John Myers
Peach Pudding Crumble Cake
The perfect peach pudding crumble cake recipe with a picture and simple step-by-step instructions.
For the dough
- 375 g Flour type 405
- 50 g Sugar
- 1 packet Dry yeast
- 1 packet Bourbon vanilla sugar
- 150 ml Milk 3.5
- 75 g Good butter
- 1 piece Egg size M
- 1 pinch Sea salt fine
For the filling
- 1 packet Vanilla pudding
- 850 2 Dosen Canned peaches
- 150 g Cream / sour cream 30% fat
For the sprinkles
- 300 g Flour type 405
- 150 g Sugar
- 200 g Good butter soft
For the dough
- Work all ingredients into a smooth dough. Let the dough rest in a warm place for at least 1-2 hours until it has doubled.
For the filling
- Drain the peaches well in a kitchen sieve.
- Cook the pudding as instructed and allow to cool. Once the pudding has cooled, stir in the sour cream well with a whisk.
For the sprinkles
- Mix the flour with the sugar. Pour the butter in flakes over it and use the dough hook of the hand mixer to make sprinkles.
- Completion
- Roll out the dough on a parchment-lined baking sheet.
- Apply the pudding and sour cream mixture to the dough and sprinkle the peaches over it. Finally, distribute the sprinkles evenly on top.
- Bake in a preheated oven at 200 degrees top / bottom heat for 50-60 minutes. The baking time can vary depending on the oven.
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