Peach Crumb Cake

Peach Crumb Cake

Lately I’ve been feeling a little guilty about neglecting the blog, but this past week I just haven’t felt like baking. I don’t know if it’s because of all of the last-minute baby prep or because Stephen went back to school this week and we’ve been trying to spend as much time together as possible. Either way, I’ve been avoiding the kitchen. Yesterday after I saw him out the door I mustered up the energy and will-power to bake up a breakfasty treat. We had a giant lone peach sitting on our counter that was begging to get used in something other than a smoothie. Since I had both buttermilk and sour cream on hand (a rare occasion in our household) I jumped on the opportunity to make a coffee or crumb cake. I started off with a light, moist cinnamon cake, topped it with slices of fresh peach, and then covered it with a sweet brown sugar crumble. By the time it had finished baking our entire house smelled heavenly- I was ready to dig in! I let it cool for half an hour before slicing it up, but let me tell you the wait was worth it, because the result was out of this world! Fresh, light and perfectly sweet!

Peach Crumb Cake
Ingredients
1 c. all-purpose flour
¼ c. cake flour
½ c. sugar
8 tbsp. (1 stick) butter, room temperature
1 egg + 1 egg yolk
¼ c. sour cream
¼ c. buttermilk
1½ tsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
2 tsp. vanilla
1 extra large ripe peach (or 2 small), skin removed, thinly sliced
Crumb topping:
⅓ c. + 1 tbsp. all-purpose flour
½ c. brown sugar
4 tbsp. butter, cold
½ tsp. cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly spray an 8×8″ baking dish or a 9″ round baking dish, set aside.
2. In the bowl of a stand mixer, beat together butter, sugar and vanilla until light and fluffy, about 2 minutes. Add egg, then egg yolk, mixing until just combined.
3. In a small mixing bowl, whisk together flours, baking powder, salt, and cinnamon. With mixing speed on low, alternate dry ingredients with sour cream and buttermilk (this will help prevent the mixture from curdling). Mix until well combined and no flour pockets remain. The batter will be relatively thick.
4. Remove bowl from stand and spread the batter evenly into the prepared dish. Place the sliced peaches on top, making sure to completely cover the batter.
5. In a small mixing bowl combine all crumb topping ingredients. Using a pastry blender, cut the butter into fine pieces, creating tiny lumps in the mixture. Pour the mixture over the peaches, spread evenly.
6. Place in oven and bake for 35-40 minutes or until a cake tester inserted into the center of the cake comes out clean (I baked mine in a round dish and it took about 38 minutes). The topping should be nice and brown and the center should look slightly moist. Remove from oven and allow to cool for 30-45 minutes before serving.
Inspired by Spoon Fork Bacon’s Blueberry Cardamom Crumb Cake | Makes approximately 8-12 servings