Spiced Peach Crumb Cake

Peach Crumb Cake

Good anytime.  Like, at midnight.  Or 8am.  Or 7pm.  Or at 7:05pm, right after the piece you just ate.

I always end up with extra jam after making a batch, either because there wasn’t enough for one last jar, or because something didn’t seal right.  With the last batch of Spiced Peach, however, I specifically put aside a full quart to eat with a spoon to bake with.  This is the first thing I decided to make, and it was so simple that I’m still wondering if it was a trick.  It only requires two bowls, and less time than it takes the oven to preheat.  It was really wonderful about 30 minutes after it came out of the oven, set but still warm.  It was equally delicious the next morning with some coffee.  Enjoy this with any jam you like; I have plans to make it again with blueberry.


For the cake:

1 cup AP flour

3/4 cup white sugar

1 cup brown sugar

2 tsp. baking powder

6 tbl. melted butter

1/2 cup milk

1 large egg

2 tsp. vanilla

1 cup spiced peach jam

For the crumb topping:

1/4 cup white sugar

1/4 cup brown sugar

3/4 cup AP flour

1 1/2 tsp. cinnamon

1/2 tsp. salt

6 tbl. melted butter


1) Preheat oven to 400°.

2) Whisk together all dry cake ingredients in a large mixing bowl.  In a measuring cup, beat together milk, butter, vanilla and the egg.  Pour dry ingredients over wet, and mix with fork until smooth.

3) Pour batter into a greased, 9-inch round pan.  Spoon large dollops of jam all over the top of the cake.  Swirl lightly with a knife.

4) Mix all dry ingredients for crumb topping together.  Drizzle melted butter over the topping and use fingers to crumble everything together, until you’ve reached your desired texture.  For me, this meant leaving several large chunks.  Pour crumb topping over cake.

5) Bake for 25 minutes.  Let cool for at least 15 minutes before serving.



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