Peach and Sour Cream Coffee Cake
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Peach and Sour Cream Coffee Cake

with Buttery Almond Streusel

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.

Allergens:
Oats
•Almonds
•Egg
•Milk
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

/ serving 4 people

1 unit(s)

Stone Fruit

½ cup

Quick Oats

(Contains Oats May contain Wheat, Gluten, Rye, Soy)

28 g

Almonds, sliced

(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

2 g

Cinnamon, ground

(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)

2 unit(s)

Egg

(Contains Egg)

1 unit(s)

Sour Cream

(Contains Milk May contain Milk)

½ cup

Icing Sugar

(May contain Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)

400 g

Vanilla Baking Mix

(Contains Wheat, Milk May contain Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Gluten, Peanuts, Soy)

½ cup

Brown Sugar

(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

8 tbsp

All-Purpose Flour

(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)

Lemon

Not included in your delivery

5 tbsp

Butter*

(Contains Milk)

½ tsp

Salt*

1.5 tbsp

Milk*

(Contains Milk)

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Nutrition Values

Calories890 kcal
Fat25 g
Saturated Fat12 g
Carbohydrate155 g
Sugar95 g
Dietary Fiber5 g
Protein14 g
Cholesterol140 mg
Sodium1290 mg
Trans Fat1 g
Potassium350 mg
Calcium200 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper
•Medium Bowl
•Measuring Spoons
•Spatula
•Large Bowl
•Measuring Cups

Cooking Steps

1
  • 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.
  • 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)
2
  • 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. 
3
  • To a large bowl, add eggs, sour cream, 1/2 cup oil and 1/2 cup water, 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 45-55 min, until a toothpick inserted into the centre comes out clean. 
4
  • Meanwhile, zest, then juice lemon.
  • Add powdered sugar, 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 15 mins. Run a sharp knife around the edges of the baking tin.
  • When cake has fully cooled, drizzle glaze over top.
  • Cut cake into desired number of slices.