Ginger-peach crumb cake from Pastry Love: A Baker's Journal of Favorite Recipes (page 306) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on September 05, 2021

    Thank you anya_sf! Made half a recipe in a 3 “ tall 8” pan, took 50 minutes, used a whole white peach & a small amount of blueberries which totaled 1 1/4 cups. Soft with a subtle peach & ginger flavor. Didn’t bother to toast the pecans & seemed fine.

  • anya_sf on July 14, 2020

    I made 1/2 recipe in an 8" round pan (2" high), which nearly filled it, so with the full recipe I imagine a pan with high sides would be needed. The cake seemed done after 50 minutes, but I wasn't certain due to the moisture from the peaches, so I left it in another 10 minutes. That turned out to be just right. I substituted plain Greek yogurt + sour cream for the creme fraiche and added a few extra peach chunks. The cake was moist and tender, and the ginger went well with the peaches. My family really liked it.

  • hilarie on June 18, 2020

    Delicious, moist cake that is quick and easy to put together. I felt like the peaches got lost, but I'd make again with different fruit.

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