Tuesday, September 11, 2007

Peach Crumb Cake Recipe

Peach Crumb Cake Peach Crumb Cake

Peach pie filling makes this delicious brown sugar crumb-topped cake easy to prepare.


1/2 cup butter (4 ounces), room temperature
1 cup light brown sugar, packed
3 large eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/3 cup milk

1 can (20 ounces) peach pie filling

1/2 cup flour
4 tablespoons butter, room temperature
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon


Grease and flour a 9-inch baking pan. Heat oven to 350°.

Combine 1/2 cup of butter and 1 cup brown sugar; beat until light. Beat in the eggs and vanilla. Combine the flour, baking powder and cinnamon mixture; add to the batter, beating slowly, alternating with the milk.

Beat on low until smooth. Spread about half of the batter in the prepared baking pan. Spread the peach pie filling over the batter. Spoon the remaining batter evenly over the peach layer and spread gently to cover the filling.

Combine topping ingredients; sprinkle evenly over the top. Bake for about 45 to 55 minutes, or until the cake springs back when lightly touched in the center.

Peach Crumb Cake Recipe by about.com




Place in a mixing bowl

Three-quarters cup of brown sugar,
Two cups of flour,
One teaspoon of salt,
Two tablespoons of baking powder,
One teaspoon of cinnamon,
One teaspoon of ginger,
One-half teaspoon of cloves,
One-half cup of cocoa.

Sift to mix and then rub in

One-half cup of shortening


One cup of syrup,
Two cups of sour milk,
Three-quarters teaspoon baking soda,
Two cups of fine bread crumbs,
One package of seedless raisins.

Dissolve the baking soda in the milk. Beat all hard to mix and then pour into well-greased and floured oblong pans and bake in a slow oven for one hour. Cool and ice with water icing. This cake is delicious and will keep, if wrapped in wax paper, for a month.


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