This Easy Southern Peach Crumb Cake is a sweet treat that’s perfect for any occasion! With juicy peaches and a crumbly topping, it’s like enjoying a slice of summer all year round.
Who can resist that buttery crumb topping? I like to serve it warm with a scoop of vanilla ice cream on the side—because why not? It’s my little way of treating myself! 🍑
Key Ingredients & Substitutions
Peaches: Fresh peaches are the star here. If they’re out of season, you can use canned or frozen peaches, just make sure to drain them well to avoid excess moisture.
Butter: Unsalted butter is preferred for control over saltiness. You can use margarine or coconut oil if you’re dairy-free. Some people enjoy the flavor of browned butter for extra richness!
Flour: All-purpose flour is great for the cake’s structure. If you want a gluten-free option, a 1:1 gluten-free flour blend can work well. Just check that it contains xanthan gum for proper texture.
Brown Sugar: The brown sugar in the topping adds moisture and flavor. You could substitute with white sugar, but your topping may be less rich. Using coconut sugar is a nice healthier option too!
How Do I Ensure My Crumb Topping Stays Crunchy?
The topping is what makes this cake shine! To keep it crunchy, start with cold butter. Mix it in until you have coarse crumbs, not a smooth mixture. This creates clumps that bake up crispy.
- Use a pastry cutter or your fingers to blend the butter into the flour and sugar mixture.
- Don’t overmix! A few larger chunks are great for texture.
- If you love extra crunch, adding some chopped nuts can take your topping to the next level!
Easy Southern Peach Crumb Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 cups fresh peaches, peeled and sliced (about 2 medium peaches)
For the Crumb Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This delightful peach cake takes about 15 minutes to prepare and 45-50 minutes to bake. You’ll want to let it cool for a bit before slicing. Altogether, you’re looking at about 1 hour 10 minutes—perfect for a lovely afternoon baking session!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease or line a 9-inch square baking pan with parchment paper for easy removal later.
2. Make the Cake Batter:
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or whisk until it becomes light and fluffy. This should take about 2-3 minutes. Then, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent throughout the flour.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the buttery egg mixture, alternating with the milk. Start with the flour, and finish with the flour. Mix gently until just combined; be careful not to overmix!
5. Add the Peaches:
Gently fold the sliced peaches into the batter. You want to distribute them without breaking them up too much.
6. Spread the Batter into the Pan:
Pour the batter into your prepared pan, spreading it out evenly with a spatula.
7. Prepare the Crumb Topping:
In another bowl, mix together the flour, brown sugar, cinnamon, and salt for the crumb topping. Add the cold butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
8. Sprinkle and Bake:
Sprinkle the crumb topping evenly over the peach batter. Bake in your preheated oven for 45-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean!
9. Cool and Serve:
Once baked, let the cake cool in the pan on a wire rack for at least 10-15 minutes before slicing. Enjoy your delicious Southern Peach Crumb Cake warm or at room temperature!
Serve with a scoop of vanilla ice cream for an extra treat! Enjoy! 🍑
FAQ for Easy Southern Peach Crumb Cake
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess moisture before adding them to the batter. This will help maintain the cake’s texture and avoid sogginess.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you prefer, you can also freeze slices wrapped tightly in plastic wrap for up to 2 months.
Can I Add Nuts to the Crumb Topping?
Absolutely! Chopped nuts like pecans or walnuts can add a lovely crunch. Just fold in about 1/2 cup of your desired nuts into the crumb mixture before sprinkling it on top of the batter.
What Can I Substitute for the Eggs?
If you need an egg substitute, try using unsweetened applesauce (1/4 cup per egg) or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes). These will help bind your cake while keeping it moist!
