HARVEST STREUSEL COFFEE CAKE

Harvest Streusel Coffee Cake image

Nothing nicer that a fresh fruit streusel coffee cake warm from the oven! Adapted from Canadian Living magazine (1999)

Provided by Derf2440

Categories Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

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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

Steps:

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°F 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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