Harvest Streusel Coffee Cake

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

• Ready In: 1 hr 20 mins
• Serves: 12

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

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.