Loaded with juicy peaches and topped a crunchy streusel crumble topping. If you’re looking for a special cake to make for a summer brunch, this peach crumble cake with Greek yogurt is exactly what you need. Enjoy!
To make your crumble cake: Preheat your oven to 350°F Butter or spray a 9 inch springform pan and line the bottom with parchment paper (butter parchment paper too).
2
To make the crumble topping, combine sugar, flour and chilled butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly. Let sit in the fridge until ready to use.
3
For the cake: In a medium bowl, sift flour, baking powder, salt and baking soda together.
4
In a separate bowl, beat butter, sugar, and 2 eggs until fluffy, about 2-3 minutes on high speed. Add Greek yogurt and vanilla extract and continue beating until creamy, for about 1 -2 more minutes.
5
Reduce the mixer speed to low, mix in the flour and mix until combined.
6
Transfer the cake batter to the springform pan. Arrange sliced peaches in circular pattern, pressing slightly into the cake batter. Sprinkle with 1 teaspoon granulated sugar and sprinkle with the prepared crumble topping.
7
Bake until the peach crumble cake and topping turn golden, and a knife comes out clean in the center, about 50 minutes to 1 hour. When the crumble cake is done, allow cooling (still in the springform pan) on a wire rack. Once cooled, release the peach crumble cake from the springform pan and transfer to a serving plate. Enjoy your crumble cake with a scoop of ice cream or whipped cream!
To make your crumble cake: Preheat your oven to 350°F Butter or spray a 9 inch springform pan and line the bottom with parchment paper (butter parchment paper too).
2
To make the crumble topping, combine sugar, flour and chilled butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly. Let sit in the fridge until ready to use.
3
For the cake: In a medium bowl, sift flour, baking powder, salt and baking soda together.
4
In a separate bowl, beat butter, sugar, and 2 eggs until fluffy, about 2-3 minutes on high speed. Add Greek yogurt and vanilla extract and continue beating until creamy, for about 1 -2 more minutes.
5
Reduce the mixer speed to low, mix in the flour and mix until combined.
6
Transfer the cake batter to the springform pan. Arrange sliced peaches in circular pattern, pressing slightly into the cake batter. Sprinkle with 1 teaspoon granulated sugar and sprinkle with the prepared crumble topping.
7
Bake until the peach crumble cake and topping turn golden, and a knife comes out clean in the center, about 50 minutes to 1 hour. When the crumble cake is done, allow cooling (still in the springform pan) on a wire rack. Once cooled, release the peach crumble cake from the springform pan and transfer to a serving plate. Enjoy your crumble cake with a scoop of ice cream or whipped cream!
