Blueberry-Peach Crumb Cake
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Blueberry-Peach Crumb Cake
Times
- Ready Time : 0 min
Servings
Ingredients
- 2 teaspoons cinnamon
- 2 cups flour
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 cup butter
- 1 cup sour cream
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup cut up skin-on ripe peaches
- 1 cup fresh blueberries
- Powdered sugar for dusting
Directions
- Preheat oven to 350 degrees. Butter and flour an 8 or 9 inch square cake pan
- In the bowl of a mixer with a paddle attachment combine the flour, sugar, brown sugar and butter on a low speed until blended and mixture starts to form clumps. Reserve 1 cup of the crumb topping for later to top off the cake.
- Whisk together the sour cream, egg, vanilla, baking powder and baking soda until blended. Add baking powder, baking soda and salt to the flour mixture, this liquid mixture to the remaining flour mixture and mix until smooth. Spread it into the prepared cake pan. Sprinkle the peaches and blueberries over the batter and then the reserved crumb topping over the fruit.
- Bake for about 40 minutes until firm to the touch in the middle and toothpick inserted into the cake comes out clean.
- Cool on a wire rack.
- Sprinkle with powdered sugar and cut into squares to serve.
Tags
About Chef Laura Frankel
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I made this recipe pareve even though I know it is no Chef Laura’s way (pleas forgive me) but it was absolutely delish. I used pareve sour cream and it was so moist. I was thinking it would even work with apples for Rosh Hashannah.
What are the measurements for this recipe? It doesn’t have how much of any of the ingredients are needed.
Yes, PLEASE post measurements! Hard to try otherwise, and I have peaches and blueberries just sitting in my frig, waiting to be cooked!