Strawberry And Peach Cornmeal Coffee Cake – a delicious recipe with STREUSEL, All-purpose, Brown Sugar, Cinnamon, u00bc, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F.
2
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.
3
In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt.
4
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.
5
Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the chopped fruit.
6
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.
983
kcal
Calories
49
g
Fat
126
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 20 ingredients. The key ingredients include: FOR THE STREUSEL TOPPING:, 1 cup All-purpose Flour, 1/2 cups Granulated Or Light Brown Sugar, 2 teaspoons Cinnamon, and more.
Yes, Strawberry And Peach Cornmeal Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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