peach crumb cake

Easy Italian Fresh Peach Crumb Cake, a delicious peach dessert recipe, snack, dessert or even breakfast. Alone or with ice cream.Perfect!

Easy Italian Peach Crumb Cake

all purpose flour ((325 grams))

sugar ((100 grams))

baking powder

salt

butter (very cold)

sugar

Pre-heat oven to 350° (180° celsius). Grease and flour an 8" cake pan (20 centimeter). A spring form pan is my recommendation.

In a medium bowl mix together peaches and sugar, set aside.

In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.

Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.

Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!

This soft and fluffy Peach Cake is filled with fresh peaches and topped with a buttery brown sugar crumble. 

Peach Crumb Cake

brown sugar

cinnamon

unsalted butter (melted)

all purpose flour

unsalted butter (at room temperature)

eggs

vanilla extract

almond extract

sour cream

baking soda

flour (for tossing with the peaches)

Combine sugars, cinnamon, and salt. Stir in melted butter. Add flour and stir until just combined (I use a fork). Place in the refrigerator while you continue with the cake.

For the crumb topping:

Preheat oven to 350°F. Grease a 9-inch* round cake pan and set aside. 

Using a stand mixer with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes, until light and creamy. Add eggs, one at a time, beating to combine. Add vanilla extract, almond extract, and sour cream.

In a separate bowl, combine the 1-1/4 cups flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add flour mixture to wet ingredients. Beat until just combined. Do not over mix.

In a separate bowl, toss the diced peaches with 1 additional tablespoon of flour.

If you&#039;re adding the peaches INTO the cake batter: using a rubber spatula, carefully fold the peaches into the cake batter. Pour the batter into the prepared pan and smooth into an even layer. Crumble the topping over the batter.

If you&#039;re adding the peaches ON TOP of the cake batter: pour the batter into the pan, and spread it into an even layer. Spoon the peaches on top of the batter, spreading them into an even layer. Crumble the topping over the peaches.

Bake for approximately 45-55 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack. Run a thin knife around the outside of the cake to help remove it from the pan. 

Garnish: You can drizzle the cake with icing, dust it with powdered sugar, or serve it with ice cream or whipped cream. To make icing: whisk 1/4 cup powdered sugar with a tiny splash of milk and a drop of vanilla extract. Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin). 

For the cake:

https://embed.mediavine.com/videos/cgdiwnotujpqjevzvles

Peach Crumb Cake - A tender vanilla cake filled with fresh peaches and topped with a buttery crumb topping. A comforting treat for breakfast or dessert.

The perfect way to use up fresh summer peaches! This cake is layered with a buttery flavorful cake, a generous layer of peaches and it&#x27;s finished with a cinnamon crumble and sweet vanilla glaze. Who could resist a slice?

Peach Coffee Cake

(175 grams) all-purpose flour

(74 grams) packed light-brown sugar

(74 grams) granulated sugar

tsp cinnamon

tsp ground ginger

nutmeg

(4 oz) unsalted butter, (melted)

(214 grams) all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

peaches

(170 grams) granulated sugar

(4 oz) unsalted butter,

tsp vanilla extract

(80 grams) sour cream

(80 milliliters) buttermilk

(66 grams) powdered sugar

Tbsp half and half or milk

vanilla

Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.

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&#x27;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.

Add 1/3 of the flour mixture to the butter/egg mixture and mix just until combined, then pour in buttermilk and mix just until combined. Mix in another 1/3 of the flour mixture and mix just until combined, then mix in sour cream. 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.

Pour batter into prepared 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&#x27;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&#x27;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.

This buttery cake studded with juicy peaches and covered in crunchy, nutty crumb topping is guaranteed to get your day off to a delicious start.

Peach Coffee Cake With Crumb Topping

(22 grams) sweetened shredded coconut

(scant 1/2 cup) whole roasted nuts (I used almonds)

(48 grams) superfine sugar (*see note below)

(14 grams) light or dark brown sugar

(14 grams) salted

lemon

+ 2 tablespoons (125 grams) granulated sugar

eggs + 1 large egg yolk

(120 grams) greek yogurt

coconut milk (or regular milk)

almond extract or coconut extract (optional)

+ 2 tablespoons (195 grams) all-purpose flour

kosher salt, OR 1/2 teaspoon table salt

Add the shredded coconut to a skillet and...

Add the shredded coconut to a skillet and set it over medium-low heat. Cook the coconut until about half of the strands are a deep golden brown. Remove from the heat, scrape the coconut onto a plate, and let it cool for a few minutes.

