This Southern Peach Crumb Cake is a delightful treat with juicy peaches and a sweet, buttery topping that makes every bite a joy. It’s perfect for brunch or dessert!
Who can resist a warm slice with a scoop of ice cream? I love serving it fresh out of the oven while the crumb topping is still crispy! Yum! 🍑
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches are the star here, bringing sweetness and moisture. If they’re out of season, canned peaches (drained) or frozen peaches (thawed and drained) can work as substitutes.
Sour Cream: This adds richness and moisture to the cake. Greek yogurt is a great substitute if you’re looking for a healthier option. Just make sure it’s unsweetened!
Butter: I always use unsalted butter for a more controlled flavor. If you’re in a pinch, you can use margarine, but the taste may differ slightly. Coconut oil is a dairy-free option as well.
Flour: All-purpose flour is key for structure. For a gluten-free version, try a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for proper binding!
How Do I Get the Perfect Crumb Topping?
The crumb topping can make or break this cake, so pay close attention! The goal is to have it crumbly and not too dry. Here’s how to get it right:
- Start with cold butter. This keeps the topping crumbly. Cut it into the dry ingredients until it looks like coarse crumbs.
- Don’t over mix! You want texture, not a paste. Just mix until you see lumps of butter in the flour mixture.
- Make sure to evenly sprinkle the crumb topping over the peaches for balanced flavor in every slice.
Southern Peach Crumb Cake with Sweet, Buttery Topping
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 cups fresh peaches, peeled and sliced (about 4 medium peaches)
For the Crumb Topping:
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
Time Needed:
This delightful cake takes about 15 minutes to prepare and 45 to 55 minutes to bake. Allow some extra time for cooling before serving, making the total time around 1 hour and 15-20 minutes.
Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to keep your cake from sticking.
2. Prepare the Flour Mixture:
In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
Now, alternately add the flour mixture and sour cream to the butter mixture. Start and end with the flour mixture, mixing just until combined—don’t overmix!
5. Arrange the Peaches:
Spread the cake batter evenly in the prepared pan. Arrange the sliced peaches over the batter, gently pressing them in so they’re nestled nicely.
6. Make the Crumb Topping:
In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt for the topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
7. Add the Topping:
Sprinkle the crumb topping evenly over the peach layer, making sure to cover it generously for that sweet, buttery flavor!
8. Bake the Cake:
Place the pan in the preheated oven and bake for about 45-55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the topping is a lovely golden brown.
9. Cool Before Serving:
Once baked, remove the cake from the oven and let it cool in the pan for at least 15-20 minutes. This will help it set and make it easier to slice.
10. Enjoy:
Serve your Southern Peach Crumb Cake warm or at room temperature, and for extra goodness, top it with a scoop of vanilla ice cream or a dollop of whipped cream!
Enjoy your Southern Peach Crumb Cake with its sweet, buttery topping! 🍑
FAQ for Southern Peach Crumb Cake
Can I Use Other Fruits Instead of Peaches?
Absolutely! This cake is versatile. You can substitute peaches with other fruits like plums, nectarines, or even berries. Just keep in mind that different fruits may alter the baking time slightly.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you’re keeping it longer, it freezes well for up to 3 months—just wrap it tightly in plastic wrap and foil!
Can I Make This Cake Ahead of Time?
Definitely! You can prepare the batter and slice the peaches in advance, storing them separately in the fridge. Just assemble and bake the cake the day you plan to serve it for the best flavor and texture.
What If I Don’t Have Sour Cream?
No worries! You can substitute sour cream with plain Greek yogurt or buttermilk. Both will still give the cake that lovely moisture and tang!
