Peach Crumb Cake
Ingredients
1 c. all-purpose flour
¼ c. cake flour
¼ c. cake flour
½ c. sugar
8 tbsp. (1 stick) butter, room temperature
1 egg + 1 egg yolk
¼ c. sour cream
¼ c. buttermilk
1½ tsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
2 tsp. vanilla
1 extra large ripe peach (or 2 small), skin removed, thinly sliced
Crumb topping:
⅓ c. + 1 tbsp. all-purpose flour
½ c. brown sugar
4 tbsp. butter, cold
½ tsp. cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly spray an 8x8" baking dish or a 9" round baking dish, set aside.
2. In the bowl of a stand mixer, beat together butter, sugar and vanilla until light and fluffy, about 2 minutes. Add egg, then egg yolk, mixing until just combined.
3. In a small mixing bowl, whisk together flours, baking powder, salt, and cinnamon. With mixing speed on low, alternate dry ingredients with sour cream and buttermilk (this will help prevent the mixture from curdling). Mix until well combined and no flour pockets remain. The batter will be relatively thick.
4. Remove bowl from stand and spread the batter evenly into the prepared dish. Place the sliced peaches on top, making sure to completely cover the batter.
5. In a small mixing bowl combine all crumb topping ingredients. Using a pastry blender, cut the butter into fine pieces, creating tiny lumps in the mixture. Pour the mixture over the peaches, spread evenly.
6. Place in oven and bake for 35-40 minutes or until a cake tester inserted into the center of the cake comes out clean (I baked mine in a round dish and it took about 38 minutes). The topping should be nice and brown and the center should look slightly moist. Remove from oven and allow to cool for 30-45 minutes before serving.
2. In the bowl of a stand mixer, beat together butter, sugar and vanilla until light and fluffy, about 2 minutes. Add egg, then egg yolk, mixing until just combined.
3. In a small mixing bowl, whisk together flours, baking powder, salt, and cinnamon. With mixing speed on low, alternate dry ingredients with sour cream and buttermilk (this will help prevent the mixture from curdling). Mix until well combined and no flour pockets remain. The batter will be relatively thick.
4. Remove bowl from stand and spread the batter evenly into the prepared dish. Place the sliced peaches on top, making sure to completely cover the batter.
5. In a small mixing bowl combine all crumb topping ingredients. Using a pastry blender, cut the butter into fine pieces, creating tiny lumps in the mixture. Pour the mixture over the peaches, spread evenly.
6. Place in oven and bake for 35-40 minutes or until a cake tester inserted into the center of the cake comes out clean (I baked mine in a round dish and it took about 38 minutes). The topping should be nice and brown and the center should look slightly moist. Remove from oven and allow to cool for 30-45 minutes before serving.
Inspired by Spoon Fork Bacon's Blueberry Cardamom Crumb Cake | Makes approximately 8-12 servings
Looks delicious!
ReplyDeleteLooks delicious!
ReplyDeleteLooks so delicious! I'm going to have to try this one. I must say, your blog is beautiful!!
ReplyDeleteThank you Barb!
DeleteWhat a delicious looking cake! I love different crumb cakes, and it sounds wonderful with peaches!
ReplyDeleteThis looks amazing and love that you just whipped it up! I never have buttermilk around, but when I do I try to come up with stuff like this too! Yum.
ReplyDeletePlease don't forget to sign up for the Back-to-School Social Party. We are giving away so much swag it's ridiculous! Don't miss it! message me for details
Thanks for sharing at Foodtastic Friday!
What a lovely cake! Seriously, this is fantastic! Pinning and sharing on social media. Thanks for sharing another one of your great recipes at Marvelous Mondays!
ReplyDeleteLooks absolutely amazing! :) Will be putting this on my to-bake list. Pinning!
ReplyDelete