Updated: Aug 27, 2020
Buttery cake covered with spiced peaches, crunchy walnuts and thick layer of delicious, buttery crumb. This is our favourite fruit crumb cake. Why? The share amount of butter and fruit in this cake is transferring standard crumb cake into buttery, soft and fruity feast! Thanks to the addition of yogurt this crumb cake stays fresh and soft for 3 days.
The cake is packed with fresh peaches - 1kg (2.2lb!) of fresh peaches goes on top of the cake. Peaches are covered with brown sugar, cinnamon, nutmeg and ginger mixture for lightly spiced, sweet and warm flavour. Choose the biggest peaches you can get! You want this cake to be a fruity feast!
The peaches will not be covered fully by the batter when placed onto the tin. Don’t worry - the cake, when baking, will nicely puff up and gently wrap around spiced peaches, covering the fruit fully.
Use walnuts (or any other nuts of your preference) to sprinkle on top of peaches - for extra crunch but also to keep the moisture intact (nuts contain juices and let the crumb set nicely on top). Apply the crumb liberally!
For a good bake here make sure to have eggs and yogurt at room temperature. This cake differs in texture to our Granny’s crumb cake (which is light but more dense). Butter here is melted and slowly added into fluffy egg/sugar mixture. For the best result, keep in mind that you want this cake batter to be light and airy - take your time when beating eggs with sugar (all explained in the recipe) and take your time when adding melted butter (add in steady stream). Follow the recipe regarding mixing instructions. Overall - it’s a simple and quick bake!
All in all - simply irresistible fruit and butter feast covered with crunchy and buttery crumb.
Fantastic crowd pleaser - whether you are organising barbecue this summer or hosting some get together or simply want to enjoy a real fruit feast.
Added bonus - this is yet another quick bake! You will have this cake made and ready to serve in 1 hour 15min!
Buttery Peach Double Crumb Cake Recipe
Yield: 12 servings
Time: 20 min prep + 55 min baking
- 1kg fresh peaches (6 large peaches)
- 30g light brown sugar
- 2 tsps cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 100g walnuts (or pecans), coarsely chopped
For the crumb:
- 50g caster sugar
- 50g light brown sugar
- 1/4 tsp salt
- 160g all-purpose flour
- 110g unsalted butter, melted
- 250g unsalted butter, melted
- 4 large eggs, room temperature
- 200g caster sugar
- 1/3 tsp salt
- 1 tsp vanilla extract or vanilla bean paste
- 300g all-purpose flour
- 1 and 1/2 tsp baking powder
- 4 Tbsps milk (60ml) or natural yogurt (60g), room temperature
1. Preheat the oven to 170C. Line the bottom of baking tin with parchment paper. When preheating the oven toast walnuts (or pecans) for 5 minutes. Set aside to cool.
2. Wash and dry peaches. Cut in halves and remove the cores. Mix peaches with cinnamon, nutmeg, ginger and brown sugar. Set aside.
3. Sift flour with baking powder. Set aside.
4. Prepare the crumb: Mix flour with salt and sugars. Add melted butter and mix until crumbly texture is formed. Set aside.
5. Prepare cake batter: Beat eggs with sugar on high speed (use whisk attachment) - take your time here - beat 1 egg and add 50g of sugar at a time - beat for 1 minute before adding next egg and sugar. This should take you approx. 4-5 minutes. You want to achieve fluffy and light egg mixture. Add salt and vanilla extract and mix for another 30 seconds. Change to paddle attachment or from now on fold in ingredients using spatula. Now, with steady stream start adding melted butter mixing on low speed (or gently folding in). Don’t rush - you want to keep the batter light and airy. In two turns add sifted flour and mix on low (or gently fold in) only until all ingredients are combined and no flour pockets remain. As a last step add milk (or yogurt) and mix on lowest speed/fold in only until combined. Don’t over mix.
6. Assemble: Pour batter into the baking tin. Place peaches on top (cut side up), gently pressing in and leaving some 1 cm space around each peach (for the cake to puff up). Sprinkle each fruit with toasted walnuts (or pecans) and cover the cake with the crumb.
7. Bake at 170C for 35 minutes then decrease the temperature to 165C and bake for another 20 minutes. If the cake is browning too much - cover loosely with aluminium foil in the last 20 minutes of baking. Check with the skewer if fully baked through. Once baked, remove from the oven and cool for 15-30 minutes before serving.
1. Fruit - fresh nectarines or plums cut in halves (sprinkled with walnuts or pecans, flaked almonds or shelled pistachios) are great choice for this cake too!
2. Spices - cinnamon, nutmeg, ginger, cardamom - all work well in this recipe.
3. Use unsalted butter for this bake. Baked on salted butter the cake looses its buttery, gentle edge.
4. Make sure to leave some 1cm space around each fruit to allow the cake to rise.
5. If you opt to serve warm cake - cut into 12 portions and lift each piece using flat spatula.
6. Bake in a large tray - for 24 servings, bake in a large baking tray using ratios from this recipe for Buttery Plum Crumb Cake.
7. Storage - the cake keeps fresh for 3 days. Keep loosely covered with dry kitchen towel at room temperature (21C).