Fresh Peach Cake

Preheat oven to 375 F. Lightly grease a 9-inch round cake pan with non-stick cooking spray. Set aside.

In a large bowl, combine the first amounts of flour and sugar as well as the eggs, vegetable oil, baking soda, salt, and cinnamon. Using an electric hand mixer or whisk, mix until thoroughly combined. Fold in peaches.

Spread batter in prepared cake pan.

To make the streusel topping, whisk together the second amounts of flour and sugar as well as the cinnamon in a small bowl. Add the second amount of oil and mix until fully combined and resembles a coarse mixture.

Sprinkle streusel over top of the cake batter.

Bake for 45-50 minutes, or until cake is golden brown and toothpick inserted into the center of the cake comes out clean. Remove from oven and let it cool in the pan for ten minutes, then invert it out of the pan onto a wire rack to cool completely.

Enjoy!

Notes:
1. This cake tastes best using ripe peaches. The juice from the peaches will result in a peachy flavor.
2. If your peaches are not ripe enough to emit juices, you can add peach yogurt to the batter to result in a peachy flavor.
3. You can also use canned peaches, which will result in a great peach flavor.
4. Lightly adapted from Barbara Bakes.