This Southern Peach Crumb Cake is a delightful treat! With tender peaches and a crumbly cinnamon topping, it feels like a warm hug on a plate. Yum!
Every slice is packed with juicy fruit and a sweet crunch. I love serving it at brunch; everyone says it’s the best part of the meal. Can we make this every weekend? 😄
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are key to this cake. They add sweetness and moisture. If peaches aren’t in season, you can substitute with canned peaches (drained) or even frozen peaches. Just adjust baking time if using frozen ones.
Butter: Unsalted butter gives control over the salt level. If you have salted butter, you can use it but skip adding extra salt in the recipe.
Eggs: The eggs help bind the ingredients together. For a vegan option, try using applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal + 2.5 tablespoons of water = 1 egg).
Flour: All-purpose flour is standard in this recipe. If you need a gluten-free option, gluten-free all-purpose flour works well as a substitute. Just check it has xanthan gum added, or add a small amount yourself.
How Do I Ensure the Perfect Crumb Topping?
The crumb topping brings a delightful crunch and sweetness to the cake. Here are some tips to nail it:
- Use cold butter: This keeps the crumb texture. Cut it directly into the dry ingredients until you see clumps.
- Don’t overmix: Just mix until it resembles coarse crumbs. This helps keep the texture light and crumbly.
- Add it generously: Make sure to spread the crumb topping evenly over the peached layers for balanced flavor in each bite.
With these tips, your crumb topping will be perfectly sweet and crunchy! Enjoy baking! 🍑
Southern Peach Crumb Cake with Sweet Cinnamon Topping
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 3 large ripe peaches, peeled, pitted, and sliced
For the Cinnamon Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and approximately 50-60 minutes to bake. After baking, allow it to cool for 20-30 minutes before you slice into it. All in all, you’ll have a fabulous dessert ready to enjoy in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While the oven heats, grease and flour a 9×13-inch baking pan so your cake doesn’t stick later!
2. Prepare the Crumb Topping:
In a medium bowl, mix together the flour, sugar, cinnamon, and salt for the crumb topping. Use a pastry cutter or your fingers to cut in the cold butter until the mixture looks like coarse crumbs. Once done, set this aside for later.
3. Make the Cake Batter:
In a large bowl, cream the softened butter and granulated sugar together. Beat for about 3-4 minutes until it’s light and fluffy.
4. Add the Eggs and Vanilla:
Add the eggs, one at a time, stirring well after each addition. Then add the vanilla extract and mix until combined.
5. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent throughout the cake.
6. Combine Wet and Dry Ingredients:
Now, alternate adding the flour mixture and the milk to the butter-sugar-egg mixture. Start with the flour, mix until just combined, then add the milk. Repeat this until everything is combined—try not to overmix!
7. Assemble the Cake:
Spread half of the batter evenly in the prepared pan. Add half of the peach slices on top. Now spread the rest of the batter over those peaches and top with the remaining peach slices.
8. Add the Crumb Topping:
Sprinkle the cinnamon crumb topping evenly over the peach layer. This topping will get all nice and crunchy while it bakes!
9. Bake the Cake:
Place the cake in your preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, and the topping is beautifully golden brown.
10. Cool and Serve:
Once baked, allow the cake to cool in the pan on a wire rack for at least 20-30 minutes. Then, slice it up and serve! It’s great warm or at room temperature.
11. Enjoy!
This Southern Peach Crumb Cake is perfect on its own or even better with a dollop of whipped cream or a scoop of vanilla ice cream. Dig in and enjoy the delightful flavors!
Happy baking! 🍑
FAQ about Southern Peach Crumb Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw them first and drain any excess moisture to prevent the cake from becoming too watery. You can lightly toss them in a bit of flour to help absorb any remaining juices as well.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake; wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months. Just thaw in the fridge before serving!
Can I Substitute Whole Milk with a Non-Dairy Alternative?
Yes! You can use almond milk, soy milk, or oat milk as a great non-dairy substitute for whole milk. Just choose an unsweetened variety to keep the flavors balanced!
What’s the Best Way to Serve This Cake?
This cake is fantastic on its own but shines even brighter with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle some caramel or top it with a sprinkle of powdered sugar for extra sweetness!
