Monday, August 2, 2010

Peach Gingerbread with Walnut Streusel

With Walnut Streusel

Enjoy this yummy snack cake as an easy dessert or a mid-afternoon pick me up.

Note: Crystallized ginger comes in a jar and is found in your grocery store near the specialty food items.

Another note: If fresh peaches are not available, feel free to substitute with fresh frozen peaches.

Makes 9 Servings
Prep Time: 10 minutes
Cook Time: 40 to 45 minutes

For the streusel
1/3 cup finely chopped walnuts
¼ cup all natural sugar
2 tablespoons crystallized ginger, finely chopped

For the cake
2 cups unbleached all-purpose flour
¾ cup dark brown sugar
2 teaspoons ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 ripe peaches, cut in half, pitted and peeled
½ cup fat-free buttermilk
¼ cup canola oil
2 large eggs, slightly beaten

To make the streusel, stir together the walnuts, sugar and chopped ginger in a small bowl.

For the cake, preheat the oven to 350 degrees. Coat a 9-inch square baking pan with vegetable oil spray. Combine the flour, brown sugar, ground ginger, baking powder, baking soda and salt in a bowl. Place the peaches into a food processor, pulse to puree. Place the peach puree into a bowl. Stir in the buttermilk, canola oil and eggs. Whisk in the dry ingredients until smooth.

Pour half of the batter into the pan. Sprinkle with half of the streusel. Pour in the remaining batter. Top with the remaining streusel. Bake until the bread springs back when touched, and a tester inserted into the center comes out clean, about 40 to 45 minutes. Remove from the oven and cool.

To serve, cut the cake into 9 (1-inch) squares

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