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Peach Crumble Cake

Peach Crumble Cake

Here I am (finally) with the recipe for Peach Crumble Cake that I promised you a few days ago. The thing about this cake that makes it a must-bake is the crumble. If you love streusel topping, you absolutely have to try this cake. Seriously, it is the best crumble (or streusel) I have ever had. The ingredients for the topping are pretty basic…but the amount is what sets this recipe apart. There is a ton…I briefly considered not using it all but I decided there was no such thing as too much streusel! I piled it on and oh my gosh. It’s amazing.

Peach Crumble Cake

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Ingredients

For the Cake

  • 1 c. sugar
  • 1 c. melted butter
  • 3 large eggs
  • 1 T. vanilla
  • 2 1/2 c. flour
  • 1 T. baking powder
  • 1/2 in t. salt cuthalf if you use salted butter
  • 8 oz. sour cream
  • 3 medium ripe peaches sliced 1/2 in. thick

For the Crumble

  • 2 c. flour
  • 1/2 c. oats
  • 3/4 c. chopped pecans or walnuts
  • 3/4 c. packed brown sugar
  • 1 1/2 t. cinnamon
  • 1/2 t. ground ginger
  • 1/4 t. salt
  • 1 c. butter cool and cubed

Instructions

  • Preheat oven to 350 degrees.
  • Prepare 9 x 13 pan with non-stick spray or butter.
  • In the bowl of a standing mixer, beat the sugar and butter for 2 minutes.
  • Add eggs one at a time.
  • Add vanilla.
  • Combine in a separate bowl the flour, baking powder and salt.
  • Add the flour mixture and the sour cream alternating beginning and ending with the flour.
  • Pour into prepared pan.
  • Top batter with a layer of sliced peaches.

Prepare the crumble

  • Mix flour, oats, brown sugar, nuts, salt and spices in a large bowl.
  • Cut in cubed butter with a pastry blender or your fingers.
  • Top batter/peaches with the crumble.
  • Bake for 50 minutes.
Like this recipe?Follow me at @onsuttonplace
Peach Crumble Cake RecipeThere is a layer of fresh peaches between the cake and the topping. It’s delicious but if you wanted to leave it out you would have the perfect crumble-top coffee cake. The sour cream in the cake is, of course, what makes it so moist. 

I baked this Wednesday evening and just as I was ready to pour the batter in the pan, my dad called. He told me my mom was having chest pains and they were leaving for the hospital. When she got there a cardiac team was already waiting. I guess God wasn’t ready for her yet because she made it through the catheterization, a stent was installed and in a matter of few hours it was all over. She’s home and other than being very tired, she is doing well. 

I stuck the bowl of batter in the refrigerator just before I flew out the door to go to the hospital. I baked it the next day and surprisingly it turned out great.

It’s a perfect fall day here in Ohio. I hope to enjoy it a bit today and I hope the same for you. Happy weekend…

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Peach Crumble Cake