Peach Ginger Crumb Cake
 
 
A soft and tender peach ginger crumb cake with a crunchy nutty topping and perfectly spiced interior - as excellent with a cup of coffee in the morning as it is for an after dinner treat.
Yield: 12 servings
Ingredients
For the crumb topping
  • ½ cup (50 g) chopped pecans
  • ½ cup (100 g) sugar
  • 2 tbsp firmly packed dark brown sugar
  • 2 tbsp (30 g) unsalted butter, room temperature
  • ⅛ tsp ground cinnamon
  • ⅛ tsp ground ginger
  • ⅛ tsp kosher salt
  • pinch of cloves
For the cake
  • 10 tbsp (140 g) unsalted butter, melted and cooled
  • 1¼ cups (250 g) sugar
  • 2 large eggs
  • 1 cup (240 g) creme fraiche, room temperature
  • 1 cup (240 g) whole milk, room temperature
  • 1 tsp vanilla extract
  • 3¼ cups (455 g) all purpose flour
  • ¼ cup (40 g) finely chopped crystallized ginger
  • 1 tbsp baking powder
  • 1 tsp ground ginger
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 lb (455 g) ripe peaches, pitted and chopped
Instructions
For the crumb topping
  1. Heat oven to 350F.
  2. Place the pecans on a baking sheet and toast until golden, about 8 minutes. Remove from the oven and pour into a bowl. Allow to cool for 15 minutes or until you can touch them without burning yourself.
  3. Add the sugar, brown sugar, butter, cinnamon, ginger, salt, and cloves to the bowl with the pecans. Use your fingers to cut the butter into the dry ingredients until it forms crumbles. Refrigerate until ready to use.
For the cake
  1. Heat oven to 350F. Line a 10-inch springform pan with parchment paper. Grease the bottom and sides of the pan. Set aside.
  2. In a medium bowl, whisk together the melted butter and the sugar. Add in the eggs and whisk until completely combined. Whisk in the creme fraiche, mixing until smooth, then mix in the milk and vanilla. Set aside.
  3. In a large bowl, whisk together the flour, crystallized ginger, baking powder, ground ginger, baking soda, and salt. Pour the wet ingredient mixture into the bowl with the flour mixture and gently fold the two together with a rubber spatula. Mix until halfway combined. Add in the peaches and continue to fold the batter together until there are no dry pockets of flour. Scoop the batter into the prepared pan. Top with the crumb topping in an even layer.
  4. Bake for 1 hour 15 minutes to 1 hour 30 minutes, rotating the pan halfway through. Bake until the cake is golden on top and a cake tester inserted in the center comes out clean. When done, remove from the oven and let cool on a wire rack.
  5. Slice into wedges and serve.
Notes
Recipe from Pastry Love
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/08/peach-ginger-crumb-cake.html