Sunny peach streuselkuchen

Waking up to a Saturday weather doing its best at being cold and grey, and then sunny and windy, and then grey, stormy and rainy calls for a cake which is juicy and fruity and lifts your spirits. Even better if your local farmers market carries organic peaches. Basically this one is a variation of a German Streuselkuchen (which you can find filled with pudding, not filled, filled with any fruit). It lifts your spirits because a Streuselkuchen does, but the peaches -  the peaches -  really add a twist which make you go smile and feel sunny – even if the weather remains.

Ingredients:
dough:

• 1.5 cups all-purpose flour
• 0.5 cups granulated sugar
• 0.5 tsp. baking powder
• 0.25 tsp. salt
• 0.5 cup (1 stick / 113g) unsalted butter, cold
• 1 egg, small, lightly beaten

filling:

• 3 cups diced or sliced peaches (about 4 peaches)
• 1 tbsp. lemon juice
• 0.5 cups all-purpose flour
• 0.5 cups granulated sugar
• 0.25 tsp. salt
• 0.5 tsp. ground cinnamon
• 0.25 tsp. ground nutmeg

Preheat the oven to 190°C (375°F) . Grease and flour a 30cm (12in) loaf pan.
In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the fridge while you make the filling.

Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and again mix gently. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

Source:  adapted from browneyedbaker

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