Peach Crumb Cake

The recipe Peach Crumb Cake can be made in approximately 45 minutes. This side dish has 427 calories, 5g of protein, and 18g of fat per serving. This recipe serves 12 and costs 61 cents per serving. 1363 people have tried and liked this recipe. It is brought to you by Cooking Classy. A mixture of vanilla, unsalted butter, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 33%. Peach Crumb Cake, Upside Down Peach Crumb Cake, and Blueberry Peach Sour Cream Crumb Cake are very similar to this recipe.

Servings: 12

 

Ingredients:

1 tsp baking powder

1/4 tsp baking soda

1/3 cup (80ml) buttermilk

2 large eggs

1 1/4 cups (175g) all-purpose flour

1 1/2 cups (214g) all-purpose flour

1/3 cup (74g) granulated sugar

3/4 cup (170g) granulated sugar

1 1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1 Tbsp half and half or milk

1/3 cup (74g) packed light-brown sugar

1 lb peaches, peeled, cored and sliced (about 3 medium sliced into 10 slices each)

1/2 cup (66g) powdered sugar

1/8 tsp salt

1/2 tsp salt

1/3 cup (80g) sour cream

1/2 cup (4 oz) unsalted butter, melted

1/2 cup (4 oz) unsalted butter, softened (don't melt!)

1/4 tsp vanilla

1 tsp vanilla extract

Equipment:

mixing bowl

whisk

oven

stand mixer

spatula

measuring cup

springform pan

bowl

Cooking instruction summary:

Preheat oven to 350 degrees. To make crumbs:In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended (break any clumps of brown sugar up with fingertips). Pour in melted butter and using a rubber spatula, fold mixture until evenly moistened. Set aside.To prepare cake:In a separate mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside (peel and slice peaches now if you haven't already). In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in eggs one at a time adding in vanilla with second egg. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk with sour cream.Add 1/3 of the flour mixture to the butter/egg mixture and mix just until combined, then pour in 1/2 of the buttermilk mixture and mix just until combined. Mix in another 1/3 of the flour mixture and mix just until combined, then remaining 1/2 of the buttermilk mixture (scrape any excess from liquid measuring cup) and mix just until combined. Finish by mixing in last 1/3 of the flour mixture and mix until nearly combined, then remove bowl and scrape bowl and fold batter just to combined. Spray a 9-inch springform pan with non-stick cooking spray and pour batter into pan. Top evenly with peaches then evenly sprinkle crumb mixture into very small crumbles over peaches. Bake in preheated oven until center of cake is set (it shouldn't jiggle or sink when touched, and toothpick should come out free of batter), about 43 - 50 minutes. Cool on a wire rack (you don't need to cool entirely, this cake is really good warm), then drizzle with glaze if desired.For the glaze:Whisk together powdered sugar, half and half and vanilla in a bowl until well blended. Add more half and half to thin as desired or more powdered sugar to thicken if needed.Recipe source: Cooking Classy

 

Step by step:


1. Preheat oven to 350 degrees. To make crumbs:In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended (break any clumps of brown sugar up with fingertips).

2. Pour in melted butter and using a rubber spatula, fold mixture until evenly moistened. Set aside.To prepare cake:In a separate mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside (peel and slice peaches now if you haven't already). In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.

3. Mix in eggs one at a time adding in vanilla with second egg. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk with sour cream.

4. Add 1/3 of the flour mixture to the butter/egg mixture and mix just until combined, then pour in 1/2 of the buttermilk mixture and mix just until combined.

5. Mix in another 1/3 of the flour mixture and mix just until combined, then remaining 1/2 of the buttermilk mixture (scrape any excess from liquid measuring cup) and mix just until combined. Finish by mixing in last 1/3 of the flour mixture and mix until nearly combined, then remove bowl and scrape bowl and fold batter just to combined. Spray a 9-inch springform pan with non-stick cooking spray and pour batter into pan. Top evenly with peaches then evenly sprinkle crumb mixture into very small crumbles over peaches.


Bake in preheated oven until center of cake is set (it shouldn't jiggle or sink when touched, and toothpick should come out free of batter), about 43 - 50 minutes. Cool on a wire rack (you don't need to cool entirely, this cake is really good warm), then drizzle with glaze if desired.For the glaze

1. Whisk together powdered sugar, half and half and vanilla in a bowl until well blended.

2. Add more half and half to thin as desired or more powdered sugar to thicken if needed.Recipe source: Cooking Classy


Nutrition Information:

Quickview
425k Calories
5g Protein
18g Total Fat
61g Carbs
2% Health Score
Limit These
Calories
425k
21%

Fat
18g
28%

  Saturated Fat
11g
69%

Carbohydrates
61g
20%

  Sugar
35g
40%

Cholesterol
76mg
25%

Sodium
177mg
8%

Get Enough Of These
Protein
5g
11%

Selenium
14µg
21%

Vitamin B1
0.27mg
18%

Folate
66µg
17%

Manganese
0.32mg
16%

Vitamin B2
0.25mg
15%

Vitamin A
698IU
14%

Vitamin B3
2mg
11%

Phosphorus
107mg
11%

Iron
1mg
10%

Fiber
1g
6%

Calcium
59mg
6%

Vitamin E
0.87mg
6%

Potassium
195mg
6%

Copper
0.09mg
5%

Vitamin B5
0.41mg
4%

Vitamin D
0.57µg
4%

Magnesium
14mg
4%

Zinc
0.49mg
3%

Vitamin C
2mg
3%

Vitamin B12
0.16µg
3%

Vitamin K
2µg
3%

Vitamin B6
0.05mg
2%

covered percent of daily need
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