Peach and crème fraîche cake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cake Batter
  • All-purpose flour : 2 cups
  • Baking powder : 2 teaspoons
  • Salt : 1/2 teaspoon
  • Unsalted butter (softened) : 1/2 cup
  • Granulated sugar : 1 cup
  • Eggs : 2
  • Vanilla extract : 1 teaspoon
  • Crème fraîche : 1/2 cup
  • Fresh peaches (peeled and sliced) : 2 cups
• Crumble Topping
  • All-purpose flour : 1/2 cup
  • Granulated sugar : 1/4 cup
  • Unsalted butter (cold and cubed) : 1/4 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• Prepare the Cake Batter
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
• In a separate large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the crème fraîche. Mix until just combined.
• Gently fold in the sliced peaches.
• Make the Crumble Topping
• In a small bowl, combine the all-purpose flour and granulated sugar.
• Cut in the cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Pour the cake batter into the prepared cake pan and spread it evenly.
• Sprinkle the crumble topping over the batter.
• Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.

Tips

• Make sure the butter is softened for the cake batter to achieve a smooth texture.
• Use ripe and juicy peaches for the best flavor in the cake.

Information

• This peach and crème fraîche cake is perfect for summer gatherings or afternoon tea.
• Serve the cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.