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Ingredients
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Cake Base
Crumb Topping
Peach Persimmon Compote
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- 2
Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, and 1 tsp of salt.
- 3
Cream Butter and Sugar
In a separate bowl, cream together 1 cup of unsalted butter with the dry mixture until smooth.
- 4
Add Eggs and Vanilla
Add 3 large eggs, one at a time, to the butter mixture, mixing well after each addition. Then stir in 1 tsp of vanilla extract.
- 5
Combine with Milk
Gradually add 1 cup of milk to the mixture and stir until well combined.
- 6
Add Peaches
Fold in 2 cups of diced fresh peaches into the batter.
- 7
Transfer to Baking Dish
Pour the batter into the greased baking dish and smooth out the top.
Crumb Topping Preparation
- 8
Mix Crumb Topping Ingredients
In a medium bowl, combine 1 cup of all-purpose flour, 1 cup of brown sugar, and 1 tsp of cinnamon. Stir in 1 cup of melted unsalted butter until crumbly.
- 9
Apply Crumb Topping
Sprinkle the crumb topping evenly over the cake batter in the baking dish.
Baking and Compote Preparation
- 10
Bake the Cake
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- 11
Prepare the Compote
While the cake is baking, in a saucepan over medium heat, combine 2 cups of sliced fresh peaches, 2 diced fresh persimmons, 1/2 cup of granulated sugar, 2 tbs of lemon juice, and 1 tsp of cinnamon.
- 12
Cook the Compote
Cook the mixture, stirring occasionally, for about 15 minutes or until the fruits are soft and the mixture has thickened.
- 13
Serve
Once the cake is baked, let it cool for a few minutes before serving with warm peach persimmon compote on top.