Recipe

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• 1/2 cup uncooked oats
• 2 tbsp flour
• 1/2 cup firmly packed brown sugar
• 1/2 tsp cinnamon
• 3 tbsp butter or 3 tbsp margarine, cut up
• 1/2 cup chopped pecans
• 1 3/4 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 tbsp butter or 6 tbsp margarine, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla
• 1/2 pint sour cream
• 1 1/4 lbs peaches, peeled,1 inch chunk
• confectioners' sugar

• 1 Preheat oven to 350 degrees.
• 2 Grease 9-inch square baking pan.
• 3 Make streusel: Combine oats, flour, brown sugar, and cinnamon in medium bowl.
• 4 With pastry blender, cut in butter until mixture resembles coarse crumbs.
• 5 Stir in pecans.
• 6 Make cake: Combine flour, baking powder, baking soda and salt in medium bowl.
• 7 Beat butter and sugar in mixing bowl at medium speed until light and fluffy.
• 8 Beat in eggs one at a time, then add vanilla.
• 9 Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients; beat just until combined.
• 10 Spread batter in prepared pans.
• 11 Sprinkle evenly with half the streusel.
• 12 Spoon peaches on top; sprinkle with remaining streusel.
• 13 Bake 50 to 60 minutes, until toothpick inserted in center comes out clean.
• 14 Cool in pan on wire rack 30 minutes.
• 15 Sprinkle with confectioners’ sugar.
• 16 Serve warm or at room temperature.