1.5cPeach Puree 2 large, ripe, yellow peaches pureed in blender
1/4cWhole Milk
2LGEggs
For Crumble Topping:
3/4cAll Purpose Flour
1/4cLight Brown Sugarpacked
1/4cGranulated Sugar
3/4tbspGround Cinnamon
6tbspUnsalted Buttermelted
Almond-Maple Icing:
1.5cConfectionery Sugar
1tspAlmond Extract
1tbspMaple Syrupuse real maple syrup for added flavor
1-3tbspWhole Milkuntil you reach desired consistency
Instructions
Preheat oven to 425F. Line 9x13 baking dish with parchment paper or spray with non-stick cooking spray. Set aside.
Prepare Cake Batter:
In a large mixing bowl, sift the first five (dry) ingredients together.
Blend peaches on "puree" setting until pureed. About 3 minutes.
In a separate bowl, whisk together the remaining (wet) until well mixed and sugar appears to be dissolved.
Add the wet ingredients to the dry ingredients.
Fold until smooth.
Pour batter into prepared pan.
Prepare Crumble Topping:
Sift together the first five (dry) ingredients.
Pour in melted butter.
Using your hands or a fork, mix until a crumble forms. DO NOT OVER MIX.
Crumble/spread with your hands evenly over top of batter in pan.
Gently and evenly, with the palm of your hand, press the crumb into the top of the batter.
Baking Instructions:
Place pan on center rack in 425F oven.
Bake for 5 minutes.
Leaving cake in the oven, without opening, turn temperature down to 350F.
Bake for another 25 minutes or until a toothpick comes out clean.
Let cool for 5-10 minutes while preparing icing.
Preparing Almond-Maple Icing:
Mix together the first three ingredients.
Slowly add milk by the tablespoon until you reach your desired consistency.
Using a fork or rubber spatula, drizzle the icing over the top of the warm cake.
Serve and Enjoy!
Notes
Q. How do I store this cake?A. Store in an airtight container (2-3 days at room temperature, 1 week in the fridge, or up to 3 months in the freezer).Q. Can I use pancake syrup instead of pure maple syrup?A. Absolutely! You may want to add a little bit more though to get more maple flavor!Q. Can I use dark brown sugar instead of light?A. Yes! Your cake will be darker in color and have a slightly richer flavor but I do this ALL the time! I like dark brown sugar better!Q. Can I omit the almond extract?A. Yes! You may need more milk to reach the desired consistency though! OR, you can replace almond with vanilla extract!