Peach Bourbon Crumb Cake
Dec 15, 2021 19:34:25 GMT -5
Post by maybetoday on Dec 15, 2021 19:34:25 GMT -5
Peach Bourbon Crumb Cake
Yield: 8-inch cake
Ingredients
Crumb Topping
1 cup AP flour
1/4 cup sugar
1/3 cup dark brown sugar
1 and 1/4 tsp. teaspoons ground cinnamon
1/4 tsp. salt
3.5 ounces (7 Tbsp.) unsalted butter-melted
Peach Cake
5 ounces unsalted butter
3/4 cup sugar
1/4 cup dark brown sugar
2 eggs
1 tsp. vanilla bean paste
1 and 1/2 cups AP flour, reserve 1 Tbsp. to toss with peaches
1 tsp. ground cinnamon
1&1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 ounces sour cream
1 and 1/2 cups cubed peaches - about 2 peaches
Vanilla Bean Bourbon Glaze
1 cup powdered sugar
3 Tbsp. bourbon
1/4 tsp. vanilla bean paste
Instructions
Crumb Topping
Mix all dry ingredients together in bowl.
Pour in melted butter and mix together with a fork making sure everyone gets coated. You will have some larger clumps and lots of little crumbs. Set aside.
Peach Cake
Preheat oven to 350 degrees. Spray an 8x8" square pan with non-stick and line with parchment.
Cream butter and sugars till light and fluffy.
Mix in eggs and vanilla bean paste.
In a medium size bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.
Alternate adding the dry ingredients into the batter with the sour cream, starting and ending with dries.
Toss peaches with remaining Tbsp. of flour and gently stir into the batter.
Pour batter into prepared pan, evening it out with a spatula if needed.
Top with crumb topping and bake at 350 degrees for 50-55 minutes till toothpick inserted comes out clean. Mine always takes exactly 53 minutes.
Vanilla Bean Bourbon Glaze
In a medium bowl, whisk together powdered sugar, bourbon and vanilla bean paste.
link
Drizzle over cake with a spoon.
Yield: 8-inch cake
Ingredients
Crumb Topping
1 cup AP flour
1/4 cup sugar
1/3 cup dark brown sugar
1 and 1/4 tsp. teaspoons ground cinnamon
1/4 tsp. salt
3.5 ounces (7 Tbsp.) unsalted butter-melted
Peach Cake
5 ounces unsalted butter
3/4 cup sugar
1/4 cup dark brown sugar
2 eggs
1 tsp. vanilla bean paste
1 and 1/2 cups AP flour, reserve 1 Tbsp. to toss with peaches
1 tsp. ground cinnamon
1&1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 ounces sour cream
1 and 1/2 cups cubed peaches - about 2 peaches
Vanilla Bean Bourbon Glaze
1 cup powdered sugar
3 Tbsp. bourbon
1/4 tsp. vanilla bean paste
Instructions
Crumb Topping
Mix all dry ingredients together in bowl.
Pour in melted butter and mix together with a fork making sure everyone gets coated. You will have some larger clumps and lots of little crumbs. Set aside.
Peach Cake
Preheat oven to 350 degrees. Spray an 8x8" square pan with non-stick and line with parchment.
Cream butter and sugars till light and fluffy.
Mix in eggs and vanilla bean paste.
In a medium size bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.
Alternate adding the dry ingredients into the batter with the sour cream, starting and ending with dries.
Toss peaches with remaining Tbsp. of flour and gently stir into the batter.
Pour batter into prepared pan, evening it out with a spatula if needed.
Top with crumb topping and bake at 350 degrees for 50-55 minutes till toothpick inserted comes out clean. Mine always takes exactly 53 minutes.
Vanilla Bean Bourbon Glaze
In a medium bowl, whisk together powdered sugar, bourbon and vanilla bean paste.
link
Drizzle over cake with a spoon.
