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Ingredients
For the Crumble:
1/4 cup salted butter, melted (57 grams, or 4 tbsp) 🧈
1/2 cup + 1 tbsp all-purpose flour, spooned & leveled (73 grams) 🌾
1/4 cup light brown sugar, packed (53 grams) 🍬
2 tsp raw sugar (optional, adds extra crunch) 🧂
1/8 tsp salt 🧂
1/8 tsp cinnamon 🌟
For the Peach Layer:
3 medium peaches (about 571 grams or 20 ounces), sliced 🍑
3 tbsp light brown sugar, packed (40 grams) 🍬
1/4 tsp cinnamon (plus a pinch more to taste) 🌟
Pinch of nutmeg 🥄
For the Vanilla Cinnamon Cake:
1 and 1/4 cup + 1 and 1/2 tbsp cake flour, spooned & leveled (148 grams) 🌾
1 tsp baking powder 🥄
1/4 tsp baking soda 🥄
1/4 tsp salt 🧂
3/8 tsp cinnamon (this is 1/4 + 1/8 tsp) 🌟
1/8 tsp nutmeg 🥄
Pinch ground cloves 🧄
1/4 cup salted butter, softened at room temperature (57 grams, or 4 tbsp) 🧈
3 tbsp vegetable oil (36 mL) 🌱
3/4 cup + 2 tbsp granulated sugar (178 grams) 🍬
1 large egg, at room temperature 🥚
2 tsp vanilla extract 🌼
1/4 cup full-fat sour cream, at room temperature (60 grams) 🍶
1/2 cup milk, at room temperature (I used 2%) (118 mL) 🥛
For the Whipped Cream:
1/2 cup heavy cream, cold (4 ounces or 118 mL) 🥛
3 tbsp powdered sugar (23 grams) 🍬
1 and 1/2 tsp vanilla extract 🌼
Pinch of nutmeg 🌟
Instructions
Prep:
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