This Crumb Cake with Peaches is the perfect dessert for peach season! The tender cake is filled with bits of juicy peaches and topped with a delightful cinnamon crumb topping. It’s a simple recipe to make and so delightful, you’ll want to make this perfect cake all year round!
Before you know it, August will be here with its’ plethora of peaches! I know, it’s not even technically summer yet, but I’ve already seen them in the store. So, if you love fresh peaches be sure to grab some and get baking!
SAVE THIS PEACH CRUMB CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Is Crumb Cake the Same as Coffee Cake?
On the surface, it seems like a crumb cake is the same thing as a coffee cake, but they do actually have one distinct difference.
Crumb cake is known for its rich, buttery streusel topping (and in my opinion, the more streusel, the better!) You’ll often see a nice thick layer of streusel piled high on a crumb cake, which is where this treat gets its name from.
Coffee cake, on the other hand, has a much thinner layer of streusel or might not even have a topping at all! Often, coffee cake has a streusel layer inside the batter, ribboned throughout the cake instead.
Ingredients for Crumb Cake with Peaches
You’ll need ingredients for both the cake batter and the streusel topping. Here’s what you need:
Peach Cake
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (room temperature)
- Granulated white sugar
- Light brown sugar
- Large egg
- Pure vanilla extract
- Pure almond extract
- Sour cream
- Diced fresh peaches
- Fresh lemon juice
For the Buttery Crumble Topping
- Light brown sugar
- All-purpose flour
- Granulated sugar
- Cinnamon
- Sliced almonds
- Butter (cold)
How to Make Peach Crumb Cake
- First, prepare by preheating the oven to 350 degrees. Prepare a 9×13-inch cake pan by spraying it with nonstick cooking spray.
Make the Cake Batter
- In a small bowl, toss the diced peaches with the lemon juice.
- In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
- In a third large bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple of times while mixing.
- Add your egg, vanilla, and almond extracts, then mix until combined.
- Add half the dry ingredients to the wet ingredients and mix until just barely combined. Add half the sour cream and again, mix until barely combined. Finally, add the remaining flour mixture, mix, and then the remaining sour cream. Mix until just smooth.
- Gently fold in the diced peaches, being careful not to overmix the batter.
- Pour the batter into the prepared pan, and spread it evenly to all edges.
Make the Crumb Topping
- In a medium bowl, mix together the flour, both sugars, and cinnamon on low speed. Add the chilled butter and, with a pastry cutter or two forks, mix until a coarse meal is formed. It should look like small pebbles. Gently stir in the almond slices.
- Sprinkle the crumb mixture over the top of the cake batter, making sure to cover it completely.
Bake and Serve
- Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool before slicing.
- Serve it as is, dust it with powdered sugar, or serve it with a scoop of vanilla ice cream and more fresh sliced peaches on the side!
FAQs
How do I store Crumb Cake with Peaches?
This cake is best when eaten within a few days. You can keep it covered or in an airtight container for 2-3 days. For slightly longer storage, you can keep it in the fridge, but it may dry out the cake.
Can I freeze Peach Crumble Cake?
Yes, you can freeze it for longer storage. Make sure the cake cools completely, then wrap it in plastic wrap and store it in a freezer-safe container or bag. Freeze it for 2-3 months, then thaw in the refrigerator overnight to enjoy!
Can I use canned peaches or frozen peaches instead of fresh peaches?
Yes you can! If using canned, drain them first and dry them to avoid extra moisture in your cake. Frozen peaches should thaw completely as well, then pat them dry before dicing and adding to the cake batter.
More Peach Recipes
Pin or print this recipe for Crumb Cake with Peaches for your next peachy baking adventure!
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Crumb Cake with Peaches
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1 cup sour cream
- 2 ½ cups diced fresh peaches
- 2 teaspoons fresh lemon juice
Crumb Topping
- ⅓ cup packed light brown sugar
- ⅔ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ⅓ cup almond slices
- ¼ cup butter chilled
Instructions
- Preheat oven to 350 degrees and prepare a 9 X 13-inch pan by spraying it with cooking spray.
Peach Cake
- In a medium bowl, toss the chopped apples with the lemon juice.
- In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
- In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple times while mixing.
- Add egg, vanilla and almond extracts, and mix until combined.
- Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until just smooth.
- Gently fold in the diced peaches, being careful not to over mix.
- Pour batter into the prepared cake pan, and spread evenly to all edges.
Crumb Topping
- in a medium bowl, mix together the flour, both sugars, and cinnamon. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed. Mix in the almond slices.
- Sprinkle the crumb topping over the cake.
- Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the middle comes out clean. Cool before slicing.
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