Peach sour cream crumb cake from Small Batch Bakes: Baking Cakes, Cookies, Bars and Buns for One to Six People (page 73) by Edd Kimber

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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

  • kaisha_x5x580 on March 22, 2026

    I made this in a small loaf tin, and it worked perfectly! I added strawberries to the peach and it added a lovely layer of flavour. I want to try this again with plums!

  • Churchim808 on November 20, 2024

    This was wonderful! I had several peaches that were past their prime that my daughter put in the freezer, unpeeled and whole. I was finally able to put one to work along with a bunch of other pantry ingredients into this woonderful cake. My only complaint is that it took way longer, like 15 minutes longer, to bake through. My cake pan was exactly 6 inches in diameter so I'll use an 8 in pan next time.

  • Astrid5555 on September 21, 2024

    Made that one way back at the height of stone fruit season. Since I am a sucker for crumbles this one perfectly fit the bill, so good!

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