The Peach Crumble Cake is a fragrant and delicious dessert filled with fresh fruit, with a soft texture, lactose-free and without animal fats. It’s a low cake, with a moist filling that makes it even more pleasant to the palate, very easy, it can be prepared for any festive occasion or for breakfast, snack, or a dinner with friends. The Peach Crumble Cake can be customized based on your tastes and the fruit seasonality; indeed, we can substitute peaches with apples, figs, berries, pineapple, etc…
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- to taste grated lemon zest
- 2 large eggs
- 5 tbsps vegetable oil
- 2 tbsps liqueur or fruit juice
- 1/2 packet vanilla baking powder
- 1 pinch fine salt
- 2 peaches
Tools
- 1 Baking Pan 11/12 inches in diameter
Preparation
Wash, peel, and pit the peaches.
Slice them thinly and sprinkle with a little bit of orange or lemon juice (without overdoing it, otherwise the peaches would become too acidic).
In a large bowl, sift the flour with the baking powder (vanilla or not), add the sugar and mix with your hands.
Make a well in the center of the flour and add the whole eggs, oil, liqueur (or fruit juice to taste), finely grated lemon zest, pinch of salt, and using a fork, start kneading by slowly incorporating the flour, then proceed to knead with your hands.
When all the flour has been absorbed, you will get a very firm dough; only if you realize that it is not possible to absorb all the flour, you can add one or two more tablespoons (depending on the dough) of fruit juice, liqueur, or milk (if there are no intolerances or diets that allow it). It is not necessary to put it in the fridge; indeed, I recommend making the dough at the moment, to prevent it from clumping again even after having reduced it to crumbs.
Preheat the oven to 350°F.
Line a round 11/12 inches diameter baking pan with a removable bottom (or not) with parchment paper.
Divide the dough into two equal parts. Take the first part and pass it between the palms of your hands; you should get a crumbly texture. Rub the dough crumbs to make them small and eliminate, in this way, large dough pieces. To ‘crumble’ the dough you can also use the larger holes of a grater.
Pour this first half on the bottom of the pan, covering all the empty spaces, without overlapping the ‘crumbs’ and without pressing them down. Cover them with the peach slices that we had already set aside.
Crumble the other half of the dough as well, completely cover the peach slices, closing the gaps and remembering not to press and overlap, sprinkle the surface with powdered sugar and bake in a hot oven, mid-height, for about 25/30 minutes (each oven has its own temperatures and times, so check the cooking frequently).
Once baked, remove the Peach Crumble Cake from the oven, let it cool completely before cutting and finish with an additional sprinkle of powdered sugar.
If the cake darkens too much on the surface, cover it with parchment paper or foil and slightly lower the temperature.
Extra Tip. To make the dough crumbs as uniform in size as possible, use the larger holes of a box grater. Take an amount of dough equivalent to a tangerine, compact it a little and pass it through the holes (similar to making passatelli, for understanding).
