Peach Cream and Streusel Cake: History and Origin
Peach cake is a classic dessert that has won over palates in various cultures, standing out especially in the United States and several Latin American countries. Its origin dates back to European culinary traditions, where peaches were used as the main ingredient in pies and cakes during the harvest season.
In Latin America, this cake can be found under different names and variations. For example, in Mexico it is commonly known as "pay de durazno" (peach pie), while in countries of the Southern Cone, such as Argentina and Chile, it may be called "tarta de durazno" (peach tart). Each region adapts the recipe according to local ingredients and preferences, but the essence of the dessert – juicy peaches combined with a creamy texture and a crunchy streusel layer – remains intact.
The streusel, a sandy mixture of butter, sugar, and flour, provides a perfect contrast to the softness of the peach and the cream, making this cake irresistible and very popular during the summer months, when peaches are at their optimal flavor point.
How to Prepare Peach Cream and Streusel Cake
To prepare this delicious recipe, start by slicing the peaches and placing them on the base of the tart.
Sprinkle the peaches with 1/2 cup of sugar and a little nutmeg to give it an aromatic and sweet touch.
In a separate bowl, beat the egg and cream together, and pour this mixture over the peaches to add creaminess to the preparation.
Prepare the streusel by mixing brown sugar, butter, and flour until a sandy texture is achieved.
Sprinkle this sandy mixture over the surface of the peaches and cream to achieve that characteristic crunchy touch.
Bake the cake at 425 degrees Fahrenheit (approximately 220 degrees Celsius) for about 30 to 35 minutes, until lightly golden.
Serve the cake slightly warm, either on its own or accompanied by ice cream, whipped cream, or sour cream, according to your preference.
