Peach Cake on a Monday?
Umm.. Yes. Sounds like a pretty good idea right? I love to bake on Saturday mornings. It’s truly one of my favorite things to do. I like to keep Sundays for family/relaxing time but Saturdays, bake, bake, bake!
Also…if you screw something up, it gives you time to fix it ya know? If I had to, I could re-make something on Sunday. I’ve got it all figured out.
So this past Saturday I felt like baking something…I was thinking some sort of dessert bread or cake, but wanted it to be small enough so I didn’t have this huge dessert that would go to waste. I also didn’t feel like going to the store…that’s an early morning Sunday thing for me, not Saturday. Soooo…cake or cookies are always a good bet for me since I typically have all the basic ingredients. In this case, I had some canned peaches and it popped in my head. Peach Cake WITH Crumb Topping.
The crumb topping is a must on this recipe! It’s makes the cake so beautiful and gives it a slight crunch. I’m calling this cake, but I guess you could also call it Bread? It’s really a dessert, so call it what you want but there is flour, butter, sugar, baking powder, and the such in it so it’s truly a sweet treat.
The canned peaches worked really well, too. I would have used fresh, but again didn’t have any so canned it was. I stirred them in some flour so they would stick in the dough and not all fall to the bottom and I’m happy to say it worked! I used one can, but I can see using 1 1/2 cans for a really peachy cake.
I believe this cake was completely devoured between Vin, me, my mom, and my sister sooo….you might need to make two if you’re making for more than 4. It’s not super sweet and it’s incredibly moist (sorry, no other word but I hate it too), and fluffy at the same time. It’s one of those desserts where you just want one more bite…
Just one more…
Nah, just eat the whole thing.
- 1¼ cups all-purpose flour for cake, ⅛ cup plus 1 tablespoon for peaches
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- ¾ cup whole milk (can use low-fat)
- 1 can diced peaches, drained
- 4 tablespoons unsalted butter, melted
- ¼ plus ⅛ cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- Preheat oven to 350 degrees and spray a bread pan with non-stick baking spray and line the bottom with a piece of parchment paper, set aside.
- In a medium bowl, mix 1 and ¼ cups all purpose flour, salt, and baking powder; set aside.
- In a mixer fitted with a paddle attachment cream together the butter and granulated sugar until light in color, about 1-2 minutes.
- Add eggs one at a time, vanilla, and mix, scraping down sides of bowl as necessary.
- Next alternate adding the flour mixture and whole milk, start with flour and end with flour.
- In a small bowl, add the peaches and mix them with ⅛ cup plus 1 tablespoon of flour.
- Fold in the peaches into the batter and then pour cake batter into prepared pan.
- To make the crumb topping, mix all the ingredients in a small bowl with a fork. Crumble on top of cake (you might have some left over ) and bake for 1 hour and 20 minutes. Check cake every 30 minutes to make sure the crumb topping is not browning too much. If so, tent piece of aluminum foil over it. I did this at about 45 minutes. Let cake cook completely before taking it out of the pan.