I usually adapt my recipes to be healthier than this.(I did adapt for only having 1 egg so you can use 2 eggs and adjust the baking powder to 1 tsp and no water.)
2 cups flour
3 tsp baking powder
a pinch of salt
1 cup butter
2 cups sugar
1 cup sour cream
2 teaspoons of water
1/2 teaspoon vanilla extract
1 1/2 cup brown sugar
1/2 cup almond meal
1/2 cup flour
2 teaspoons ground cinnamon
1 small container of fresh raspberries
1/4-1/2 cup sliced almonds
Preheat oven to 350 degrees. prepare a 9×13 inch baking dish
For the cake batter mix the flour, baking powder, and salt in a bowl.
In a separate bowl, beat the sugar and butter until fluffy. Add egg, sour cream, water and vanilla. Slowly add the bowl of flour in until just blended; spread half the batter into baking dish evenly.
Instruction for crumble:
Combine brown sugar, flour, almond meal, butter(melted), and cinnamon in a bowl until mixture resembles wet clumpy sand.
In the baking dish add raspberries evenly spaced to the first half of the batter, top it with half of the crumble mix.
Spread the remaining half of the batter over the raspberries evenly then add the almond slices to the remainder of the crumble before spreading it evenly across the top of the second layer of batter. Bake for 45-50 minutes or until done.
I wanted to do something special with my last peach and nectarine. So I adapted a recipe using a few other ingredients on hand as well. I traded out some of the butter for coconut oil in the cake for flavor and kept the streusel using butter so it would brown nicely. I exchanged some of the flour for almond flour , more so in the topping so it wouldn’t interfere with the rise of the cake and this was my result. It’s really delicious.
- 1/4 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 6 Tbs. cold unsalted butter, grated into small pieces
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 3 1/2 Tbs. coconut oil, melted
- 1/2 cup milk
- 1 1/2 tsp. vanilla extract
- 1 ripe peach, pitted and sliced thin
- 1 ripe nectarine, pitted and sliced thin
Preheat an oven to 350°F. Grease and flour a 9-inch round springform pan or square baking pan or baking dish. Adjust to 325°F if using a glass baking dish.
For the streusel stir together the flours, sugars and cinnamon in a bowl. Grate the butter over the top and, using your fingers, rub in the butter until coarse crumbs form.
For the cake, in a bowl, stir together both flours, sugar, baking powder and salt. In another bowl whisk together the egg, melted oil, milk and vanilla until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots but do not over mix.
Pour the batter evenly into the prepared pan. Arrange the peach slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Makes one 9-inch cake.