Prep 20 mins
Cook 1 hr
Nothing nicer that a fresh fruit streusel coffee cake warm from the oven! Adapted from Canadian Living magazine (1999)
- 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
- 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.
Dorothy..another super recipe! I used apples in one and added some cinnamone and then made another using frozen peaches! Too good and the streusel is wonderful! TY
Lovely cake! It rose really high so the pieces were very big :). The ginger lifted it to something out of the ordinary. Thanks for posting this recipe!
Went over very well at the office potluck today.