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1
Peel peaches, (but not plums or nectarines, if using).
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2
Cut fruit in half and remove pits.
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3
Place, cut side down, on cutting board, slice thinly; set aside.
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4
In a large bowl, beat butter with sugar until light and fluffy.
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5
Beat in eggs, one at a time, beat in vanilla.
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6
In a separate bowl, whisk together, flour, baking powder, baking soda, ginger and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream.
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7
Spread batter evenly in greased 13 x 9-inch cake pan.
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8
Without overlapping, arrange sliced fruit attractively over top.
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9
Streusel: In a bowl, mix together sugar, flour, almonds and ginger with pastry blender of 2 knives, cut in butter until crumbly.
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10
Sprinkle evenly over fruit.
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11
Bake in centre of 350u00b0F oven for about 1 hour or until cake tester inserted in centre comes out clean.
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12
Let cool in pan on rack.
