Harvest Streusel Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Nothing nicer that a fresh fruit streusel coffee cake warm from the oven! Adapted from Canadian Living magazine (1999) 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 |
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 |
Directions:
1. Peel peaches, (but not plums or nectarines, if using).
2. Cut fruit in half and remove pits.
3. Place, cut side down, on cutting board, slice thinly; set aside.
4. In a large bowl, beat butter with sugar until light and fluffy.
5. Beat in eggs, one at a time, beat in vanilla.
6. 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.
7. Spread batter evenly in greased 13 x 9-inch cake pan.
8. Without overlapping, arrange sliced fruit attractively over top.
9. Streusel: In a bowl, mix together sugar, flour, almonds and ginger with pastry blender of 2 knives, cut in butter until crumbly.
10. Sprinkle evenly over fruit.
11. Bake in centre of 350°F oven for about 1 hour or until cake tester inserted in centre comes out clean.
12. Let cool in pan on rack.
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