What ingredients are needed for vanilla bean peach crumble cake?

You’ll need all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla bean paste, buttermilk, fresh peaches, and ingredients for the crumble like oats and brown sugar.

How do you make a vanilla bean peach crumble cake from scratch?

Start by preparing the batter with creamed butter, sugar, and eggs, then mix in the dry ingredients and peaches. Top with a crumble mixture and bake until golden brown.

Can I use frozen peaches for vanilla bean peach crumble cake?

Yes, frozen peaches can be used, but make sure to thaw and drain them beforehand to avoid excess moisture in the cake.

What is the difference between crumble and crisp in desserts?

A crumble usually has a topping made from flour, butter, and sugar, while a crisp often includes oats or nuts in the topping for added texture.

How do you store leftover vanilla bean peach crumble cake?

Cover the cake with plastic wrap or foil and store at room temperature for up to three days, or refrigerate for up to a week.

What are some variations of vanilla bean peach crumble cake?

You can add berries for extra flavor, use almond extract instead of vanilla, or try different types of fruit like apples or cherries.

How long does vanilla bean peach crumble cake last?

When stored properly, this cake can last up to three days at room temperature or up to a week in the refrigerator.

Can I substitute vanilla extract for vanilla bean in the cake?

Yes, you can substitute vanilla extract for vanilla bean paste, but the flavor won’t be as intense. Use 1 tablespoon of extract for every tablespoon of paste.

Vanilla Bean Peach Crumble Cake Recipe - Delicious Summer Dessert

Name: Vanilla Bean Peach Crumble Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 1 teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon vanilla bean paste; 1 cup buttermilk; 3 cups fresh peaches, peeled and sliced; 1 tablespoon sugar (for peaches); 1 cup rolled oats; 0.5 cup brown sugar; 0.5 cup all-purpose flour (for crumble); 1 teaspoon cinnamon; 0.5 cup cold unsalted butter, cubed

Ingredients

Scale

2 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla bean paste
1 cup buttermilk
3 cups fresh peaches, peeled and sliced
1 tablespoon sugar (for peaches)
1 cup rolled oats
0.5 cup brown sugar
0.5 cup all-purpose flour (for crumble)
1 teaspoon cinnamon
0.5 cup cold unsalted butter, cubed

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla bean paste.
Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients.
Fold in the sliced peaches and pour the batter into the prepared baking pan.
For the crumble, combine oats, brown sugar, flour, cinnamon, and cold butter in a bowl. Use your fingers or a pastry cutter to mix until crumbly.
Sprinkle the crumble mixture evenly over the cake batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Let it cool in the pan for about 15 minutes before slicing and serving.

Prep Time: 20
Cook Time: 40