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Blueberry-Peach Crumb Cake

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Ingredients

Adjust Servings:
Cake
3-1/4 Cups Flour
1-1/2 Cups Sugar
2 TBS Baking Powder
1-3/4 tsp Kosher Salt
2 Eggs
1 Yolk
2 tsp Vanilla Extract
3/4 Cup Olive Oil
1-1/2 Cups Fresh Peaches, diced
1 Cup Blueberries
Topping
2 Cups Flour
1/3 Cup Sugar
1/4 Cup Brown Sugar
1/2 tsp Kosher Salt
1 TBS Cinnamon
1 Stick + 1 TBS Butter or Margarine, melted

Blueberry-Peach Crumb Cake

A Rustic Summer Cake

Cuisine:

    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.

    • 1 Hour
    • Serves 12
    • Easy

    Ingredients

    • Cake

    • Topping

    Directions

    Share

    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.

    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.

    Cook and comment.  I love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter and Facebook.  

    #BetheMasterofMealtime   #CandidlyDelicious

    Steps

    1
    Done

    Cake

    Grease a 9x13 cake pan with baking spray or oil and a dusting of flour. Preheat your oven to 350 degrees.

    2
    Done

    In a large bowl, whisk together Flour, Sugar, Baking Powder and Kosher Salt.

    3
    Done

    In a separate bowl, whisk together Eggs, Yolk, Milk or Milk Substitute, Vanilla and Olive Oil.

    4
    Done

    Add the wet ingredients into the dry ingredients and whisk until combined. Do not try to whisk out lumps.

    5
    Done

    Add the Peaches and Blueberries and fold them into the batter.

    6
    Done

    Spread the batter into the prepared pan.

    7
    Done

    Topping

    Mix together Flour, Sugar, Brown Sugar, Kosher Salt and Cinnamon. You can do this with a whisk or by hand.

    8
    Done

    Pour in melted butter and combine until fully mixed and all crumbly.

    9
    Done

    Sprinkle the Crumb Topping evenly over the raw cake. Gently press down with a flat palm all over the surface.

    10
    Done

    Bake at 350 for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

    11
    Done

    This a rustic-style cake that makes the most delicious mess all over you plate. Serve plain, at room temperature or lightly 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.

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