned. The cake will still have a slight jiggle. Let cool and set for 20-30 minutes before serving—store leftovers in the refrigerator.
Find Charlotte Hancey on IG.