Strawberry and Peach Cornmeal Coffee Cake

Preheat the oven to 350 F.

Make the streusel topping. Mix together the flour, sugar, cinnamon, and salt. Add the butter, and use your fingers or a pastry cutter to rub the butter into the flour mixture. Set aside.

In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt.

In a separate bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla extract. Whisk in the yogurt and milk.

Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the chopped fruit.

Pour the batter into a greased 13×9 inch pan. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.