Peach Cake With Pecan-Oat Streusel Topping

Ingredients:

Base Dough

• 1 cup unsalted butter, softened at room temperature for
• 1/2 packed cup dark brown sugar
• 2 tsp vanilla
• 2 1/4 cups flour
• 1 tsp salt
• 1/2 tsp ginger
• 1/8 tsp cinnamon

Peach Filling

• 2 pounds peaches, unpeeled (about 8 peaches)
• 1 tbsp sugar
• 1 tbsp powder sugar
• 1 tbsp cornstarch
• 1/4 tsp salt

Pecan Oat Topping

• 1/2 cup unsalted butter, softened at room temperature for 1 hour, divided
• 1 cup old-fashioned oats
• 1/2 cup flour
• 1 cup pecans, finely chopped
• 1/4 tsp cinnamon
• 1/4 tsp salt

Glaze

• Juice of 1 lemon
• 1 to 1 1/2 cups powdered sugar

Heat the oven to 350°F and lightly grease a 9x13-inch baking dish.

In the bowl of a stand mixer (or in a large bowl, using a hand mixer) cream the butter with the brown sugar and vanilla until light and fluffy. Turn off the mixer and add in the flour, salt, ginger, and cinnamon. Mix dry ingredients in just until the dough is soft and pulled together. Press the dough firmly into the bottom of the prepared baking pan and refrigerate while preparing the filling and topping.

 

 Roughly chop the peaches into 1/2-inch pieces and toss with the sugar, cornstarch, and salt. Set aside.

Mix 1/4 cup softened butter with the oats, flour, pecans, cinnamon, and salt until soft and crumbly. Melt the remaining 1/4 cup butter and set aside to cool.

Spread the chopped peaches over the chilled dough base. Evenly crumble the topping over the peaches, and drizzle with the melted butter.

Bake for 45 minutes or until the topping is lightly browned.
Whisk together the lemon juice with enough powdered sugar to make a thin glaze.
Drizzle over the bars.
Cool for at least an hour before slicing and serving.