Raspberry Peach Streusel Cake

Posted by Hanna Trafford in Recipes on July 29, 2009 | no responses

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About the Author: Hanna is the mother of two grown sons Dan and Dusan Nedelko, Step mother to Abbie Gateman and is also a brand new Grandmother. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

I just made this cake this afternoon – it smells great when baking and tastes even better! It was really easy to put together and the combination of fresh raspberries and fresh peaches is awesome! Try it – you will not be disappointed!

Cake:

• 10 tablespoons of unsalted butter
• 1 cup of sugar
• 2 large eggs
• 1-1/2 teaspoons of vanilla
• 1-2/3 cup of all-purpose flour
• 1 -1/2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 6 large peaches, about 1 1/2 pounds, peeled, pitted, thinly sliced
• Pint of fresh raspberries

Topping:

• 3/4 cups of  all-purpose flour
• 4 tablespoons of brown sugar
• 3 tablespoons of butter
• 1 teaspoon of cinnamon
• 1 package of vanilla sugar

Preparation:

• Butter and flour a 9-inch springform pan. Heat oven to 350°.
• In a mixing bowl with electric mixer, beat 10 tablespoons butter and the granulated sugar until light and fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• In another bowl combine the 1 2/3 cups flour, baking powder, and salt.
• Slowly beat the dry ingredients into the creamed mixture until well blended, scraping the sides of the bowl a few times.
• Spread the batter into the prepared pan. Arrange raspberries evenly over the batter, the arrange peaches over them, pressing lightly, in a concentric circle, overlapping as needed.
• Combine the topping ingredients with a pastry blender or fork until crumbly. Sprinkle the crumbs over the peaches.
• Bake for 55 – 60 minutes, or until golden brown and peaches are tender and bubbly.

Serve this peach cake with a scoop of vanilla ice cream for a delicious dessert.

And  a little helpful tip:

If you have a problem peeling your peaches, blanch them first. Put a pot of water on, bring to boil and throw in the peaches for about 1-2 minutes. Take them out, cool them and you will have no problem taking the peels off.