This heavenly Peach Crumb Cake combines buttery cake, juicy peaches, and a golden crumb topping for the perfect summer dessert. Ready in just over an hour, this moist and tender cake strikes an irresistible balance between sweet fruit and rich, buttery streusel. Each slice delivers 472 calories of pure comfort, making it an ideal treat for weekend brunches or afternoon coffee breaks. The generous crumb layer adds delightful texture and complements the soft, peachy base beautifully.
Ingredients for Peach Crumb Cake
- For Crumb Topping: A blend of flour (1 cup), mixed sugars (1/4 cup each), warming spices, and melted butter creates the perfect crumbly texture
- For Cake Base: All-purpose flour (1 1/2 cups), leavening agents, and salt form the foundation
- Fresh Peaches: 3 medium peaches (about 1 pound), room temperature for best flavor integration
- Wet Ingredients: Butter, eggs, vanilla, sour cream, and buttermilk for ultimate moisture
- For Optional Glaze: Simple mixture of powdered sugar, milk, and vanilla extract for extra sweetness
Step-by-Step Instructions
- Preparation: Heat your oven to 350°F and gather all ingredients at room temperature
- Crumb Topping: Mix dry ingredients, then blend in melted butter until perfectly moistened
- Base Mixture: Combine flour, leavening agents, and salt in one bowl
- Fruit Prep: Prepare peaches into uniform slices for even baking
- Wet Mixture: Beat butter and sugar until light, then incorporate eggs and vanilla
- Combining: Alternate adding dry ingredients and buttermilk mixture to create perfect batter consistency
- Assembly: Layer batter, peaches, and crumb topping in your prepared pan
- Baking: Let it bake for 50-55 minutes until perfectly set
- Finishing Touch: Cool for 15 minutes, then add optional vanilla glaze for extra indulgence
Serving Suggestions
This cozy peach crumb cake tastes amazing slightly warm from the oven! Add a scoop of vanilla ice cream on top and watch it melt into all those sweet peach pieces. For breakfast or brunch, serve it with a dollop of whipped cream and a hot cup of coffee. The cake stays moist for days, making it perfect for both special occasions and casual weekend treats.
Storage Tips
Keep your peach crumb cake fresh by storing it in an airtight container at room temperature for up to 3 days. The crumb topping might soften a bit, but it’ll still taste wonderful! If you want to keep it longer, pop it in the fridge for up to 5 days. To bring back that fresh-baked warmth, just microwave a slice for 10-15 seconds before serving.
Helpful Substitutions
No buttermilk? Mix regular milk with 1 teaspoon of lemon juice and let it sit for 5 minutes. Can’t find fresh peaches? Frozen peaches work great – just thaw and pat them dry first. Plain Greek yogurt makes a perfect swap for sour cream. For a dairy-free version, try using your favorite plant-based butter and milk alternatives. The spice blend is flexible too – skip the ginger or nutmeg if you don’t have them, the cinnamon alone will still give you that warm, cozy flavor!
Success Tips
Room temperature ingredients mix together much better, so set your eggs, butter, and dairy out about an hour before baking. When making the crumb topping, use your fingers to create different-sized crumbs – this gives your cake amazing texture! Don’t overmix the batter once you add the flour – gentle mixing keeps your cake tender and soft. Your peach slices should be about 1/4 inch thick – not too thin or they’ll disappear into the cake, not too thick or they won’t cook through.
Peach Crumb Cake
Equipment
- 8 or 9 inch baking pan
- Mixing bowl
Ingredients
Crumb Topping
- 1 cup all-purpose flour
- 1/4 cup light brown sugar packed
Cake
- 1 1/2 cups all-purpose flour
Vanilla Glaze (optional)
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Make the crumb topping: In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended. Pour in melted butter and stir until evenly moistened. Set aside.
- For the glaze: Whisk together powdered sugar, milk and vanilla in a bowl until well blended. Add more milk to thin it, if needed.
