Peach and Raspberry Streusel Cake Recipe | Easy Summer Fruit Dessert

Peach and Raspberry Streusel Cake

Ingredients:
For the Cake Base:
• 1 ½ cups (~180g) all-purpose flour
• 1 teaspoon (~4g) baking powder
• ½ cup (~100g) granulated sugar
• ½ cup (~115g) unsalted butter, melted
• 2 large eggs (~100g)
• 1 teaspoon (~5ml) vanilla extract
• ¼ cup (~60ml) milk

For the Peach and Raspberry Filling:
• 2 large peaches, pitted and sliced
• 1 cup (~150g) fresh raspberries

For the Streusel Topping:
• 1 cup (~120g) all-purpose flour
• ⅓ cup (~80g) granulated sugar
• ⅓ cup (~80g) unsalted butter, cold and cut into small cubes

Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a large bowl, mix together the melted butter and ½ cup (~100g) granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together 1 ½ cups (~180g) flour and 1 teaspoon (~4g) baking powder.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until the batter is smooth.
6. Spread the batter evenly in a greased and floured 10-inch (26cm) springform pan (or lined with parchment paper).
7. Evenly arrange the peach slices and raspberries over the cake batter.
8. In a medium bowl, mix 1 cup (~120g) flour with ⅓ cup (~80g) granulated sugar.
9. Add the cold butter cubes to the flour mixture and use your fingers or a pastry cutter to blend the ingredients until the mixture resembles coarse crumbs.
10. Sprinkle the streusel evenly over the fruit.
11. Bake in the preheated oven for 45-50 minutes, or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean.
12. Allow the cake to cool in the pan for 10 minutes before removing the springform and transferring the cake to a wire rack to cool completely.
13. This cake is delicious served slightly warm or at room temperature. You can dust it with powdered sugar before serving, if desired.

Enjoy!

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