Description

This Southern Peach Crumb Cake is a mouthwatering fusion of a soft, tender cake and a sweet, buttery crumb topping, with juicy slices of fresh peaches throughout. The cake brings together the best of a classic coffee cake and a peach cobbler, making it a perfect summer dessert. The crumb topping, made with brown sugar and cinnamon, adds a delightful crunch that contrasts beautifully with the tender, fruity cake. Serve this crumb cake at brunch, family gatherings, or enjoy it as a comforting treat any time of day.

Ingredients

Scale

For the Cake:

1–1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 stick 1/2 cup butter, softened
2 tsp vanilla extract
2 eggs
1 cup sour cream
4 fresh peaches sliced (or 1 15-ounce can of sliced peaches, drained)

For the Crumb Topping:

1 cup light brown sugar
1 cup all-purpose flour
2 tsp cinnamon
1/8 tsp salt
1/2 cup butter melted

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, sift together 1-1/2 cups flour, baking soda, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, beat 1/2 cup sugar and softened butter until light and fluffy.
Add Wet Ingredients: Beat in vanilla extract and eggs, one at a time.
Combine with Dry Ingredients: Alternately fold in the flour mixture and sour cream until just combined.
Spread the batter evenly into the prepared pan. Arrange the sliced peaches in a single layer on top of the batter.
Combine Dry Ingredients: In a separate bowl, mix brown sugar, flour, cinnamon, and salt.
Add Butter: Pour in melted butter and stir until the mixture forms clumps.
Sprinkle the crumb topping evenly over the peaches. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan on a wire rack before slicing. Serve on its own or with whipped cream or vanilla ice cream.

Notes

Ingredient Tips:

Peaches: Fresh, ripe peaches are the star of this recipe. They provide a bright, sweet flavor that pairs beautifully with the cinnamon and sugar in the crumb topping. Look for peaches that are slightly firm but still yield to gentle pressure to ensure they hold up during baking.
Butter: Use cold butter when making the crumb topping to achieve a crunchy, crumbly texture. Soft or melted butter can cause the topping to melt into the cake, losing its texture.
Spices: Cinnamon and nutmeg are classic spices that enhance the natural sweetness of the peaches. Feel free to experiment with other spices like ginger or cardamom to add a unique twist.

2. Peach Substitutes:

Canned or Frozen Peaches: When fresh peaches are out of season, canned or frozen peaches work as a substitute. Drain canned peaches well and pat dry to avoid excess moisture. If using frozen peaches, thaw them completely and dry before adding to the batter.

3. Flour Choice:

All-purpose flour provides a balanced structure and tender crumb, but cake flour can be used for a lighter texture. For gluten-free variations, substitute with a gluten-free flour blend, ensuring a 1:1 ratio.

4. Variations:

Fruit Substitutions: While peaches are ideal for this crumb cake, you can experiment with other fruits like blueberries, raspberries, or apples. Adjust the sugar based on the sweetness of the fruit and account for additional moisture.
Dairy-Free Version: Swap the butter with plant-based margarine or coconut oil, and replace the milk with almond or oat milk for a dairy-free option.

5. Crumb Topping Tips:

Achieving the perfect crumb requires cold butter and minimal mixing. You want the topping to resemble coarse crumbs. This topping adds a crunchy contrast to the soft cake, so take care not to overwork it or let the butter warm up during preparation.

6. Serving Suggestions:

This peach crumb cake is delicious on its own but can also be enhanced with garnishes like a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
For an extra touch of freshness, serve with additional sliced peaches or berries on the side.

7. Storage:

Leftovers: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, but bring it to room temperature or warm it slightly before serving to regain its soft, tender texture.

8. Expert Tip:

Avoid a Soggy Cake: Toss the peach slices lightly in flour before folding them into the batter. This will help absorb any excess juice and prevent the cake from becoming soggy during baking.