Baking Delights: Baking breads and treats for your family

Peach Crumble Cake

by Marye on August 24th, 2007

When we first moved to a suburb outside of Doylestown, Pa. in 1964 there were few houses in the brand new development called Palomino Farms. I was four years old and the precocious only child in the neighborhood. As such, I felt it was my duty to entertain the adults around me with my presence on a regular basis so I took to knocking on the neighbor’s door and announcing that I had come for a little visit.

Her one child was well into his teens at the time and she was delighted to usher me in to her spotless, streamlined 1960’s kitchen and sit me down at the Formica and chrome table while she bustled about making a snack for us to share as we chatted. Often it was a peach crumble cake and tea with lots of milk, or maybe I should say, warm. sweetened milk with a tablespoon or two of Rose Tea in it! This cake has especially happy memories for me and I hope that you will use it to create wonderful memories at your house. It is delicious warm as is, or with ice cream, whipped cream, OR as it used to be served to me- with heavy cream ( unwhipped) lightly sweetened and sprinkled with freshly grated nutmeg. You can use canned peaches in this but the peach crumble cake from my childhood was made with the peaches that were so ripe they dripped down your chin when you bit into them..Is your mouth watering yet?

Peach Crumble Cake

Topping

1 cup all-purpose flour

1/2 cup firmly packed brown sugar

3/4 stick (6 tablespoons) unsalted butter, softened

1 teaspoon cinnamon

1/4 tsp cloves

Cake

1 stick (1/2 cup) unsalted butter, softened

2/3 cup granulated sugar

2 large eggs

1 cup all-purpose flour

3/4 teaspoon double-acting baking powder

1/2 teaspoon salt

1 tsp vanilla

1/2 tsp almond

3 large peaches (about 1 1/4 pounds), sliced thin

Make the topping: combine the flour, the brown sugar, the butter, and the cinnamon and rub between fingers until the topping is combined well and crumbly.

Preheat the oven to 350°F. and butter and flour a layer cake pan ( 8″ square or round). In a bowl with an electric mixer cream together the butter and the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, add the flavorings. Sift in the flour, the baking powder, and the salt. Beat the batter until it is just combined and spread it evenly in the pan. Arrange the peach slices in slightly overlapping rows over the batter, sprinkle the topping over them, and bake the cake in the middle of the oven for 50 minutes to 1 hour, or until a tester comes out clean. Serve the cake warm or at room temperature.

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POSTED IN: Cakes, Fruits and Nuts, breakfast/brunch