John Myers
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Peach Crumble Cake with Walnuts
The perfect peach crumble cake with walnuts recipe with a picture and simple step-by-step instructions.
Streusel:
- 150 g Spelled flour
- 75 g Vanilla sugar
- 100 g Soft butter
All-in batter:
- 200 g Spelled flour
- 1 tsp Baking powder
- 1 pinch Salt
- 125 g Vanilla sugar
- 1 tbsp Lemon sugar
- 200 g Sheep’S milk yogurt
- 2 Eggs
Also:
- 1 big can Peaches
- 50 g Chopped walnuts
- 50 g Cinnamon for dusting
Streusel:
- Knead all the ingredients with your hands to make a crumble.
- Drain the peaches well on a sieve and then cut into wedges.
- Preheat the oven to 180 degrees.
All-in batter:
- Mix the flour, baking powder and salt in a mixing bowl. Add the remaining dough ingredients and mix everything with the hand mixer briefly on the lowest, then on the highest speed in about 2 minutes to a smooth dough.
- Pour the dough into a greased springform pan (26 mm). Place the peach wedges in a circle. Sprinkle with crumble and chopped nuts.
- Bake on the middle rack for about 50 minutes. Let cool and dust with a little cinnamon powder if you like.
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