Cinnamon Peach Delight
Ingredients:
For the Buttery Crumble:
- 1/4 cup (57 grams) melted salted butter (4 tablespoons equivalent)
- A tad over 1/2 cup (73 grams) of all-purpose flour
- 1/4 cup (53 grams) light brown sugar, firmly packed
- Optional: 2 teaspoons of crystalline raw sugar for a crispy texture
- Pinches of salt and cinnamon for taste
For the Luscious Peach Base:
- 3 ripe peaches (around 571 grams), thinly sliced
- 3 tablespoons (40 grams) of light brown sugar, packed
- Spices: 1/4 teaspoon of cinnamon and a touch of nutmeg
For the Silky Cinnamon-Vanilla Cake:
- Just over 1 and 1/4 cups (148 grams) of cake flour
- Leavening agents: 1 teaspoon baking powder and 1/4 teaspoon baking soda
- Seasoning: 1/4 teaspoon of salt, a combination of 3/8 teaspoon cinnamon, a hint each of nutmeg and ground cloves
- 1/4 cup (57 grams) room-temperature salted butter
- 3 tablespoons of vegetable oil
- A tad under 1 cup (178 grams) of white sugar
- 1 large room-temperature egg
- Flavor enhancers: 2 teaspoons of vanilla extract and 1/4 cup of creamy sour cream
- 1/2 cup lukewarm 2% milk
For Creamy Topping:
- 1/2 cup cold heavy cream
- Sweeteners: 3 tablespoons powdered sugar and 1 and 1/2 teaspoons vanilla extract
- A light sprinkle of nutmeg for flavor
Procedure:
1. Set the Stage: Prep a 9-inch cake pan with butter and a spritz of non-stick spray. Pre-warm oven to 350°F (175°C).
2. Peach Prep: After washing and dicing peaches, toss them with sugar and cinnamon in a bowl. Once they exude some juice, style them into concentric circles within the cake pan, with one center slice.
3. Crumbly Creation: With melted butter as a base, amalgamate the crumble constituents. For an added crunchy layer, make an extra 1/3 batch of the crumble, bake it separately until golden, and crumble it up post-baking.
4. Cake Crafting: Initiate by sieving the dry ingredients. In a separate large bowl, fluff up the butter, then add in oil and sugar. Gradually introduce egg, sour cream, and vanilla. Slowly incorporate the dry mix and milk, taking care not to overmix. Pour this blend over the prepped peaches.
5. Baking Time: Overlay the batter with the crumble and bake for about 42-49 minutes. Allow for a 10-minute cool-off within the pan before inverting onto a platter.
6. Serving & Storing: Slice the mildly cooled cake and serve with a dollop of freshly whipped cream and bonus streusel. Leftovers can be stored in a sealed container for up to 4 days, chilled or at room temperature.
7. Whipping Up Cream: For an optimal whipped texture, ensure the cream is cold. Blend all the cream components until stiff peaks form. Remember, freshly whipped cream is always the best!
Pro Tip: A food processor can be an alternative for whipping up the cream. Keep a close watch to get the perfect consistency!
