Peach Crumb Cake is a soft and delicious cake layered with fresh peaches and baked with a sweet cinnamon crumb topping. It makes a delicious brunch cake or serve warm with vanilla ice cream. 

A slice of Peach Crumb Cake on a white plate.

Peaches! Hands down my favorite fruit of summer. We are lucky enough to live near a beautiful orchard where we pick them fresh, but since they’re not ready for picking yet, I recently bought a flat from Costco. They were delicious! We enjoyed most of them plain, some of them with vanilla ice cream, and the last few I saved for this yummy Peach Crumb Cake!

Fresh peaches layered in a 8x8 baking dish.

Once I pick 20 lbs worth at the orchard I’ll be making more of my favorite peach recipes, including:

Peaches and cake batter with a crumb topping on top in an 8x8 baking dish.

A simple homemade cake batter, topped with fresh peach slices and a cinnamon crumb topping. Baked through and the top will get a delicious golden crisp to it.

A slice Peach Crumb Cake with a sweet glaze on top.

This yummy cakes blurs the lines between brunch food and dessert. It works great as both! The bottom layer of cake has just the right touch of sweetness and it’s the perfect light texture.

We adapted this Peach Crumb Cake from Cooking Classy.  It’s best served warm, and the vanilla glaze on top is completely optional–I think it makes the cake look pretty–but the flavor wont be effected if you leave it out.

Consider trying these popular peach recipes:

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Recipe

Peach Crumb Cake - a soft and delicious cake layered with fresh peaches and a sweet cinnamon crumb topping. Makes a delicious brunch or serve warm with vanilla ice cream. | Tastes Better From Scratch
Prep 20 mins
Cook 50 mins
Cooling time 15 mins
Total 1 hr 10 mins
Add to Meal Plan

Video

Ingredients
 
 

Crumb Topping:

  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar , packed
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 6 Tablespoons unsalted butter , melted

Cake

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pound fresh peaches , at room temperature, peeled, cored and sliced (about 3 medium sliced into 10 slices each)
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream
  • 1/3 cup buttermilk

Vanilla Glaze (optional)

  • 1/2 cup powdered sugar
  • 1 Tablespoon milk
  • 1/4 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F.

Make the crumb topping:

  • In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended. 
  • Pour in melted butter and stir until evenly moistened. Set aside.

Cake batter:

  • In a small bowl mix together the flour, baking powder, baking soda and salt. Set aside
  • Peel and slice peaches
  • In a mixing bowl cream together the butter and granulated sugar until pale and fluffy. 
  • Add the eggs, mixing after each addition, and the vanilla. 
  • In a separate small bowl stir together the buttermilk and sour cream. 
  • Add a little of the flour mixture into the egg batter and stir just until combined. Then add part of the buttermilk mixture and stir until combined. 
  • Repeat this process, ending with the flour mixture, until everything is combined.
  • Grease an 8 or 9'' baking pan with non-stick cooking spray. 
  • Smooth cake batter evenly into the pan. 
  • Top with sliced peaches. 
  • Sprinkle the crumb mixture over the top, breaking it into small crumbs with your fingers as you go.
  • Bake in preheated oven until center of cake is set and a toothpick inserted into the center of the cake comes out clean, about 50 - 55 minutes. 
  • Cool on a wire rack for at least 15 minutes before serving. 
  • Drizzle with powdered sugar glaze, if desired. 

For the glaze:

  • Whisk together powdered sugar, milk and vanilla in a bowl until well blended. Add more milk to thin it, if needed.

Notes

Recipe adapted from Cooking Classy for an 8'' square pan

Nutrition

Calories: 472kcalCarbohydrates: 67gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 91mgSodium: 230mgPotassium: 234mgFiber: 1gSugar: 39gVitamin A: 800IUVitamin C: 3.3mgCalcium: 72mgIron: 2.1mg

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Peach Crumb Cake - a soft and delicious cake layered with fresh peaches and a sweet cinnamon crumb topping. Makes a delicious brunch or serve warm with vanilla ice cream. | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

    1. I’m working on an update to my recipe card that would allow you to change the ingredients to metric–I hope to have it live soon!

    2. It’s available in metric now! Just click the link at the bottom of the ingredients to change it to metric!

  1. 5 stars
    Do not bake this in 8 inch cake pan. It overflowed. I recommend a spring form pan. It is delicious without the glaze. It’s a keeper. Made 2 and will freeze one.

  2. 4 stars
    I made this yesterday with frozen peaches which I thawed. It was quite nice. The spice in the crumb was just right. I also added chopped pecans to the crumble, which made it extra tasty. Left off the glaze. Next time I’d like to try serving it with blueberry sauce.

    I had a slice today with my coffee as well. Excellent for brunch as well.

    1. 5 stars
      Did you ever get a response? I was wondering the same thing. My guess would be to use a 16 oz can and it would be fine.