Peach Crumb Cake

By srumbel

A tender vanilla cake filled with fresh peaches and topped with a buttery crumb topping. A comforting treat for breakfast or dessert.
from celebratingsweets.com

Ingredients

• Crumb topping:
• Crumb topping:
• Crumb topping:
• 3 3 3 tablespoons granulated sugar
• 3 3 3 tablespoons granulated sugar
• 3 3 3 tablespoons granulated sugar
• 1/3 1/3 1/3 cup brown sugar
• 1/3 1/3 1/3 cup brown sugar
• 1/3 1/3 1/3 cup brown sugar
• 3/4 3/4 3/4 teaspoon ground cinnamon
• 3/4 3/4 3/4 teaspoon ground cinnamon
• 3/4 3/4 3/4 teaspoon ground cinnamon
• pinch pinch salt
• pinch pinch salt
• pinch pinch salt
• 6 6 6 tablespoons unsalted butter melted
• 6 6 6 tablespoons unsalted butter melted
• 6 6 6 tablespoons unsalted butter melted
• 3/4 3/4 3/4 cup all purpose flour
• 3/4 3/4 3/4 cup all purpose flour
• 3/4 3/4 3/4 cup all purpose flour
• Peach cake:
• Peach cake:
• Peach cake:
• 6 6 6 tablespoons unsalted butter at room temperature
• 6 6 6 tablespoons unsalted butter at room temperature
• 6 6 6 tablespoons unsalted butter at room temperature
• 3/4 3/4 3/4 cup granulated sugar
• 3/4 3/4 3/4 cup granulated sugar
• 3/4 3/4 3/4 cup granulated sugar
• 2 2 2 large eggs
• 2 2 2 large eggs
• 2 2 2 large eggs
• 2 2 2 teaspoons pure vanilla extract
• 2 2 2 teaspoons pure vanilla extract
• 2 2 2 teaspoons pure vanilla extract
• 1/2 1/2 1/2 teaspoon almond extract optional
• 1/2 1/2 1/2 teaspoon almond extract optional
• 1/2 1/2 1/2 teaspoon almond extract optional
• 1/3 1/3 1/3 cup sour cream
• 1/3 1/3 1/3 cup sour cream
• 1/3 1/3 1/3 cup sour cream
• 1 1/4 1 1/4 1/4 cups all purpose flour divided
• 1 1/4 1 1/4 1/4 cups all purpose flour divided
• 1 1/4 1 1/4 1/4 cups all purpose flour divided
• 1 1 1 teaspoon baking powder
• 1 1 1 teaspoon baking powder
• 1 1 1 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon baking soda
• 1/4 1/4 1/4 teaspoon baking soda
• 1/4 1/4 1/4 teaspoon baking soda
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon salt
• 2 2 2-3 2 scant cups peeled diced peaches about 2-3 peaches (see note)
• 2 2 2-3 2 scant cups peeled diced peaches about 2-3 peaches (see note)
• 2 2 2-3 2 scant cups peeled diced peaches about 2-3 peaches (see note)

Preparation

Step 1

For the crumb topping:

Combine sugars, cinnamon, and salt. Stir in melted butter. Add flour and stir until just combined. Set aside.

For the cake:

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

In a stand mixer or hand mixer, 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 1 cup 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 diced peaches with the remaining 1/4 cup flour. Using a rubber spatula, carefully fold the peaches into the cake batter.

Pour the batter into the prepared pan. Crumble the topping evenly over the batter. Bake for approximately 40 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.


Servings 10
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 until combined.