Blueberry Peach Streusel Cake
5
People talking
This is so good I make it in 2 pans so I don't eat it all. One to keep and one to bring to share.
- Ready In:
- 55mins
- Yields:
- Units:
Nutrition Information
5
People talking
ingredients
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Topping
- 1 cake mix, divided use with batter (Betty Crocker)
- 1⁄4 cup flour
- 1⁄4 cup rolled oats
- 1⁄2 cup ground hazelnuts
- 3 tablespoons butter, melted
- 1 teaspoon cinnamon
- 1 pinch salt
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Cake Batter
- 3⁄4 cup buttermilk
- 3 eggs
- 1⁄4 cup flour
- 1⁄3 cup butter, melted
- 1⁄2 teaspoon cinnamon
- 1 teaspoon almond extract
- 1⁄2 teaspoon lemon, zest of
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Fruit Filling
- 1 cup fresh blueberries
- 2 cups peaches, pitted and cut into 1/2 inch peaces
- 1 tablespoon flour
directions
- Preheat oven to 350 degrees.
- grease and flour 2 8x8x15/8 foil pans.
- In a food processor pulse ingredients for topping (use 1/4 c cake mix) pulse quickly till crumbly.
- Remove and set aside.
- In food processor add Batter ingredients and rest of cake mix pulsing till well combined.
- Set aside.
- Mix blueberries, peaches,and flour.
- Set aside.
- Pour batter into prepared pans topping with fruit mixture pressing in gentle.
- Then top with Strusel.
- Splitting everything equaly between each pan.
- Bake for 40-45 minutes.
- Cool and keep one for yourself and bring the other to a picnic.
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This cake reminded me of a big muffin, we really enjoyed the mix of peaches and berries on top. I used slivered almonds in the streusel which turned out very tasty and crunchy. The only problem was that the areas of cake without fruit was very dry.
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Delicious and really easy to make! I subbed raspberries for the blueberries, as I had them on hand, and it tasted lovely with the peaches. I aslo used ground almonds instead of hazelnuts (I was sure I had hazeluts, but couldn't find them!) Such a beautiful cake, it looks like you spent hours making it. Definately will make this one again! Thanks, Rita! Made for Veg*n Swap 12.
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Delicious and really easy to make! I subbed raspberries for the blueberries, as I had them on hand, and it tasted lovely with the peaches. I aslo used ground almonds instead of hazelnuts (I was sure I had hazeluts, but couldn't find them!) Such a beautiful cake, it looks like you spent hours making it. Definately will make this one again! Thanks, Rita! Made for Veg*n Swap 12.
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