Nectarine Cornmeal Coffee Cake with Almond Streusel

Nectarine Cornmeal Coffee Cake with Almond Streusel

1 cup white flour

1/2 cup cormeal

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cardamom

1 1/4 cups of sugar

2 eggs

1 cup plain yogurt

2 tbsp candied ginger

4 nectarines, washed

Streusel topping

1/2 cup of toasted almonds, chopped

1 nectarine, diced

1/3 cup brown sugar

2 tbsp butter

2 tbsp all purpose flour

Preheat oven to 350 F. Grease a ring pan well.

Wash and thinly slice 3 of the nectarines. Dice the fourth nectarine and set aside for streusel.

Mix flour, cornmeal, baking powder, baking soda, cardamom, and sugar together.

In a seperate bowl, beat eggs, and wisk in yogurt.

Add wet ingredients to dry. Mix until well combined. Add in sliced nectarines.

Pour into greased 10-inch ring pan.

For streusel, combine all ingredients, except nectarine.

Sprinkle nectarine over top of cake, then sprinkle rest of combined ingredients over cake as well.

Bake at 350 for 30 to 35 minutes, until top is golden brown.