Description
This blueberry and peach crumble cake highlights one of the best stone fruits of summer: peaches! It is best served for breakfast or dessert!
Ingredients
- FOR THE CAKE:
- 1 whole Large Egg, Room Temperature
- 1 whole Large Egg Yolk Room Temperature
- ⅓ cups Unsalted Butter, Melted And Cooled Slightly
- ½ cups Granulated Sugar
- ½ cups Light Brown Sugar
- ¾ cups Buttermilk
- 1 Tablespoon Vanilla Extract
- 1-¾ cup All-purpose Flour
- 3 teaspoons Baking Powder
- ¾ teaspoons Kosher Salt
- ½ cups Fresh Blueberries
- 2 whole Large Peaches, Pitted And Sliced Thin
- FOR THE CHEESE MIXTURE:
- 8 ounces, weight Mascarpone Cheese, Room Temperature
- ½ cups Granulated Sugar
- FOR THE CRUMBLE TOPPING:
- 1 cup All-purpose Flour
- ¾ cups Light Brown Sugar
- 2 teaspoons Ground Cinnamon
- ½ teaspoons Ground Nutmeg
- ¼ teaspoons Allspice
- ½ cups Unsalted Butter, Cold And Cubed
Preparation
Preheat your oven to 375 F and situate an oven rack in the middle of the oven. Grease a 10 to 12 inch spring form pan with butter or a non-stick spray. Set aside.
In the bowl of your stand mixer with paddle attachment fixed, cream together the egg, egg yolk, butter, granulated sugar, and light brown sugar until combined. Add the buttermilk and vanilla extract and beat again until combined.
In a medium bowl, whisk together the flour, baking powder and salt. With the mixer set on low-speed, slowly add the dry ingredients to the wet until all of the ingredients are combined. Do not over-mix. Scrape down the sides of the bowl as needed.
Pour the batter into the prepared pan. Set aside.
In a small bowl, whisk together the mascarpone cheese and granulated sugar until thoroughly combined. Spread the cheese mixture over the cake batter gently, so that it doesn’t mix with the batter.
Layer the blueberries and peach slices on top of the cheese mixture.
Prepare your crumble topping by combining the flour, brown sugar, cinnamon, nutmeg and allspice in a large bowl. Whisk to combine. Add the cold and cubed butter and crumble the ingredients together with either a pastry cutter, a fork or your hands until coarse crumbs form. Act quickly, so that the butter does not melt. Sprinkle the crumble on top of the fruit.
Bake the cake at 375 F for 45-50 minutes or until a toothpick inserted in the center comes out clean. If you find that the cake is browning too much through the baking process, you may cover it with foil.
Remove from oven and let it cool for at least an hour before serving.
The cake will store at room temperature for 3 days. Enjoy!
