Blueberry Peach Crumb Cake

It’s still National Peach month, and though all of us are thinking ahead to Rosh Hashanah cooking, it is still summer! Here in Brooklyn, it’s been 90 degrees or more outside.  A walk up the street and back leaves you with sweat dripping uncomfortably. So, don’t move on too fast when there is still summer deliciousness to be had. 

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Shopping the other day, I bought a giant case of fresh peaches and a large clamshell full of ripe blueberries on a whim.  Then I thought to myself, “How are we going to possibly use all this up before it spoils?” And then something magical happened…  I had a crazy vivid food epiphany and the Blueberry-Peach Crumb Cake recipe was born. 

This crumbly fruit dessert is something you absolutely need in your life.  The cake is tender and packed with fruit, with a crunchy buttery topping. Blueberry-Peach Crumb cake just falls apart on your plate in the most amazing way.  I made this cake parve. You can make it with dairy milk or any of the great non-dairy milk substitutes.

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Serves: 12 Prep Time: 10 Minutes Cook Time: 50 Minutes

Ingredients:

CAKE

• 3-¼ Cups Flour
• 1-½ Cups Sugar
• 2 Tablespoons Baking Powder
• 1-¾ teaspoons Kosher Salt
• 2 Eggs
• 1 Yolk
• 1-¼ Cups Non-dairy Milk
• 2 teaspoons Vanilla Extract
• ¾ Cups Olive Oil
• 1-½ Cups Fresh Peaches, diced
• 1 Cup Blueberries

TOPPING

• 2 Cups Flour
• ⅓ Cups Sugar
• ¼ Cups Brown Sugar
• ½ teaspoons Kosher Salt
• 1 Tablespoons Cinnamon
• 9 Tablespoons Butter or Margarine, melted

Instructions: 

CAKE

1. Grease a 9x13 cake pan with baking spray or oil and a dusting of flour.  Preheat your oven to 350 degrees.
2. In a large bowl, whisk together Flour, Sugar, Baking Powder and Kosher Salt.
3. In a separate bowl, whisk together Eggs, Yolk, Non-dairy Milk, Vanilla and Olive Oil.  
4. Add the wet ingredients into the dry ingredients and whisk until combined.  Do not try to whisk out lumps.  
5. Add the Peaches and Blueberries and fold them into the batter.
6. Spread the batter into the prepared pan.

TOPPING

1. Mix together Flour, Sugar, Brown Sugar, Kosher Salt and Cinnamon.  You can do this with a whisk or by hand.
2. Pour in melted butter and combine until fully mixed and all crumbly.
3. Sprinkle the Crumb Topping evenly over the raw cake.  Gently press down with a flat palm all over the surface.
4. Bake at 350 for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
5. This rustic-style cake makes the most delicious mess all over the plate.  Serve plain, at room temperature or slightly warmed with ice cream. This cake is great for breakfast as well because it is not too sweet.  Blueberry-Peach Crumb Cake can also be made in advance and frozen.

Blueberry-Peach Crumb Cake

Course: Dessert

Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian

Keyword: Husband-approved, Kid-friendly, Make-ahead, Nut-free, Shabbat, Summer

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 12

Calories: 568kcal

It’s still National Peach month, and though all of us are thinking ahead to Rosh Hashanah cooking, it is still summer! Here in Brooklyn, it’s been 90 degrees or more outside. A walk up the street and back leaves you with sweat dripping uncomfortably. So, don’t move on too fast when there is still summer deliciousness to be had.

Print Recipe

Ingredients

CAKE

• 3-¼ Cups Flour
• 1-½ Cups Sugar
• 2 Tablespoons Baking Powder
• 1-¾ teaspoons Kosher Salt
• 2 Eggs
• 1 Yolk
• 1-¼ Cups Non-dairy Milk
• 2 teaspoons Vanilla Extract
• ¾ Cups Olive Oil
• 1-½ Cups Fresh Peaches diced
• 1 Cup Blueberries

TOPPING

• 2 Cups Flour
• ⅓ Cups Sugar
• ¼ Cups Brown Sugar
• ½ teaspoons Kosher Salt
• 1 Tablespoons Cinnamon
• 9 Tablespoons Butter or Margarine melted

Instructions

CAKE

• Grease a 9x13 cake pan with baking spray or oil and a dusting of flour. Preheat your oven to 350 degrees.
• In a large bowl, whisk together Flour, Sugar, Baking Powder and Kosher Salt.
• In a separate bowl, whisk together Eggs, Yolk, Milk or Milk Substitute, Vanilla and Olive Oil.
• Add the wet ingredients into the dry ingredients and whisk until combined. Do not try to whisk out lumps.
• Add the Peaches and Blueberries and fold them into the batter.
• Spread the batter into the prepared pan.

TOPPING

• Mix together Flour, Sugar, Brown Sugar, Kosher Salt and Cinnamon. You can do this with a whisk or by hand.
• Pour in melted butter and combine until fully mixed and all crumbly.
• Sprinkle the Crumb Topping evenly over the raw cake. Gently press down with a flat palm all over the surface.
• Bake at 350 for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Notes

This rustic-style cake makes the most delicious mess all over the plate. Serve plain, at room temperature or slightly warmed with ice cream. This cake is great for breakfast as well because it is not too sweet. Blueberry-Peach Crumb Cake can also be made in advance and frozen.

Nutrition

Sodium: 228.7mg | Sugar: 38.1g | Cholesterol: 69.3mg | Calories: 568kcal | Fat: 24.4g | Protein: 7.3g | Carbohydrates: 82.2g