We’re finally starting to thaw over here in BC.
December brought snow – lots of it! For the first time in a couple years we had a real, snowy winter. It was welcomed at first, but after weeks of snow, and below freezing temperatures, ice and black-ice I was happy to see it all go.
The slightly warmer temperatures have got me dreaming of spring – sunny days, rain showers and a later sunset. The sun is already beginning to stick around longer, which means more hours in the day to bake.
When dreaming of sun, I think about moving down south to sunny California. Instagram posts of bloggers in California make me jealous of their warmer temperatures and the ability to still wear a dress during winter.
Instead of moving to California, I’ll just use these sunny California cling peaches to brighten the day. In fact, California cling peaches are picked and packed in their own juices, usually within 24 hours to ensure they retain their appearance, texture, flavour and nutritional content. So it’s basically like you’re in California enjoying their peaches.
Adam and I often buy canned peaches by the case when they’re on sale. He loves eating them alone, mixed in with cereal, yogurt or oatmeal. I have to admit, they’re pretty tasty and delicious – especially when peaches aren’t in season up here. As well, the canning process of peaches has been proven to increase key nutrients including Vitamin A, Vitamin C and folate. California cling peaches are also packed in their own juice and have no preservatives. Win-Win.
This Peach Crumb Cake is studded with California cling peaches and spiced with a hint of ginger. The crumb topping is the perfect addition to the cake. Using diced peaches as well as their juice in the cake makes it extra moist and flavourful. Who says canned fruit can’t taste as fresh and juicy as fresh.
Thanks to California cling peaches for sponsoring this post! And bringing a little delicious sunshine to my day.
- 2 cups all-purpose flour (can be gluten free, or whole wheat if you like)
- 2 teaspoons baking powder
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 cans of cling peaches, drained and diced - juices reserved
- 1/2 cup almond milk
- 1/2 tsp. ground ginger
- 3 tablespoons all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup granulated sugar or coconut sugar
- 1 teaspoon ground ginger
- 1/4 cup unsalted butter, cold is fine
- Heat oven to 375°F. Line a square 9x9 baking pan with parchment paper, set aside.
- In a medium bowl, whisk flour, baking powder until combined.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add in 2-3 Tbs. of the reserved peach juices and beat again.
- Add egg and ginger and beat until combined.
- Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture.
- The batter will be stiff.
- Fold diced peaches into cake batter until evenly distributed using a spatula.
- Scoop cake batter into prepared pan and smooth so that it is flat.
- Prepare the topping by mixing the flour, sugar, ginger, then cutting the butter in with a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle with crumb topping. Bake in heated oven for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free.
- You can let the cake cool completely in the pan on a rack, or just cool it in the pan for 20 minutes before lifting it out of the baking dish by the parchment paper.
- Cut into squares.
- This crumb cake can be stored on the counter in a container for 2-3 days.