Description
Southern Peach Crumb Cake is a delightful, comforting dessert that combines a tender, moist cake with juicy peaches and a buttery, cinnamon-laced crumb topping. This recipe is a perfect balance of flavors and textures: the sweetness of ripe peaches, the richness of sour cream in the cake, and the crunchy contrast of the crumbly topping. It’s an ideal dessert for summer gatherings or a cozy brunch, served on its own or paired with whipped cream or ice cream.
Ingredients
Scale
For the Cake:
- 1–1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1 stick (1/2 cup) butter, softened
- 2 tsp vanilla extract
- 2 eggs
- 1 cup sour cream
- 4 fresh peaches, sliced (or 1 15-ounce can of sliced peaches, drained)
For the Crumb Topping:
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 2 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup butter, melted
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan to prevent the cake from sticking. - Mix Dry Ingredients for Cake:
In a medium bowl, sift together the flour, baking soda, baking powder, and salt. - Cream Butter and Sugar:
In a large bowl, beat the sugar and softened butter until light and fluffy. - Add Wet Ingredients:
Beat in the vanilla extract and eggs, one at a time, until fully combined. - Combine Wet and Dry Ingredients:
Alternately fold in the dry flour mixture and sour cream into the butter mixture until just combined. Be careful not to overmix. - Assemble the Cake:
Spread the batter evenly into the prepared baking pan. Arrange the sliced peaches in a single layer on top of the batter. - Prepare the Crumb Topping:
In a separate bowl, mix together the brown sugar, flour, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms clumps. - Add the Crumb Topping:
Sprinkle the crumb topping evenly over the peaches. - Bake:
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown. - Cool and Serve:
Let the cake cool in the pan on a wire rack. Serve warm or at room temperature, either on its own or with whipped cream or vanilla ice cream.
Notes
- Peaches: You can use fresh, canned, or even frozen peaches in this recipe. If using frozen peaches, thaw them completely and pat dry to prevent excess moisture from making the cake soggy.
- Substitutions: If sour cream is unavailable, plain Greek yogurt can be used as a substitute. For a different flavor profile, try swapping out peaches for other fruits like blueberries, apples, or a mixture of berries.
- Crumb Topping: The key to a great crumb topping is ensuring that the butter is well-distributed. If your crumb topping is too dry, add a little more melted butter to achieve the perfect clump texture.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to a week. If freezing, wrap the cake well to prevent freezer burn. Reheat in the oven to bring back the crumb’s crunchy texture.
- Serving Suggestion: For an extra indulgent treat, drizzle with caramel sauce or serve with a scoop of vanilla ice cream on top.