Hmm, even though I think my recipe flopped on me and turned into something gooey but it was still pretty damn good but 4 stars just cause it didn't really match what I thought it would have been

Made recipe exactly as listed. I think next time instead of making a peach layer I will mix the peaches directly into the batter. I'm sorry to say it did not have a lot of flavor but add whip cream and/or ice cream and it was good. FYI: The recipe did not indicate that the finished product required refrigeration. As my husband was cutting a piece the next day he said "did you put blueberries in here too?" Nope - it was mold. You savvy bakers are probably laughing at that and couldn't imagine not knowing to refrigerate. Unfortunately, I didn't know.

This was absolutely wonderful. I wouldn't change anything. My husband loved it also.

This recipe turned out excellent. I had very ripe peaches and nectarines, two of each, so I made half the recipe (except for the topping, I used the full recipe for that) and put it in an eight-inch square pan. The cake was tender and moist, the peach layer was perfect and the topping added crunchy texture and a more intense sweetness. Outstanding!

This is really good. I needed to make something with my surplus of peaches and this seemed to be the best candidate. I've tried it with frozen and fresh peaches and I much prefer fresh, though frozen was good too. I didn't have pecans so I omit them and I double the streusel. Most recently, I used raspberries instead of peaches and sprinkled a little sugar on them when I put them in the batter. This was very good as well. Thanx for a great recipe!

This was good and I would make it again. the only reason it was rated 4 instead of 5 has nothing to do with the recipe. Instead of vanilla extract my helper put in almond extract and I don't like almonds. However next time I make this I will add a little brown sugar and cinnamon to the cake and not just for the topping.

excellent I also added a hand full of fresh raspberries from the garden. It added some sour

I thought this recipe was very good. I made it for a Labor Day picnic and every raved about it. It was a little time consuming and hard to spread the batter but it was worth it. The only changes I made was to add some flour, cinnamon,sugar and nutmeg to the peaches for some added flavor. I will definitely be making this again.

This is a wonderful,moist cake that is not too sweet but tender & light. The fresh peaches between the layers provided just the right sweetness, & the streusal-like topping was perfect! This recipe is a "keeper" to be enjoyed & shared often whenever fresh peaches are in season.

This was good, but not great. If it hadn't take so long (it takes a while to slice peaches, and then you've got to wait the 45 minutes of baking) I would have rated it higher. But the effort/time to deliciousness ratio was too low for me to make this one again. It could be sweeter, and definitely needs some more spices - ginger, or nutmeg maybe? I don't know, but it's missing something.

Nice and easy to make and tastes pretty good. It seems to me that it is missing something...maybe some cinnamon mixed into the batter or sprinkled on the peaches. I did have to omit the pecans because my son is allergic to nuts, but the topping tasted good anyway.

Thank you for sharing this easy and delicious recipe! I added an extra tsp of vanilla extract and substituted homemade plain yogurt for sour cream. I used frozen peaches thawed overnight and strained to remove excess juices. Leftovers are great for breakfast.

Perfect! I made 5 tiny loaf pans. I had a little left over, so next time I will make 6. Everyone I gave them to loved them. I used fat-free plain yogurt.

Excellent recipe. Cake came out light and delicious. I used non fat plain yogurt instead of sour cream. That was the only change I made. The batter spreads easily with a metal spatula. It may not seem like enough batter when you're spreading it - but it is. Thanks for a great recipe!

This recipe is SO GOOD that it was great even when I reduced the calories by using fat-free sour cream and Splenda instead of sugar! My family loved it!

I baked this in a stoneware 9x13 and just used cooking spray, no flour. Pieces came out beautifully. My batter was also sticky but no fear, the cake also came out wonderfully moist. To spread the batter evenly in the bottom of pan, I just dipped the back of my spoon in a little flour each time I spread it. For the 2nd layer of batter on top of the peaches, I just plopped dollups of batter all over; it spread together very nicely. I used fresh peaches which were very juicy. I was worried it would be messy (too wet) but the cake batter cooked everything evenly together. I didn't modify any of the ingredients and comments I received from coworkers were 1) wasn't sweet at all, perfect flavor; 2) very moist; 3) very delicious. Definitely a KEEPER! One of which I'll be making again SOON!

This one is a keeper! I used egg substitute and measured for 3 eggs instead of 2. Like another reviewer I also used plain yogurt instead of sour cream. Also only used 3/4 cup sugar in the batter. Cake turned out very soft and plenty sweet. Yummy!