Description
Peach Walnut Crumb Cake delivers sweet Southern charm with juicy peaches nestled in a tender, buttery base and crowned by a crunchy walnut streusel. Delightful layers of flavor promise pure comfort that will transport you to a sun-drenched orchard porch.
Ingredients
Scale
Main Ingredients:
- 2.5 cups diced fresh peaches
- 1.5 cups chopped walnuts
- 1 container (8 ounces) sour cream
- 2 eggs
Dry Ingredients:
- 2.5 cups flour
- 1 cup granulated sugar
- 0.5 cup flour
- 0.5 cup firmly packed light brown sugar
- 2 teaspoons McCormick® Cream Of Tartar
- 1 teaspoon baking soda
- 0.25 teaspoon salt
Spices and Flavor Enhancers:
- 1.5 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1.5 teaspoons McCormick® Ground Allspice
- 0.5 teaspoon McCormick® Ground Cinnamon
Fats:
- 0.5 cup (1 stick) butter, softened
- 0.33 cup cold butter, cut into chunks
Instructions
- Prepare the oven by heating it to 350°F (177°C), ensuring a consistent temperature for baking.
- Craft the crumb topping by combining chopped walnuts, all-purpose flour, dark brown sugar, and aromatic ground cinnamon in a medium mixing bowl.
- Incorporate cold unsalted butter into the dry crumb mixture, using a pastry cutter or fork to create a textured, coarse crumbly consistency.
- In a separate small bowl, whisk together all-purpose flour, cream of tartar, baking soda, and salt, setting the dry ingredient mixture aside.
- Using an electric mixer, cream softened unsalted butter, granulated sugar, and pure vanilla extract on medium speed for approximately 5 minutes until the mixture becomes light and fluffy.
- Reduce mixer speed to low and gently blend in eggs and full-fat sour cream, mixing just until ingredients are incorporated.
- Gradually fold the prepared flour mixture into the wet ingredients, stirring until a smooth cake batter forms.
- Grease a 13×9-inch (33×23 centimeters) baking pan thoroughly to prevent sticking.
- Spread the cake batter evenly across the prepared pan, creating a uniform layer.
- Pat fresh or canned peach pieces dry using paper towels to remove excess moisture.
- Arrange peach pieces strategically over the cake batter, gently pressing them slightly into the surface.
- Generously sprinkle the prepared walnut crumb topping across the peach-adorned cake surface.
- Place the cake in the preheated oven and bake for 45 to 50 minutes, monitoring until the cake edges pull away from the pan sides and the crumb topping turns golden brown.
- Remove from oven and allow the cake to cool completely on a wire rack within the baking pan.
Notes
- Make sure peaches are well-drained to prevent excess moisture from making the cake soggy.
- Room temperature ingredients help create a smoother, more evenly mixed batter with better texture.
- Beating butter and sugar for 5 full minutes creates a light, fluffy cake base that’s tender and delicious.
- Press peaches gently into the batter so they’re partially embedded, ensuring even distribution throughout the cake.
- Check cake doneness by looking for edges pulling away from pan sides and a golden-brown crumb topping.
- Store cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg