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This Peach Crumb Cake recipe is one you’ll make over and over again. Whisk together the flour, baking soda, cinnamon, salt and sugar in a large mixing bowl. Pour in melted butter and sour cream. Mix well with spoon. Add vanilla extract and eggs. Mix to combine. If using frozen peaches let thaw enough that you can cut into bite-sized pieces.
Preheat the oven to 180C. Grease and line a 24cm loose bottom cake tin 2. In a free standing mixer beat the sugar and butter together until white and fluffy. Add the eggs and mix in slowly, then fold in the flour. 3. Spoon into the tin and level off. Arrange the sliced peaches in a fan over the top of the sponge mix. 4.
This peach crumble cake is tender, moist, and loaded with fresh peaches. The crumble on the top makes this the perfect coffee cake any time of the day. A simple and easy recipe that takes 10 mins to prep and 40 mins to bake. Stone-fruits and berries are some of the best things about summer, aren’t they?
Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches.
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