Sweet peach slices nestled beneath a lid of brown butter crumb topping take the starring role in this peach crumb cake. Inspired by my cherry crumb cake, this late summer variation is the kind of effortless dessert made for hot August days.

Peach Crumb Cake

With a plush layer of buttermilk cake topped with juicy fresh peaches and all the brown butter-cinnamon crumbs, this is the cake you need to make the most of peach season.

Peach Crumb Cake

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Peach Crumb Cake

  • Yield: 14 servings

Ingredients

Crumb Topping

  • 2/3 cup flour
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup unsalted butter
  • 1/8 tsp pure almond extract

Cake

  • 2 1/2 cups flour
  • 3/4 tsp aluminum free baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk, at room temperature
  • 1 tsp pure almond extract
  • 1 tsp vanilla extract
  • 2 large peaches, peeled and sliced

Instructions

  1. Preheat oven to 350Β°F and butter and flour a 10-inch springform pan. For the crumb topping, combine flour, sugar, cinnamon, and salt in a small bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Add brown butter and almond extract to flour mixture, and toss with a fork until crumbly. Chill topping in the freezer for 20 minutes.
  2. For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk and extracts in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated.
  3. Scrape batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles, and arrange peaches in a spiral pattern over the batter. Sprinkle with crumb topping and bake for 85 to 90 minutes (see note below), until edges are golden, cake springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Transfer to a wire rack and let cool for 15 minutes before removing sides from pan; let cool completely.

Notes

Baking time: The baking time will vary based on the juiciness of your peaches – start testing for doneness after 75 minutes.


Nutrition

  • Calories: 340
  • Carbohydrates: 55

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11 comments

  1. This looks amazing, Laura! I need to make a fruit dessert for some friends tonight. This has made the short list! But I might not want to give it away….

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