TKTK Peach Dessert
with Buttery Almond Streusel- Avoine
- Amandes
- Oeuf
- Lait
- Blé
- Blé
- Gluten
- Seigle
- Soya
- Peut contenir des traces d’allergènes
- Sulfites
- Oeuf
- Lait
- Moutarde
- Arachides
- Sésame
- Triticale
- Noix
- Poisson
- Crustacés
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.
Ingrédients
1 pièce(s)
Fruit à noyau
½ tasse(s)
Flocons d'avoine à cuisson rapide
(Contient: Avoine Peut contenir : Blé, Gluten, Seigle, Soya)
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Gluten, Soya, Sulfites, Oeuf, Lait, Moutarde, Arachides, Sésame)
2 g
Cannelle, moulue
(Peut contenir : Blé, Soya, Sulfites, Lait, Moutarde, Arachides, Sésame, Triticale, Noix)
2 pièce(s)
Œuf
(Contient: Oeuf)
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
½ tasse(s)
Sucre à glacer
(Peut contenir : Blé, Soya, Sulfites, Oeuf, Lait, Moutarde, Arachides, Sésame, Noix, Poisson, Crustacés)
400 g
Mélange à pâtisserie vanille
(Contient: Lait, Blé Peut contenir : Gluten, Soya, Sulfites, Oeuf, Moutarde, Arachides, Sésame, Noix, Poisson, Crustacés)
½ tasse(s)
Cassonade
(Peut contenir : Blé, Soya, Sulfites, Oeuf, Lait, Moutarde, Arachides, Sésame, Noix, Poisson, Crustacés)
8 cs
Farine tout usage
(Contient: Blé Peut contenir : Gluten, Soya, Sulfites, Oeuf, Lait, Moutarde, Arachides, Sésame, Noix, Poisson, Crustacés)
1 pièce(s)
Citron
Pas inclus dans votre livraison
5 cs
Beurre*
(Contient: Lait)
½ cc
Sel*
1.5 cs
Lait*
(Contient: Lait)
Ustensiles
Instructions
- 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.
