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Harvest Streusel Coffee Cake

cakes

4 ripe peaches; about 1 1/4 pounds
3/4 cup butter; softened
1 1/2 cups granulated sugar
3 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
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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. Cut fruit in half and remove pits. Place, cut side down, on cutting board; slice thinly. Set aside. In large bowl beat butter with sugar until light fluffy. Beat in eggs, 1 at a time; beat in vanilla. In 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 (14 cup) cake pan. Without overlapping, arrange sliced fruit attractively over top, STREUSEL: in bowl, mix together sugar, flour, almonds and ginger: with pastry blender or 2 knives, cut in butter until crumbly. Sprinkle evenly over fruit, Bake in centre of 350ºF oven. Bake for about 1 hour or until cake tester Inserted in centre comes out clean Let cool in pan on rack. VARIATIONS Plum Streusel Coffee Cake: Use 2 cups sliced pitted (unpeeled) plums instead of peaches. Use 1 teaspoon cinnamon or 1/2 teaspoon nutmeg instead of ground ginger. Omit crystallized ginger. Nectarine Streusel Coffee Cake: Substitute 2 cups sliced pitted (unpeeled) nectarines for the peaches. 10 to 12 servings

Contributor: Canadian Living - September, 1999

Yield: 10 to 12 servin

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