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!
I don’t usually bake cakes with sour cream, but the texture here is so moist. Great balance with the peaches.
Totally agree—sour cream really does make it wonderfully moist. The peaches + crumb topping combo is chef’s kiss.
Mine came out a bit dry last time I did something like this… maybe I overbaked or my peaches were too juicy. Still, the flavor should be great.
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?
My crumb topping didn’t really clump. I think my butter was too soft. Still tastes great though—kind of like streusel crumble.
That makes sense—if the butter was too soft, it won’t clump into those nice streusel chunks. I’d try colder butter (straight from the fridge) and don’t overmix the topping.
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!
I’m skeptical about baking soda AND baking powder. Thought it would taste weird, but nope—flavor was fine. Still, texture was slightly crumbly.
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?
Peaches + crumb cake… yes. I used canned peaches (drained) and it turned out way better than expected. Would make again.
delicious! My kids loved it. Way better than those store bought cakes.
How do you get it to not stick to the pan? Mine was a mess, but still tasted okay.
Try greasing the pan really well and maybe dust it with flour afterwards. That usually helps things not to stick.
Tried making this last night. I forgot to buy peaches and used apples instead. Not bad.
Sounds like a creative twist! Apples can be good too. I might try it your way next time.
Apples instead of peaches? That’s kinda weird. Not sure it would taste the same.
I misread the flour amount and used too much. It didn’t taste like anything. Sad.
BEST CAKE EVER! My grandma used to make something like this but she never used sour cream. Does it really make that much difference?
This Peach Crumb Cake is simply divine! I made it for a family gathering and it was gone in minutes. Everyone loved it! Will definitely make again.
Sounds delicious! I’ll try makin it for my next potluck. Thanks for sharing!
I never trust recipes with sour cream. This one surprised me—delicious!
I think mine burned, maybe I left it too long? 🤷♀️ Next time I’ll watch it better.
I always burn stuff too! 😅 Maybe try using a timer next time? It’s super helpful!
Peach Crumb Cake? Sounds fancy! I just used canned peaches and it was still tasty. Not bad for a beginner!
Canned peaches work just fine! 🍑 I like your style, keep baking!
Fancy? It’s just a cake. And what if the canned peaches are mushy? Not the same vibe.
Made this for brunch and it disappeared fast. The crumb topping is seriously perfect—cinnamon-y and buttery without being too sweet.
I didn’t have peaches, so I used apples. It’s still yummy but kinda different. Should I have called it Apple Crumb Cake?
Using apples instead of peaches? That’s creative! It’s still a cake, so who cares about the name? It’s all about the taste! 😊
Peach crumb cake? Sounds fancy, but I like it simple! Will try with apples instead.
Meh, no big deal. It’s just cake.
This is the third time I’m making it. Just the right amount of sweetness. Who needs a bakery when you got this?
I tried it too and my family loved it! Much better than store bought.
I don’t know, man. I think it could use more peaches. Just saying.
I think the sour cream made it too heavy. Maybe I’ll skip that next time.
I dunno, sounds like a bad idea. Sour cream is important for texture. You might end up with a dry cake.
I disagree! The sour cream makes it so moist and delicious. Definitely keep it next time!
Wow, this looks easy! Can’t wait to impress my family with my baking skills.
This cake is super yummy! The peaches make it so fresh! Will make again for sure!
I made this last week and it turned out super moist! A little too sweet for my taste, though. Next time, I’ll cut the sugar.
I agree, it was quite sweet! I also added a bit of lemon zest to balance the flavors. Try it next time!
Doesn’t even take a lot of stuff! Gonna make this for my mom’s birthday.
That’s awesome! Your mom is going to love it! Make sure to add a candle! 🎂
Looks good, but is it really that easy? My cakes usually flop. 😅
Easy recipe! I made this in no time. Perfect for summer parties!
easy to make but I overcooked it. still turned out pretty good tho. LOL!
I tried this recipe but it didn’t turn out like the picture. The bottom was all soggy. Not sure what went wrong😕.
The instructions are clear, but I’m confused about the flour split—so we use 1 1/2 cups in the batter and 1/2 cup in the topping? (Seems right, just want to confirm.)
Yep! Use 1 1/2 cups flour in the batter mix (step 2) and the remaining 1/2 cup for the crumb topping (step 6).
That’s how I read it too—1.5 cups batter, 0.5 cups topping. I usually double-check by looking for the “remaining” flour in the topping step.
I don’t get the hype. The cake was way too sweet for my taste. Maybe less sugar next time?
Less sugar? But that’s what makes it a cake! You can just not eat the frosting if it’s too sweet for ya.
I actually love sweet cakes! Maybe you just have a different taste. Have you tried adding some acidity like lemon juice to balance it?
I didn’t have sour cream so I used plain Greek yogurt. Turned out kinda tangy (in a good way) but the crumb texture was a bit softer. Still tasty though.
