Easy Almond Peach Streusel Cake Recipe
The Official Hancock Tasters quickly devoured this cake, and there weren’t many leftovers. However, those leftovers stayed moist and good for a couple of days when stored in an airtight container in the refrigerator.
1 15.25 ounce butter golden cake mix, or other butter recipe yellow cake mix
1/2 cup butter
1 teaspoon almond extract
1 cup water
3 medium peaches, peeled and diced
1 1/2 cups brown sugar
1/2 cup whole almonds
1/4 cup butter
1/4 cup flour
Sweetened whipped cream, if you like
- Preheat oven to 350°.
- Spray a 9" x 13" baking dish with non-stick spray.
- Mix the cake mix, butter, eggs, almond extract, and water in a mixing bowl until smooth; add the peaches and mix on medium speed for a minute or two.
- Meanwhile, prepare the streusel topping: measure the brown sugar and almonds into the bowl of a food processor; process until the almonds are chopped.
- Add the butter and flour; pulse until combined, but still crumbly.
- Assembly: Pour half of the batter into the prepared baking dish; sprinkle with half of the streusel. Repeat.
- Bake 35-40 minutes or until the center is set.
- Remove from the oven and let cool before cutting. Top each piece with sweetened whipped cream.
Amount Per Serving
Calories 290 Calories from Fat 130
Percent Total Calories From: Fat 45% Protein 4% Carb. 51%
Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 7 g
Cholesterol 50 mg
Sodium 207 mg
Total Carbohydrate 37 g
Dietary Fiber 0 g
Sugars 14 g
Protein 3 g
Vitamin A 9% Vitamin C 2% Calcium 0% Iron 39%
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