Italian Peach Crumb Cake With Streusel Topping

Peaches are very prized in Italy, especially in the northern part of Italy that experiences that necessary shock of cold winters.  In fact, my family in Modena, Italy say that peaches are their favorite fruit.  Whether eaten alone or in a pie, cake or crostata

  • 3 cups flour 
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter (softened)
  • 3 jumbo eggs
  • 1 cup plain-flavored Greek yogurt
  • 1 ½ teaspoons Fiori di Sicilia Extract (or Vanilla Extract if you don’t have Fiori Sicilia)
  • 3 cups fresh peaches (peeled, seeds removed, sliced, and cut in half)
  • ⅔ cup flour
  • ⅔ cup light brown sugar
  • ½ cup cold butter
  • 4 fresh peaches (peeled, seeds removed, and sliced)

  1. Pre-heat oven to 350°. Grease and flour an 8″ springform cake pan.
  2. In a medium bowl mix together peaches and sugar, set aside.
  3. In a large bowl whisk together flour, sugar, baking soda and salt, add butter using a pastry blender or fork combine to form a crumbly mixture.
  4. Add eggs, the Fiori di Sicilia or Vanilla Extract, and yogurt and continue to mix until just crumbly.
  5. In a separate bowl, blend flour, light brown sugar, and butter to make a streusel-like topping
  6. Add crumbly cake batter to the springform pan, spoon peach mixture on top and sprinkle with streusel mixture.
  7. Bake for approximately 30-40 minutes or until lightly golden on top. Let cool.

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