The crumb cake with peaches is simple and quick to prepare. If you’re looking for a dessert that takes little time and makes a great impression, here it is, you’ve found it!
I also leave you the other crumb cake recipes to look at
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8-inch or 9-inch cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Peach Crumb Cake
- 2 1/2 cups all-purpose flour
- 9 tbsp butter (in pieces)
- 2/3 cup brown sugar
- 1 egg
- 1 tsp baking powder
- 1 packet vanillin
- to taste lemon zest (grated)
- 3 nectarines
- 6 tbsp peach jam
Tools
- 1 Food processor Thermomix TM31 – TM5 – TM6
- 1 Bowl
- 1 Cake pan 8-inch or 9-inch
- 1 Knife
- Parchment paper
Preparation of the Peach Crumb Cake
DOUGH WITHOUT THERMOMIX: In a large bowl, put all the dough ingredients, and start kneading with your hands. You need to get a crumbly mixture.
DOUGH WITH THERMOMIX: Put all the dough ingredients into the bowl (1), close with the lid and start at speed 4 for 30 seconds. You need to get a crumbly mixture (2).
Take the cake pan with the base covered with parchment paper and spread half of the crumbly mixture (3). You need to cover the surface (4).
Prick the bottom and then spread 3 tablespoons of jam (5). Cut the peaches into cubes and place them on the base (6) making sure to leave at least a 1/2-inch border, and cover with the other 3 tablespoons of jam (7). Arrange the peaches well, trying not to create a mound, then cover with the remaining crumbly mixture (8).
BAKING: Now bake our cake in a preheated oven, at 350°F, for 40 minutes. Once cold, cover with powdered sugar.
I used homemade peach jam, find the recipe HERE
Notes
Instead of all-purpose flour, we can use type 1 flour.
If we prefer, we can use granulated sugar instead of brown sugar.
It keeps in the fridge for up to 3-4 days
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