Peaches and Cream Streusel Cake

Charlotte Hancey

Four layers of easy peach perfection and all from scratch! Buttermilk cake, sweet cream cheese, fresh peaches, and brown sugar cinnamon streusel layered together make this an irrestible treat.

5 from 24 votes

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Prep Time 35

Cook Time 45

Total Time 1 20

Course Dessert

Servings

Ingredients

3-4 fresh ripe peaches, peeled and sliced

For the cake:

1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1 3/4 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup buttermilk

For the cream layer:

8 oz cream cheese, room temperature softened
1 egg
1/4 cup granulated sugar
1/2 teaspoon vanilla

For the streusel:

1 cup all-purpose flour
2/3 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup butter, slightly softened and cubed

Instructions

Preheat oven to 350° F. Grease an 11x7 or 9x9 pan by spraying with baking spray (or softened butter). Set aside.
Make the cake by creaming together the butter and sugar for 3-5 minutes, until light and fluffy. Add in egg and vanilla then combine well.
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).
For the cream cheese layer, add cream cheese, egg, sugar and vanilla to a bowl. Beat with an electric mixer until smooth and creamy. Spread over cake batter evenly.
Place sliced peaches close together and overlapping slightly on top of the cream cheese.
Make 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 and no dry sandy bits remain. Sprinkle evenly over the peaches.
Bake for 40-45 minutes until streusel is browned and the cake still has a very slight jiggle. Let cool and set for 20-30 minutes before serving. Store leftovers in the refrigerator for up to 5 days.