Peach and Sour Cream Coffee Cake
with Buttery Almond Streusel- Oats
- Almonds
- Egg
- Milk
- Wheat
- Wheat
- Gluten
- Rye
- Soy
- May contain traces of allergens
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Triticale
- Tree nuts
- Fish
- Crustaceans
Peaches and sour cream are a match made in heaven in this buttery coffee cake topped with a generous amount of cinnamon oat streusel. Eat as is or finish with a drizzle of royal icing for the ultimate mid-afternoon treat.
Ingredients
1 unit(s)
Stone Fruit
½ cup
Quick Oats
(Contains: Oats May be present: Wheat, Gluten, Rye, Soy)
28 g
Almonds, sliced
(Contains: Almonds May be present: Gluten, Soy, Sulphites, Egg, Milk, Mustard, Peanuts, Sesame)
2 g
Cinnamon, ground
(May be present: Wheat, Soy, Sulphites, Milk, Mustard, Peanuts, Sesame, Triticale, Tree nuts)
2 unit(s)
Egg
(Contains: Egg)
43 mL
Sour Cream
(Contains: Milk May be present: Milk)
½ cup
Icing Sugar
(May be present: Wheat, Soy, Sulphites, Egg, Milk, Mustard, Peanuts, Sesame, Tree nuts, Fish, Crustaceans)
400 g
Vanilla Baking Mix
(Contains: Milk, Wheat May be present: Gluten, Soy, Sulphites, Egg, Mustard, Peanuts, Sesame, Tree nuts, Fish, Crustaceans)
½ cup
Brown Sugar
(May be present: Wheat, Soy, Sulphites, Egg, Milk, Mustard, Peanuts, Sesame, Tree nuts, Fish, Crustaceans)
8 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Gluten, Soy, Sulphites, Egg, Milk, Mustard, Peanuts, Sesame, Tree nuts, Fish, Crustaceans)
1 unit(s)
Lemon
Not included in your delivery
5 tbsp
Butter*
(Contains: Milk)
½ tsp
Salt*
1.5 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 350F.
- Halve, pit, then cut peaches into 1/4-inch pieces. Add peaches 1 tbsp brown sugar and half the cinnamon to medium bowl, then toss to combine.
- Zest, then juice lemon.
- Grease the base of an 8 or 9-inch round cake pan with 2 tsp oil, then line with parchment paper. (NOTE: If you don't have a round cake pan, use a square 8x8 baking dish instead)
- In a medium microwaveable bowl, add 5 tbsp butter. Microwave in 15 second increments, stirring after each until butter is melted.
- To the bowl with the melted butter, add flour, oats, remaining brown sugar, remaining cinnamon, almonds and 1/8 tsp salt. Mix with a spatula until combined and dough forms large crumbs.
- To a large bowl, add eggs, sour cream, 1/2 cup oil, 1/2 cup water and half the lemon zest, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth. Transfer cake batter to the prepared pan.
- Scatter peaches over cake batter, then top with almond streusel.
- Bake in the middle of the oven for 50-60 min, until a toothpick inserted into the centre comes out clean.
- Add powdered sugar, remaining lemon zest, 1.5 tsp lemon juice and 1 tbsp milk to a medium bowl, then whisk until smooth. Set aside.
- When cake is done, transfer baking tin to a wire rack to cool for 30 mins. Run a sharp knife around the edges of the baking tin.
- Cut cake into desired number of slices directly in the tin, then remove slices using a cake lifter or spatula.
- Drizzle slices with glaze before serving.
