Nectarine-Almond Streusel Coffee Cake

Author:Field of Greens pg.354
Yield:two 9-inch cakes


12 tbsp. unsalted butter
1 1/2 cups sugar
lemons, zest of these minced
1/2 tbsp. baking powder
1/2 tbsp. baking soda
1/2 tsp. salt
1 1/2 cups creme fraiche or sour cream
nectarines (about 2 cups) or other fruit
1 tbsp. white flour
1/2 cups light brown sugar
1 tsp. cinnamon
1 1/2 tbsp. unsalted butter
1/4 cups chopped walnuts or almonds


  1. Butter and flour a 10-inch tube pan or 2 9-inch round cake pans. Preheat the oven to 350F
  2. in a mixing bowl, cream the butter, sugar, and zest together until light and fluffy.
  3. Add the eggs 1 at a time, mixing themcompletely into the batter after each addition. Sift the dry ingredients together and add them alternately with the creme fraiche.
  4. Fold in the fruit and pour the batter into the pan. Cover evenly with the topping and bake until a skewer insertedinthe center comes out clean. about 50 minutes for tube pan and 40-45 minutesfor cake pans.
  5. Streusel topping: Place flour, sugar and cinnamon in the bowl of a mixer or food processor. Add hte butter and process until the mixture resembles coarse meal. If you are using a food processor, transferthe mixture to a separate bowl, then quickly mix in the nuts.