Fresh Peach Crumb Coffee Cake

Reprinted with permission from The Lodge Cast Iron Cookbook by The Lodge Company, Oxmoor House copyright (c) 2012
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Serves 8
LEVEL: --

ingredients

TOPPING:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) salted butter, melted
CAKE:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 pound ripe peaches (3 to 4 medium), peeled, pitted, and sliced
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350. Liberally butter the bottom of a 10-inch cast iron skillet.

Place all the topping ingredients in a medium bowl and mix well to make a dense, smooth dough; set aside.

To make the cake batter, cream the butter and granulated sugar in a large bowl with an electric mixer until smooth. Add the sour cream, eggs, and vanilla and beat well. Place the flour, baking soda, and baking powder in a small bowl, stirring to combine; add to the batter all at once, stirring well to combine. The batter will be stiff.

Smooth the batter into the prepared skillet. Arrange the peach slices on top in a single layer. Crumble the topping mixture into big chunks and sprinkle on top of the peaches.

Bake until a toothpick inserted in the center comes out with crumbs clinging to it, about 45 minutes. (The cake will remain quite moist because of the peaches, but be sure you don't have streaks of raw batter on the toothpick.) Cool a little before cutting into wedges.

Reprinted with permission from The Lodge Cast Iron Cookbook by The Lodge Company, Oxmoor House copyright (c) 2012
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.