3 cups peaches fresh firm ripe peeled sliced ( 3 large peaches, 7 oz. each)
8 servings powdered sugar
0.5 teaspoon salt
8 servings streusel topping
2 teaspoons vanilla extract
Equipment
frying pan
oven
wire rack
hand mixer
aluminum foil
springform pan
Directions
Preheat oven to 35
Prepare Streusel Topping.
Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
Bake at 350 for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar.
Garnish, if desired.
Note: We found that using a shiny or light-colored pan gave us the best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil to get a similar result.
