Southern Peach Crumb Cake – Sweet and Buttery

Southern Peach Crumb Cake is a delightful dessert featuring a soft, buttery cake layered with juicy peaches and topped with a sweet, crumbly streusel.

Perfect for summer gatherings, brunches, or anytime you crave a taste of the South, this cake is irresistibly moist and full of flavor.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• 9×9-inch baking pan
• Parchment paper (optional)
• Spatula

Ingredients

For the Cake:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sour cream
• 2 cups fresh or canned peach slices, drained and chopped

For the Crumb Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/4 tsp cinnamon
• 1/4 cup unsalted butter, melted

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
2. Make the Crumb Topping: In a bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the melted butter and mix until crumbly. Set aside.
3. Prepare the Cake Batter: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix the Batter: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Assemble the Cake: Spread the batter evenly into the prepared pan. Top with the chopped peaches, gently pressing them into the batter. Sprinkle the crumb topping evenly over the peaches.
7. Bake: Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Prep Time

20 minutes

Cook Time

45 minutes

Total Time

1 hour 5 minutes

Nutrition (Per Serving, based on 9 servings)

Calories: 310
Protein: 4g
Carbohydrates: 45g
Fat: 13g
Sugar: 27g

Expert Tips

• Fresh Peaches: If using fresh peaches, peel and slice them for the best texture and flavor.
• Crumb Topping: For an extra crunchy topping, add 1/4 cup of chopped nuts, such as pecans or almonds.
• Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

FAQs

Can I use frozen peaches?
Yes, thaw them first and pat dry to remove excess moisture.

Can I make this cake ahead of time?
Absolutely! This cake stays moist for up to 2 days when stored properly.

Do I need to refrigerate this cake?
If using fresh peaches, refrigerate to keep it fresh. Bring to room temperature or gently warm before serving.

Storing & Reheating

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keep in the refrigerator for up to 5 days.

Freezer: Freeze individual slices wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

Substitutions & Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Dairy-Free: Substitute sour cream with coconut yogurt or a non-dairy sour cream alternative.
• Fruit Variations: Replace peaches with apples, pears, or berries for a different flavor profile.

# Southern Peach Crumb Cake

Southern Peach Crumb Cake is a delightful dessert featuring a soft, buttery cake layered with juicy peaches and topped with a sweet, crumbly streusel.

Print Recipe Pin Recipe

Ingredients Equipment Method

Ingredients

  

• #### For the Cake:
• - 1/2 cup unsalted butter softened
• - 3/4 cup granulated sugar
• - 2 large eggs
• - 1 tsp vanilla extract
• - 1 1/2 cups all-purpose flour
• - 1 tsp baking powder
• - 1/4 tsp baking soda
• - 1/4 tsp salt
• - 1/2 cup sour cream
• - 2 cups fresh or canned peach slices drained and chopped
• #### For the Crumb Topping:
• - 1/2 cup all-purpose flour
• - 1/4 cup granulated sugar
• - 1/4 cup brown sugar packed
• - 1/4 tsp cinnamon
• - 1/4 cup unsalted butter melted

Equipment

• Mixing bowls
• - Electric mixer or whisk
• Measuring cups and spoons
• 9x9-inch baking pan
• - Parchment paper (optional)
• Spatula

Method

 

1. **Preheat the Oven:** Preheat your oven to 350°F (175°C) and grease or line a 9x9-inch baking pan with parchment paper.
2. **Make the Crumb Topping:** In a bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the melted butter and mix until crumbly. Set aside.
3. **Prepare the Cake Batter:** In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. **Mix the Batter:** Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. **Assemble the Cake:** Spread the batter evenly into the prepared pan. Top with the chopped peaches, gently pressing them into the batter. Sprinkle the crumb topping evenly over the peaches.
7. **Bake:** Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. **Cool and Serve:** Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.