So, I just started learning about when fruits and veggies are in season, and discovered from my mother in law that peach season is almost over! Now, I don’t buy or eat peaches often, but as soon as I found out that the peach season ended in the beginning of September, I knew it was time to try a peach recipe….or several :).
Speaking of my mother in law, she’s the one that made the first peach cake I’ve ever had. Whenever I visit the in laws, I always expect to see a breakfast treat of some sort sitting on their kitchen island. Most of the time it’s a strudel from our good friends Pillsbury, but every once in a while there would be a homemade peach cake. Although I am very strict with my dairy free diet, I always indulge in a slice (yes, only one). Although her recipe doesn’t include a crumb topping, I thought that it would be a perfect accompaniment to this dessert.
For the cake:
2 cups flour
1 cup Sugar
1 tsp Baking Powder
Pinch of salt
1 stick butter softened
1.5 fresh peaches
Cinnamon for sprinkling
Granulated sugar for sprinkling
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softenedDirections: