This Easy Southern Peach Crumb Cake brings the taste of sunny days right to your kitchen! With juicy peaches and a buttery crumb topping, it’s a treat you can’t resist.
Whenever I make this cake, the sweet smell fills the house, and everyone’s curious! I love serving it warm with a scoop of ice cream—pure bliss on a plate!
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are key for this cake. If they are out of season, you can use canned peaches (drained) or even frozen peaches. Just make sure to thaw them first. I love using peaches when they’re perfectly in season for the best flavor!
Sour Cream or Yogurt: This adds nice moisture to the cake. If you want something lighter, you can use Greek yogurt. In a pinch, buttermilk works too. I’ve tried it with Greek yogurt, and it gives a lovely tang that pairs well with the sweet peaches!
Butter: Unsalted butter is recommended to control the salt level in the cake. If you’re out of butter, coconut oil is a great dairy-free substitute! Just remember that it’ll slightly change the flavor and texture.
Brown Sugar: This lends a rich flavor to the crumb topping. If you don’t have it, you can use white sugar mixed with a bit of molasses (1 tablespoon molasses to 1 cup of sugar) or just stick with regular white sugar.
What’s the Best Way to Achieve a Perfectly Crumbly Topping?
The crumb topping is what makes this cake so delightful, but getting the right texture can be tricky! Here’s how to make it perfect:
- Start with cold butter. It’s crucial for that crumbly texture. Cut it into small pieces before mixing.
- Use a pastry blender or your fingers to mix. You want it to look like coarse crumbs—don’t overmix!
- Sprinkle it evenly over the cake batter. This ensures every bite has that delicious crunch.
This method creates a delightful contrast against the soft cake and juicy peaches. Enjoy the deliciousness!
Easy Southern Peach Crumb Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain yogurt
- 2 cups fresh peaches, peeled and diced (about 2-3 medium peaches)
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This delicious peach crumb cake takes about 15 minutes to prep and around 40-50 minutes to bake, plus an additional 20 minutes to cool before serving. So, in total, you’re looking at about 1 hour and 25 minutes from start to finish. Perfect for an afternoon treat or dessert after dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper to prevent sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, blend together the softened butter and granulated sugar using an electric mixer. Mix them until it’s light and fluffy—this usually takes about 2-3 minutes.
3. Adding Eggs and Vanilla:
Add the eggs one by one, ensuring to mix well after each addition. Then, stir in the vanilla extract until combined.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This will ensure they’re evenly distributed throughout the batter.
5. Combining Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture. Mix just until everything is combined; don’t overmix!
6. Folding in Peaches:
Gently fold in the diced peaches, making sure they are evenly distributed throughout the batter.
7. Preparing the Baking Dish:
Spread the batter evenly into the prepared baking dish, smoothing the top gently with a spatula.
8. Making the Crumb Topping:
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the crumb topping. Add the cold butter pieces and mix using a pastry blender or your hands until the mixture resembles coarse crumbs.
9. Adding the Crumb Topping:
Evenly sprinkle the crumb topping over the peach batter to ensure every slice will be delightfully crumbly.
10. Baking the Cake:
Place the baking dish in the preheated oven and bake for 40-50 minutes. Keep an eye on it, and when a toothpick inserted in the center comes out clean, it’s done!
11. Cooling:
Once baked, remove the cake from the oven and let it cool in the pan for about 20 minutes. This helps it set up nicely for slicing.
12. Serve and Enjoy:
After cooling, slice the cake and serve it warm or at room temperature. It’s amazing on its own or topped with whipped cream or vanilla ice cream for a special touch.
This moist, tender cake with fresh peach chunks and a buttery crumb topping captures the essence of Southern summer in every bite! Enjoy your baking adventure!
FAQ for Easy Southern Peach Crumb Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw them completely and drain any excess liquid to prevent your cake from becoming too wet. Pat them dry with paper towels to further absorb any moisture.
How Should I Store Leftover Peach Crumb Cake?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold or gently reheat it in the microwave for a few seconds to bring back its warm, delicious appeal!
Can I Make This Cake Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend! Just make sure it is a 1:1 ratio for baking. I recommend using a blend that contains xanthan gum for better texture.
What’s the Best Way to Serve This Cake?
This cake is delightful on its own, but for a special touch, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon on top makes it extra special!
