This soft and fluffy Peach Cake is filled with fresh peaches and topped with a buttery brown sugar crumble.
Are you thinking what I’m thinking? If there is fruit in a cake, we can technically eat it for breakfast, right? This delicious Peach Cake can be breakfast, dessert, or both. I vote for both. Obviously.
If you love baking with peaches as much as I do, you can also try my Baked Peaches, Peach Crumb Bars, Peach Pie, or Peach Crisp. I’ve never met a peach dessert I didn’t love!
Recipe overview:
- Cake: This sour cream coffee cake recipe is absolutely phenomenal. It is moist, tender, and buttery with a touch of vanilla and almond extracts (which pair beautifully with the peaches).
- Peaches: This cake holds two cups of diced, fresh peaches. You can add the peaches into the cake batter or on top (more on this below).
- Crumb topping: A cinnamon brown sugar crumb topping gets sprinkled on top of the cake. The crumb topping adds a buttery crunch to each bite of the cake.
- Toppings: Garnish the cake with a drizzle of icing, powdered sugar, whipped cream, or vanilla ice cream.
Adding the peaches:
You will need two cups of peeled, diced, fresh peaches for this recipe. You have two options for how to add the peaches to your cake:
- Diced peaches stirred into the cake batter and distributed throughout the cake (pictured below).
- A layer of diced peaches on top of the cake, beneath the crumb topping (pictured above).
I’ve made this cake both ways and it’s equally delicious. You can decide whether you want little pieces of peach throughout each slice or a distinct layer of peaches near the top.
How to peel a peach
- Drop the peaches into a pot of boiling water for about 15-20 seconds.
- Remove with a slotted spoon and place into a large bowl of ice water.
- Once the peaches have cooled (this happens quickly), you should be able to peel the skin right off using your fingers.
Alternately, you can use a sharp paring knife to remove the peach skin.
Pan size
This cake needs to be made in a 9-inch round cake pan with at least 2-inch high sides. While baking the cake will rise very close to the top of the pan. Do not try to squeeze it into an 8-inch round pan, as it will overflow. If you do not have a 9-inch round cake pan you can try a 9×9 square pan.
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Peach Crumb Cake
Ingredients
Crumb topping:
- 3 tablespoons granulated sugar
- 1/3 cup light brown sugar
- 1/2 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
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup sour cream
- 1-1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups peeled and diced ripe-firm peaches, about 2-3 peaches (see note)
- 1 tablespoon flour, for tossing with the peaches
Instructions
For the crumb topping:
- Combine sugars, cinnamon, and salt. Stir in melted butter. Add flour and stir until just combined (I use a fork). Place in the refrigerator while you continue with the cake.
For the cake:
- Preheat oven to 350°F. Grease a 9-inch* round cake pan and set aside.
- Using a stand mixer with the paddle attachment, 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 the 1-1/4 cups 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 the diced peaches with 1 additional tablespoon of flour.
- If you're adding the peaches INTO the cake batter: using a rubber spatula, carefully fold the peaches into the cake batter. Pour the batter into the prepared pan and smooth into an even layer. Crumble the topping over the batter.
- If you're adding the peaches ON TOP of the cake batter: pour the batter into the pan, and spread it into an even layer. Spoon the peaches on top of the batter, spreading them into an even layer. Crumble the topping over the peaches.
- Bake for approximately 45-55 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 and a drop of vanilla extract. Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin).
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.
Ashley says
I had some fresh Georgia peaches and wanted a fun dessert. This was so delicious! I will definitely make it again.
Lisalia says
I made this in a 9×9 cake pan and placed it on top of a cookie sheet… to catch all the overflowing juicy parts. It was DELICIOUS. Fresh summer peaches make all the difference!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Kristin says
Delicious cake. I enjoyed it with my morning coffee.
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Nancy G says
I just made the banana bread. It was wonderful with all the healthy options. Now I want to make this peach cake. Is there a healthier option to do the topping without butter? Thanks.