Can you still say Happy New Year when it’s almost the end of January? I think it’s ok since this is my first post of the year. I took an (unexpected) extended break from my blog and social media after the holidays. It was actually really nice to recharge my creativity and cook for fun without thinking about recipe testing! But now I have so many ideas for new recipes and we’re starting off on a high note with this delicious Peach Crumble Cake!
If you have been reading for a while, you’ll know that cooking with summer fruit is my favourite. I could talk about stone fruit all day, just don’t ask me to pick a favourite. For me, the summer is split up in terms of seasonal fruit. December is all about cherries and berries, January is peaches and nectarines. February is about mangoes and tropical fruit and then late summer usually has the most beautiful figs and plums. We’re definitely spoiled for choice and I’m here for it all!
Today’s recipe is a variation on my favourite Blueberry Crumble Cake. There are three delicious layers here – the soft cake layer that comes together so easily from things you probably already have in your pantry. This time I doubled the cinnamon and added some ginger because it’s so delicious with peaches.
Next I layered ripe fresh peach slices over the cake batter. They soften and bubble as they bake in the oven to almost a jammy consistency. Don’t be shy with the fruit – the more the better! You could even double the amount if you really like peaches! I hope you’ll give it a try before peach season (and picnic season) are over, but really, this cake is great any time of year with whatever fruit is in season. Or maybe try a combination – peach AND blueberry next time??
The top layer is a delicious crunchy crumble – with some pistachios added in this time around. It is also generously spiced with ginger and cinnamon and bakes up beautiful and golden in the oven.
I opted to bake it in a round tin instead of a square this time for something different. But in essence, this cake has everything I love about the original and more. It’s perfect for taking to summer picnics or as a treat with a nice cup of tea. It’s a great snacking cake.
As I said in my last post, I love how versatile and easy this cake is. I love to change up the spices a little depending what fruit I’m using. Rhubarb with ginger. Pear and cardamom. Star anise and pineapple. And almost anything goes with cinnamon! Serve the crumble cake warm or at room temperature, plain or with a scoop of ice cream or dollop of whipped cream.
If you try this recipe, I’d love if you could leave me a comment and a rating below, or tag me on Instagram @spicyicecream! It seriously makes my day to see you guys trying my recipes out!
Related Post: Pear and Pistachio Crumble with White Chocolate
Peach Crumble Cake
This Peach Crumble Cake is perfect for summer picnics. It's simple to make and super delicious with a hint of cinnamon and ginger.
- ¾ cup sugar
- 55 g butter, softened
- 1 egg
- 1 teaspoons vanilla extract
- ¼ cup milk
- ¼ cup pouring cream
- 1 ½ cups plain flour
- 1 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 3-4 fresh peaches, sliced into eighths
- ¼ cup sugar
- ¼ cup brown sugar
- 1/3 cup plain flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 55 g butter softened
- 1/4 cup pistachios, chopped
Preheat the oven to 180°C (350°F). Grease a 20 x 20cm (8 x 8 inch) pan. Cream together the sugar, butter, egg and vanilla extract.
Combine flour, baking powder, salt, cinnamon and ginger in a medium bowl. In another bowl or jug, combine milk and cream. Add flour mixture to the butter in thirds, alternating with milk, starting and ending with flour. Pour batter into the pan. Top with a layer of sliced peaches.
To make the crumble topping, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips, and then add the pistachios and combine. Sprinkle evenly over the peaches.
Bake for 30-40 minutes until crumble is golden brown and a skewer inserted into the cake comes out clean. Cool in the baking tin for 10 minutes before cutting into slices.