Peach Walnut Crumb Cake
Sink your teeth into the ultimate indulgence with this Peach Walnut Crumb Cake, a luscious dessert that perfectly marries tender, juicy peaches with a buttery, walnut-studded crumb topping. This easy-to-make cake features a soft, cinnamon-spiced batter enriched with vanilla and fresh (or canned) peaches, offering a burst of fruity sweetness in every bite. The crunchy walnut crumble adds a nutty flavor and irresistible texture, making it an ideal treat for brunches, afternoon tea, or dessert. Baked to golden perfection, this cake takes 20 minutes to prepare and offers all the cozy flavors of a homemade classic. Dust it with powdered sugar for an elegant finishing touch!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.75 cup unsalted butter, melted
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 0.75 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups peaches, fresh or canned (sliced)
- 0.5 cup walnuts, chopped
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a medium bowl, combine 2 cups of all-purpose flour, granulated sugar, baking powder, salt, and half of the cinnamon. Stir to mix evenly.
In a separate bowl, whisk together eggs, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Fold in 1 cup of sliced peaches gently into the batter until evenly distributed.
Pour the batter into the prepared baking pan, spreading it evenly.
To make the crumb topping, mix the remaining 0.5 cups of all-purpose flour, brown sugar, and the other half of the cinnamon in a small bowl. Drizzle melted butter over this mixture and stir with a fork until crumbly.
Add chopped walnuts to the crumb topping mixture and sprinkle it evenly over the batter in the pan.
Top the cake with the remaining 1 cup of sliced peaches, gently pressing them into the crumb mixture.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Before serving, dust the top with powdered sugar, if desired.
Nutrition Facts
Calories |
4347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 782 mg | 260% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 587.0 g | 213% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 339.4 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 506 mg | 39% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1747 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
