Brown butter peach crumb cake
Ingredients
- Cake Batter
- 2 eggs
- 2/5 cup sugar (100 g)
- 1 pinch of salt
- 2/5 cup sunflower oil (100 ml / 3.4 fl oz)
- 3/4 cup yogurt (180 g)
- 1.5 cups flour (220 g)
- 1 teaspoon baking powder
Topping
- Peach in syrup (about 400 g)
- 2 tablespoons flour (50 g)
- 3 tablespoons sugar (50 g)
- Cold butter (40 g)
Directions
- Cake Batter
Prepare the Batter:
Preheat your oven to 180°C (355°F).
- In a large mixing bowl, beat the eggs with 2/5 cup sugar and a pinch of salt for 3-4 minutes until the mixture is light and fluffy.
- Add the sunflower oil and yogurt to the mixture, and mix well.
- Sift together the flour and baking powder, then gradually fold into the wet ingredients until just combined.
Prepare the Baking Pan:
Grease and line a 27 x 18 cm (10.5 x 7 inch) baking pan.
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Pour the batter into the prepared pan.
Topping
Prepare the Peaches:
Drain the peaches and slice them if necessary.
Arrange the peaches evenly on top of the batter.
Prepare the Crumble Topping:
In a small bowl, combine 2 tablespoons of flour and 3 tablespoons of sugar.
Cut the cold butter into small pieces and rub it into the flour-sugar mixture until it resembles coarse crumbs.
Sprinkle the crumble topping evenly over the peaches.
Bake the Cake:
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.