Peach Streusel Coffee Cake

1/2 cup butter-flavored shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
2 plus cups chopped peeled peaches (if using frozen, add an extra 1/2 cup flour)

3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped walnuts or pecans

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Stir in peaches. Transfer to two greased 8-in. square baking dishes.

For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely!

**Recipe adapted from The Chronicles of Windy Ridge blog