Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
PEACH NECTAR
- Using a blender, pulse peeled and chopped peaches until smooth. (If you don't have a blender, mash peaches as best as you can and then strain mixture after cooking.)
- Mix with sugar in a small saucepan and heat over medium-low until reduced to half a cup, stirring frequently. This took about 10-15 minutes for me. Remove from heat and let cool completely.
STREUSEL
- In a medium bowl, combine butter, brown sugar, salt, flour, and cinnamon until thoroughly mixed and crumbly. Set aside.
CAKE
- Preheat oven to 350 degrees F and grease a tube pan with melted vegetable shortening or spray with Pam Baking Spray (with flour). Set aside.
- In a large mixing bowl, combine flour, sugar, and baking powder. Add oil and cooled peach nectar. Mix until just combined. Add eggs, one at a time, mixing well after each addition. Fold in 2 cups peaches.
ASSEMBLY
- Spread one third of batter in greased tube pan. Add one third of remaining peaches on top of batter. Sprinkle a little streusel on top of peaches. Spread another one third of batter, then peaches, and a little more streusel. Add last third of batter and peaches. Sprinkle remaining streusel over top. (Please note: When adding batter over peaches, the batter will not fully cover the peaches and that is ok. Do your best to evenly distribute the batter between layers. It will fill in as it is baking.)
- BAKE: Bake for 75-95 minutes. (Mine takes 85 minutes.) A toothpick inserted should have some moist crumbs still left on it. Let cake cool before removing from the pan. (See article above for details about removing from the pan.)
STORAGE & MAKE AHEAD
- STORAGE: This cake stores well (covered) at room temperature for 3 days or for up to 5 days in the refrigerator.
- MAKE AHEAD: I actually prefer to make this cake a day ahead because the flavors meld together overnight and become more pronounced.
Notes
PEACHES: We use fresh ripe yellow peaches in this cake. I chose to leave the skins on my peaches because the baking will completely tenderize them and they add a beautiful pink hue to the cake. You may peel them if preferred. (We do peel the skins for the peach nectar peaches.)
