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!
- ¼ cup granulated sugar
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 cup all purpose flour
- 6 tablespoons unsalted butter, at room temperature
- ¾ cup granulated sugar
- 2 eggs, at room temperature
- 3 teaspoons pure vanilla extract
- ⅔ cup sour cream
- 1¼ cups all purpose flour, divided
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups diced, peeled peaches, about 2-3 peaches (see note)
- Combine sugars, cinnamon, and salt. Stir in melted butter. Add flour and stir until just combined. Set aside.
- 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 ¼ 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.
This cake is best served slightly warm. I like to serve it with whipped cream or vanilla ice cream.
Recipe adapted from Ina Garten