Another great find at the farmers market this week – perfectly ripe peaches. How could I possibly pass those by? Fresh Peach Cake with Crumble Topping is the perfect recipe for these gems. This cake features a moist cake layer topped with fresh peaches and a crumble topping. Delicious served with coffee for brunch or a delightful summer dessert. Top with a scoop of vanilla ice cream for a wonderful summer treat.
Fresh Peach Cake with Crumble Topping
2016-07-18 06:33:28
Ingredients
- Crumble Topping
- 3/4 cup flour
- 1/4 cup light brown sugar
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup unsalted butter, melted
- Cake
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla
- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 - 4 large peaches, peeled and sliced
Instructions
- Preheat oven to 350 degrees. Grease and flour 10" baking dish.
- Combine topping ingredients and set aside.
- To prepare the cake layer- in a large bowl, cream the butter and granulated sugar until smooth, beat in the sour cream, eggs and vanilla. Slowly mix in the dry ingredients. The batter will be stiff. Smooth the batter in the prepared cake pan, top with sliced peaches. Crumble the topping over the peaches.
- Bake 35 - 45 minutes, or until a cake tester comes out clean. Cool before cutting into pieces.
Notes
- To easily peel peaches, bring a medium saucepan of water to a boil. Carefully lower the peaches into the boiling water and boil for 20 seconds. Remove peaches and place in a bowl of ice water. Remove and peel.
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