This Southern Peach Crumb Cake is a delightful treat with juicy peaches and a sweet, crunchy topping. It’s perfect for breakfast, dessert, or anytime you want a tasty slice!
The crumb topping is my favorite part—it adds a crispy finish that pairs so well with the soft cake. I often serve it warm, with a scoop of ice cream on top. Yum!
Key Ingredients & Substitutions
Fresh Peaches: Use ripe peaches for the best flavor. If peaches aren’t in season, you can use canned peaches drained well, or frozen peaches—just make sure to thaw and drain them first!
Granulated Sugar: Regular sugar works perfectly, but you can substitute with coconut sugar for a deeper flavor, or honey for a natural alternative. Adjust the amount based on the sweetness you prefer.
Unsalted Butter: If you prefer a healthier option, you can use coconut oil or applesauce. Just note that this might slightly change the texture and taste of the cake.
Whole Milk: For a lower-fat option, feel free to swap in almond milk or skim milk. Both will work fine in this recipe, though they may alter the richness a bit.
How Do I Ensure a Perfect Crumb Topping?
The crumb topping is what gives this cake its delightful crunch, so let’s get it right! The goal is to create a mixture that’s crumbly but sticks together when pressed.
- Combine flour, sugars, cinnamon, and salt in a bowl. Make sure everything is mixed well.
- Next, add in the cold, cubed butter. Use a pastry cutter, fork, or your fingers to cut the butter into the mixture until it resembles coarse crumbs. The bits of butter should be about pea-sized.
- Don’t overwork it! You want that beautiful, crumbly texture. It’s fine to have some larger chunks for that extra crunch.
And remember, sprinkling it on top just before baking adds to the lovely finishing touch. Enjoy your baking!
Southern Peach Crumb Cake with Sweet Crunch
Ingredients You’ll Need:
For the Peach Filling:
- 4 cups fresh peaches, peeled and sliced (about 4-5 medium peaches)
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour
- 1/2 tsp ground cinnamon
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Sweet Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, plus a baking time of 50-60 minutes. After baking, let the cake cool slightly before serving. Overall, you’re looking at just under 1.5 hours to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cake rises perfectly! Don’t forget to grease and flour a 9×13-inch baking pan to prevent sticking.
2. Prepare the Peach Filling:
In a medium bowl, combine the sliced peaches with 1/2 cup of sugar, lemon juice, flour, and cinnamon. Gently toss the peaches to make sure they are well-coated. Set this mixture aside to let the flavors mingle.
3. Make the Cake Batter:
In another bowl, whisk together 2 1/2 cups of flour, baking powder, and salt. In a large bowl, beat the softened butter and 1 cup of sugar together until the mixture is light and fluffy. Add eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
4. Combine the Mixtures:
Next, alternately add the flour mixture and milk to the butter mixture. Start and end with the flour mixture, mixing until everything is just combined. Don’t overmix—just until no lumps remain!
5. Layer the Cake:
Spread half of the cake batter evenly into the prepared pan. Spoon the peach mixture evenly over this layer. Then, take the remaining batter and drop spoonfuls over the peach layer, spreading gently to cover.
6. Prepare the Crumb Topping:
In a bowl, mix together the crumb topping ingredients: flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. This will create the sweet crunch on top!
7. Bake the Cake:
Sprinkle the crumb topping evenly over the cake. Then, bake in the preheated oven for 50-60 minutes. Keep an eye on it, and check with a toothpick in the cake portion to see if it comes out clean; some moisture near the peaches is okay.
8. Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool slightly. It’s delightful served warm or at room temperature. For an extra treat, try adding a drizzle of cream or a scoop of vanilla ice cream on top!
Enjoy your delicious Southern Peach Crumb Cake!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can! Just be sure to thaw the frozen peaches and drain any excess moisture before using them in the filling. This helps maintain the right consistency in the cake.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months.
Can I Make This Cake in Advance?
Absolutely! You can prepare the batter and peach filling a day ahead and store them separately in the fridge. Assemble and bake the cake when you’re ready to enjoy it!
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or 1/4 cup of yogurt per egg. This will help bind the ingredients in the cake without changing the flavor significantly!
