Peach Crumb Cake

August 20, 2015

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!

Peach Crumb Cake | Cooking Classy
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Peach Crumb Cake

5 from 1 vote

The perfect way to use up fresh summer peaches! This cake is layered with a buttery crumb cake, a generous layer of peaches and it's finished with a buttery crumble and vanilla glaze. Who could resist a slice?

Servings: 12
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes



  • 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


  • 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


  1. Preheat oven to 350 degrees.
  2. To make crumbs:
  3. 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.
  4. To prepare cake:
  5. 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.
  6. 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.
  7. For the glaze:
  8. 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.
  9. Recipe source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Crumb Cake, Peach Crumb Cake
Author: Jaclyn
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  • Diana

    I have made this 3 times this week!! Everyone LOVES it!! I made it once just as the recipe says. Then I made it once replacing the buttermilk with Cashew Milk and a little lemon juice, and the Sour Cream with Greek Yogurt, just to try to make it a bit lighter calorie wise. It turned out awesome both times. It is baking now a 3rd time (thank you Peach Truck for all my peaches). I strongly suggest this recipe!!

  • Diane

    We have family visiting this weekend. They brought me a bag of peaches, so I made this for brunch this morning. It was DIVINE! I used an 8″ square pan, so I was afraid it wouldn’t come out right, but it was perfect. I will definitely make this again!

  • Kristy

    We thought the cake was divine! It makes me think of the dinette cake in my Betty Crocker cookbook from the 70’s, that’s used in the pineapple upside down cake recipe. Delicious & moist. But I did bake it in 5 minute increments at the end, and took it out as soon as it was set!

  • Kristy

    Yum, yum, yum!! I also had to bake it about 15 minutes longer than called for, but it turned out perfectly! Everyone loved it and is begging for me to make another one – and I think I will since I have a peck of peaches sitting on my counter! :D

  • Tory Rose

    Everything was delicious except for the cake part. It was dry and just not very good. Maybe next time add some coconut oil or something to make it more moist but it also wasn’t sweet. The cake part that is the rest was delish.

  • Denise

    I am going to try this with fresh blueberries as it is the peak of the season here (Alabama) and can’t wait!! I am sure it won’t be soggy. I will watch to not over bake. Yum! I will repost after making it!????

  • Teresa

    I’m wondering if it would taste as good with blueberries or even raspberries. (Frozen and then thawed)…what do you think?

  • 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