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Peach Streusel Picnic Cake

Country.Chef's picture
Ingredients
  Chopped walnuts/Chopped pecans 175 Milliliter
  Rolled oats 125 Milliliter
  Packed brown sugar 125 Milliliter
  Butter 50 Milliliter
  Peaches 3 Large
  Lemon juice 15 Milliliter
  Butter 250 Milliliter
  Granulated sugar 250 Milliliter
  Eggs 3
  Grated lemon rind 5 Milliliter
  All purpose flour 325 Milliliter
  Baking powder 7 Milliliter
  Salt 1 Milliliter
  Mace/Nutmeg 1 Milliliter
  Milk 50 Milliliter
Directions

Combine nuts, rolled oats, brown sugar and butter; set aside.
Peel and pit peaches.
Cut into thin slices and toss with lemon juice; set aside.
In bowl, beat butter; gradually beat in granulated sugar until light and fluffy.
Beat in eggs, one at a time.
Stir in lemon rind.
Combine flour, baking powder, salt and mace; stir into batter alternately with milk, making two additions of each (batter will be stiff).
Spread in greased and floured 13- X 9-inch (3.5 L) cake pan.
Arrange peaches in neat rows over batter; sprinkle evenly with nut mixture.
Bake in 375°F (190°C) oven for 35 to 40 minutes or until cake tester inserted into center comes out clean.
Let cool in pan on rack.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Drink: 
Alcohol
Servings: 
15

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 463 Calories from Fat 230

% Daily Value*

Total Fat 26 g40.1%

Saturated Fat 11.4 g57%

Trans Fat 0 g

Cholesterol 85.6 mg28.5%

Sodium 83.1 mg3.5%

Total Carbohydrates 52 g17.3%

Dietary Fiber 3.2 g12.9%

Sugars 28.2 g

Protein 7 g14.7%

Vitamin A 13.3% Vitamin C 5.4%

Calcium 7.3% Iron 11.9%

*Based on a 2000 Calorie diet

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Peach Streusel Picnic Cake Recipe