Peach Almond Streusel Cake


Step 1
Preheat oven to 350F. Grease a large loaf tin.

Step 2
To make the cake combine the flour, sugar, baking powder, ginger, baking soda, and salt in a large bowl.

Step 3
In a separate jug, whisk together the yogurt, water, oil, vanilla paste, almond extract paste and egg.

Step 4
Add the wet ingredients to dry ingredients, and stir until just combined.

Step 5
Pour batter into prepared tin, spreading evenly.

Step 6
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.

Step 7
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.

Step 8
Bake for 40-50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.


Preparation: 25 mins
Serves: 12
Cooking: 50 mins
Difficulty: Easy

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