Harvest Streusel Coffee Cake - cooking recipe

Ingredients
    4 ripe peaches, about 1 1/4 lbs (choice of fruit, use plums, nectarines, apples or pears)
    3/4 cup butter, softened
    1 1/2 cups granulated sugar
    3 large eggs
    1 1/2 teaspoons vanilla
    3 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1 1/2 teaspoons ground ginger
    3/4 teaspoon salt
    1 1/2 cups sour cream
    Streusel
    1/3 cup packed brown sugar
    1/4 cup all-purpose flour
    1/4 cup chopped almonds
    2 tablespoons finely chopped crystallized ginger
    2 tablespoons cold butter, diced
Preparation
    Peel peaches, (but not plums or nectarines, if using).
    Cut fruit in half and remove pits.
    Place, cut side down, on cutting board, slice thinly; set aside.
    In a large bowl, beat butter with sugar until light and fluffy.
    Beat in eggs, one at a time, beat in vanilla.
    In a separate bowl, whisk together, flour, baking powder, baking soda, ginger and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream.
    Spread batter evenly in greased 13 x 9-inch cake pan.
    Without overlapping, arrange sliced fruit attractively over top.
    Streusel: In a bowl, mix together sugar, flour, almonds and ginger with pastry blender of 2 knives, cut in butter until crumbly.
    Sprinkle evenly over fruit.
    Bake in centre of 350\u00b0F oven for about 1 hour or until cake tester inserted in centre comes out clean.
    Let cool in pan on rack.

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