|A super easy, sour cream snack cake with peaches.|
Peach Crumb CakeThis recipe comes from the cookbook Bite Me by sisters Julie Albert and Lisa Gnat, who really make cooking a fun and funny experience. Apparently one of the authors had a secret addiction to Twinkies so the other sister concocted a crumb cake that was meant to help satisfy those cravings.
Super, super easy to throw together too. Preheat your oven to 350 degrees F. Butter an 8-inch square baking pan; set aside. Add the sour cream to a 2-cup measuring cup and stir in the baking soda; set aside. As you see, you'll need the larger container because the sour cream will expand.
Add the flour, sugar and butter to a food processor with the steel blade. Pulse mixture for a total of about 10 to 15 seconds until crumbled. Remove 1 cup of the flour mixture for the cake topping; set aside. To the remaining mixture in the food processor, add the eggs, vanilla, baking powder, salt and sour cream, then pulse twice for 2 seconds, scrape down the sides and pulse again. The batter is gooey.
Spread half of the batter in the pan and top with the drained sliced peaches. You can also substitute fresh sliced and drained peaches when they are in season.
Top with the remaining batter and sprinkle the reserved dry batter crumbs on top.
Bake for about 45 to 50 minutes or until the top is golden brown. Set aside to let cool.
To check out more about the Bite Me cookbook, visit my review post. After you stop by there, go make this. You probably already have everything you need on hand, and trust me, it is delicious.
Here's how to make it.
Recipe: Twinkorette Peach Crumb Cake©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 50 min | Yield: About 6 to 8 servings
- 1 cup of sour cream
- 1 teaspoon of baking soda
- 2-1/4 cups of all purpose flour
- 1 cup granulated sugar
- 3/4 cup (1-1/2 sticks) of unsalted butter, softened at room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon of kosher salt
- 2 (15 ounce) cans of sliced peaches, drained well
- Powdered sugar
Preheat oven to 350 degrees F. Butter an 8-inch square baking pan; set aside. Add the sour cream to a 2-cup measuring cup and stir in the baking soda; set aside. You'll need the larger container because the sour cream will expand.
Add the flour, sugar and butter to a food processor with the steel blade. Pulse mixture on and off a few times, for a total of about 10 to 15 seconds until crumbled. Remove 1 cup of the crumb flour mixture for the cake topping; set aside.
To the remaining mixture in the food processor, add the eggs, vanilla, baking powder, salt and sour cream, then pulse twice for 2 seconds, scrape down the sides and pulse again. Take care not to overmix.
Spread half of the batter in the prepared baking pan and scatter the sliced peaches on top of the batter. Cover the peaches with the remaining batter. Sprinkle the reserved crumbs all over the top of the cake.
Bake at 350 degrees F, for about 45 to 50 minutes or until the cake is lightly browned around the edges. Let cool on a rack before slicing. Sift powdered sugar over the top.
Cook's Notes: If you don't own a food processor, just mix this up the old fashioned way with a pastry blender until crumbly. I used Del Monte Lite Freestone peaches, drained, and White Lily all purpose flour. To substitute fresh peaches, use about 3 to 4 medium fresh peaches, about 1-1/2 pounds, or roughly 3 cups sliced and drained.
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