Ginger Peach Crumb Cake

Oh my god.

This recipe is a must bake now.

My second recipe from Pastry Love and let me tell you, this take on coffee cake contains everything you love about a traditional coffee cake, + warm ginger and refreshing, moist peaches. It is divine!

I had to make a few adjustments. Unfortunately peaches are not in season so I had to use nectarines because that was the closest I could find and QFC didn’t have creme fraiche so I had to sub for sour creme. I also almost ruined this cake a few times. I accidentally forgot the eggs and had to fold them in at the last step, and I ALMOST overflowed my pan. I realized I don’t really have any cake pans. I recently bought a bunt cake pan and a fancy loaf tin, but neither of those work for crumb cake because you need to have that delightful topping get nice and caramelized on the top! ( and let’s be real we all know the streusel crumb topping is the best part!). So I tried to improvise with my 8 x 8 x 3 brownie pan and a couple muffins. Ten minutes into the bake and my muffins were MONSTERS. The cake was several inches over the pan! I started to panic, and sat down in front of the oven and watched for spillage, but thankfully, only a couple pecans were lost in the creation of this very tall crumb cake.

https://www.amazon.com/Pastry-Love-Journal-Favorite-Recipes-ebook/dp/B07LC9FF3D/ref=sr_1_1?dchild=1&keywords=pastry+love&qid=1589344830&s=books&sr=1-1