Peach Almond Streusel Cake

TAYLOR Peach Streusel
25 mins
50 mins


  • CAKE
  • 1 1/3 cups plain flour
  • 1/2 cup 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 Taylor & Colledge Vanilla Bean Extract
  • 1/2 teaspoon Taylor & Colledge Almond Extract Paste
  • 1 large egg, lightly beaten
  • 3/4 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1 tablespoon glucose syrup
  • 3 cups sliced peeled ripe peaches


Step 1
Preheat oven to 180C. Grease a large loaf tin.
Step 2
To make the cake combine the flour, sugar, baking powder, ginger, baking soda, and salt in a large bowl.
Step 3
In a separate jug, whisk together the yogurt, water, oil, vanilla extract, almond extract paste and egg.
Step 4
Add the wet ingredients to dry ingredients, and stir until just combined.
Step 5
Pour batter into prepared tin, spreading evenly.
Step 6
Make the streusel topping by combining extra flour, sugar, cinnamon, salt butter and glucose syrup in a food processor and pulsing until the mixture is crumbly.
Step 7
Add half of streusel on the cake batter and then layer the peaches over the topping evenly. Sprinkle the remaining streusel mixture over peach layer.
Step 8
Bake for 40-50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.