Roasted Peach Crumb Cake:
2-3 peaches or nectarines, quartered
Cake:
1 3/4 cups flour
1 1/4 cups sugar
2 teaspoons cinnamon
2 teaspoons baking powder
pinch of salt
3/4 cup milk
2 eggs, lightly beaten
½ teaspoon vanilla
⅓ cup oil
45 g (3 tablespoons) butter or margarine, melted
Streusel:
1/3 cup white sugar
1/3 cup dark brown sugar
pinch salt
3/4 tsp cinnamon
1 3/4 cups flour
1/2 cup butter or margarine, melted (115g)
Place the peaches face down on a baking pan or sheet and roast at 225 C for 10-15 minutes, until just tender.
In a large bowl, mix together the flour, sugar, cinnamon, baking powder and salt. Make a well in the center of the dry ingredients and add the milk, vanilla, eggs, oil and butter. Mix all the ingredients together until moistened, making sure no streaks of flour below.
Pour the batter in to a greased 31×22 cm. pan or the equivalent. Set aside.
Mix the sugars, salt, cinnamon and flour together. Add in the melted butter, and mix with a fork until crumbly and all the flour is integrated.
Dice the cooled peaches in to chunks and press in to the top of the cake batter. Top with the streusel.
Bake on 350 F for 45-60 minutes or until tests done with a toothpick.
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