Title: Blueberry Peach Streusel Cake
Categories: Cake
Yield: 4 Servings

		Nonstick cooking spray
3	c	Flour plus enough to dustpan
		(divided
		Use)
1	ts	Baking soda
1/2	ts	Salt
2		Sticks unsalted butter,
		Softened
2 1/4	c	Sugar
2	lg	Eggs
4	lg	Egg whites
1 1/3	c	Light sour cream
2	ts	Cinnamon
2	ts	Grated orange peel
2	ts	Vanilla
2	lg	Firm ripe peaches, peeled,
		Cut into
1/3		-inch dice, about 1 1/2
		Cups
1 1/2	c	Blueberries
		Streusel (recipe follows)

Put rack in center of oven and preheat oven to 350 F. Using cooking spray, grease a 9x13-inch cake pan, lightly coat with flour, tapping out excess. Set aside.

Set aside 2 tablespoons flour to toss with fruit. Sift remaining flour, baking soda and salt onto sheet of wax paper. Set aside.

Use mixer to cream butter and sugar until fluffy. Add egg and egg whites. Mix until smooth Add sour cream, cinnamon, orange peel and vanilla. Mix until smooth. Add flour mixture. Mix well. Put peach and blueberries in small bowl. Toss with reserved flour; mixture will be moist. Use wooden spoon to stir fruit into batter. Transfer to prepared pan. Spread smooth.

Scatter streusel evenly over cake. Bake 40 minutes, or until toothpick inserted into center comes out clean. Cool on wire rack. Makes 24 servings.

STREUSEL: Place in food processor fitted with metal blade: 4 tablespoons chilled unsalted butter, 1/2 cup light brown sugar, 1/2 cup flour, 1/4 teaspoon cinnamon and a pinch of salt. Combine until butter is crumbly.

Per Serving: Calories 282 Fat 12g Cholesterol 50 mg Sodium 124 mg Percent calories from fat 37% From: Bobbie Beers Date: 06-08-98 (16:50) Doc's Place Bbs Online. (253) Cooking

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