Peach Crumb Cake
Submitted by Marky
Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.
YIELD
12 servingsPREP
25 minCOOK
1 hrsREADY
1 hrsThe secret ingredient in this peach crumb cake is almond paste beaten directly into the butter. It gives the batter a dense, moist, pound cake-like crumb with a subtle almond flavor that pairs naturally with fresh peaches. You’ll find it in the baking aisle of most supermarkets.
Four eggs beaten in one at a time, plus lemon juice and vanilla, build the rich batter that gets spread into a springform pan. Fresh peach slices are arranged on top, then a brown sugar crumb topping and sliced almonds go over everything before a long bake.
Creaming the butter and almond paste together until fully smooth before adding sugar is the key step. Almond paste is dense and sticky, and if it isn’t fully incorporated, you’ll get hard pockets of paste in the finished cake instead of an even almond flavor throughout.
Pro Tips
- Cut the almond paste into small pieces before beating with the butter. Large chunks won’t break down evenly.
- Use room temperature eggs. Cold eggs can cause the butter-almond paste mixture to seize and curdle.
- Don’t substitute margarine for butter in the cake or topping. The flavor and texture depend on real butter.
- This cake freezes beautifully. Wrap tightly and freeze for up to a month; thaw wrapped at room temperature for 4 hours.
Variations
- Swap peaches for plums or nectarines when they’re in season.
- Add ½ teaspoon almond extract for a stronger almond flavor.
- Fold ¼ cup mini chocolate chips into the batter for a peach-chocolate-almond combination.
Ingredients
Directions
Heat oven to 350℉ (180℃). Grease and flour a 9-inch springform pan.
Make crumb topping: Combine flour and brown sugar; cut in butter with a pastry blender or fork. Set aside.
Combine flour, cream of tartar and salt in medium bowl.
Beat butter and almond paste in mixer bowl until creamy. Add sugar and continue beating until light and fluffy.
Beat in eggs one at a time, beating well after each addition.
Beat in lemon juice and vanilla. Add dry ingredients to batter; beat 1 minute more. Spread into prepared pan.
- Arrange peaches on top. Sprinkle with topping, then nuts.
Bake 60 to 70 m inutes or until a toothpick inserted in center comes out clean.
Wrap and freeze up to 1 month. Thaw, wrapped, at room temperature 4 hours.
This cake’s texture is similar to pound cake, and the surprise ingredient is almond paste. It can be found in the baking section of most supermarkets.
Degree of difficulty: easy Can be frozen up to 1 month .
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