Description
This peach crumble cake is the ultimate summer dessert—tender, rich, and bursting with juicy orchard peaches, topped with a buttery crumble. It’s an absolute must-bake during peach season!
Ingredients
For the cake:
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2 cups organic all-purpose flour
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2/3 cup coconut sugar
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1 tsp baking powder
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1/2 cup cold unsalted gras-fed butter, cut into chunks
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3 medium peaches, peeled and thinly sliced
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2 large eggs
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1 cup heavy cream
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1/2 cup full-fat Greek yogurt
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1/2 cup brown sugar
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1 tsp vanilla extract
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1/4 tsp salt
For the crumble topping:
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1 cup organic all-purpose flour
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2/3 cup coconut sugar
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1/4 tsp cinnamon
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Pinch of salt
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1/4 cup melted grass-fed butter
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Powdered sugar, for garnish
Instructions
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Preheat oven to 360°F. Grease and line an 8–9” springform pan. Set aside.
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In a food processor, pulse flour, coconut sugar, and baking powder. Add butter and pulse until crumbly.
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Scatter 3/4 of the mixture in the bottom of the pan. Layer sliced peaches on top. Sprinkle remaining mixture. Bake for 20 minutes.
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In a bowl, whisk eggs, cream, yogurt, brown sugar, vanilla, and salt. After 20 minutes, pour over the partially baked cake. Bake another 25 minutes.
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Meanwhile, mix crumble topping and freeze. After the second bake, sprinkle crumble on top.
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Bake an additional 25–30 minutes or until the center is set.
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Cool, remove from pan, dust with powdered sugar, and serve.
- Prep Time: 25
- Cook Time: 75