Description
This tender cake is bursting with fresh fruit and topped with cinnamon streusel.
Ingredients
- FOR THE STREUSEL TOPPING:
- 1 cup All-purpose Flour
- ½ cups Granulated Or Light Brown Sugar
- 2 teaspoons Cinnamon
- ¼ teaspoons Salt
- 6 Tablespoons Butter, Softened
- FOR THE CAKE:
- 1-⅓ cup All-purpose Flour
- ⅔ cups Cormeal
- 1-½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- ½ cups Butter, Softened
- ⅔ 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
- FOR THE STREUSEL TOPPING:
- 1 cup All-purpose Flour
- ½ cups Granulated Or Light Brown Sugar
- 2 teaspoons Cinnamon
- ¼ teaspoons Salt
- 6 Tablespoons Butter, Softened
- FOR THE CAKE:
- 1-⅓ cup All-purpose Flour
- ⅔ cups Cormeal
- 1-½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- ½ cups Butter, Softened
- ⅔ 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
Preparation
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 13×9 inch pan. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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