August 18, 2009

Oh, summer fruits...I love you

My mom used to make this cake all the time; a soft crumb cake with sliced peaches, nectarines or plums layered on top, sprinkled with an almond-ginger streusel. I used all three fruits this time! I divided the batter into two smaller pans and put plums on one, and peaches and nectarines on the other. The plum one has a stronger taste and is definitely my favorite, even though I don't care for plums that much (when they're not baked into a cake). Recipe from Canadian Living '99.

Harvest Streusel Coffee Cake
4 ripe peaches/nectarines/plums
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 teas. vanilla
3 cups flour
1 1/2 teas. baking powder
1 1/2 teas. baking soda
1 1/2 teas. ground ginger
3/4 teas. salt
1 1/2 cups sour cream

1/3 cup packed brown sugar
1/4 cup flour
1 teas. ground ginger
2 tables. cold butter, chopped
1/4 cup sliced almonds

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. Preheat oven to 350F.
Combine flour, baking powder, baking soda, ginger and salt, set aside. Cream butter and sugar. Beat in eggs, one at a time. Beat in vanilla. Mix in the dry alternately with the sour cream, starting and ending with the dry. Spread batter evenly into a 9 x 13" pan. Without overlapping, arrange sliced fruit over top.
Streusel- Combine sugar, flour and ginger. Cut in the butter with a fork until crumbly. Stir in almonds. Sprinkle over fruit. Bake for 1 hour* or until a toothpick comes out clean. Cool on wire rack.
*Mine was a bit over-browned on the edges at 50 minutes

1 comment:

lala said...

oh, those canadians!