Peach-Strawberry Crumb Cake
 
 
Serves: 8 servings
Ingredients
  • ½ cup plus 3 tablespoons unsalted butter, softened and divided
  • ¾ cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1¾ cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 fresh peaches, peeled and quartered
  • 2 cups fresh strawberries, quartered
  • ⅓ cup firmly packed light brown sugar
Instructions
  1. Preheat oven to 350°. Line a 10-inch cast-iron skillet with parchment paper, letting excess extend over sides of skillet. Lightly spray with baking spray with flour.
  2. In a large bowl, beat ½ cup butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  3. In a medium bowl, whisk together 1¼ cups flour, baking powder, and salt. Gently fold flour mixture into butter mixture. Pour batter into prepared skillet. Top with peaches and strawberries.
  4. In a small bowl, combine brown sugar and remaining ½ cup flour. Using a fork or pastry blender, cut in remaining 3 tablespoons butter until mixture is crumbly. Sprinkle crumb mixture over fruit.
  5. Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Let cool completely in pan. Using excess parchment as handles, remove cake from skillet. Slice to serve.
Recipe by Southern Cast Iron at https://southerncastiron.com/peach-strawberry-crumb-cake/