Peach and Pecan Crumb Cake

Hiding underneath a nutty, spiced, crumbly topping you’ll find delicate peaches, ripe from the summer sun, juices dripping. Tucked below is a tender white cake providing just enough of a layer to support those sweet peaches, but without stealing the show.

My counters are covered in gorgeous peaches, waiting to be peeled and stashed in the freezer for the fall and winter months. Taking a cue from my Grandmothers, I try to take full advantage of summer fruit when it’s at its peak.

In between breaks of prepping fruit for the freezer, it’s impossible to resist the urge to bake up something wonderful showcasing the luscious flavor of peaches. Nothing complicated, but something my Grandmothers might just enjoy. And I think a crumb cake would be perfect.

Recipes for crumb cakes have been around for years and can be made with most any type of fruit. They’re created in layers starting with a light cake for the base, rich with butter and eggs, its flavor emboldened with a generous splash of pure vanilla extract.

Then comes a gorgeous layer of peaches, and finally a crumb topping loaded with toasted pecans spiced with cinnamon and nutmeg, sweetened with dark brown sugar, and blended together with a touch more butter.

Serve it plain or with a dollop of whipped cream, it’s an old-fashioned cake, perfect for brunch and always welcome as a simple summer dessert.

You’ll soon understand why it’s a Southern favorite.

Peach and Pecan Crumb Cake

For the cake:

½ cup butter, room temperature

¾ cup sugar

2 extra-large eggs

1-½ cups flour

1 teaspoon baking powder

¼ teaspoon kosher salt

2 extra-large egg yolks

1-½ teaspoons pure vanilla extract

3 cups diced, peeled peaches

For the crumb topping:

1 cup flour

⅓ cup dark brown sugar

¾ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

1 cup toasted chopped pecans

6 tablespoons butter, melted and cooled slightly

Preheat the oven to 350-degrees. Spray a 9” x 13” baking pan with a cooking spray, line it with a sheet of parchment, and spray the parchment paper.

To make the cake:

Beat the butter on medium speed until very creamy, about 2 to 3 minutes. Slowly add the sugar and continue beating on medium speed until the butter and sugar are light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl about halfway through.

Add the whole eggs one at a time, beating in on medium speed.

In a medium mixing bowl, whisk together the flour, baking powder, and the kosher salt.

Stir in half of the flour mixture on low speed, mixing just until the flour disappears.

Add both the egg yolks, blending in on low speed.

Toss in the remaining flour and blend into the batter on low speed. Scrape the sides and bottom of the bowl to make certain the batter is mixed well.

Add the vanilla extract.

Spread the batter into the bottom of the pan spreading as evenly as possible. It will be a thin layer.

Scatter the chopped peaches over the top of the batter.

To make the crumb topping:

In a small bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and chopped pecans. Pour in the melted butter and stir until well combined.

The topping will come together in large “crumbles”.

Sprinkle the crumb topping over the peaches.

Bake at 350-degrees for 40 minutes or until the cake tests done when a toothpick is inserted in the center. Take care not to over bake.

Serves 10 to 12.