This irresistibile peach crumb cake tastes like summer should. Half crumble, half cake, this dessert defies traditional dessert definitions and is in a category of it’s own… a category that deserves exploring!
Peach Crumb Cake
For the crumb topping
- 2/3 cup (90 g) flour
- 1/2 cup (100 g) sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup (60 g) unsalted butter
For the cake batter
- 2 1/2 cups (325 g) flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp (140 g) unsalted butter, at room temperature
- 1 1/4 (250 g) cups sugar
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 3 large peaches, peeled and sliced
- Whipped cream or vanilla ice cream, for serving
Preheat oven to 350°F (180°C); butter and flour a 10-inch springform pan.
For the crumb topping: combine flour, sugar, cinnamon, and salt in a medium bowl. Melt butter in a small saucepan or skillet over medium heat, stirring constantly, until it turns a nutty brown, about 6 minutes. Add browned butter to the flour mixture, and stir with a fork until crumbly. Chill in the freezer for 20 minutes, while you prepare the cake batter.
For the batter: combine flour, baking powder, baking soda, and salt in a medium bowl; mix well. Beat butter and sugar in the bowl of a stand mixer (or with handheld beaters) on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time, beating well and scraping down sides of bowl after each addition. Fold in flour mixture in three additions, alternating with buttermilk (begin and end with flour mixture), just until incorporated.
Scrape batter into prepared baking pan and smooth the surface. Tap pan on the countertop a couple times to remove air bubbles, then arrange peaches over the batter, pressing some down into the batter and leaving some on the surface. Sprinkle with crumb topping and bake for 70-80 minutes, until edges are golden, and a toothpick inserted in the center of the cake comes out clean (or with a few dry crumbs attached). Transfer to a wire rack and let cool for 15 minutes before removing from pan; let cool completely. Serve with whipped cream or vanilla ice cream, if desired.
Recipe inspired by Tutti Dolci.
