Peach Crumble Cake: A Summertime Delight
Peach crumble cake – the very words conjure images of warm summer evenings, the sweet scent of ripe peaches, and a comforting, golden-brown dessert. This recipe combines the best of both worlds: the moist, tender crumb of a cake and the irresistible, buttery crunch of a crumble topping. It’s easy to make, incredibly versatile, and guaranteed to be a crowd-pleaser. Whether you’re a seasoned baker or just starting out, this peach crumble cake recipe is a must-try.
## Why You’ll Love This Peach Crumble Cake
* **Perfect Combination of Textures:** The soft cake base contrasts beautifully with the crunchy crumble topping, creating a delightful textural experience.
* **Delicious Peach Flavor:** Fresh peaches bring a burst of summery sweetness and a touch of tartness that complements the buttery cake and crumble.
* **Easy to Make:** This recipe is straightforward and doesn’t require any fancy equipment or complicated techniques.
* **Versatile:** You can easily adapt this recipe to use different fruits, such as apples, berries, or plums, depending on what’s in season.
* **Great for Any Occasion:** From casual weeknight desserts to special gatherings, this peach crumble cake is always a hit.
## Ingredients You’ll Need
Before you start baking, gather all your ingredients. This will help you stay organized and ensure that you don’t miss anything.
**For the Cake:**
* 1 ½ cups (192g) all-purpose flour
* 1 ½ teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* ½ cup (1 stick or 113g) unsalted butter, softened
* ¾ cup (150g) granulated sugar
* ¼ cup (50g) packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* ¾ cup (180ml) buttermilk (or milk with 1 teaspoon of lemon juice or vinegar added)
* 3 medium ripe peaches, peeled and sliced
**For the Crumble Topping:**
* ¾ cup (96g) all-purpose flour
* ½ cup (100g) granulated sugar
* ¼ cup (50g) packed light brown sugar
* ½ teaspoon ground cinnamon
* ½ cup (1 stick or 113g) cold unsalted butter, cut into small cubes
## Equipment You’ll Need
* 9-inch round cake pan
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Rubber spatula
* Paring knife (for peeling peaches)
* Pastry blender or fork (optional, for making the crumble)
* Wire rack
## Step-by-Step Instructions
Now, let’s get baking! Follow these detailed instructions to create the perfect peach crumble cake.
**Step 1: Prepare the Cake Pan and Preheat the Oven**
* Preheat your oven to 350°F (175°C).
* Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
**Step 2: Make the Crumble Topping**
* In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and ground cinnamon.
* Add the cold, cubed butter to the bowl.
* Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. You can also use a fork, but it will take a bit longer.
* Set the crumble topping aside.
**Step 3: Prepare the Peach Slices**
* Wash the peaches thoroughly.
* Peel the peaches using a paring knife. If your peaches are very ripe, you can blanch them in boiling water for 30 seconds to make the skin easier to remove.
* Slice the peaches into approximately ½-inch thick slices.
**Step 4: Make the Cake Batter**
* In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
* In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer.
* Beat in the egg and vanilla extract until well combined.
* Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (or milk mixture), beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
**Step 5: Assemble the Cake**
* Pour the cake batter into the prepared cake pan and spread it evenly.
* Arrange the sliced peaches over the top of the batter in a decorative pattern or simply scatter them evenly.
* Sprinkle the crumble topping evenly over the peaches.
**Step 6: Bake the Cake**
* Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top of the cake should be golden brown, and the crumble topping should be nicely browned.
**Step 7: Cool and Serve**
* Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from sticking to the pan.
* Once the cake is completely cooled, you can slice and serve it. It’s delicious on its own, or you can add a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
## Tips for the Perfect Peach Crumble Cake
* **Use Ripe Peaches:** Ripe peaches are sweeter and more flavorful, resulting in a better-tasting cake. They should be slightly soft to the touch but not mushy.
* **Don’t Overmix the Batter:** Overmixing the batter can lead to a tough cake. Mix the ingredients until just combined.
* **Use Cold Butter for the Crumble:** Cold butter helps create a crumbly texture. Make sure the butter is very cold before you cut it into the flour mixture.
* **Adjust Baking Time as Needed:** Baking times can vary depending on your oven. Check the cake after 45 minutes and adjust the baking time as needed.
