August 15, 2016

Peach Crumb Cake

So I may or may not have made my own birthday cake again. My husband offered, but I don't get to bake cakes very often and it's something I actually enjoy doing so I declined. Anyway, the original plan was a fresh strawberry cake, but since I already had some ripe peaches sitting our counter, I changed my mind.
I have had this recipe pinned since last summer and while it always looked tempting, I had no real reason to bake it.
But now that I know how amazing it is and that my husband has requested we have this cake every week, I should have tried it out a year ago.
This dessert has a tangy buttermilk cake that pairs perfectly with the peaches and crumbs. And when I say crumbs, I'm talking LOADS of crumbs. The most I've seen used in a dessert and it's incredible.
I debated adding the vanilla glaze, but in the end it needed a little something sweet on top. And it was definitely worth it.
And can I just tell you that somehow this cake gets even better as days go by. It kind of compacts together and becomes this delicious, moist treat that you can't get enough of. Anyway, if you haven't caught on by now, you should really make this cake while peaches are still in season. It's the best.

Peach Crumb Cake
Slightly Adapted from Cooking Classy
1 1/4 cups flour
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. salt
1/2 cup unsalted butter, melted
Cake
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 lb. peaches at room temperature, peeled, cored and sliced (about 3 medium sliced into 10 slices each)
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp. vanilla extract
1/3 cup sour cream
1/3 cup buttermilk
Vanilla Glaze
1/2 cup powdered sugar
1 Tbsp. half and half or milk
1/4 tsp. vanilla

1. Preheat oven to 350 degrees F.
To make crumbs:
2. In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended (break any clumps of brown sugar up with fingertips). Pour in melted butter and using a rubber spatula, fold mixture until evenly moistened. Set aside.
To prepare cake:
3. In a separate mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in eggs one at a time adding in vanilla with second egg. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk with sour cream.
4. Add 1/3 of the flour mixture to the butter/egg mixture and mix just until combined, then pour in 1/2 of the buttermilk mixture and mix just until combined. Mix in another 1/3 of the flour mixture and mix just until combined, then remaining 1/2 of the buttermilk mixture (scrape any excess from liquid measuring cup) and mix just until combined. Finish by mixing in last 1/3 of the flour mixture and mix until nearly combined, then remove bowl and scrape bowl and fold batter just to combined.
5. Spray a 9-inch springform or cake pan with non-stick cooking spray and pour batter into pan. Top evenly with peaches then evenly sprinkle crumb mixture into very small crumbles over peaches. 6. Bake in preheated oven until center of cake is set (it shouldn't jiggle or sink when touched and toothpick should come out clean), about 50 - 55 minutes. Cool on a wire rack, then drizzle with glaze if desired.
For the glaze:

7. Whisk together powdered sugar, half and half and vanilla in a bowl until well blended. Add more half and half to thin as desired or more powdered sugar to thicken if needed.

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