This Peach Crumb Cake is soft, buttery, and bursting with juicy peach flavor. Topped with a sweet cinnamon crumb and a light vanilla glaze, it’s the perfect dessert for summer mornings, afternoon tea, or cozy weekend baking. Whether made with fresh, canned, or frozen peaches, this cake stays moist and delicious every time.
Prep Time
- Preparation Time: 20 minutes
- Cook Time: 40 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Servings: 8–10
Equipment
- 9-inch round or square baking pan
- Mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
Ingredients
For the Cake
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or plain Greek yogurt)
- 2 cups diced peaches (fresh, canned, or frozen — drained if needed)
For the Crumb Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ cup unsalted butter (melted)
For the Glaze (optional)
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Ingredient Notes
- Peaches: Use ripe peaches for the best flavor. Frozen or canned also work — just pat them dry before adding.
- Sour cream: Keeps the cake extra moist and rich.
- Cinnamon: Adds warmth to the crumb topping.
- Butter: Always use real butter for authentic flavor.
Instructions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Grease and flour your baking pan or line with parchment paper.
Step 2: Make the Cake Batter
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then vanilla and sour cream.
- Gradually add the dry ingredients until just combined.
- Gently fold in the peach pieces.
Step 3: Make the Crumb Topping
- In a small bowl, combine flour, brown sugar, and cinnamon.
- Pour in melted butter and mix with a fork until crumbly.
Step 4: Assemble and Bake
- Pour the cake batter into the prepared pan.
- Sprinkle the crumb topping evenly over the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 15–20 minutes before glazing.
Step 5: Add the Glaze (optional)
- Mix powdered sugar, milk, and vanilla until smooth.
- Drizzle over the cooled cake before serving.
Nutrition Facts (per slice)
- Calories: 320
- Fat: 14g
- Carbohydrates: 45g
- Protein: 4g
- Sugar: 28g
- Fiber: 1g
Tips
- For extra crunch, add chopped pecans or almonds to the crumb topping.
- Don’t overmix the batter — it keeps the cake tender.
- Serve warm with a scoop of vanilla ice cream for a delicious dessert version.
Variations
- Blueberry Peach Crumb Cake: Add ½ cup blueberries to the batter.
- Gluten-Free: Substitute flour with a 1:1 gluten-free baking blend.
