Peach Streusel Cream Cake
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1 Cup (16 tbs) (8 Ounce Carton)|
|Grated orange peel||2 Teaspoon|
|Finely chopped walnuts||3⁄4 Cup (12 tbs)|
|Firm ripe peaches||6 Medium, peeled, sliced|
|Cream||1 1⁄2 Cup (24 tbs) (For Whipping)|
|Confectioner s sugar||2 Tablespoon|
1 Grease 2 baking pans, 9x9x2. Line each with a sheet of foil long enough to fit across the bottom and up on two sides with a 1 -inch overhang; grease foil; dust lightly with flour, tapping out any excess.
2 Sift flour, baking powder, soda and salt onto the wax paper.
3 In a large bowl, cream butter or margarine with 1 1/4 cups of the sugar until fluffy; beat in eggs, 1 at a time, then sour cream; stir in orange peel and vanilla. Stir in the flour mixture, a third at a time, blending well after each addition.
4 In a small bowl, mix the remaining 1/4 cup sugar, cinnamon and walnuts.
5 Spread about 1/4 of the batter into each prepared pan; sprinkle each with 1/4 of the sugar-walnut mixture, then top with remaining batter, dividing evenly. Arrange peach slices in rows on top; sprinkle with the remaining sugar-walnut mixture.
6 Bake in a moderate oven at 350 degrees farenheit for 50 minutes, or until a wooden pick inserted into the tops comes out clean. Cool layers in pans on wire racks for 10 minutes, then remove by lifting up on foil strips; cool completely; peel off the foil.
7 In a medium size bowl,beat cream with 10X sugar until stiff. When ready to serve ,stack layers on a serving plate,shortcake style and peach sides up with cream in between and on top.
8 Serve immediately.