Every summer, we get a good amount of peaches from our peach tree in the backyard. Peach size, sweetness and juiciness are unpredictable. Last year, we had sweet and perfectly plump peaches through summer so we enjoyed them as they came. This year, however, we got most of our peaches at once. So…I made my way through the load of peaches! I grilled and added them to salads. I roasted them with brown sugar, butter and cinnamon and ate them with vanilla yogurt. But the real winner of all things peach was this scrumptious crumb cake. What you see here in the picture is exactly what you get. Light and fluffy cake in the bottom, slightly sweet peach pure in the middle, and crunchy crumbs on top. Perfection!
The Deal: Peach season is almost over and our peach tree is bare. Luckily, Vons-Pavillions has local California peaches on sale this week for $1.99 lb.
Fresh Peach Crumb Cake
Ingredients
- For the peach filling:
- 4 large peaches if small use one or 2 more
- 1/2 cup of sugar
- 1 tbsp water
- pinch of cinnamon
- pinch of salt
- For the cake:
- 1 cup flour
- 1/2 cup sugar
- 2 tsp baking powder
- pinch salt
- 1 tsp vanilla extract
- 4 tbsp melted butter 1/2 stick
- 1/2 cup milk
- 1 egg
- For the crumbs:
- 4 tbsp melted butter the other half of the stick
- 1/4 up brown sugar
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1 cup of flour I used whole wheat flour for the crumbles but reg flour can be used too
Instructions
- For the filling:Peal and slice the peaches. Place peaches and filling ingredients on a small pan. Cook it for about 10 minutes or until liquid is reduced. Puree the peach with a hand mixer directly in the pan OR in a blender.
- Butter or spray an 8'' cake pan and preheat the oven to 380.
- For the cake: Whisk dry ingredients over the wet until JUST combined (don't over mix.) Pour into cake pan and dot with the peach puree.
- Mix crumb ingredients and crumble over the cake.
- Bake 25-30 minutes.
Notes