HARVEST STREUSEL COFFEE CAKE
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
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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