PIES AND TACOS
Prep Time: 1 HOUR
all-purpose flour granulated sugar brown sugar cinnamon powder nutmeg powder unsalted butter peaches cake flour baking powder salt eggs vanilla extract buttermilk cream cheese powdered sugar milk
Cook Time: 1 HOUR
The Biscuit Crumble is a streusel, made of butter, brown and granulated sugar, and flour. Add cinnamon and nutmeg to compliment. Bake it in the oven until golden brown, stirring to break up the crumbs.
Remove the skin from the fresh peaches. The peaches will be on top of the cake and also in the batter, so one peach will be diced and the other peach should be sliced. Add spices to each bowl, stir and set both aside.
The peaches will bake into the caramel, and the batter will bake on top. Make the caramel by cooking the sugar and water without stirring over medium heat, until it turns light amber.
To make the pound cake, beat the sugar, butter and eggs together. Add the vanilla extract and mix. Next, combine the flour, baking powder, salt, and cinnamon. Now to combine the dry and wet ingredients alongside the buttermilk.
To assemble the cake, pour the batter over the caramel and peach sauce. Spread the chopped peaches on top of the batter. Top with the Biscuit Crumble. Pour the remaining batter on top and smooth it out with a spatula.
Make the glaze to top the cake if you wish. Simply beat cream cheese with butter, add powdered sugar, milk and vanilla.