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!


2 thoughts on “PEACH CRUMB CAKE

    • havent tried with fresh peaches…canned peaches bathes in a nice sweet syrup and already peeled and halved and makes it easy to fix, but am sure it would work with fresh peaches, but choose ones that are not too overripe. what i substitute with canned peaches would be fruit cocktail…really holds up during baking…and again, it is easy to just open a can and really inexpensive. I love FEC recipes — fast, easy and cheap. Good luck on using fresh peaches. Hope you can share photos of ur baked crumb cake. And really appreciate your stopping by.

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