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Streusel all-purpose brown sugar cinnamon butter Cake all-purpose Cormeal baking powder baking soda salt butter sugar Eggs At vanilla Greek yogurt milk peaches fresh strawberries
Viewed: 102 - Published at: 5 years agoIngredients
- FOR THE STREUSEL TOPPING:
- 1 cup All-purpose Flour
- 1/2 cups Granulated Or Light Brown Sugar
- 2 teaspoons Cinnamon
- 1/4 teaspoons Salt
- 6 Tablespoons Butter, Softened
- FOR THE CAKE:
- 1-1/3 cup All-purpose Flour
- 2/3 cups Cormeal
- 1-1/2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1/2 cups Butter, Softened
- 2/3 cups Granulated Sugar
- 2 whole Eggs At Room Temperature
- 2 teaspoons Vanilla Extract
- 1 cup Plain Greek Yogurt
- 2 Tablespoons Milk
- 3 whole Medium Peaches, Peeled And Cubed
- 2 cups Fresh Strawberries, Diced
Method
- Preheat the oven to 350 F.
- Make the streusel topping. Mix together the flour, sugar, cinnamon, and salt. Add the butter, and use your fingers or a pastry cutter to rub the butter into the flour mixture. Set aside.
- In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla extract. Whisk in the yogurt and milk.
- Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the chopped fruit.
- Pour the batter into a greased 13x9 inch pan. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
