Peach Crumb Cake is a delicious and moist cake topped with fresh peaches and a buttery crumb topping. Perfect for any occasion, it’s a delightful treat that combines the sweetness of peaches with the richness of a crumb cake.
Peach crumb cake is one of those timeless treats that feels just right any time of day, warm with coffee in the morning, as an afternoon pick-me-up, or served with a scoop of ice cream after dinner. It’s a simple cake, but the layers of flavor and texture make it feel like something special.
At the base, you’ve got a buttery, tender cake that serves as the perfect foundation. It’s soft and lightly sweet, just enough to hold its own without overpowering the star of the show—fresh, juicy peaches. Sliced and layered over the batter, the peaches bake into the cake and release their natural juices, giving each bite a burst of sweet, fruity flavor.
Then there’s the crumb topping, which might just be the best part. A mixture of flour, butter, sugar, and a touch of cinnamon, it bakes into a golden, slightly crisp layer that adds warmth and texture. The contrast between the soft cake, juicy peaches, and crunchy topping is what makes this dessert so satisfying.
Peach crumb cake is great for using up ripe summer peaches, but it also works well with frozen or canned peaches when fresh ones aren’t in season. That means you can enjoy this cozy treat all year round. It’s easy to make, doesn’t require fancy ingredients, and comes together in just a few steps, perfect for bakers of any experience level.
This cake is as good with a cup of tea as it is dressed up with whipped cream or vanilla ice cream. It’s homey and nostalgic, the kind of dessert that feels like it came straight from grandma’s kitchen.
Whether you’re baking for a brunch, bringing something to a potluck, or just want to treat yourself, peach crumb cake is always a good idea. It’s comforting, delicious, and guaranteed to be gone fast.
Ingredients
- 2 cups all-purpose flour divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 eggs large
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups sliced peaches fresh or canned
- 1/2 cup brown sugar packed
- 1/2 cup butter cut into cubes, cold, unsalted
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together 1 1/2 cups of flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat together the room temperature butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the sliced peaches. Pour the batter into the prepared baking dish, spreading it evenly.
- Prepare the crumb topping: In a medium bowl, mix together the remaining 1/2 cup of flour, brown sugar, cold butter cubes, and ground cinnamon. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack before serving.
Nutrition
I’m skeptical about the sour cream in cake batter but wow. It makes it really tender. Next time I might add a pinch of nutmeg.
Yummy 😋 But took forever to bake! Is it supposed to be so long?
Yeah, it does take a bit longer than some cakes! But the result is so worth it, right? Enjoy!
This is a classic! My grandma used to make a similar cake when I was a kid. Brings back memories. ❤️
This cake is delicious! Made it for dessert and it disappeared in minutes!
I’m glad you enjoyed it! It’s a favorite in our family too. Did you use fresh peaches or canned ones?
I followed the recipe but my crumb turned out a bit sandy and not very “clumpy.” Maybe my butter was too warm. Taste is nice, just not as pretty.
That “sandy” crumb is usually the topping not being cold enough—sounds like your butter might’ve warmed during mixing. I chill the cubes in the fridge while I prep everything.
Mine came out too sweet for my taste. I might cut the granulated sugar by 1/4 cup next time, since there’s also brown sugar in the topping.
Really? I don’t think it looks that great. It’s probably just another cake.
But wait, can I use another type of fruit instead of peaches? I hate peaches. Would blueberries work instead?
I think the crumble could use more butter. Just my opinion.
Didn’t turn out well for me. Cake was too dense and soggy. Maybe I overmixed?
Are we sure this is a cake? More like a pie? I’m confused.
I think it’s more of a cake than a pie! The name says ‘crumb cake’ after all. 🍰
What’s the difference, really? A pie’s just a cake with a crust, right? 🤷♂️
Soo good! I added some nuts to the top for crunch. Yum! 10/10!
This cake was amazing! So fluffy and the peaches were delicious. Definitely making it again!
Used canned peaches, still turned out great! Yum! Will make again.
No way this is gonna work… I think I’m just gonna buy a cake instead.
Can I use frozen peaches? I don’t have fresh ones right now!
Yum! I used canned peaches and it still tasted great. The topping was the best part! 😋
Canned peaches? Really? Fresh ones make all the difference! Still, glad you liked it! 😊
Yesss! I drained the canned ones and it turned out bomb! The crumb topping is to die for! 💖
cool cake
I tried making this and the batter was too thick… I think I messed up somewhere.
Don’t worry, it happens to the best of us! Maybe the butter wasn’t soft enough or the sour cream too thick? Just keep trying!
This was amazing! So soft and tasty. The peaches add great flavor!
Glad you enjoyed it! The peaches really do make a difference, don’t they?