Pumpkin Spice Peach Crumb Cake

9/28/2015 - 7:07:44 AM
Disclosure: This featured post originally appeared on Amy's Apron. This blogger has partnered with Kauffman’s Fruit Farm to review and post about products that they receive for free.

Just look at these gorgeous apples and peaches! I received them from Kauffman's Farm in their Mix 'n Match Fresh Fruit Box. I love the way they package their fruit so that it stays fresh and doesn't get bruised! I love going apple picking and to farm stands...but sometimes I just don't have the time! It's great that Kauffman's Farm ships fresh fruits ANYWHERE!


When I tasted those peaches, I knew I had to make something with them. They were sooooo sweet and juicy!

I knew that September was fast approaching and I definitely wanted to make something Fall-like. I love Fall baking and the flavors of Autumn! I am a pumpkin spice addict and I thought that pumpkin spice and peaches would go so nicely together. And they did!

Here's how I made this Pumpkin Spice Peach Crumb Cake:


For the cake

Cooking Spray
3/4 cup white sugar
1/4 cup coconut oil
1/4 cup unsweetened apple sauce
1 cup fat free sour cream
2 eggs, lightly beaten
2 tsp vanilla extract
2 tsp pumpkin pie spice
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 cups peeled, pitted, and sliced peaches

For the crumb topping

1/2 cup oats
1/4 cup all purpose flour
1/4 cup white sugar
2 tsp pumpkin pie spice
3 TB light butter spread, such as Brummel & Brown


1. Preheat oven to 325 degrees.
2. Lightly spray a 9x13 baking pan with cooking spray (I love my springform cake pan!)
3. In a large bowl, beat together 3/4 cup sugar, oil, and applesauce.
4. Beat in the sour cream, vanilla, and eggs.
5. Mix in the 2 cups flour, baking powder, baking soda, salt, and 2 tsp pumpkin pie spice.
6. Spread half the batter into the prepared pan.
7. Layer the peaches and top with remaining batter. (I left my batter sort of scattered over the top so you could see the peaches when the cake was finished baking!)


In a separate bowl, mix together the oats, 1/4 cup flour, 1/4 cup sugar, and 2 tsp pumpkin pie spice. Cut in butter spread until mixture is crumbly. (I just ran the whole thing through my food processor!)
Dot the crumb topping all over the top of the cake.
Bake 45 minutes in preheated oven until golden brown or knife in center comes out clean.


Serves 15.
6 PointsPlus
215 calories
6 grams fat
36 grams carbohydrates
2 grams fiber
4 grams protein


Other recipes you might like:

Apple Butter Crisp

Bananas Foster
2-Ingredient Strawberry Icecream
White Chocolate Raspberry Treats
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