How To make Peach Crumb Cake
***CRUMB TOPPING*** 1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 tablespoons butter -- no substitutions
****** 1 1/2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup butter
softened, no
:
substitutions 1/3 cup almond paste cut up
1 cup sugar
4 large eggs :
at room temperature
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 peaches peeled and cut into
:
1/2-inch-thick -- slices 1/2 cup sliced natural almonds
1. Heat oven to 350?F. Grease and flour a 9-inch springform pan.
2. Make crumb topping: Combine flour and brown sugar; cut in butter with a pas try blender or fork. Set aside.
3. Combine flour, cream of tartar and salt in medium bowl.
4. Beat butter and almond paste in mixer bowl until creamy. Add sugar and con tinue beating until light and fluffy. Beat in eggs one at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients to batter; beat 1 minute more. Spread into prepared pan.
5. Arrange peaches on top. Sprinkle with topping, then nuts. Bake 60 to 70 m inutes or until a toothpick inserted in center comes out clean. (Wrap and free ze up to 1 month. Thaw, wrapped, at room temperature 4 hours.) Makes 12 servin gs.
This cake's texture is similar to pound cake, and the surprise ingredient is al mond paste. It can be found in the baking section of most supermarkets.
Prep time: 25 minutes Baking time: 60 to 70 minutes Degree of difficulty: easy Can be frozen up to 1 month
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
How To make Peach Crumb Cake's Videos
Peach Coffee Cake (Summer Recipe)
Hello and welcome back to My Bake Escape! To all my subscribers I apologize for the long delay in my posts. We just bought a house and I have been so busy with moving and getting settled. I am still waiting for our appliances to be delivered but am working with what I have available. I never realized how challenging it can be baking with a new oven. The one I currently have for some reason runs very hot, so I keep an oven thermometer in there at all times to monitor the heat (you'll catch a glimpse of the thermometer in this video). I encourage you to purchase an oven thermometer to test the temperature in your oven, it can really make a difference in your baked goods if the heat is too high or too low. As you will see in this video, the angles I used were different, I am still trying to get accustomed to my new kitchen and the lay out. I am feeling a lot more settled and as soon as my new appliances are delivered I plan on creating a lot more content, just in time for my favorite season...Fall!
Well enough about that, on to the recipe.
We are right in the middle of summer and in California that means peach season! I absolutely love peaches. In this video you will see how I turn delicious ripe peaches into a wonderful breakfast treat; coffee cake.
For the full recipe and details be sure to visit MyBakeEscape.com
Don't forget to like and Subscribe to my channel. Thanks for watching and have a sweet day!
Ingredients & Measurements:
Ingredients:
Cake:
3 ½ cups (500g) all-purpose flour 500g
3 tsp. (15g) baking powder
½ tsp. (3g) baking soda
1 ½ tsp. (9g) salt
1 tsp. (2g) cinnamon
1 cup (215g) granulated sugar
¾ cup (150g) brown sugar, packed
¾ cup (170g) unsalted room temperature butter
3 large eggs, at room temperature
½ cup (100g) sour cream
3 tsp. (12g) vanilla extract
1 cup whole milk (non dairy will work too), at room temperature
3 large peaches, peeled, cored, and sliced
Crumb Topping:
1 cup (144g) all-purpose flour
½ cup (107g ) granulated sugar
½ cup (102g) light brown sugar
2 tsp. (4g) cinnamon
¼ tsp. Salt
1 stick unsalted butter (melted)
Vanilla Icing:
2 cups (250g) powdered sugar
2 tsp. (8g) vanilla extract
¼ tsp. (1g) salt
3-4 tbsp. (40g-50g) milk (any type of milk will work)
Music by Epidemic Sound:
#peachcoffeecake #peachrecipe #summerbaking
Amazing Peach Crumble Cake Recipe
The best peach crumble cake I ever made for my kids. I found this recipe in my mother's old cookbook. This moist cake is tender, buttery, and delicious and can make a fine dessert. It's also ideal to eat it with coffee. I guarantee you this cake would not last a day like it did that morning I baked it. After trying this recipe, you will be very impressed wit the results. Enjoy !
CAKE
1/2 cup butter (softened)
1/2 cup granulated sugar
1/2 tsp lime zest
2 medium eggs at room temperature
3 ripe peaches pealed and sliced
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sour cream
1 1/4 cup all-purpose flour
1 1/2 tsp vanilla
TOPPING
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup all-purpose flour
@TapointheKitchen
Peach Crumble | Everyday Food with Sarah Carey
You didn't think I'd finish summer fruit week without a making a dessert, did you? Crisps and crumbles are some of my absolute favorite desserts. I just love it when the oven concentrates fruit at the peak of its sweetness into syrupy deliciousness. Top that off with a buttery, crunchy crumble and ... yum!
Sarah's Tip of the Day:
I'm using 2 pounds of peaches in my crumble today, but you can use any seasonal fruit you like. (You'll need to adjust the amounts of lemon juice, sugar, and cornstarch depending on the fruit you use; click here for specific measurements: And guess what? The crumble topping freezes well, so why not make a double batch and save half for another day? You can thank me later!
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Recipe Ingredients:
For The Filling
2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt
For The Topping
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Get the Full Recipe:
More Sweet Treat Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Peach Crumble | Everyday Food with Sarah Carey
Peach & Blueberry Coffee Cake ???? Episode 1080
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
Peach Cobbler Pound Cake???? | Peach Crumble Topping W/Glaze | This Topping is AMAZING!!!
Heyyyyyy Errrrrrbody!!!
Today we're making a Peach Cobbler Pound Cake with a Peach Crumble Topping with Glaze. #PeachPoundCake #PeachCrumbleTopping #PoundCakeQueen????
**********************************************************************
STEP BY STEP INSTRUCTIONS ARE PROVIDED IN THE VIDEO.
INGREDIENTS I USED:
Bake in oven preheated to 325 degrees for approx. 1 hour 30 mins (Depends on your oven)
3 Cups Swans Cake Flour
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Large Eggs (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Milk (Room Temperature)
1 21 oz. Can Peach Pie Filling
1 29 oz. Can Sliced Peaches
1 Tablespoon Vanilla Extract
1 Tablespoon Creme Bouquet
1 Tsp Orange Extract
Cinnamon
Nutmeg
Brown Sugar
Liquid Butter
CRUMBLE TOPPING FOR 2 CAKES: (Can refrigerate to use later)
1.5 C All Purpose Flour
1 C Sugar
1 Tablespoon or more of Cinnamon
1 Tablespoon Brown Sugar
1.5 Sticks of Butter
FOR GLAZE I USED:
Powdered Sugar
Peach Juice
*********************************************************************
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P.O. Box 11261
Winston-Salem, NC
27116
FACEBOOK PAGE
EMAIL ADDRESS: beautifultoocreations@gmail.com
How To Make The Fastest Peach Crumble Cake / Easy Fresh Peach Cobbler
Today I bake the fastest crumble cake with peaches ever. A light batter, topped with peaches and crumbles, is a quick pleasure. A small amount of grated coconut turns simple crumbles into crumbles with a nutty aroma, even though it's not a nut at all. :)
My family was wondering how could I bake this cake that fast.
Ingredients
80 g butter
50 g of sugar
2 eggs
120 g of flour
20 g grated coconut
½ pack of baking soda
½ pack of vanilla sugar
60 g butter
90 g of flour
30 g of sugar
20 g grated coconut
600 g peaches
Bake at 180°C/350°F top and bottom heat in a preheated oven for 30 - 35 minutes.
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#peachcake #peachgobbler