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Peach Crumb Cake
PEACH CRUMB CAKE
by Linda Annunziata

For an all-time favorite for breakfast, brunch or coffee time try this variation on Grandma’s classic crumb cake recipe. The sweetness and flavor of the peaches makes this a moist and delicious cake for any occasion.  Experiment with other fruits such as apples or pears for diversity in making other crumb cake alternatives.
 
 
Ingredients for crumbs:
3 sticks butter
1 1/4 cup sugar
3 cups flour
2 teaspoons vanilla
3-4 teaspoons cinnamon

Directions:
Soften the butter and blend in sugar and vanilla. Cut in flour and cinnamon with pastry blender or large fork
Set aside to use after mixing the cake batter

Ingredients for cake:
1 28 ounce can sliced peaches, drained and cut up into pieces
1 boxed yellow cake mix

Directions:
Make a boxed cake as directed and pour into a very shallow large sheet pan, greased and floured
Drop  small pieces of cut up peaches evenly across the batter (they will sink down).
Pinch portions of crumb mixture with your fingers and drop evenly across the batter
Bake as directed at 350° for 40 minutes or until batter is set
 
Cool on wire rack and dust with confectioners sugar