Peach Cake – A tender vanilla cake filled with fresh peaches and topped with a buttery crumb topping. A comforting treat for breakfast or dessert. VIDEO BELOW.
Are you thinking what I’m thinking? If there is fruit in a cake, we can technically eat it for breakfast, right? Let’s start our day with a thick slice of peach crumb cake alongside our coffee or tea! Who’s joining me? You know you want to.
What we have here is a beautiful, buttery, bursting-with-fresh-peaches crumb cake that makes me squeal with excitement. I mean, how gorgeous are peaches right now? I have been eating at least one a day (in non-cake form), and I swear, every bite is sweeter and juicier than the last. I couldn’t wait to whip up this Peach Cake as soon as I had my hands on ripe peaches.
More PEACH RECIPES: BAKED STUFFED PEACHES – PEACH SANGRIA – PEACH CAPRESE SALAD
How to make Peach Cake:
- We start with our cake batter. Tender and buttery, with a touch of vanilla and almond extracts (the perfect partners for peaches).
- Peaches! We fold 2 cups of chopped fresh peaches into the batter before adding it to our cake pan.
- A quick cinnamon spiced brown sugar crumble tops our peach studded batter.
- The cake is baked until golden brown, just under an hour or so.
- Toppings: Top the cake with a drizzle of icing, powdered sugar, whipped cream or vanilla ice cream.
If you’re a fan of crumb cake, you will go crazy for this fruity version. I love the contrast of soft cake, tender peaches, and crumbly topping.
I’ve made this cake exactly as written several times now. I really love it as is, but, I think I might play around with some variations next time. Maybe swapping some blueberries in for some peaches? Or swirling a little peach jam into the cake batter right before adding the crumb topping. I also think this base recipe would make a fantastic cinnamon crumb cake if you omit the peaches and add plenty of cinnamon.
Whether you choose to make this for breakfast or dessert, fancy dinner party or casual summer BBQ, I hope you love every bite. Grab some peaches! The season will be over before we know it!
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Peach Crumb Cake
A tender vanilla cake filled with fresh peaches and topped with a buttery crumb topping. A comforting treat for breakfast or dessert.
Ingredients
Crumb topping:
- 3 tablespoons granulated sugar
- 1/3 cup brown sugar
- 3/4 teaspoon ground cinnamon
- pinch salt
- 6 tablespoons unsalted butter melted
- 3/4 cup all purpose flour
Peach cake:
- 6 tablespoons unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract optional
- 1/3 cup sour cream
- 1 1/4 cups all purpose flour divided
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 scant cups peeled diced peaches about 2-3 peaches (see note)
Instructions
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. Grease a 9-inch round 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, almond 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. Run a thin knife around the outside of the cake to help remove it from the pan.
Garnish: You can drizzle the cake with icing, dust it with powdered sugar, or serve it with ice cream or whipped cream. To make icing: whisk 1/4 cup powdered sugar with a tiny splash of milk until combined.
Recipe Video
Recipe Notes
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
Lisa says
Oh my! This looks so delicious!! I love all things peach and can’t wait to try this!!
Marlynn | Urban Bliss Life says
I’m with you: it has fruit, therefore it counts as breakfast! 🙂 Love this peach crumb cake. Now I need to get more summer peaches before the season is over so I can make this delicious all-day treat!
Melissa says
My 11 year old son picked this to bake when he was bored this summer😊. Easy to make and it turned out great! He loves it and wants to make it again. Summer day saved and a great dessert before bed. Thanks for the recipe!!
Celebrating Sweets says
You’re welcome. I’m glad that you enjoyed it. I’m always happy to hear when kids are in the kitchen cooking and baking – yay! Thanks for stopping by.
Laurie says
Looks wonderful! I plan to make this for a breakfast with guests. I froze fresh peaches a couple weeks ago…we buy a big box of them from a truck from Georgia every year. That’s the only way we get really good peaches in Wisconsin! I assume I’ll need to drain them pretty well. Do you think this will work? And do you think I could put this together the night before, then bake in the morning?
Celebrating Sweets says
Yes, frozen peaches should work. Thaw, drain and chop them before adding them to the batter. I would not recommend preparing the batter the night before. You can mix up the dry ingredients, but I would wait to combine them with the wet ingredients until you are ready to bake. Enjoy!
Emily says
Thank you so much for the amazing recipe! My friend and I had a baking day and we decided to try this peach crumb cake out and unit was fabulous! We loved that the cake wasn’t overly sweet but the crumb on top added that sweet touch! This dessert was perfect and we can’t wait to try out your other recipes! Thank you!
Celebrating Sweets says
I’m so glad that you enjoyed it! Thanks for taking the time to stop by!
Nicole says
To get the cake out of the pan, are you flipping it ? I’d worry about ruining the crumb top?
Celebrating Sweets says
Good question! I gently place a plate on top of the cake and carefully invert it. The topping has never been ruined when I’ve done it that way. Thanks for the question.