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- 2 1/2 cups all-purpose flour, divided
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 stick plus 3 tablespoons unsalted butter, softened, divided
- 1 cup chopped toasted pecans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- One 10-ounce bag frounceen peaches, coarsely chopped
Preheat the oven to 325° butter and flour a 9-inch springform pan.
In a bowl, using your fingers, combine 1/2 cup flour, brown sugar and salt. Add 3 tablespoons butter and mix until smooth. Add the pecans; press the mixture into clumps.
In a bowl, whisk 2 cups flour, baking powder, baking soda and salt. In a large bowl, beat 1 stick butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs, 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated.
Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking.Transfer to a rack and cool for 30 minutes, then remove the ring and let the cake cool completely before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
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