Fresh Peach Cake

• 2 cups All-purpose Flour
• 1-3/4 cup White Sugar
• 3 Eggs
• 1 cup Vegetable Oil (or 3/4 Cup Of Peach Or Plain Yogurt)
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 teaspoons Cinnamon
• 2 cups Diced, Fresh Peaches
• FOR THE STREUSEL TOPPING:
• 2 Tablespoons All-purpose Flour
• 1/4 cups White Sugar
• 1-1/2 teaspoon Cinnamon
• 4 teaspoons Vegetable Oil

1. Preheat oven to 375u0b0F. Lightly grease a 9-inch round cake pan with nonstick cooking spray. Set aside.
2. In a large bowl, combine flour, sugar, eggs, vegetable oil, baking soda, salt, and cinnamon.Using an electric hand mixer or whisk, mix until thoroughly combined. Fold in peaches.
3. Spread batter in prepared cake pan.
4. To make the streusel topping, whisk flour, cinnamon, and sugar in a small bowl. Add oil and mix until fully combined and resembles a coarse mixture. Sprinkle over top of cake batter.
5. Bake for 45-50 minutes, or until cake is golden brown and toothpick inserted into batter comes out clean.
6. Remove from oven and let cool in pan for 10 minutes, then place onto wire rack to cool completely. Enjoy!

allpurpose, white sugar, eggs, vegetable oil, baking soda, salt, cinnamon, peaches, streusel, allpurpose, ubc, cinnamon, vegetable oil

Taken from tastykitchen.com/recipes/desserts/fresh-peach-cake-2/ (may not work)