Red Currant Bakery

Make the dough
2 Whisk the flour, sugar, and yeast together in the bowl of a stand mixer. 
4 Add in the milk, egg, butter, salt, and vanilla extract. 
5 Knead the dough with the dough hook attachment for at least 10 minutes, the dough should pull away from the edges of the bowl. It should be a very soft dough but might still stick to the bowl. 
6 Form the dough into a ball, place in a lightly greased bowl, and cover with a lid or a proofing bag. 
23 Place somewhere warm and let rest for 30 min, the dough should double in size. 
7 While the dough rests, make the streusel. 
Make the Streusel
10 Whisk the flour and sugar together. 
11 Then add in the vanilla extract and butter. Rub the butter into the dry ingredients with your fingers or a fork until it comes together into large crumbles.
Prepare the Peaches
14 Slice each peach into 8 wedges. Set aside until you are ready to assemble the cake.
Assemble & Bake
17 Preheat the oven to 375 F or 350 F if baking on convection. Arrange an oven rack just below the middle.
18 After the dough has doubled in size, gently press and spread the dough into the 9 x 13 pan. Try not to tear the dough. 
19 Lay the peaches down on their sides on top of the dough, all facing the same direction, close together. The closer the peaches are together the more moist the cake will be.
20 Sprinkle the streusel over the top in large clumps.
21 Bake for 30 min, rotating halfway through, until golden brown. 
22 Once fully baked, remove the cake from the oven and set on a wire cooling rack to cool for at least five minutes before serving.