This is a vintage recipe card pullout from Family Circle magazine and published in 1966. I’ve typed it below along with a scanned copy (front side only).

PEACH STREUSEL CREAM CAKE
DESSERTS — Shortcake

Peach crescents bake on top of rich shortcake for this variation of a favorite

Bake at 350° for 50 minutes…makes 12 servings

2 cups sifted regular flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine
1 1/2 cups sugar
2 eggs
1 cup (8-ounce carton) dairy sour cream
2 teaspoons grated orange rind
1 teaspoon vanilla
1 teaspoon cinnamon
3/4 cup finely chopped walnuts
6 medium-size firm ripe peaches, peeled and sliced
1 1/2 cups cream for whipping
2 tablespoons 10X (confectioners’ powdered) sugar

1. Grease 2 baking pans, 9x9x2. Line each with a sheet of foil long enough to fit across bottom and up two sides with a 1-inch overhang; grease foil; dust lightly with flour, tapping out any excess.
2. Sift flour, baking powder, soda, and salt onto waxed paper.
3. Cream butter or margarine with 1 1/4 cups of the sugar until fluffy in a large bowl; beat in eggs, 1 at a time, then sour cream; stir in orange rind and vanilla. Stir in flour mixture, a third at a time, blending well after each addition.
4. Mix remaining 1/4 cup sugar, cinnamon, and walnuts in a small bowl.
5. Spread about 1/4 of the batter into each prepared pan; sprinkle each with 1/4 of the sugar-walnut mixture, then top with remaining batter, dividing evenly. Arrange peach slices in rows on top; sprinkle with remaining sugar-walnut mixture.
6. Bake in moderate oven (350°) 50 minutes, or until a wooden pick inserted into tops comes out clean. Cool layers in pans on wire racks 10 minutes, then remove by lifting up on foil strips; cool completely; peel off foil.
7. When ready to serve, beat cream with 10X sugar until stiff in a medium-size bowl. Stack layers on a serving plate, shortcake style and peach sides up, with cream between and on top.