This Southern Peach Crumb Cake is a warm and cozy treat! Filled with sweet, juicy peaches and topped with a delicious cinnamon crumb that makes it a perfect dessert or breakfast.
You can’t go wrong with a slice of this cake! It’s like a hug in food form, and the crumbs are just too good to resist. I love serving it warm with a scoop of ice cream—yum!
Key Ingredients & Substitutions
Fresh Peaches: The star of this cake! I love using ripe, juicy peaches for their natural sweetness. If you’re out of fresh peaches, think about using canned peaches (drained) or even frozen peaches for a different twist.
All-Purpose Flour: This is essential for the cake’s structure. You can swap it with a gluten-free all-purpose blend if you’re avoiding gluten. I’ve found Bob’s Red Mill works great for this recipe!
Buttermilk: It adds moisture and tang to the cake. If you don’t have any, you can make a quick substitute with regular milk mixed with a little vinegar or lemon juice—just let it sit for 5-10 minutes before using.
Unsalted Butter: I love using unsalted butter for better control over the saltiness of my baked goods. If you’re in a pinch, you can use margarine or coconut oil.
What’s the Best Way to Get a Perfect Crumb Topping?
The crumb topping adds texture and sweetness to the cake, so it’s worth paying attention to. Here’s how to get it just right:
- Start with cold butter; this helps create a nice crumb. Cut it into small cubes before adding it to the dry ingredients.
- Use a pastry cutter or your fingers to mix the butter into the flour mixture. You want it to resemble coarse crumbs, with small lumps of butter still visible.
- Don’t overwork it — the goal is to keep those butter chunks for a crumbly topping when baked!
Once your topping is ready, sprinkle it evenly over the batter for an irresistible crunch after baking!
Southern Peach Crumb Cake with Sweet Cinnamon Topping
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and sliced (about 2 medium peaches)
For the Crumb Topping:
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, cold and cubed
How Much Time Will You Need?
This delightful peach crumb cake takes about 20 minutes to prepare and 45–50 minutes to bake. After that, make sure to let it cool for about 20 minutes before slicing. So, in total, plan for around 1 hour and 30 minutes from start to finish, plus any cooling time. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to keep the cake from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together 2 cups of flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Set the bowl aside as we move on to the wet ingredients.
3. Cream Butter and Sugar:
In a large mixing bowl, beat 1/2 cup of softened butter with 1 cup of granulated sugar until the mixture is light and fluffy—this should take about 3 minutes of mixing.
4. Add Eggs and Vanilla:
Next, add the 2 large eggs one at a time, making sure to mix well after each addition. Then stir in 1 teaspoon of vanilla extract for a lovely flavor boost!
5. Combine the Mixtures:
Now, it’s time to blend the dry and wet ingredients. Start by adding a little of the dry mixture to the butter mixture, then pour in 1 cup of buttermilk. Alternate between the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix!
6. Fold in the Peaches:
Gently fold in 2 cups of sliced peaches to the batter. This step adds delicious peachy goodness throughout the cake.
7. Pour into Baking Pan:
Pour the batter into your prepared baking pan, spreading it out evenly with a spatula.
8. Make the Crumb Topping:
For the crumb topping, in a medium bowl, mix together 3/4 cup of flour, 1/3 cup of granulated sugar, 1/3 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Then add in the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
9. Add Topping:
Sprinkle the crumb topping evenly over the cake batter, ensuring every bite will be full of that tasty crunch.
10. Bake:
Place the pan in your preheated oven and bake for about 45–50 minutes. Keep an eye on it and check for doneness by inserting a toothpick into the center; it should come out clean!
11. Cool the Cake:
Once baked, remove it from the oven and let it cool in the pan for at least 20 minutes. This will make slicing easier and prevent burning your fingers!
12. Serve and Enjoy:
Enjoy your delicious Southern Peach Crumb Cake warm or at room temperature. It’s fabulous on its own but even better with a scoop of vanilla ice cream or a dollop of whipped cream!
Happy baking, and enjoy every crumb of this delightful cake!
Frequently Asked Questions (FAQ)
Can I Use Canned Peaches Instead of Fresh Ones?
Yes, you can! Just make sure to drain the canned peaches thoroughly to avoid excess moisture in the cake. Aim for about 2 cups of drained peaches for the best results.
How Do I Store Leftover Peach Crumb Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. Just rewarm it in the microwave or oven for a few minutes before serving!
Can I Freeze This Cake?
Absolutely! Wrap slices in plastic wrap or aluminum foil, then place them in a freezer-safe container. It can be frozen for up to 3 months. Thaw the cake in the fridge overnight before enjoying!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly before using it in the recipe.
