September 21, 2012

Peach Crumb Cake

I love this peach crumb cake because, well, it's cake for breakfast. Sure, you can have a muffin and call it a cupcake, but this is an actual cake. For breakfast. Of course, I add fruit to make it somewhat excusable, but come on. It's cake. For breakfast.

There are three components to this cake: the cake itself, the peaches, and the crumble. The cake is a light and fluffy vanilla cake. I want to keep it simple so that I can layer on other flavors without overloading my taste buds. I top the cake with some peaches; I don't season or cook them ahead of time since I want them to become a part of the cake and crumble, not overpower them. I top the whole thing off with a crunchy and sweet cinnamon crumble. It seals in some of the moisture from the peaches while still adding texture.

The three parts of the cake work together because all the flavors complement each other. Cinnamon and vanilla go together wonderfully, and the peaches work well with both. The combination of the variety of textures, the sweetness of the layers, and the freshness of the peaches make a delicious breakfast!

2 Large Peaches
2 1/3 Cups Flour
1/3 + 1/6 Cup Sugar
1/6 Cup Dark Brown Sugar
1/4 Cup Light Brown Sugar
1/3 tsp Cinnamon
2 tsp Baking Powder
1/4 tsp + Pinch Salt
2 Eggs
1 Stick Butter, Melted
2 T Milk
1 1/2 tsp Vanilla

Heat oven to 400F. Grease a 9" round cake pan and line with parchment.

Combine 1/6 cup sugar, dark brown sugar, cinnamon, and a pinch of salt. Whisk in 1/2 stick melted butter. Foldi n 1/2 + 1/3 cup flour and chill.

Cut the peaches into 16-18 wedges each.

Combine the remaining flour, remaining sugar, light brown sugar, baking powder, and remaining salt.

Whisk the eggs together, then add the remaining butter, milk, and vanilla. Add to the dry ingredients.

Spoon the batter into the prepared pan. Fan out the peach slices in one large circle and another small one on top. Sprinkle with the crumb mixture, allowing some peaches to peek through. Bake for 25-30 minutes or until cooked through.

Makes 1 9" Round
Recipe Adapted from Carole Bloom

No comments:

Post a Comment