Coconut Peach Crumb Cake

By MJH

Serves 8

Ingredients

• Topping:
• 1 1/2 cups flour
• 2/3 cup brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup unsweetened coconut flakes
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• Cake:
• 1/2 package (1 sheet) store-bought pie crust, optional
• 4 ripe peaches, peeled and chopped
• 2 cups all-purpose flour
• 1 1/3 cups sugar
• 3/4 cup sour cream
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 large eggs
• 2 tablespoons peach schnapps, optional
• 1 1/2 teaspoons vanilla extract, optional
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Details

Adapted from 12tomatoes.com

Preparation

Step 1

Preheat oven to 350º F and unroll your pie crust into a 9-inch square or round baking dish.
Trim off excess dough and place in refrigerator until ready to use.

Starting with the cake, cream together the butter and sugar until fluffy and lightened in color.
About 5 minutes.

One at a time, beat in eggs until incorporated, then mix in sour cream, peach schnapps (if using) and vanilla extract.

In a separate bowl, sift together dry ingredients (flour, baking soda, baking powder, cinnamon and salt).

In batches, gradually mix the dry ingredients into the wet and stir until just combined, then pour batter into pie crust.

Sprinkle chopped peaches evenly over the top of your batter and set aside.

In a separate bowl, prepare your crumb topping by combining flour, sugars, coconut flakes and cinnamon in a large bowl, then cut in butter.

Mix until topping is the consistency of small pebbles, then sprinkle evenly over your peach-topped cake.

Place baking dish in oven and bake for 50-60 minutes, or until toothpick inserted in center comes out clean.

Remove from oven and let cool at least 15 minutes before serving.