Moist vanilla cake filled with fresh peaches and topped with a buttery crumb topping.
Have you seen the Kate Spade Eat Cake for Breakfast products? I ordered the iPhone case as soon as I saw it. Obviously, I have a weakness for cake and desserts, so of course I had to have it. As much as I’d like to start each day with cake, I know that it’s an indulgence for every once in a while. Everything in moderation, right? But if I’m going to indulge, this peach crumb cake is the way to do it. It’s so, so good! It’s a vanilla flavored cake, filled with fresh peaches and topped with a cinnamon crumb topping.
The cake is moist and light with delicious peach flavor. The crumb topping is sweet and buttery and adds perfect texture to the soft cake. This a great cake for summer when peaches are at their peak. You can serve it alongside coffee for breakfast or topped with whipped cream for dessert. I made this cake when my parents were visiting and they really enjoyed it. My mom even made it for friends several days later. It was a hit! Whether it’s for breakfast or dessert, I’m sure you’ll love it too!
Peach Crumb Cake
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup all purpose flour
- 6 tablespoons unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 eggs at room temperature
- 3 teaspoons pure vanilla extract
- 2/3 cup sour cream
- 1 1/4 cups all purpose flour divided
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups diced peeled peaches about 2-3 peaches (see note)
For the crumb topping:
Combine sugars, cinnamon, and salt. Stir in melted butter. Add flour and stir until just combined. Set aside.
For the cake:
Preheat oven to 350°F. Butter and flour a 9 inch cake pan and set aside.
In a stand mixer or hand mixer, beat butter and sugar on medium speed for 3-4 minutes, until light and creamy. Add eggs, one at a time, beating to combine. Add vanilla extract and sour cream.
In a separate bowl, combine 1 cup flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add flour mixture to wet ingredients. Beat until just combined - do not over mix.
In a separate bowl, toss diced peaches with the remaining 1/4 cup flour. Using a rubber spatula, carefully fold the peaches into the cake batter.
Pour the batter into the prepared pan. Crumble the topping evenly over the batter. Bake for approximately 40 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack.
You'll want to use ripe, slightly firm peaches for this cake. If your peaches are too soft and juicy they might get mushy and make the cake too wet. Once you start chopping your peaches, if you notice that they're really juicy, reduce the amount of peaches to 1 cup.
This cake is best served slightly warm. I like to serve it with whipped cream or vanilla ice cream.
Recipe adapted from Ina Garten