Summer is in full swing and the fresh fruit is gorgeous and delicious. A recent trip to the farmer’s market had me purchasing more peaches than I could ever eat! I could not help it. Those perfect rosy peaches were plump, fragrant and juicy. I am like a kid in a candy store when I am at the farmer’s market. My eyes are bigger than my stomach and I just have to have some each item. I routinely overload my basket and then rush home to find that I have over purchased again.

If you are like me and simply cannot resist loading up your basket with delicious summer fruit only to find that you cannot eat it all, this easy crumb cake is for you. Perfect for entertaining, quick and easy to whisk together, this summer fruit cake is the antidote to produce fever.

Blueberry-Peach Crumb Cake

2 teaspoons cinnamon
2 cups flour
1 cup sugar
1/2 cup light brown sugar
1 cup butter
1 cup sour cream
1 egg
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup cut up skin-on ripe peaches
1 cup fresh blueberries
Powdered sugar for dusting

Preheat oven to 350 degrees. Butter and flour an 8 or 9 inch square cake pan.

1. In the bowl of a mixer with a paddle attachment combine the flour, sugar, brown sugar and butter on a low speed until blended and mixture starts to form clumps. Reserve 1 cup of the crumb topping for later to top off the cake.

2. Whisk together the sour cream, egg, vanilla, baking powder and baking soda until blended. Add this to the remaining flour mixture and mix until smooth. Spread it into the prepared cake pan. Sprinkle the peaches over the batter and then the reserved crumb topping over the fruit.

3. Bake for about 40 minutes until firm to the touch in the middle and toothpick inserted into the cake comes out clean. Cool on a wire rack. Sprinkle with powdered sugar and cut into squares to serve.

Laura Frankel is the executive chef at Spertus Kosher Catering and the author of Jewish Cooking for all Seasons and Jewish Slow Cooker Recipes.

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