This past weekend, my friend Dana and I took a scenic day trip out to Middleburg, VA to do a little winery hopping, antique shopping, aimless walking around, and other fun stuff husbands don’t generally love to do . On the way home, we stopped at a roadside stand selling bushels of sweet, drip-down-your-chin peaches of every variety. I couldn’t resist buying way too many, so this fresh peach cake was born a few days later. It’s heavy on the crunchy streusel topping and spiced with fragrant cinnamon, nutmeg and cardamom. I love it as a coffee cake for brunch, but it’s also wonderful topped with vanilla ice cream or whipped cream after dinner. Use yellow peaches, if possible – white peaches won’t show up in the cake.