Easy Southern Peach Crumb Cake

Y’all, I’m about to share something that will change your summer dessert game FOREVER! This Southern Peach Crumb Cake has been my family’s secret weapon for gatherings since I can remember, and I’m finally letting you in on the magic! 💕🍑

My grandmother used to make this every summer when the peaches were perfectly ripe and bursting with sweetness. We’d sit on her wraparound porch, enjoying thick slices while watching fireflies light up the evening. Those memories make this cake taste even sweeter for me, and I hope it creates beautiful memories for your family too!

❤️ Why You’ll Love This Recipe

Oh my goodness, where do I even begin? This cake is like summer sunshine on a plate! The combination of juicy, sweet peaches nestled in a tender, buttery cake and topped with that irresistible cinnamon-spiced crumble… I promise you there will be NO leftovers! Every time I bring this to a potluck or family gathering, people literally hover around the dessert table waiting for me to set it down. Trust me, this will become your new signature dessert!

📝 Ingredient List

For the Crumb Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed (light or dark both work great!)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream, room temperature
• 1/2 cup buttermilk, room temperature

For the Peach Layer:

• 4 cups fresh peaches, sliced (about 4-5 medium peaches)
• OR 4 cups frozen peaches, thawed and drained (when fresh aren’t in season)

🔍 Why These Ingredients Work

The combination of baking powder and baking soda gives this cake the PERFECT rise and tender crumb. I’ve tested this recipe countless times, and trust me, this balance is magic!

The sour cream and buttermilk might seem like overkill, but they’re actually my SECRET WEAPON! They add incredible moisture and a subtle tanginess that balances the sweetness of the peaches and crumb topping. Don’t skip these!

Using both brown and white sugars creates depth of flavor you just can’t get from granulated sugar alone. The brown sugar adds those caramel notes that make the crumb topping completely irresistible.

Essential Tools and Equipment

• 9-inch springform pan (seriously, don’t substitute this – it makes serving SO much easier!)
• Stand mixer or hand mixer
• Mixing bowls (separate ones for cake batter and crumb topping)
• Measuring cups and spoons
• Wire cooling rack

👩‍🍳 Step-by-Step Instructions

1. Preheat and Prep: Start by preheating your oven to 350°F (177°C). Lightly coat your springform pan with cooking spray. I like to line the bottom with parchment paper for extra insurance against sticking – nothing worse than a cake that won’t release!
2. Make the Crumble: In a medium bowl, whisk together the flour, both sugars, cinnamon, ginger, nutmeg, and salt until well combined. Pour in the melted butter and stir with a fork until everything is moistened and forms crumbs of various sizes. Some bigger chunks and some smaller bits make for the BEST texture! Set this aside while you make the cake batter.
3. Begin the Cake Batter: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Sifting might seem fussy, but it truly eliminates lumps and creates a lighter cake texture. TRUST ME on this one!
4. Cream the Butter and Sugar: In the bowl of your stand mixer (or use a hand mixer), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Don’t rush this step! This creates air pockets that help your cake rise beautifully.
5. Add the Wet Ingredients: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract until combined.
6. Combine Dairy: In a small bowl or measuring cup, whisk together the sour cream and buttermilk until smooth.
7. Alternate Additions: With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk-sour cream mixture, beginning and ending with the flour. Mix JUST until incorporated after each addition – overmixing will make your cake tough!
8. Assemble the Cake: Pour the batter into your prepared springform pan, spreading it evenly with a spatula. The batter will be thick – that’s exactly what we want! Arrange the sliced peaches in an even layer over the top of the batter. Don’t press them in; they’ll naturally sink slightly during baking.
9. Add the Crumble: Sprinkle the crumb topping evenly over the peaches, using your fingers to break up any pieces that are too large. Cover every bit of those peaches with that glorious crumble!
10. Bake to Perfection: Bake in the preheated oven for 50-55 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and your kitchen will smell HEAVENLY!
11. Cool: Allow the cake to cool in the pan on a wire rack for about 20 minutes. Then run a knife around the edge and remove the springform ring. Let cool for at least another 30 minutes before slicing (if you can wait that long!).

Tips from Well-Known Chefs

Ina Garten suggests adding a tablespoon of lemon zest to the cake batter to brighten the flavors and complement the peaches beautifully!

❗ You Must Know

The cake batter will seem thick when you spread it in the pan – this is EXACTLY what you want! It needs to be sturdy enough to hold up those juicy peaches without becoming soggy.

Personal Secret: I add just a tiny pinch of cardamom to my crumb topping – about 1/8 teaspoon. It adds this mysterious warmth that everyone loves but can never quite identify!

