Description
A tender, moist cake studded with juicy peaches and a rich vanilla bean, topped with a golden buttery crumble. Perfect for cozy afternoons or special occasions, blending rustic charm with refined elegance.
Ingredients
2 cups all-purpose flour
1 1/2 cups packed light brown sugar
1 1/2 cups unsalted butter, softened
3 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons milk
2 ripe peaches, peeled and sliced
1 vanilla bean, scraped (or 2 teaspoons vanilla extract)
Crumble Topping:
1 1/2 cups old-fashioned oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold unsalted butter, cubed
1 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
In a bowl, whisk flour, baking powder, and salt.
Beat butter and sugar until fluffy. Add eggs one at a time.
Mix in milk and vanilla bean seeds (or extract).
Fold in peach slices gently into batter.
Spoon crumble topping ingredients into another bowl and mix until resembling coarse breadcrumbs.
Pour cake batter into prepared pan. Sprinkle crumble topping evenly over the surface.
Bake for 45-50 minutes until golden and toothpick inserted comes out clean.
Cool in pan 10 minutes, then serve warm.
Notes
Use ripe but firm peaches for best texture.
Crumble topping can be made ahead and stored in the fridge for up to 2 days.
Serve with vanilla ice cream for extra indulgence.
Freeze unbaked cake (after crumble topping) for up to 2 weeks.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 340
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg