Description
Peach crumb cake filled with fresh peaches and topped with golden crumb topping and vanilla glaze makes the perfect dessert for peach season!
Ingredients
Crumb Topping
- 2/3 cup (93 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup (56 g) unsalted butter, melted
- 1/4 tsp vanilla extract
Cake
- 2 1/2 cups (350 g) all-purpose flour
- 3/4 tsp (3 g) aluminum free baking powder
- 1/4 tsp baking soda
- 1/2 tsp (3 g) salt
- 10 Tbsp (140 g) unsalted butter, at room temperature
- 1 1/4 cups (250 g) granulated sugar
- 1 tsp (4 g) vanilla extract
- 1/2 tsp (2 g) pure almond extract
- 2 large eggs (100 g), at room temperature
- 1 egg yolk (17 g), at room temperature
- 1 cup (240 g) buttermilk, at room temperature
- 1/3 cup (80 g) sour cream, at room temperature
- 1/3 cup (107 g) peach or apricot preserves
- 1 1/2 cups (240 g) sliced fresh peaches
Vanilla Glaze
- 1 Tbsp (14 g) unsalted butter, melted
- 1/8 tsp salt
- 1 tsp (4 g) vanilla extract
- 1 cup (120 g) powdered sugar
- 2 Tbsp (30 g) milk
Instructions
- Preheat oven to 350°F. Brush the bottom and sides of a 9-inch springform pan evenly with softened butter. Line the bottom of the pan with a round of parchment paper.
- Make crumb topping: Combine flour, sugar, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
- Make 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. Beat in vanilla and almond extracts. Reduce speed to low and add eggs and egg yolk one at a time. Combine buttermilk and sour cream in a small bowl. Add dry ingredients in three additions, alternating with buttermilk mixture, just until incorporated (begin and end with flour mixture).
- Scrape batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles. Top the batter with spoonfuls of peach or apricot preserves and gently swirl in slightly with a toothpick or wooden skewer. Top with peach slices and sprinkle with crumb topping.
- Bake crumb cake for 65 to 70 minutes, until edges are golden and pulling away from the pan, cake springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached (cake is done baking when the internal temperature reaches 210°F). Transfer to a wire rack and let cool for 30 minutes before removing sides from pan; let cool completely.
- Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over crumb cake and let set before serving.
- Store crumb cake at room temperature overnight, or wrap well and refrigerate for up to 3 days. Reheat crumb cake in a warm oven (300°F) before serving.
Notes
Baking powder: To keep the cake batter from discoloring, use an aluminum-free baking powder.
Peach swirl: Peach jam, peach preserves, apricot jam, or apricot preserves are all perfect to use for the swirl. If the jam/preserves are cold from the refrigerator, microwave in a small bowl for 10 to 15 seconds and whisk to loosen before spooning over the cake batter.
Peaches: I use and recommend fresh peach slices for the best flavor and texture in this cake. Use any slightly firm variety of ripe yellow peaches. Freestone peaches (with a loose pit) are the easiest peaches to slice. You can peel the peaches, or leave the peels on for ease.
Baking time: May vary a bit based on the moisture from the fruit. Start checking for doneness after 60 minutes, especially if your oven runs hot. Because of the jam swirl and peach layer, the toothpick test for doneness is more difficult. The cake is done baking when the internal temperature reaches 210°F.