Peach Streusel Cake To peel fresh peaches, make an X on the bottom of the peaches, immerse in boiling water for 30 seconds then into an ice bath for a few seconds. Using your fingers or a knife slip off the skins. For the Cake: 1 1/2 cups of flour ¾ cup of sugar 2 tsp. baking powder ½ tsp. salt fine grain 1 egg ½ stick of butter melted ½ cup milk 2 tsp. vanilla extract 12 tsp. almond extract 1 ½ cups of 3 large peaches sliced ¾” thick in wedges For the Streusel: ¾ cup cake flour 1/3 cup light brown sugar 1 tap ground cinnamon ¾ stick of butter chopped Place the flour, brown sugar, cinnamon and butter in a bowl and using your fingers mix to a fine grain mixture. In a bowl stir in the flour, sugar, baking powder and salt. Mix then beat in the egg, melted butter, milk and the extracts until smooth. Pour the batter into a oil sprayed and floured 9” spring form pan and arrange the peaches on top of the batter. Sprinkle the Streusel on top and bake in a preheated 350 oven for 40-45 min. Let cool and unmold and serve.