Peach Crumb Cake

This soft and fluffy Peach Cake is filled with fresh peaches and topped with a buttery brown sugar crumble.

Course Breakfast, Dessert

Cuisine Dessert

Prep Time 25

Cook Time 45

Total Time 1 5

Servings

Calories 344kcal

Author Allison Mattina

Ingredients

Crumb topping:

3 tablespoons granulated sugar
⅓ cup light brown sugar
½ teaspoon ground cinnamon
pinch salt
6 tablespoons unsalted butter melted
¾ cup all purpose flour

Peach cake:

6 tablespoons unsalted butter at room temperature
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
½ cup sour cream
1-¼ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ 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 1-¼ 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 ¼ 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).

Video

Notes

*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 9x9 square pan.

PEACHES: You want to use ripe, slightly-firm peaches for this cake.

SERVING: This cake is best served slightly warm or at room temperature. I like to serve it with whipped cream or vanilla ice cream.

STORAGE: You can store this cake at cool room temperature for 1-2 days, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Recipe adapted from Ina Garten

Nutrition