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Peach-Streusel Kuchen

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 12 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.