Okay, who says we can't have recipes two weeks in a row for things we don't necessarily have difficulty figuring out how to use up? - debbie

Peach Streusel Kuchen
from Cooking Light Magazine, June 1998
Yield: 12 servings

batter:
1 1/3 C flour
1/2 C white sugar
3/4 tsp. baking powder
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1/2 C plain yogurt
1/4 C water
2 tbsp. vegetable oil
2 tsp. vanilla extract
1/4 tsp. almond extract
1 large egg, lightly beaten

streusel mixture:
3/4 C flour
2/3 C packed brown sugar
1 tsp. ground cinnamon
1/4 tsp salt
1/4 C chilled butter, cut in sm. pieces
1 tbsp. light-colored corn syrup
3 C sliced peeled peaches (~2 lbs.)

Preheat oven to 375 degrees.

Combine dry batter ingredients in a bowl. Combine batter wet ingredients in a separate bowl, then add to dry mixture, stirring until just moist. Spoon this into 13x9 lightly-greased baking pan, spreading evenly. Combine streusel mixture dry ingredients; cut butter & syrup into this with a pastry knife until mixture resembles cornmeal. Combine half of the streusel mixture with peaches and arrange evenly over batter. Sprinkle with remaining streusel mixture. Bake kuchen in preheated oven for 50 min. or until a wooden pick inserted in center comes out clean. Cool on a wire rack.