Peach-Streusel Kuchen

Peach-Streusel KuchenRecipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe from

Cooking Light

Nutritional Information

Calories 250
Caloriesfromfat 24 %
Fat 6.8 g
Satfat 1.3 g
Monofat 2.6 g
Polyfat 2.5 g
Protein 3.7 g
Carbohydrate 43.9 g
Fiber 1.3 g
Cholesterol 19 mg
Iron 1.5 mg
Sodium 188 mg
Calcium 58 mg


1 1/3 cups all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain fat-free yogurt
1/4 cup water
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 large egg, lightly beaten
Cooking spray
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1 tablespoon light-colored corn syrup
3 cups sliced peeled ripe peaches (about 2 pounds)


Preheat oven to 375°.

Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife. Combine with granulated sugar, baking powder, ginger, baking soda, and 1/4 teaspoon salt in a bowl. Combine yogurt and next 5 ingredients (yogurt through egg); add to flour mixture, stirring just until moist. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly.

Lightly spoon 3/4 cup flour into a dry measuring cup; level with a knife. Combine with brown sugar, cinnamon, and 1/4 teaspoon salt; cut in margarine and corn syrup with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/2 cup streusel mixture and peaches in a bowl; arrange peach mixture evenly over batter. Sprinkle with remaining streusel mixture. Bake kuchen at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.