* **Let the Cake Cool Completely:** Letting the cake cool completely before slicing and serving will prevent it from crumbling.
* **Add a Touch of Almond Extract:** For an extra layer of flavor, add ¼ teaspoon of almond extract to the cake batter.
* **Use Different Fruits:** Feel free to experiment with different fruits, such as apples, berries, or plums. You may need to adjust the amount of sugar depending on the sweetness of the fruit.
* **Add Nuts to the Crumble:** For added crunch and flavor, add ½ cup of chopped nuts, such as pecans or walnuts, to the crumble topping.
* **Make it Gluten-Free:** To make this cake gluten-free, use a gluten-free all-purpose flour blend. You may also need to add a binder, such as xanthan gum, to help hold the cake together.
## Variations and Adaptations
This peach crumble cake recipe is incredibly versatile, and you can easily adapt it to suit your preferences and dietary needs. Here are a few ideas:
* **Apple Crumble Cake:** Substitute the peaches with peeled and sliced apples. Add a pinch of apple pie spice to the crumble topping.
* **Berry Crumble Cake:** Use a mix of fresh or frozen berries, such as blueberries, raspberries, and strawberries. You may need to add a little cornstarch to the berries to thicken the juices.
* **Plum Crumble Cake:** Replace the peaches with halved and pitted plums. The tartness of the plums pairs beautifully with the sweet cake and crumble.
* **Vegan Peach Crumble Cake:** Substitute the butter with vegan butter, the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), and the buttermilk with plant-based milk with 1 teaspoon of lemon juice or vinegar.
* **Mini Peach Crumble Cakes:** Bake the batter in muffin tins for individual servings. Reduce the baking time accordingly.
## Serving Suggestions
Peach crumble cake is delicious on its own, but it’s even better with a few accompaniments. Here are some serving suggestions:
* **Vanilla Ice Cream:** A classic pairing that complements the warm cake and sweet peaches.
* **Whipped Cream:** A light and airy topping that adds a touch of richness.
* **Caramel Sauce:** A decadent drizzle that enhances the sweetness and adds a caramel flavor.
* **Custard:** A creamy custard sauce provides a comforting and elegant touch.
* **Fresh Berries:** A handful of fresh berries adds a burst of freshness and color.
* **A Cup of Coffee or Tea:** A warm beverage is the perfect complement to this comforting dessert.
## Storing Peach Crumble Cake
* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 2 days.
* **Refrigerator:** Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.
## Peach Nutrition Facts (per 100g)
* Calories: 39
* Water: 89%
* Protein: 0.9 grams
* Carbs: 9.5 grams
* Sugar: 8.4 grams
* Fiber: 1.5 grams
* Fat: 0.3 grams
Peaches are a good source of vitamins A and C, as well as potassium and fiber. They’re also low in calories and fat, making them a healthy and delicious addition to your diet.
## Frequently Asked Questions (FAQs)
**Q: Can I use frozen peaches?**
A: Yes, you can use frozen peaches. Thaw them completely and drain any excess liquid before using them in the recipe.
**Q: Can I make this cake ahead of time?**
A: Yes, you can make the cake ahead of time. Store it in an airtight container at room temperature or in the refrigerator. You can also freeze it for longer storage.
**Q: My crumble topping is too dry. What should I do?**
A: Add a tablespoon or two of melted butter to the crumble topping and mix until it comes together.
**Q: My cake is sinking in the middle. What happened?**
A: This could be due to a few reasons, such as overmixing the batter, using too much liquid, or not baking the cake long enough. Make sure to follow the recipe carefully and adjust the baking time as needed.
**Q: Can I use a different type of sugar?**
A: Yes, you can experiment with different types of sugar, such as coconut sugar or maple syrup. Keep in mind that this may affect the flavor and texture of the cake.
**Q: What is the best way to peel peaches?**
A: The easiest way to peel peaches is to blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The skin should slip off easily.
## Conclusion
This peach crumble cake recipe is a delightful way to celebrate the flavors of summer. With its moist cake base, sweet peaches, and crunchy crumble topping, it’s a dessert that everyone will love. So, gather your ingredients, preheat your oven, and get ready to bake a truly unforgettable treat. Enjoy!