Description
Homemade peach walnut crumb cake delivers a delightful blend of sweet fruit and nutty textures. Rich brown sugar streusel tops tender peach-studded cake, inviting bakers to savor each delectable slice.
Ingredients
Scale
- 2.5 cups (590 ml) diced fresh peaches
- 1.5 cups (180 g) chopped walnuts
- 1 container (8 oz / 226 g) sour cream
- 2 eggs
- 2.5 cups (313 g) flour
- 0.5 cup (60 g) flour
- 1 cup (200 g) granulated sugar
- 0.5 cup (110 g) firmly packed light brown sugar
- 0.5 cup (113 g / 1 stick) butter, softened
- 0.33 cup (75 g) cold butter, cut into chunks
- 2 tsps McCormick® Cream Of Tartar
- 1 tsp baking soda
- 0.25 tsp salt
- 1.5 tsps McCormick® All Natural Pure Vanilla Extract
- 1.5 tsps McCormick® Ground Allspice
- 0.5 tsp McCormick® Ground Cinnamon
Instructions
- Preparation: Preheat oven to 350°F (177°C) and position rack in the center for even baking.
- Crumb Topping: Blend walnuts, flour, dark brown sugar, and cinnamon in a mixing bowl. Cut cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse, pebbled texture.
- Dry Ingredients: Whisk flour, cream of tartar, baking soda, and salt together in a separate bowl, setting aside for later integration.
- Wet Mixture: Cream butter, granulated sugar, and vanilla extract using an electric mixer on medium speed until light and airy, approximately 5 minutes. Gradually incorporate eggs and sour cream, mixing until just combined.
- Batter Assembly: Gently fold the dry ingredient mixture into the wet ingredients, creating a smooth, uniform cake batter. Thoroughly grease a 13×9-inch baking pan to prevent sticking.
- Fruit Layer: Pat peach pieces dry with paper towels. Spread cake batter evenly in the prepared pan, then strategically arrange peach pieces on top, gently pressing them into the batter.
- Topping and Baking: Liberally sprinkle the walnut crumb mixture over the peach-studded surface. Bake for 45-50 minutes, watching for golden-brown crumb topping and cake edges pulling away from pan sides.
- Cooling: Remove from oven and let the cake cool completely on a wire rack within the baking pan, allowing flavors to settle and texture to stabilize.
Notes
- Moisture Management: Pat peaches thoroughly to prevent soggy cake texture and ensure crisp, defined layers.
- Butter Temperature Tip: Use room temperature butter for smoother creaming and better cake structure, enhancing overall richness.
- Crumb Consistency Technique: Cut cold butter into crumb mixture using a pastry cutter, creating delicate, clumpy topping with perfect texture.
- Baking Precision: Check cake doneness by observing golden-brown crumb topping and edges slightly pulling away from pan sides.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 275
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg