Peach Raspberry Crumb Cake
Peach Raspberry Crumb Cake! A moist cake topped with fresh juicy peaches and sweet raspberries. All covered in a sweet brown sugar crumb.
Servings: 10
Ingredients
- ½ cup unsalted butter softened
- ¾ cup white sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1¼ cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 peaches sliced
- 2 cups raspberries
Topping
- ⅓ cup light brown sugar
- ½ cup all purpose flour
- 3 tbsp unsalted butter melted
Glaze
- 3 ounces cream cheese softened
- 1 tbsp milk
- 1½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- In a large bowl combine the butter and sugar. Stir until combined. Add in the eggs one at a time, mixing to combine between each one. Stir in the vanilla extract.
- In a smaller mixing bowl combine the flour, baking powder and salt. Stir with a fork to combine. Slowly add to the wet ingredients and stir until combined.
- Line a 10 inch cast iron skillet with parchment paper. Pour the batter into the skillet and smooth out.
- Top with the sliced peaches and raspberries.
- In a small bowl combine the light brown sugar, flour and butter. Stir until combined and crumbled. Spread over the top of the cake.
- Bake at 350°F for about 45 mins or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool in the skillet for about 10-15 minutes. Grabbing the edges of the parchment paper remove the cake from the skillet. Set on a tray or plate.
- In a small bowl stir together the softened cream cheese and milk until smooth. Add the powdered sugar and vanilla. Stir until combined. Drizzle over the cake. Serve and enjoy!
- **Drizzle with glaze just prior to serving. If not serving right away just wait on the glaze.
Nutrition
Calories: 430kcal | Carbohydrates: 63g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 223mg | Potassium: 162mg | Fiber: 3g | Sugar: 44g | Vitamin A: 705IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg