Going Out Of Business 💔

Accepting Orders Until August 15, 2022!

Going Out Of Business 💔

Accepting Orders Until August 15, 2022!

Peach Crumb Cake

An amazing crumb cake set with fresh peaches and topped with scrumptious almond crumble! Perfect for summer using sweet seasonal peaches!

PREP TIME: 30 minutes

COOK TIME: 45 – 55 minutes

TOTAL TIME: 75 – 85 minutes

INGREDIENTS

Cake

1 ¾ C Metta GF flour
⅔ C dark brown sugar, packed
2 eggs, whisked (sub egg replacement like flax eggs)*
¾ C buttermilk (I made my own organic soy buttermilk)**
½ C any oil or butter or blend of both (I used Extra Virgin Olive Oil)
(optional) 2 Tbsp of ground flaxseed powder (If using flax eggs)*
2 ½ tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
½ salt (skip if using vegan Earth Balance butter)

Note: *If using flax eggs, mix 2 tablespoon of ground flaxseed with 6 tablespoon of water.

**For homemade buttermilk, mix ¾ cup of any milk, dairy or non-dairy, with 2 ¼ teaspoon of Apple Cider Vinegar).

Peach Crumb Topping

¼ C Metta GF Flour
2 Tbsp gluten free rolled oats
1 ½ Tbsp dark brown sugar
3 Tbsp melted butter, (I used Earth Balance)
2 Tbsp chopped or sliced almonds (you can sub walnuts or pecans)
1/8 tsp salt (skip if butter is already salted)
2 medium fresh peaches, sliced

Vanilla Glaze

¼ C powdered sugar (I used organic vegan confectioners’)
1 – 2 tsp of milk (I used soymilk)
¼ tsp vanilla extract

INSTRUCTIONS

Preheat oven to 350 degrees F. Line the base of an 8 or 9 inch springform baking pan with parchment paper and grease the sides with oil.
For homemade butter milk, mix the ACV or lemon juice with milk and set aside for 5 minutes and do the same if using flax eggs by mixing the ground flaxseed with water.
In a medium bowl, add and whisk well the flour, baking powder, baking soda, and salt.
In an electric mixer with the paddle attachment, beat the on medium high speed the butter or oil, brown sugar, and vanilla extract until it is thick and fluffy. It should take about 2-3 minutes.
Next, beat the eggs one at time or the egg substitute little at a time.
Reduce the mixer speed to low. In an alternating fashion, starting and ending with the dry ingredients, mix half of the dry mixture into the wet batter, followed by ALL of the buttermilk, and ending with the remainder of the dry mixture. Scraping the dry mixture from the sides if needed by stopping the mixer. Run the mixer for about another minute to ensure an evenly smooth batter.
Transfer cake batter into the baking pan and smooth out into an even layer. Set it aside.
Next, prepare the crumb topping by first mixing all the dry ingredients in a small bowl. Then pour in the cooled melted butter and mix until crumbs form.
Place and lightly push down the slices of peaches on top of the cake batter. You can also cut some chucks to cover all the small empty places.
Sprinkle the crumb topping on top of the cake batter, especially focusing on the areas not covered wtih the peaches. You may want to keep some of the peaches uncovered so that it is visible in the finished bake.
Bake of the bottom shelf of the oven for 45 – 55 minutes. Cake is ready when the toothpick inserted into the center comes out clean.
Once baked, let it cool for at least 10 – 15 minutes in the pan before cooling it completely on a cooling rack for about 45 minutes.
While the cake is cooling, prepare the OPTIONAL Sugar Glaze. Mix the powdered sugar with milk and vanilla extract. It should be a pourable consistency. Drizzle the glaze over the cooled cake before cutting and serving AND enjoy 😊