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Nectarine Streusel Cake

Streusel cake is a type of sweet cake with a crumb topping. Both the ingredients of the cake and the crumbly streusel can vary widely depending on recipe, personal taste, and available ingredients. Most streusel cake recipes are very simple and can be whipped up in less than an hour, including cooking time.

Nectarine Streusel Cake
To add a level of fanciness to the recipe a layer of fresh firm fruit can be placed under the streusel topping. In this recipe we have used nectarines but other firm fruits can be used.
Serves: 1
Cook time: 
Total time: 
Ingredients
For the streusel topping
  • ¾ cup all-purpose flour
  • ½ cup firmly packed brown sugar
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • 85 g cold unsalted butter, cut into small pieces
For the cake
  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg, at room temperature
  • 60 g unsalted butter, melted
  • ½ cup milk
  • 1½ teaspoons vanilla extract
  • 1 teaspoon almond extract, optional
  • 2 - 3 firm, ripe nectarines peeled, pitted and sliced 1 cm thick
Instructions
  1. Preheat an oven to 175°C. Line a 23 x 23 cm baking pan or a 23 cm round springform pan with parchment paper.
  2. Make the streusel: In a medium bowl, mix together the flour, brown and white sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Place in refrigerator or freezer while assembling the rest of the cake.
  3. Prepare the fruit: Peel, pit and slice the fruit.
  4. Make the cake: Mix together flour, sugar, baking powder and salt and set aside. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and (almond extract, if using) until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.
  5. Spread batter into the prepared pan and spread evenly using an offset spatula. If using a springform pan, arrange the nectarine slices in concentric circles from the pan sides to the centre. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
  6. Bake until the topping is golden brown and a toothpick inserted into the centre of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Can be served warm or at room temperature.
Notes
The key to a superior streusel cake is adding the crumbly topping just before baking. If the streusel is added to the cake too early, it may sink into the batter. Once the cake is baking, the streusel will not be able to adhere to the drying batter, and will simply fall off. Adding the topping just before baking ensures that it will settle on top of the batter, forming an even top to the cake. If the topping is not browning according to preference, move the cake to the top level of the oven, or place under the griller for one minute. When using the griller, be sure to check the cake regularly, as burning can occur very quickly.

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