This Southern Peach Crumb Cake is a delightful treat filled with juicy peaches and topped with a sweet, buttery crumble. It’s perfect for breakfast, a snack, or dessert!
Making this cake is super fun! I love how the sweet aroma fills my kitchen as it bakes. Serve it warm with a scoop of ice cream, and it’s a guaranteed crowd-pleaser! 🍑
Key Ingredients & Substitutions
Peaches: Fresh peaches are the star here! If they’re out of season, you can use canned peaches (just drain and pat dry). I’ve also used frozen peaches—just make sure to thaw and drain them first.
Sour Cream or Greek Yogurt: Both add moisture and richness. If you’re avoiding dairy, try using a plant-based yogurt or applesauce for a lighter option.
Butter: Unsalted butter is best for controlling saltiness. If you’re in a pinch, you can use margarine, but it may alter the flavor slightly.
Flour: All-purpose flour works great. For a gluten-free version, try a 1-to-1 gluten-free flour blend. I’ve had good luck with these!
How Do You Get the Crumb Topping Just Right?
Creating the perfect crumb topping is all about texture! You want it to resemble coarse crumbs, which gives that delightful crunch. Here’s how:
- Use cold butter and cut it into the dry ingredients. This keeps it crumbly.
- Don’t over-mix! Once you see pea-sized crumbs, stop. You want it to be crumbly, not a dough.
- Using your hands can be easier than a pastry cutter. Just squeeze the mixture to create more uneven crumbs.
This will ensure your topping becomes wonderfully golden and crisp while baking, adding that perfect sweet crunch to your cake!
Southern Peach Crumb Cake with Sweet, Buttery Crumble
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup sour cream or plain Greek yogurt
For the Peach Layer:
- 4-5 fresh ripe peaches, peeled, pitted, and sliced
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tsp ground cinnamon
- ÂĽ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This delicious Southern Peach Crumb Cake takes about 20 minutes to prepare and 50-60 minutes to bake. Make sure to cool it for about 20 minutes before digging in. So, all in all, expect to spend about an hour and 40 minutes from start to finish before you can enjoy this sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour a 9 or 10-inch springform pan or a deep round cake pan to prevent sticking.
2. Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—this usually takes about 2-3 minutes. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. Be careful not to overmix—just mix until everything is combined!
3. Assemble the Cake Base and Peach Layer:
Spread the cake batter evenly into your prepared pan. Now, take those lovely sliced peaches and arrange them on top of the batter, gently pressing them in just a little bit to nestle them. This way, the peaches will be extra juicy and flavorful in every bite!
4. Prepare the Crumb Topping:
In a medium bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, and salt. Then, cut in the cold butter pieces using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs—don’t worry if some pieces are larger; that’s totally fine!
5. Add Crumb Topping:
Sprinkle the crumb mixture evenly over the layer of peaches and cake batter. It should look delicious and ready to bake!
6. Bake the Cake:
Now it’s time to bake! Place the cake in the preheated oven and bake for about 50-60 minutes. You’ll know it’s ready when the topping is golden brown and a toothpick inserted into the cake part (not the crumb topping) comes out clean.
7. Cool and Serve:
After baking, let the cake cool in the pan for at least 20 minutes. If you used a springform pan, gently remove the sides and let it cool a bit more on a wire rack. If you used a regular pan, just slice it as soon as it’s cool enough to handle. Dust with powdered sugar if you like, and serve warm or at room temperature. This cake is absolutely delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream!
Enjoy your sweet, buttery Southern Peach Crumb Cake with juicy peach slices nestled on a soft cake base and topped with a crumbly cinnamon-sugar topping! 🍑
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches for This Recipe?
Yes, you can use frozen peaches! Just ensure they are completely thawed and drained to avoid excess moisture in the cake. This will maintain the cake’s texture and prevent it from becoming soggy.
Can I Make This Cake Ahead of Time?
Absolutely! You can prepare the cake up to a day in advance. Just cool it completely, cover it tightly with plastic wrap or foil, and store it at room temperature. You can reheat individual slices in the microwave if desired.
How Should I Store Leftovers?
Store any leftover crumb cake in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage—just wrap it well in plastic wrap and aluminum foil. Thaw in the fridge overnight before enjoying!
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt is a great substitute for sour cream! It adds creaminess and a bit of tang to the cake. Use the same measurement, and it will work beautifully!
