Peach Cake

COOK TIME1HOUR HR 10MINUTES MINS

COOLING TIME15MINUTES MINS

TOTAL TIME1HOUR HR 40MINUTES MINS

Peach Cake is loaded with peaches, baked to a tender and moist crumb, then drenched with a sweet warm milk mixture and sprinkled with a crumble topping. This is an absolute must-try for anyone who loves peaches or is simply craving a sweet dessert!

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Ingredients

▢1 cup (125 g) all-purpose flour▢⅓ cup (67 g) granulated sugar▢2 ½ teaspoons baking powder▢½ teaspoon cinnamon▢½ teaspoon kosher salt▢3 large eggs, room temperature▢½ teaspoon vanilla extract▢½ cup (109 g) vegetable oil▢1 can (29 ounces) peaches, drained, diced, divided

Crumble

▢3 tablespoons unsalted butter, melted▢½ cup (62.5 g) all-purpose flour*▢⅓ cup (42 g) confectioners' sugar▢1 pinch kosher salt▢½ teaspoon vanilla extract▢¼ teaspoon cinnamon

Topping

▢½ cup (122.5 g) whole milk▢2 tablespoons unsalted butter▢2 tablespoons granulated sugar

Instructions

Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.

To a large mixing bowl, add the flour, sugar, baking powder, cinnamon, and salt. Stir to combine.

To a small bowl, add eggs, vanilla, and oil. Stir until well combined.

Set aside ½ cup of diced peaches. Fold the rest of the peaches into the batter until coated.

Pour the batter into the lined pan and top with the reserved peaches. Bake for 65-70 minutes, or until a toothpick inserted in the center comes out mostly clean.

While the cake is baking, make the crumble and the topping.

Crumble

In a small bowl, combine the melted butter, flour, confectioners' sugar, salt, vanilla, and cinnamon. Set aside.

Topping

In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.

Assembly

Take the cake out of the oven. Insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.

Pour the milk mixture over the cake, making sure it fills the holes and covers the top.

Top the cake with the crumble.

Let the cake cool for 10-15 minutes to allow it to absorb the topping. The interior will have a custard-like texture.

Remove the springform and parchment paper, and place the cake on a plate. Cut and serve!

Notes

*If preferred, you can bake the flour on a sheet pan for 10 minutes at 350°F before assembling the crumble.