This Southern Peach Crumb Cake is a cozy treat with juicy peaches and a crunchy cinnamon topping. It’s perfect for breakfast or dessert, making any moment special!
Every bite has a lovely mix of sweet and fruity flavors. I often serve it warm with a scoop of ice cream on top. Who can resist that? 🍑🍰
Key Ingredients & Substitutions
Fresh Peaches: The star of this cake! Use ripe, juicy peaches for maximum flavor. If peaches aren’t in season, you can substitute with canned peaches (drained) or even use apples or pears for a different twist!
Butter: Unsalted butter is preferred to control the saltiness of the cake. If you’re looking for a lighter option, you can use coconut oil or applesauce, though it may slightly change the texture.
Granulated Sugar: Regular sugar works perfectly, but you can use brown sugar for a deeper flavor. If you’re cutting back on sugar, try using a sugar substitute suitable for baking.
Milk: Whole milk adds richness, but you can use any milk you have on hand, including almond milk or oat milk for a dairy-free option.
How Do You Get the Perfect Crumb Topping?
The crumb topping is what makes this cake special! To get that perfect texture, keep your butter cold. Follow these steps:
- Mix the dry ingredients (flour, brown sugar, cinnamon, and salt) together first.
- Then, add in the cold butter pieces.
- Use a pastry cutter or your fingertips to combine until you see pea-sized crumbs. Don’t worry about it being perfectly smooth—those little bits create a great crunch when baked!
Be sure to sprinkle the crumb topping generously over the peaches for that delicious contrast!
Southern Peach Crumb Cake with Sweet Cinnamon Topping
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 cups fresh peaches, peeled, pitted, and sliced (about 4-5 medium peaches)
For the Crumb Topping:
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This cake takes about 20 minutes to prepare and 50-60 minutes to bake, plus 20 minutes of cooling time. So altogether, plan for about 1 hour and 40 minutes. But trust me, the delicious aroma wafting through your kitchen will make the wait worthwhile!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and grease and flour it well to ensure your cake releases easily after baking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for a nice, tender cake!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Don’t forget to add in the vanilla extract and combine everything just until it’s smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This will help distribute the leavening agent evenly throughout the cake.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix gently until just combined. Overmixing can lead to a tough cake!
6. Spread the Batter:
Pour the batter into your prepared baking pan and spread it evenly using a spatula.
7. Add the Peaches:
Now, arrange the sliced peaches on top of the batter. Feel free to scatter them as generously as you’d like—more peaches mean more delicious fruity flavor!
8. Make the Crumb Topping:
In a bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to mix until the topping resembles coarse crumbs. It’s okay if it’s not perfect; those little bits will make for a delightful crunch!
9. Sprinkle the Topping:
Evenly sprinkle the crumb topping over the peach layer. Make sure to cover the peaches well for that perfect balance!
10. Bake the Cake:
Place the pan in the oven and bake for 50-60 minutes. You’ll know it’s done when the topping is golden brown and a toothpick inserted into the cake (not the topping) comes out clean.
11. Cool the Cake:
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 20 minutes. This step helps set the flavors and makes it easier to cut.
12. Serve and Enjoy:
Slice up this delicious cake and serve it warm or at room temperature. For an extra treat, top it with whipped cream or a scoop of vanilla ice cream. Enjoy your scrumptious Southern Peach Crumb Cake with its sweet cinnamon crumb topping!
Frequently Asked Questions
Can I Use Frozen Peaches in This Recipe?
Absolutely! Just make sure to thaw the frozen peaches and drain any excess liquid before using them in the recipe. This will help maintain the cake’s texture and prevent it from getting soggy.
How Do I Store Leftovers?
To store leftovers, keep the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. Just remember to reheat individual slices in the microwave for a few seconds to enjoy it warm!
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a mashed banana per egg. This will keep the cake moist while adding a hint of sweetness! You can also use a commercial egg replacer if you prefer.
Can I Make This Cake Ahead of Time?
Yes! You can make the cake a day in advance. Just let it cool completely, then cover it tightly and store it at room temperature. When you’re ready to serve, consider warming it in the oven for a few minutes to freshen it up!
