Peach Streusel Picnic Cake
|Chopped walnuts/Chopped pecans||175 Milliliter|
|Rolled oats||125 Milliliter|
|Packed brown sugar||125 Milliliter|
|Lemon juice||15 Milliliter|
|Granulated sugar||250 Milliliter|
|Grated lemon rind||5 Milliliter|
|All purpose flour||325 Milliliter|
|Baking powder||7 Milliliter|
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.