Ingredients:

  • 1/2 cup (113g) unsalted butter, browned and cooled
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (55g) pecans, finely chopped
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 3 cups (450g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) brown sugar
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240g) full-fat sour cream, room temperature
  • 2 tsp (10ml) real vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt

Instructions:

  1. In a medium saucepan over medium heat, combine sliced peaches, brown sugar, cornstarch, cinnamon, and lemon juice. Stir occasionally for 6 to 8 minutes until the sugar dissolves and the liquid transforms into a thick, syrupy glaze. Remove from heat and let it cool slightly.
  2. Cream the softened butter and granulated sugar together using an electric mixer until pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until the mixture is velvety.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
  6. Grease a 9x13 inch baking pan or line it with parchment paper. Spread the cake batter evenly across the bottom.
  7. Spoon the thickened peach mixture over the top, swirling gently with a knife to create ribbons of fruit.
  8. In a small bowl, combine the browned butter, 1 cup all-purpose flour, light brown sugar, chopped pecans, 1 tsp cinnamon, and 1/4 tsp salt. Stir until crumbly, then sprinkle the pecan streusel evenly across the surface.
  9. Bake at 350°F (175°C) for 40–45 minutes, or until the edges pull away slightly from the pan and a toothpick inserted into the center comes out clean.