How to Make an Incredible Raspberry Peach Crumb Cake

This delicious recipe is something that could come out of Better Homes and Gardens, and if executed properly, will make every grandmother beam with southern pride (no matter where they live).  It’s great as a dessert, or an afternoon snack with sweet tea or freshly squeezed lemonade.  It’s a bonus if you have an old porch with a lazy breeze to enjoy this on.

This recipe makes one 10-inch cake.  This cake is definitely not sugar or calorie free, so for those looking for a mild low-fat dessert, it’s best to try something else.  This crumb cake is rich, tart and will melt in your mouth.  This cake definitely takes some time and talent, but it is oh-so worth it and much better than anything you’d find at a bakery.  Baking this crumb cake while wearing a lace apron is encouraged.

Ingredients:

6 ounces raspberries, fresh or frozen (if you can use fresh raspberries, preferably organic, this will really shine through in the flavor)
2 medium fresh peaches, peeled and sliced into chunks
1 tablespoon cornstarch
¼ cup granulated sugar
1 egg
½ cup sour cream
½ cup milk
1 teaspoon pure vanilla extract
2 ¼ cups all-purpose flour
¾ cup granulated sugar
¾ cup butter, cold and diced
1/3 cup sliced almonds
½ teaspoon baking powder
½ teaspoon baking soda
8 teaspoons salt
Coarsely ground sugar for dusting

Directions:

Preheat oven to 350°F.  Butter and flour a 10-inch tart pan or springform pan.  Make sure either has a removable bottom.

In a medium saucepan, toss raspberries and peaches in cornstarch until thoroughly coated.  Add the sugar and cook over medium-high heat until mixture thickens and starts to bubble.  Remove pan from oven and mash the berries until they form a jam like consistency. 

Transfer mashed fruit to a medium bowl, and ½ cup at a time, push the fruit through a sifter or sieve to remove any large pulp (it’s good to leave some raspberry seeds in the fruit mixture, as this will give the cake a more authentic texture and taste).  Discard the large pulp, and set fruit mixture aside to cool.

In a medium bowl, stir together the sour cream, milk, egg and vanilla, and set aside.  In a separate bowl, combine the flour and sugar and cut the butter into the mixture until you have a course texture, similar to cornmeal.  Next, take ½ cup of the mixture, place it in a small bowl, stir in the almonds and set aside.

To the remaining flour mixture, add the baking soda, baking powder and salt, and whisk together.  Using your hands, make a shallow well in the center of this mixture and pour in the liquid ingredients that were previously stirred; combining all of the ingredients quickly.  The batter should be smooth, but not too thin.

Take ½ of this batter and spread it across the bottom of the buttered and floured pan, and up the sides about 1 inch (if you damp your fingers, this doughy mixture is much easier to work with).  Gently spoon the raspberry/peach filling over the batter, leaving a ½ inch border at the edge.  Spoon the remaining dough over the raspberry layer, leaving some gaps and mounds.  Add the crumb/almond topping over the top until completely covered, then top with the course sugar.

Bake in preheated oven for 30-35 minutes or until the cake starts to pull from the sides of the pan.  Cool for 30 minutes and serve at room temperature.  This cake will keep fresh refrigerated for 3-4 days (if it lasts that long).

Enjoy this delicious little slice of southern-inspired heaven (or a big slice, we promise not to look).