Peach Crumb Cake

08.20.2015

Peach Crumb Cake | Cooking Classy

Crumb cake has got to be one of the best desserts/breakfast treats. Okay, I say that about pretty much any dessert but this Peach Crumb Cake is utterly delicious! You just cant go wrong with a layer of soft buttermilk cake, followed by a generous amount of fresh peaches, which are topped with a substantial layer of crisp cinnamon spiced crumbs, and all of which is finished off with a final drizzling of vanilla glaze. If you are looking for the perfect end of summer dessert to treat yourself this is it! I don’t know anyone who could resist this cake. Those fresh, sweet and juicy summer peaches make this cake simply sublime and all the different layers and textures just take it from ordinary to extraordinary. It may take a few more mixing bowls than a single layer cake does but it’s totally worth it!  I already can’t wait to make it again!
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Peach Crumb Cake

Yield: About 12 slices

Peach Crumb Cake

Ingredients

    Crumbs
  • 1 1/4 cups (175g) all-purpose flour
  • 1/3 cup (74g) packed light-brown sugar
  • 1/3 cup (74g) granulated sugar
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/2 cup (4 oz) unsalted butter, melted
  • Cake
  • 1 1/2 cups (214g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 lb peaches at room temperature, peeled, cored and sliced (about 3 medium sliced into 10 slices each)
  • 3/4 cup (170g) granulated sugar
  • 1/2 cup (4 oz) unsalted butter, softened (don't melt!)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup (80g) sour cream
  • 1/3 cup (80ml) buttermilk
  • Vanilla Glaze (optional)
  • 1/2 cup (66g) powdered sugar
  • 1 Tbsp half and half or milk
  • 1/4 tsp vanilla

Directions

  • Preheat oven to 350 degrees.
  • To make crumbs:
  • In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended (break any clumps of brown sugar up with fingertips). Pour in melted butter and using a rubber spatula, fold mixture until evenly moistened. Set aside.
  • To prepare cake:
  • In a separate mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside (peel and slice peaches now if you haven't already). In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in eggs one at a time adding in vanilla with second egg. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk with sour cream.
  • Add 1/3 of the flour mixture to the butter/egg mixture and mix just until combined, then pour in 1/2 of the buttermilk mixture and mix just until combined. Mix in another 1/3 of the flour mixture and mix just until combined, then remaining 1/2 of the buttermilk mixture (scrape any excess from liquid measuring cup) and mix just until combined. Finish by mixing in last 1/3 of the flour mixture and mix until nearly combined, then remove bowl and scrape bowl and fold batter just to combined. Spray a 9-inch springform pan with non-stick cooking spray and pour batter into pan. Top evenly with peaches then evenly sprinkle crumb mixture into very small crumbles over peaches. Bake in preheated oven until center of cake is set (it shouldn't jiggle or sink when touched, and toothpick should come out free of batter), about 50 - 55 minutes. Cool on a wire rack (you don't need to cool entirely, this cake is really good warm), then drizzle with glaze if desired.
  • For the glaze:
  • Whisk together powdered sugar, half and half and vanilla in a bowl until well blended. Add more half and half to thin as desired or more powdered sugar to thicken if needed.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2015/08/peach-crumb-cake/

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29 comments

  • Amanda: I would love to make this but I live in Denver. Are there any adjustments I need to make for high altitude? August 20, 2015 at 12:53pm Reply

  • jenn: Can this be made in a regular round cake pan? I don’t have a springform pan. August 20, 2015 at 3:30pm Reply

    • Jaclyn: You could use a cast iron skillet or if you had a tall 9-inch round cake pan that should be fine, the shorter ones like I have probably will overflow. August 20, 2015 at 7:42pm Reply

  • Shari Kelley: This looks so delicious, Jaclyn! I love that it has crumb topping and glaze. I am sad Trader Joe’s hasn’t had peaches the last couple weeks. I almost bought some at Costco today, but they didn’t seem good. Where do you get your peaches? August 20, 2015 at 5:16pm Reply

    • Jaclyn: My neighbors brought me a bunch I also had some I just bought at the local grocery store that I think were local peaches. August 20, 2015 at 7:40pm Reply

  • Hank: the peach crumb cake looks great. would this recipe work with apricots? August 20, 2015 at 5:18pm Reply

