Blueberry Peach Streusel Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 24 |
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This is so good I make it in 2 pans so I don't eat it all. One to keep and one to bring to share. Ingredients:
1 cake mix, divided use with batter (betty crocker) |
1/4 cup flour |
1/4 cup rolled oats |
1/2 cup ground hazelnuts |
3 tablespoons butter, melted |
1 teaspoon cinnamon |
1 pinch salt |
3/4 cup buttermilk |
3 eggs |
1/4 cup flour |
1/3 cup butter, melted |
1/2 teaspoon cinnamon |
1 teaspoon almond extract |
1/2 teaspoon lemon, zest of |
1 cup fresh blueberries |
2 cups peaches, pitted and cut into 1/2 inch peaces |
1 tablespoon flour |
Directions:
1. Preheat oven to 350 degrees.
2. grease and flour 2 8x8x15/8 foil pans.
3. In a food processor pulse ingredients for topping (use 1/4 c cake mix) pulse quickly till crumbly.
4. Remove and set aside.
5. In food processor add Batter ingredients and rest of cake mix pulsing till well combined.
6. Set aside.
7. Mix blueberries, peaches,and flour.
8. Set aside.
9. Pour batter into prepared pans topping with fruit mixture pressing in gentle.
10. Then top with Strusel.
11. Splitting everything equaly between each pan.
12. Bake for 40-45 minutes.
13. Cool and keep one for yourself and bring the other to a picnic.
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