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Peach Crumb Cake
Peach Crumb Cake - a soft and delicious cake layered with fresh peaches and baked with a sweet cinnamon crumb topping. Makes a delicious brunch cake or serve warm with vanilla ice cream.
Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Cooling time
15
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Servings:
9
Calories:
472
kcal
Author:
Lauren Allen
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
US Customary
-
Metric
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.
Video
Notes
Recipe adapted from
Cooking Classy
for an 8'' square pan
Nutrition
Calories:
472
kcal
|
Carbohydrates:
67
g
|
Protein:
6
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Cholesterol:
91
mg
|
Sodium:
230
mg
|
Potassium:
234
mg
|
Fiber:
1
g
|
Sugar:
39
g
|
Vitamin A:
800
IU
|
Vitamin C:
3.3
mg
|
Calcium:
72
mg
|
Iron:
2.1
mg
Recipe Link
Recipe Video