💡 Pro Tips & Cooking Hacks

• Don’t overmix your cake batter! Mix just until the ingredients are incorporated. Overmixing develops the gluten in the flour and can make your cake tough.
• If your peaches are very juicy, toss them with 1 tablespoon of flour before arranging them on the batter. This will help absorb excess moisture so your cake doesn’t get soggy.
• For the PERFECT crumb topping, make sure your butter is melted but not hot when you add it to the dry ingredients. If it’s too hot, it will melt the sugar and you won’t get those wonderful crumbly pieces.
• To check if your cake is done, insert a toothpick into the CENTER of the cake (not into a peach). It should come out clean or with a few moist crumbs.

🎨 Flavor Variations / Suggestions

• Mixed Berry Magic: Replace the peaches with a mixture of strawberries, blueberries, and raspberries for a beautiful berry version!
• Apple Cinnamon: Swap peaches for thinly sliced apples and double the cinnamon in the crumb topping for a fall-inspired treat.
• Tropical Twist: Use mangoes instead of peaches and add 1/2 cup toasted coconut to the crumb topping. Talk about vacation vibes!
• Boozy Peach: For an adult version, toss the peach slices in 2 tablespoons of bourbon before arranging them on the batter. It adds AMAZING depth of flavor!

⏲️ Make-Ahead Options

This cake is actually BETTER the next day when the flavors have had time to meld! You can bake it up to 24 hours in advance and store it covered at room temperature.

You can also prepare the crumb topping up to 3 days ahead and store it in an airtight container in the refrigerator. Just let it come to room temperature before using so it’s easier to sprinkle.

The cake batter can be made up to 1 day ahead and stored in the refrigerator. Just let it come to room temperature for about 30 minutes before spreading it in the pan, as cold batter will take longer to bake.

📌 Recipe Notes & Baker’s Tips

• This recipe works beautifully with nectarines or plums if peaches aren’t in season.
• Don’t be tempted to add more peaches than called for! Too many will release too much juice and make your cake soggy.
• If using frozen peaches, make sure they’re completely thawed and pat them dry with paper towels to remove excess moisture.
• The cake will continue to set as it cools, so resist the urge to cut into it while it’s too warm (though a little warmth is heavenly!).

🍽️ Serving Suggestions

This cake is DIVINE served slightly warm with a scoop of vanilla ice cream melting over the top! For brunch, serve it with a dollop of Greek yogurt and a drizzle of honey.

It pairs beautifully with a cup of coffee or tea, or for a special occasion, serve with glasses of champagne or prosecco!

I love to dust the top with a little powdered sugar just before serving for that extra wow factor when bringing it to the table.

I hope this Southern Peach Crumb Cake brings as much joy to your table as it has to mine over the years! There’s something so special about sharing a homemade dessert made with love, especially one that celebrates the beautiful bounty of summer. Sending sweet peachy dreams from my kitchen to yours! 🍑💕

🧊 How to Store Your Cake

This cake will stay fresh at room temperature, covered with plastic wrap or stored in an airtight container, for up to 2 days.

For longer storage, refrigerate the cake for up to 5 days. Just let slices come to room temperature before serving (or warm them slightly in the microwave for about 15-20 seconds).

You can also freeze this cake! Wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator.

⚠️ Allergy Information

This recipe contains wheat (flour), dairy (butter, sour cream, buttermilk), and eggs.

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.

For a dairy-free version, use plant-based butter, dairy-free yogurt instead of sour cream, and non-dairy milk mixed with 1/2 tablespoon of lemon juice instead of buttermilk.

❓ FAQs

Can I use canned peaches for this recipe? Yes, you can! Just make sure to drain them very well and pat them dry with paper towels. Canned peaches are softer than fresh, so handle them gently when arranging them on the batter.

Why did my crumb topping sink into the cake? This usually happens if the crumb pieces are too large or heavy. Try making smaller crumbs next time, and make sure your cake batter is spread evenly before adding the peaches and crumble.

Can I make this in a regular cake pan instead of a springform pan? Absolutely! A 9-inch deep cake pan works well. I recommend lining the bottom with parchment paper and leaving some overhang on the sides to help lift the cake out after cooling.

My peaches aren’t very sweet. Should I adjust the recipe? If your peaches aren’t as sweet as you’d like, toss them with 1-2 tablespoons of granulated sugar before arranging them on the batter. Let them sit for about 10 minutes to release some of their juices before proceeding.

Can this cake be made ahead for a special occasion? Definitely! This cake actually develops even more flavor overnight. Bake it the day before, cool completely, and store covered at room temperature. You can warm individual slices slightly before serving if desired.

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to see your peachy creations.

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