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Easy Italian Peach Crumb Cake

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Ingredients

Scale
  • 2¼–2½ cups all purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 pinch salt
  • ½ cup butter (very cold)
  • 1 egg
  • 2½ cups sliced peaches ((peeled, sliced then halved peaches (can substitute canned peaches drain well) (650 grams))
  • 1½ tablespoons sugar

Instructions

  1. Pre-heat oven to 350°F (180° C). Grease and flour, spray or line an 8" cake pan (20 cm) with parchment paper. Use a spring form pan if you have one.
  2. In a medium bowl mix together the peaches and sugar, set aside.
  3. In a large bowl whisk together the flour (start with 2¼ and add more if necessary), 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 ½-⅔ of the crumbly mixture to the cake pan, gently press down lightly, 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!

Find it online: https://thecookingjournal.com/easy-italian-peach-crumb-cake/

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