Peach Crumb Cake
This dairy free easy Peach Crumb Cake topped with an optional glaze is the perfect way celebrate peach season. Whether you enjoy it as a summer dessert or with your afternoon coffee, this cake is perfect for a late summer dessert.
Servings 10
Calories 309kcal
Ingredients
Topping Crumb
- 36 grams / 2 ¾ tablespoons brown sugar
- 100 grams / ⅔ cup - 1 tablespoon plain flour
- ¼ teaspoon sea salt
- 4 grams / 2 teaspoons ground cinnamon
- 36 grams / 2 ½ tablespoons olive oil
Olive Oil Crumb Cake
- 75 grams / ⅓ cup + 1 tablespoon superfine/caster sugar
- 55 grams / ¼ cup brown sugar
- 110 grams / 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 85 grams / ⅓ cup + 1 tablespoon olive oil
- 185 grams / 1 cup + 3 tablespoons plain flour
- 6 grams / 1 ½ teaspoons baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 fresh peaches pitted
(Optional)Glaze
- 65 grams / ⅔ cup confectioner’s/icing sugar
- 1 teaspoon vanilla extract
- 10 grams / 2 teaspoons water
Instructions
- Greaseproof your cake tin and preheat your oven to 180C/350F.
Topping crumb
- Place the dry ingredients into a small bowl and stir together.
- Pour in the olive oil and stir until the mixture resembles uneven breadcrumbs. Set aside.
Olive oil crumb cake
- Place the sugars and eggs into a bowl and whip until pale and fluffy, approximately 10 minutes with a hand mixer.
- Pour the olive oil into a small bowl and add a few tablespoons of whipped eggs to the mixture, stirring to combine.
- Add to the whipped egg mixture and whip on the lowest setting until combined.
- Stir the flour, baking powder, baking soda and salt in a separate bowl until combined.
- Toss into the sugar and oil mixture and whip on low until just combined and no dry portions remain on the sides of bowl.
- Cube 1 peach and toss into the batter, stirring until combined.
- Pour the batter into your prepared pan.
- Slice the other 2 peaches and press into the batter and top with the streusel mixture.
- Bake for 45 minutes or until a skewer comes out of the center of the cake clean and doesn’t feel oily when you rub the skewer between your fingers.
- Remove and allow to cool.
Optional: Glaze
- Place the ingredients into a bowl and stir together. Drizzle over the cake and allow to set.
- Slice and serve.
- Dig in!
Notes
- Peaches: Fresh Redskin peaches are used here that still have some firmness, however, you could most definitely substitute with frozen or canned peaches that are not in a syrup (this would result in sweetening up the recipe too much). This variety has a yellow flesh, you could definitely replace with any other types of peaches you can source. If you want to use other stone fruit here, plums and apricots would work well alongside the peaches.
- Type of olive to use here: Whilst you can use any olive oil, it is best to use extra virgin olive oil which has a more fruity fuller flavor that will enhance this cake.
- Size of cake tin here: This cake was made in a 20cm / 8 inch spring form pan.
- Best kept: Stored in covered container at room temperature for up to 2 days, refrigerate for up to 5 days or freeze (tightly wrapped) for up to 2 months. Defrosting fully at room temperature before serving.
Nutrition
Calories: 309kcal