Add the nuts to the bowl of a...

Add the nuts to the bowl of a food processor and pulse until they are chopped into very small pieces but not so long that they are ground into a powder. Add the toasted coconut and both sugars and pulse 4 or 5 times to combine. Add the butter, salt, and vanilla and pulse 5 or 6 times until the butter is blended in and the mixture looks damp. Cover and set aside.

Heat the oven to 350 degrees F (177...

Heat the oven to 350 degrees F (177 degrees C).

Prepare an 8-inch round cake pan by coating...

Prepare an 8-inch round cake pan by coating the inside of the pan with a thin layer of vegetable shortening or butter. Cut a piece of parchment paper to fit the bottom of the pan and place it in the pan. Coat the top of the parchment paper with vegetable shortening or butter. Shake some flour around in the pan so the inside is completely covered with flour. Shake any excess flour from the pan. (More information about preparing a pan so the cake will not stick.)

Peel the peaches, remove the pit, and chop...

Peel the peaches, remove the pit, and chop them into bite-size pieces. Add them to a bowl and squeeze the juice from the lemon over them. Toss the peaches around in the lemon juice; this will prevent them from browning. Set aside.

Add the melted butter and sugar to a...

Add the melted butter and sugar to a medium size bowl and stir vigorously with a wire whisk to combine. Whisk in the egg and egg yolk, then whisk in the yogurt, coconut milk, vanilla, almond extract (if using), and the zest from 1 large lemon.

Add the flour, baking powder, baking soda, and...

Add the flour, baking powder, baking soda, and salt to a large bowl and stir to combine.

Pour the wet ingredients into the dry ingredients...

Pour the wet ingredients into the dry ingredients and stir until about halfway combined. Add the peaches and stir until blended. 

Scoop the batter into the prepared pan and...

Scoop the batter into the prepared pan and sprinkle the crumb topping over it in an even layer.

Bake for 55 - 65 minutes (the fruit...

Bake for 55 - 65 minutes (the fruit can cause the bake time to vary quite a bit, so pay attention). To test that the cake is done, insert a toothpick into the center and remove it. If you do not see any raw batter on the toothpick, the cake is done.

Remove the cake from the oven and set...

Remove the cake from the oven and set it on a wire rack. Allow the cake to cool completely in the pan. Slide a butter knife or a flat metal spatula around the side of the pan to loosen the cake from the pan then gently turn the cake out onto a plate and then flip it right side up onto a cake platter. Serve immediately, or cover and store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Peach Crumb Cake is a delicious and moist cake topped with fresh peaches and a buttery crumb topping. Perfect for any occasion, it's a delightful treat that combines the sweetness of peaches with the richness of a crumb cake.

all-purpose flour (divided)

unsalted butter (room temperature)

brown sugar (packed)

unsalted butter

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

In a medium bowl, whisk together 1 1/2 cups of flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat together the room temperature butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined.

Gently fold in the sliced peaches. Pour the batter into the prepared baking dish, spreading it evenly.

Prepare the crumb topping: In a medium bowl, mix together the remaining 1/2 cup of flour, brown sugar, cold butter cubes, and ground cinnamon. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.

Sprinkle the crumb topping evenly over the cake batter.

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan on a wire rack before serving.

Buttery Peach Crumb Cake is made with simple ingredients &amp; topped with a delicious brown sugar crumb! Fantastic fresh peach flavor in this lovely homemade sheet cake recipe.

butter

milk

peaches (fresh

flour

TBSP butter

Prep: Begin by spraying a 9x13 baking dish with non-stick spray and set aside. Preheat the oven to 350°F.

If using fresh peaches, wash, cut and dice the peaches. You can peel them or not, it&#39;s up to you.

Batter: In a large mixing bowl, combine the flour and sugar. Add in the cold butter cubes and mix quickly, so that butter is incorporated and the mixture is crumbly. Remove ½ cup of the mixture and set it aside.

Add in the baking powder, salt, vanilla extract, milk, and egg whites. Continue to mix the batter thoroughly for 3-4 minutes on medium-high speed, using an electric handheld mixer.

Pour the cake batter into the prepared pan and sprinkle with the peaches.

Crumble topping: In a small bowl, combine the reserved cake batter crumble with the flour, brown sugar, salt, and butter. Stir to combine until a crumbly mixture has formed. Sprinkle the mixture on top of cake batter.

Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, until golden brown. Let the cake cool for a few minutes before serving. Slice, serve, and enjoy!

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