PEACH CRUMB CAKE Serves 10
I baked this in a 13 x 9 pan and it turned out great — not too tall and looked awesome when cut in bars.
2¼ cups all-purpose flour
1 cup sugar
¾ cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon iodized salt
1 cup sour cream
canned sliced peaches or fruit cocktail, drained well
Preheat oven to 350°F. Pam-spray a 13 x 9 x 2 inch baking pan, line with wax or parchment paper and pam spray again. Set aside.
In a large bowl and using an electric mixer, beat together flour, sugar and butter until blended and crumbly. Measure 1 cup of the crumb mixture and set aside to cover top of cake batter.
Add eggs, vanilla, almond extract, baking powder, baking soda, salt and sour cream to the remaining crumb mixture and beat until just blended; don’t overmix.
Spread half of the batter in the prepared baking pan. Arrange sliced peaches on top of the cake batter and cover with remaining batter. Sprinkle reserved crumbs on top of the cake batter and smooth evenly.
Bake in preheated oven for about 30 to 40 minutes or edges of the cake turns lightly browned. When wooden skewer is inserted in thick part of the cake, it will come out a bit wet. Cool slightly. Then turn out to a serving platter and cut into squares.
This is one “perfect for spring” cake — so give this a try!