The Best Italian Peach Crumb Cake

Ingredients

CRUMB CRUST

• 2 1/2 cups flour (325 grams)
• 1/2 cup sugar (100 grams)
• 2 teaspoons baking powder
• 1 pinch salt
• 1/3 cup + 3 tablespoon butter (very cold) 100 grams
• 1 egg

PEACH FILLING

• 2 1/2 cups sliced peaches (peeled, sliced then halved peaches (can substitute canned peaches drain well) (650 grams)
• 1 1/2 tablespoons sugar
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Instructions

1. Pre-heat oven to 350° (180° celsius). Grease and flour an 8" cake pan (20 centimeter). A spring form pan is my recommendation.
2. In a medium bowl mix together peaches and sugar, set aside.
3. In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.
4. Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.
5. Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!

Notes

• An easier way to cut in butter, is to first place the butter in the freezer for about 15-20 minutes, then grate it directly into the bowl, stir with a fork and there you have a  crumbed mixture.

Nutrition

Calories: 295kcal | Carbohydrates: 50g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 77mg | Potassium: 242mg | Fiber: 2g | Sugar: 19g | Vitamin A: 425IU | Vitamin C: 3.2mg | Calcium: 57mg | Iron: 2.1mg

This article and recipe adapted from this site