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:

Equipment:

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:

covered percent of daily need