Peach Crumb Cake

The perfect way to use up fresh summer peaches! This cake is layered with a buttery crumb cake, a generous layer of peaches and it's finished with a buttery crumble and vanilla glaze. Who could resist a slice?

Course: Dessert
Cuisine: American
Keyword: Crumb Cake, Peach Crumb Cake
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Author: Jaclyn

Ingredients

Crumbs

  • 1 1/4 cups (175g) all-purpose flour
  • 1/3 cup (74g) packed light-brown sugar
  • 1/3 cup (74g) granulated sugar
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/2 cup (4 oz) unsalted butter, melted

Cake

  • 1 1/2 cups (214g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 lb peaches at room temperature , peeled, cored and sliced (about 3 medium sliced into 10 slices each)
  • 3/4 cup (170g) granulated sugar
  • 1/2 cup (4 oz) unsalted butter, softened (don't melt!)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup (80g) sour cream
  • 1/3 cup (80ml) buttermilk

Vanilla Glaze (optional)

  • 1/2 cup (66g) powdered sugar
  • 1 Tbsp half and half or milk
  • 1/4 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. To make crumbs:
  3. 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.
  4. To prepare cake:
  5. 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.
  6. 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 50 - 55 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.
  7. For the glaze:
  8. 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.
  9. Recipe source: Cooking Classy