A delicious, fresh peach cake, with a shortbread crust, a creamy peach filling and crunchy crumble topping. It's both easy and delicious.
I've made a version of this cake with apples, but I always knew it would be perfect with peaches. So now that peach season has rolled around, it was time to give it a try.
I'm pleased to report, it was everything I imagined. And more! The creamy peach filling was perfection and other than a bit longer cooking time, it baked up without issue. I suspect the extra moisture in peaches (vs. apples) was the reason for needing to cook it longer.
Peaches - look for fresh peaches that are ripe, but still firm. I haven't tested this recipe with canned or frozen peaches, but I feel like they should work. I would thaw and dry frozen peaches well before using.
This cake is best on the day it's baked, but it's still nice after that. I find the crumble topping starts to lose it's crunch a bit the longer it sits. Don't hesitate to make it the morning ahead though. I enjoy this dessert a bit warm, at room temperature and cold from the refrigerator. It just depends on your taste.
Serve as is, or with a dollop of whipped cream or a scoop of ice cream.
Peaches Crumble Cake
For the cake:
- 2 cups all-purpose flour
- 2/3 cups white sugar
- 1 tsp. baking powder
- 1/2 cup unsalted butter (cold and cut into 6-8 pieces)
- 3 medium peaches (peeled and cut into thin slices)
- 2 large eggs
- 1 cup heavy cream (35%, table cream (18%) or half and half cream (10%))
- 1/2 cup sour cream (or plain full-fat yogurt)
- 1/2 cup brown sugar
- 1 tsp. vanilla
- Pinch salt
For the crumble topping:
- 1 cup all-purpose flour
- 2/3 cup white sugar
- 1/4 tsp. cinnamon
- Pinch salt
- 1/4 cup unsalted butter (melted)
- Icing/Confectioner's Sugar (for garnish)
- Preheat oven to 360° F. and grease an 8-inch springform pan. If you want to easily remove the cake from the base to a serving platter easily, line the bottom with a round of parchment paper, as well. Set on a baking sheet and set aside.
- Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You'll end up with a very dry mixture, like sand almost.
- Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don't press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared peach slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.
- Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.
- When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for a further 25 minutes.
- Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.
- When the cake has baked for a further 25 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won't sink into the cake. If it is too liquidy still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 25-30 minutes. Note that the cake will be sunken in the middle, even when it's "done". As long as it's not jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it's ready to take out of the oven. It should have bake about 70-75 total, including all 3 steps.
- Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.
- Dust with powdered/icing sugar, if desired.