Peach Crisp Cake

June 29, 2020

This cake is by Katie Garcia-Swann of Katie Cakes. Check her out on Instagram @youkneadkatiecakes and at katiecakes.net.

Ingredients

4peaches

3/4cup sugar

1teaspoon gelatin

3tablespoons water

1cup butter

1cup sugar

1/2cup brown sugar

1tablespoon vanilla

3eggs

1 3/4cup cake flour

1teaspoon baking soda

1teaspoon baking powder

1teaspoon salt

1 1/4cup buttermilk

1/2cup vegetable oil

2peaches, peeled and diced

1/2cup butter

1cup flour

1/2cup sugar

1/4cup brown sugar

1/4cup chopped pecans

Preparation

1. To prepare peach filling, combine peaches and sugar in pot and bring to a boil. Mix gelatin and water, add to pot, and bring to a boil again. Cool.

2. To prepare cake, preheat oven to 350F. Cream butter and sugars in large bowl. Add vanilla and eggs and beat well. Add flour, baking soda, baking powder and salt alternately with buttermilk and oil, beating well between each addition. Fold in peaches. Pour batter evenly into three 9-inch greased cake pans. Bake 20 minutes or until knife inserted in center comes out clean.

3. To prepare crumble, combine all ingredients in small bowl until mixture looks like coarse meal. Place on baking sheet and bake 10 minutes. Remove from oven and immediately run a fork through it to break into pieces.

4. To prepare Icing, beat butter until light and fluffy. Add sugar and vanilla and beat until creamy.

5. To assemble, place one layer of cake on plate or cake stand. Top with layer of peach filling followed by layer of icing. Repeat. Top with fresh peaches and crumble.