This week’s TwD pick was really Blueberry Crumb Cake, but past experiences told me to stay away from blueberries. Instead of skipping (especially since I’ve been a slacker!), I decided to take Dorie’s suggestion and use a different fruit instead. We had fresh strawberries in the fridge, but Dorie specifically said not to use strawberries. Boo. My choices then became peaches, apricots, blackberries, or raspberries. Apricots were nowhere to be found in stores, so that was out. Peaches were cheaper than the berries and my mom’s choice in fruit. Peaches it is.

A lot of TwDers said they had a pool of butter on the top when their cake was done. As you can see in my picture, I did not. Strange. I did cut out a tablespoon of butter because I didn’t have enough, but I think it was in the batter, not the topping. I really can’t remember because I made the cake two weekends ago.

Also, many said their fruit sank. My peaches did sink, and they were coated in flour too. Hmm. One blogger suggested sprinkling the fruit on top of the batter instead of mixing it in. Smart idea. Overall, this would make a lovely brunch cake. Or pair it with vanilla ice cream for dessert.

Thanks Sihan for picking this cake! You can find the recipe on pages 192-193 of Baking: From My Home To Yours or on Sihan’s blog.