Something about brown sugar and peaches just goes hand-in-hand! That golden sweetness mixed with a juicy peach, and I'm in heaven! Peaches are truly one of my favorite fruits so I had it in my mind that I wanted to create something yummy with peaches to have with coffee or tea or just by itself. My favorite way to have a peach besides just by itself, is either in yogurt with a little bit of granola or a fresh peach crisp! I've shared my special Harvest Peach Crisp Recipe on the blog before but I knew this peach recipe had to have some kind a crumb topping, so the Brown Sugar & Peach Crumb Cake came to mind.
I was so excited to make this and wanted to take some to one of our sons when we went to pick up some of his things from college that I didn't have time for the peaches to ripen so I opened a few cans and with the moist cake, brown sugar crumble and vanilla glaze, it was spectacular! I don't like a heavy cake or a lot of cake in fact, so this was just the right amount in conjunction with the crumble and fruit. Crumble Cakes, where have you been all my life?
INGREDIENTSFor The Crumbs
1 1/4 cups all-purpose flour
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup unsalted butter, melted
For The Cake1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 (15 oz)cans or 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
For The Glaze
1/2 cup shifted powdered sugar1 Tbsp milk
1/4 tsp vanilla
DIRECTIONSPreheat oven to 350 degrees.
To make crumbs: In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended. Pour in melted butter and fold mixture until evenly moistened. Set aside.
To prepare cake: In a separate mixing bowl whisk together flour, baking powder, baking soda and salt, set In the medium mixing bowl, mix together butter and granulated sugar until fluffy. Mix in eggs one at a time adding in vanilla with second egg. In a small bowl, whisk together the buttermilk with sour cream. 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. Spray a 9-inch springform 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. Bake in preheated oven until center of cake is set (it shouldn't jiggle or sink when touched, and toothpick should come out free of batter), about 50 - 55 minutes. Eat warm if desired.
For the glaze: Whisk together powdered sugar, milk and vanilla in large liquid measuring glass until well blended. Add more milk to thin as desired or more powdered sugar to thicken if needed. Drizzle over warm cake
The Cake Batter
Arrange the peaches
Finished Cake with the glaze
Moist and Delicious!
HAPPY TASTY TUESDAY!!!
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