Fruit Cocktail Crumb Cake

Fruit Cocktail Crumb Cake
Serves 10

I had to open an industrial size can of fruit cocktail for a recipe I’m developing and I had several cups of leftover fruit cocktail to consume.  Mmm, I could mix them to a bowl of canned lychees and add some gelatin cubes.  Or arrange them on top of frosted layers of yellow cakes.  But aint doing that now.  I just decided to have a “take 2” of my peach crumb cake recipe and use drained fruit cocktail instead of drained peach halves.  My friends just devoured the cake.  This time I used a smaller cake pan, a 9 inch square pan and bake for about 50 minutes.  Yummm!

INGREDIENTS

1 cup sour cream
1 tsp baking soda
2¼ cups flour
1 cup sugar
¾ cup butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
¼ tsp kosher salt
2½ to 3  cups canned fruit cocktail, drained well

Preheat oven to 350°F.  Pam-spray a 9 inch square 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 50 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.

PEACH CRUMB CAKE

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!

Peach Crumb Cake

Even before I’d bake this new crumb cake this weekend, I’m already enjoying the wonderful fresh peach scent in my mind.    Who can resist a cake that smells exactly like a basket of fresh peaches!  This new recipe that made it to my inbox today is really making me wish weekend’s already here.  It’s on top of my to-do list this weekend.

(TWINKORETTE) PEACH CRUMB CAKE   Serves 10
A golden crumb cake that tastes like cream-filled ladyfingers mingled with juicy peaches.

INGREDIENTS
1 cup sour cream
1 tsp baking soda
2¼ cups flour
1 cup sugar
¾ cup butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
¼ tsp kosher salt
2½ cups canned sliced peaches, drained well

DIRECTIONS
1) Preheat oven to 350°F. Coat an 8-inch square baking pan with non-stick cooking spray.

2) In a 2-cup measuring cup, combine sour cream and baking soda. Set aside.

3) In a food processor, combine flour, sugar and butter. Pulse on and off until blended and crumbly, 10-15 seconds. Remove and set aside 1 cup of the flour mixture for the cake topping.

4) Add the eggs, vanilla, baking powder, salt and sour cream to the remaining mixture in the food processor. Pulse 4 times on and off, scraping down the bowl once or twice. Do not overmix.

5) Spread half of the batter in the prepared baking pan. Place sliced peaches atop and cover with remaining batter. Sprinkle reserved crumbs to cover the top of the cake.

6) Bake 48-50 minutes or until the cake is lightly browned around the edges. Note that testing the center of the cake with a toothpick won’t give an accurate result as the peaches are wet and the toothpick will come out wet even when the cake is fully baked.

Source:
BITE ME: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook
by Julie Albert and Lisa Gnat   Kyle Books; November 2010; Softcover/$24.95