As I began to spread the first half of the batter in the pan, I got a little impatient. So, taking the lead from mominml, I put all the batter in the pan, then topped it with the peaches and streusel. It did work well, and it was so much easier than spreading the two layers of batter. The butter and sour cream contributed great flavor and made the cake deliciously moist – so moist, I fear, that if there were leftovers the next day they’d be soggy. Not wanting to take any chances, I froze individual pieces of the remaining cake. I appreciated the buttery rich flavor of the cake against the fresh, pure flavor of the peaches, with no other spices or distracting add-ins. I made the recipe with no changes – other than my concern about it getting soggy if it hung around for more than a day, it was perfect just as is.
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As I began to spread the first half of the batter in the pan, I got a little impatient. So,...