Peach Almond Streusel Cake
Preheat oven to 350F. Grease a large loaf tin.
To make the cake combine the flour, sugar, baking powder, ginger, baking soda, and salt in a large bowl.
In a separate jug, whisk together the yogurt, water, oil, vanilla paste, almond extract paste and egg.
Add the wet ingredients to dry ingredients, and stir until just combined.
Pour batter into prepared tin, spreading evenly.
Make the streusel topping by combining extra flour, sugar, cinnamon, salt butter and corn syrup in a food processor and pulsing until the mixture is crumbly.
Add half of streusel on the cake batter and then layer the peaches over the topping evenly. Sprinkle the remaining streusel mixture over peach layer.
Bake for 40-50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Preparation: 25 mins
Cooking: 50 mins
6 oz. (171g) all-purpose flour
3.55 oz (100g) granulated sugar
3/4 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
122g (1/2 cup) plain fat-free yogurt
62.5g (1/4 cup) water
2 tbsp vegetable oil
2 tsp Taylor & Colledge Vanilla Bean Paste
1/2 tsp Taylor & Colledge Almond Extract Paste
1 large egg, lightly beaten
3.38 oz (96g) all-purpose flour
4.73 oz (134g) brown sugar
1 tsp ground cinnamon
1/4 tsp salt
2 oz (57g) chilled butter, cut into small pieces
1 tbsp corn syrup
18.5 oz (525g) sliced peeled ripe peaches