Peach Crumble Cake

by Anja

Oh my, Dani's peach galettes were sooo darn good! Of course I had to try them as soon as I saw her recipe. Heaven! I was still thinking about them the day after.

And with peaches still in season while you can almost smell fall here in Switzerland, I just had to do another cake to celebrate these wonderful summer fruits. Before we know it they'll be all gone and we can't do anything but wait for next year's season. Since I love all kinds of crumble cakes I thought this would be a nice alternative to the lovely galettes. So, when my parents arrived last weekend longing for something sweet as it was German "Kaffee & Kuchen"-time (Germans love to have a piece of cake and a coffee in the mid-afternoon), I made a peach crumble cake. I pulled out a recipe for crumble cake my friend Katharina had given me a while ago to try, and it worked really well with the sweet peaches I had. Katharina's family is from Poland where they just know how to make amazing crumble cakes. No wonder it turned out extremely delicious. Nothing for calorie-counters, though...

Also, if you try to avoid white flour and sugar, this cake will leave you somewhat guilty (as it did for me), but it was so worth an exception in my efforts for a healthier diet. You can absolutely use natural cane sugar and whole grain flour here - it will alter the taste of the cake, but make it a healthier (and no less delicious) version. This crumble cake recipe also works really well with other fruits such as cherries, apples, apricots or plums.


for the starter dough:
30g fresh yeast (or 10g dry yeast, roughly 1 tablespoon)
1 tablespoon sugar (I used natural cane sugar)
1 tablespoon all purpose flour
1/4 cup milk

for the batter:
1/4 cup butter
2 cups all purpose flour (sifted) (I used 1 cup all purpose, and 1 cup whole grain flour)
starter dough (see above)
1 egg yolk
1/2 cup sugar (I used natural cane sugar)
1/4 cup milk
a pinch of salt
1 teaspoon vanilla essence

for the topping:
2-3 ripe peaches or nectarines

for the crumble:
1/3 cup butter
1/3 cup sugar (I used natural cane sugar)
2/3 cup all purpose flour (I used 1/3 cup all purpose and 1/3 cup whole grain flour)
1/4 teaspoon ground cinnamon

To prepare the starter dough, slowly heat milk until lukewarm (no warmer than that!). Add sugar, flour and yeast, mix well and let rest in a warm place for about 10-15 minutes.

To prepare the batter, melt butter in a small saucepan and set aside to cool until lukewarm.

In a large bowl, mix flour with starter dough. Add egg yolk, sugar, milk, salt and vanilla and mix until well combined (this may take 5 minutes or longer). Slowly add the melted butter without stopping the mixer. Once the butter has fully incorporated, cover the bowl with a clean cloth towel and place in a warm place for about an hour.

Preheat oven to 200°C/400°F.

Grease a spring form and evenly spread batter into it. Slice peaches and put on top.

Place all ingredients for the crumbles into a medium sized bowl. Mix with your hands and form crumbles. Place on top of the peaches.
Bake for about 30 minutes.


From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique