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Peaches and Cream Crumb Cake

Gale Gand - Gale's Coffee Bar
Chicago, IL


Serves 8

  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1 cup butter
  • 1 cup sour cream
  • 1 egg
  • 1 tsp. vanilla or half a vanilla bean, scraped
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups cut up peaches
  • Powdered sugar for dusting

Preheat oven to 350 degrees. Butter and flour an 8 or 9 inch square cake pan or line it with parchment paper.

In the bowl of a mixer with a paddle attachment combine the flour, sugar, brown sugar and butter on a low speed until blended and mixture starts to form clumps. Set aside 1 cup of the crumb topping for later to top off the cake.

Whisk together the sour cream, egg, vanilla, baking powder and baking soda until blended. Add this to the remaining flour mixture and mix until it's a smooth batter. Spread it into the prepared cake pan. Sprinkle the cut up fruit over the batter and then the reserved crumb topping over the fruit.

Bake for about 40 minutes until firm to the touch in the middle and toothpick inserted into the cake comes out clean. Cool on a wire rack. Sprinkle with powdered sugar and cut into squares to serve.

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