    • Jaclyn: Yes apricots should work just as good. I hope you try it and love it! August 20, 2015 at 7:40pm Reply

  • Bella B: YUM! This looks delicious! August 20, 2015 at 9:14pm Reply

  • Donna: My husband doesn’t like crumb toppings, so could I make this without it? I would still add the glaze after it’s cooked. August 21, 2015 at 9:23am Reply

  • Amber: Does this cake store well? It seems that the peaches would make the cake soggy after a day or two. Also, would you store it in the refrigerator since it has peaches in it? August 21, 2015 at 11:38am Reply

    • Jaclyn: Yes I’d probably store this in the fridge which would make it so it doesn’t get soggy as quickly but it will still lose that crisp crumble after the first day. August 27, 2015 at 7:46pm Reply

  • The Glamorous Pan: Wow, looks fantastic! August 21, 2015 at 7:04pm Reply

  • Kelly: This looks and sounds heavenly, yum!

    xx Kelly August 22, 2015 at 2:19pm Reply

  • Michelle: I made this recipe yesterday for a dinner party with friends and everyone raved about how delicious it was! My husband had seconds and can’t wait for me to make it again :-) thanks so much for posting such great recipes! You’re my go to whenever I want to bake! August 23, 2015 at 1:25pm Reply

    • Jaclyn: I’m so glad it got rave reviews! I’m happy to hear my site is a go to for you! Thanks for letting me know Michelle :). August 27, 2015 at 12:06pm Reply

  • Laura Dembowski: This cake is perfection! I’d eat it for any meal and probably wouldn’t want to share :) August 24, 2015 at 6:41am Reply

  • Jessie: I made this over the weekend and it was delicious, but the middle came out close to raw after almost an hour in the oven. I have an oven thermometer, so I know the temp was steady at 350. It was obvious that it wasn’t done in the center, but I pulled it anyway for fear that I’d burn the rest. We just cut out the center and it was still more than enough for my family of four. My kids said we should just call it the donut cake. :) Any ideas what went wrong? August 24, 2015 at 12:59pm Reply

    • Jaclyn: I’m not sure what would have happened other than maybe your peaches were much juicier than the ones I used? Next time maybe a little less peaches and crumble would help. Sorry that happened! August 26, 2015 at 5:55pm Reply

    • Rebecca: I had the same issue – after 50 minutes the center was very wet and I don’t think the issue was the peaches (they weren’t as ripe as I was hoping and not very juicy when I cut them). I ended up baking it for another 25 minutes. Smells wonderful, though, and I AM looking forward to trying it. September 5, 2015 at 9:47pm Reply

      • Jaclyn: Hopefully it turned out! Room temperature peaches may be the difference so I’ve added that above. September 8, 2015 at 11:23pm Reply

  • Barbara: I made this yesterday. I was having friends over for dessert. Received rave reviews. This cake is absolutely delicious. August 27, 2015 at 6:12am Reply

    • Jaclyn: I’m so glad it was enjoyed Barbara! Thanks for your comment! August 27, 2015 at 12:05pm Reply

  • Jeri: I made two of these last night for this morning’s breakfast. One for my family and one for friends who were returning late last night from vacation. It is delicious! Perfect with a cup of coffee. September 23, 2015 at 10:21am Reply

    • Jaclyn: I’m so glad you liked the recipe Jeri! Thanks for your comment! September 23, 2015 at 2:19pm Reply

  • Swati: Hi, I just discovered your website and am loving it! Quick question about the cake- can I make it with tinned peaches? Fresh ones are not readily available where I live (India) or can I substitute it with another fruit?
    Thanks! September 25, 2015 at 9:16pm Reply

  • Marije: Thank you so much for this receipe! I made this today with peaches from a can (because they are not in season in my country right now), and it turned out absolutely delicious, with perfectly moist cake and crunchy crumble topping. October 16, 2015 at 2:58pm Reply

    • Jaclyn: I’m so glad you liked it Marije! October 16, 2015 at 8:55pm Reply

  • Susan: It’s definitely out of peach season now. Do you think this could be made with canned peaches, drained so they wouldn’t drip too much juice into the cake batter?

    Many thanks, Susan October 31, 2015 at 3:58am Reply

  • Teresa: I’m wondering if it would taste as good with blueberries or even raspberries. (Frozen and then thawed)…what do you think? November 14, 2015 at 1:27pm Reply

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