Recipe Source: Recipe from Canadian Living Magazine Recipe Archive Recipe File

Harvest Streusel Coffee Cake Amount Ingredient 4 ripe peaches, about 1 1/4 lbs. 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   STREUSEL: 1/3 cup brown sugar, packed 1/4 cup all-purpose flour 1/4 cup chopped almonds 2 tablespoons crystallized ginger, finely chopped 2 tablespoons cold butter, diced

Preparation Tips:

1. 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
2. In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time; beat in vanilla.
3. 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.
4. Spread batter evenly in greased 13-x9-inch cake pan. Without overlapping, arrange sliced fruit attractively over top.
5. 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.
6. Bake in center of 350 degrees F. oven for about 1 hour or until cake tester inserted in center 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.

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