Description
Peach & Blueberry Crumb Cake
Ingredients
For the Cake:
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
For the Filling:
1 cup fresh blueberries
1 large peach (sliced)
For the Crumb Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 cup unsalted butter (melted)
For the Glaze:
1/2 cup powdered sugar
1-2 tbsp milk
Directions
Preheat the oven: Set to 350°F (175°C). Grease a 9-inch springform pan and set aside.
Make the cake batter: Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Combine flour, baking powder, and salt, then alternate adding dry ingredients and milk to the batter.
Layer the cake: Spread batter evenly into the prepared pan. Layer peach slices and blueberries over the batter.
Prepare the crumb topping: Mix flour, brown sugar, and cinnamon in a bowl. Stir in melted butter until crumbly. Sprinkle over the fruit layer.
Bake: Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before removing from the pan.
Make the glaze: Whisk powdered sugar and milk until smooth. Drizzle over the cooled cake.
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 290 kcal per serving
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