Peach-Strawberry Crumb Cake


Strawberries add a pop of color to this buttery crumb cake.

Peach-Strawberry Crumb Cake
Serves: 8 servings
  • 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
  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.




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