Peach Crumb Cake

08.20.2015

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

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

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

Instructions

  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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36 comments

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

  • 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

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

  • 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

  • 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

  • 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

    • Lavon: This may come to late to help you, but when baking at a high altitude, cut back on the leavening and the sugar. I would try half of the baking powder and just a smidge off the soda (it is needed cause of the buttermilk/sour cream). Cut the sugars back by about one-third. See if that works for you. July 5, 2016 at 4:47pm Reply

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