Description
This Southern Peach Crumb Cake recipe delivers the perfect balance of juicy summer peaches nestled between buttery cake and a generous cinnamon-spiced crumb topping. An easy, impressive dessert that’s perfect for potlucks, family gatherings, or anytime you need a slice of Southern comfort
Ingredients
Scale
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)
Instructions
- 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!
- 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.
- 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!
- 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.
- 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.
- Combine Dairy: In a small bowl or measuring cup, whisk together the sour cream and buttermilk until smooth.
- 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!
- 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.
- 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!
- 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!
- 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!).
Notes
- 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!).
- Prep Time: 25 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 425
- Sugar: 32g
- Sodium: 230mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg