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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Tasty crumb cake is topped with juicy peach chunks and a walnut crumb topping. Another great recipe from McCormick Ingredients:
1 1/2 cups chopped walnuts |
1/2 cup flour |
1/2 cup firmly packed light brown sugar |
1 1/2 teaspoons ground allspice |
1/2 teaspoon ground cinnamon |
1/3 cup cold butter |
2 cups flour |
2 teaspoons cream of tartar |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter, softened |
1 cup sugar |
1 1/2 teaspoons vanilla extract |
2 eggs |
8 ounces sour cream |
2 1/2 cups diced fresh peaches |
Directions:
1. Preheat oven to 350°F For the Topping, mix walnuts, flour, brown sugar and spices in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
2. For the Cake, mix flour, cream of tartar, baking soda and salt in small bowl; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and sour cream on low speed just until blended. Gradually beat in flour mixture until blended. Spread evenly in greased 13x9-inch baking pan. Drain peach pieces on paper towels. Arrange peaches over top of batter, pressing in slightly. Sprinkle with topping mixture.
3. Bake 45 to 50 minutes or until cake pulls away from sides of pan and topping is browned. Cool in pan on wire rack.
4. Tip: Substitute 2 cans (15 ounces each) peach slices, drained well and cut into 1-inch pieces, for the fresh peaches.
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