Peach Crumb Cake

Peaches, you are delicious. The only problem I have with you, peaches, is that people always want to talk about you the same way: as the summer fruit, eaten standing over the sink, juice dripping down arms, sticky faces. Which of course, peaches, is the best way to eat the first of you, early in August at the beginning of your harvest. But what about later?



What about in early September, when my sticky-face, juicy-arm peach gorge is starting to feel a bit cliché? Well, peaches, that's when I start to think about how delicious you can be when cooked. Sometimes I grill you and plop a bit of ice cream down at your side. Simmered down into jam or tucked into a cake, your sweet tartness deepens and cools, rather like the turning season, and I realize yet again that you can be a fall fruit, too.  



Peach Crumb Cake
Makes nine 2 1/2 inch square pieces
From Gourmet, August 1993


I found the crumb topping on this cake to be very thick. If you wanted to, you could cut it down to 3/4 the amounts listed and I bet you'd still get the same effect. This cake kept, covered, for a few days at room temperature, though the crumb topping is the crunchiest on the first day. I also know from experience that it is excellent for breakfast, so just take that into consideration when planning your next brunch, mmkay? 

First, make the topping:

1 cup AP flour
1/2 cup (packed) brown sugar
6 tablespoons unsalted butter (3/4 stick)
3/4 teaspoon cinnamon

Combine all ingredients and mash with a fork until well combined and crumbly. Set aside.

Then, make the cake:

1 stick softened unsalted butter
2/3 cup sugar
2 eggs
1 cup AP flour plus a couple of tablespoons for flouring the pan
3/4 teaspoon double acting baking powder
1/2 teaspoon salt
3-4 large peaches (about a pound and a half) peeled, pitted, and thinly sliced.

Preheat the oven to 350F. Butter an 8x8 inch cake pan, then add a couple tablespoons of flour and shake and tap it all around so the pan has a layer of flour clinging to the butter.

In a mixer or by hand, cream together the butter and sugar until light and fluffy, then add the eggs one at a time, beating well after each egg. Sift (or whisk) together the flour, baking powder and salt, and add them to the wet ingredients, beat just until combined. Spread the batter evenly in the pan.

Layer the sliced peaches evenly across the surface of the batter, then top with the crumb topping. Bake for 30 minutes, then turn the cake 180 degrees for even baking and bake another 20-30 minutes or until a tester comes out clean. Serve warm or at room temperature.

Perfect for Summer Sundays: Peach Crisp

But then we had a visitor from a far away land (L.A.), and I had the perfect excuse to finally make this cake. It was to act as phase II of our wine & cheese extravaganza Friday night.

I subbed in Gluten free flour, and it turned out to be delicious, if a bit crumbly. It may have been because I cooked it too long, but I'll try it again using regular AP flour and an 8 inch cake pan, as directed. I only have 9 inch pans. (Side note: I just re-read the comments section from Molly's original post, and it appears cocoa powder would have also been a good substitute.)

The weekend weather was lovely and we spent a good portion of Saturday on the beach and Sunday afternoon on the roof deck, sunning ourselves silly. (Yes, I wear sunscreen. Can't say the same for Hugh.*)

Sunday afternoon came upon us too fast, much like the end of this summer. T^2 had invited us over for ribs and I had some lovely fuzzy peaches sitting on the counter getting soft, so I started slicing, peeling, and chopping.

Don't peach pits seem rather like organs? I think they're lovely, but they also creep me out a bit. Perhaps it's just because I've been reading this book.

Anyway, I adapted a recipe from 101 cookbooks for a peach and plum crisp, and it was a hit indeed. We stopped on the way at Cafe Arpeggio to pick up some homemade vanilla ice cream (consider yourselves warned, they overstuff the pint containers!) and it was a very nice end to the evening. This topping is quite chewy, like an oatmeal cookie, which I liked a lot. If you're looking for a crispier, more traditional topping you might want to up the butter and use less yogurt.

Peach Crisp
Adapted from 101 Cookbooks

2 lbs ripe peaches (about six)
1/4 cup brown sugar
1 tbsp + 1 tsp cornstarch

3/4 cup rolled oats
3/4 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
pinch of salt
4 tbsp butter, melted
1/2 cup plain yogurt

Preheat your oven to 400 degrees F.

Peel and pit the peaches, and cut them into bite sized pieces. I cut them into wedges first since it was easier to peel. Mix together 1/4 cup brown sugar and the cornstarch in a bowl, add the peaches, and give it a stir to make sure all the fruit is coated and the dry ingredients are thoroughly mixed in. Pour this into an 8x8 baking dish.

In another bowl, mix the oats, flour, 1/2 cup brown sugar, cinnamon and salt. Add the butter and yogurt and stir to combine. Top the fruit with the oat mixture. Bake for 25 minutes until the top is golden brown. Serve warm or at room temperature.

*Hugh is not my roommate's real name.