That swap makes sense—Greek yogurt can add a nice tang. Softer crumb is probably from the yogurt moisture, but honestly “still tasty” is the win.
Interesting! I always worry yogurt will mess up the texture. Did you use full-fat? Maybe that’s why it got softer—next time I’d try reducing peaches juice or adding a bit more flour for the crumb.
Quick question: do I grease and flour the pan like… even if it’s nonstick? I did it anyway but just wondering.
I’d say it depends—your recipe already says to grease and flour the 9×13. Even with nonstick, flour helps prevent sticking and helps any corners brown/release cleanly. I usually do a light go with it.
Not sure I followed perfectly—my topping turned into more of a paste because my butter wasn’t cold enough. I’d recommend chopping the cubes, chilling them, and using fingers like the recipe says.
My kids loved it! They kept asking for more, even after dinner! 😂
This looks insanely good. The crumb topping with cinnamon is calling my name—definitely making it for Sunday brunch.
Okay wow—peach + cinnamon crumbs is basically brunch perfection. I’m definitely making this Sunday too!
Made this yesterday—so good. The crumb topping stayed nice and crunchy, and the peaches actually tasted fresh even though I used canned. I cooled it fully and it sliced perfectly.
I don’t like peaches. Can I use apples instead? 🤔
I followed the recipe mostly, but used slightly less sugar and it still tasted great. Peaches were juicy and the crumb held up well.
I don’t have a pastry cutter. Is it a must-have? I used my hands but it was messy.
Using your hands works fine! Just make sure to wash them good lol. A pastry cutter is nice, but not a must-have for everyone.
This is the best cake I’ve ever made! My family loved it! 🙂
Not sure about the amount of peaches—mine sank a bit (or maybe I stirred too aggressively). Flavor was good, but texture was more like dense cake than crumb cake.
This is good, but mine came out a little dense. I think I overmixed once I added the sour cream. Next time I’ll be more careful.
Not gonna lie, 9×13 pan might be a lot, but I like having leftovers. Mine baked about 45 mins before the toothpick was clean.
This cake is absolutely delicious! The peaches add such a nice flavor. My family loved it!
350°F for 40 minutes feels a little short for a 9×13. Mine needed closer to 48—otherwise the center was kinda gummy.
Totally agree—mine was 9×13 too and 40 mins just wasn’t enough. I went to ~48 and the center finally set. Toothpick came out way better then.
Interesting. I baked mine 40 and it seemed done, but I used fresh peaches that were pretty juicy. Maybe the moisture level makes the difference—try adding a few extra minutes next time.
Ok, but I added wayyy too much cinnamon. Don’t do that.
Cinnamon is good, but too much can ruin the taste. Just gotta find the right balance! 🍑
I followed it pretty closely, but my batter seemed a little thick—still baked up great though. Next time I’ll make sure the butter is really room temp.
Made this for brunch and it was seriously gone fast. The crumb topping is the perfect cinnamon-sugar crunch and the peaches stay juicy.
This is giving ‘summer dessert’ vibes. Also, 9×13 is perfect for gatherings—less measuring stress, more eating.
Made this with fresh peaches and it smelled like summer. The crumb topping is genuinely addictive—would eat the topping by itself. Great texture!
The topping instructions say mix “until coarse crumbs” but like… mine became a paste?? Maybe my butter was too soft. Still edible though, and the cinnamon smell is nice.
Ok this cake is danger. I ate two pieces right away. Next time I’ll hide it from myself 😂
Peach crumb cake sounds good but 2 cups peaches is a lot. I’m scared it’ll sink and get soggy.
It turned out so dry! Not sure if I did something wrong or what, but I followed the recipe exactly.
Nailed it! The fluffy cake + crunchy crumb combo is perfect. Also, 9×13 is the right move.
The flavor is legit, but 40 minutes was a little short for my oven. I’d say check around 45–48 mins and lightly tent with foil if the top browns too fast.
This sounds dangerously good. Peach + cinnamon crumb is my weak spot—baking it tonight.
Sour cream in a cake? Honestly I was skeptical, but it ended up tasting really balanced and moist. Will make again.
I was skeptical too, but the texture on sour-cream cakes is always way better. The peaches + cinnamon crumb sounds dangerously good.
Yes!! Sour cream really helps keep cakes tender and gives that subtle tang—glad it worked for you.
Pretty good overall, but mine took closer to 50 minutes to fully set. I also used canned peaches and drained them well—helped a lot. Still delicious though.
Good to know it runs closer to 50 minutes—my oven runs hot so I always wonder. Glad the drained canned peaches helped!
350°F for 40 minutes felt a bit short for me. Also, my center wasn’t fully done until I tented it with foil and baked longer.
The instructions are super clear. I love when recipes tell you when to end/start with dry ingredients—easy to follow.