This Southern Peach Crumb Cake is a warm and fruity delight packed with fresh peaches and topped with a sweet, crumbly cinnamon layer. It’s the perfect treat for breakfast or dessert!
Every bite feels like a cozy hug. I love enjoying a slice with a cup of coffee, and let’s be honest—who can resist that crunchy topping? It’s a slice of summer anytime! ☀️
Key Ingredients & Substitutions
Peaches: Fresh peaches are key here for their sweetness and juiciness. If fresh ones aren’t available, you can use canned peaches (drained) or frozen peaches (thawed and drained). Adjust sugar if using sweetened cans.
Buttermilk: Buttermilk adds richness and tang. If you don’t have any, make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
Butter: Unsalted butter is recommended since it allows you to control the saltiness of the cake. If you need a dairy-free option, try coconut oil or a plant-based butter alternative, but the texture may vary slightly.
Ground Cinnamon: This spice gives a warm flavor. If you want an alternative, you could try nutmeg or pumpkin pie spice, though cinnamon pairs best with peaches.
How Can I Make Sure My Cake Comes Out Moist and Fluffy?
A key to achieving a moist and fluffy cake is not overmixing AFTER adding the flour. Here’s how to do it:
- Mix your wet and dry ingredients just until combined. A few lumps are okay!
- Folding in the peaches gently incorporates them without deflating the batter.
- Use room-temperature butter and eggs for a better emulsification, leading to a smoother batter.
Remember, every oven is different. Keep an eye on your cake towards the end of baking to avoid overcooking, which can dry it out!
Southern Peach Crumb Cake with Sweet Cinnamon Topping
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 cups fresh peaches, peeled and sliced
For the Crumb Topping:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This delightful Southern Peach Crumb Cake will take about 20 minutes to prep and around 50-60 minutes to bake. Let it cool completely for the best flavor before serving. Overall, you’re looking at roughly 1 hour and 20 minutes before you can dig in and enjoy!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, take a 9×13 inch baking pan and grease it well, then dust it with flour to prevent sticking. This makes for easy removal later!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon. This will be your dry mix. Set it aside while you work on the wet ingredients.
3. Creaming the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and sugar together until it’s light and fluffy. This step is important for adding air into your cake!
4. Adding Eggs and Flavor:
Now, beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract for that lovely flavor!
5. Combining Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture. Mix gently just until combined—don’t overdo it!
6. Folding in Peaches:
Carefully fold in the sliced peaches with a spatula. They’re delicate, so be gentle to avoid breaking them up too much!
7. Pouring into the Pan:
Pour your batter into the prepared baking pan. Spread it out evenly with a spatula, so it bakes evenly.
8. Making the Crumb Topping:
In another bowl, combine the flour, sugar, and cinnamon for the crumb topping. Cut in the cold butter using a pastry blender or fork until the mixture looks like coarse crumbs.
9. Topping Your Cake:
Sprinkle the crumb topping generously over the peach batter in the pan. This is where the magic happens, adding a sweet, crunchy layer!
10. Baking:
Slip the pan into your preheated oven and bake for 50 to 60 minutes. Keep an eye on it! The cake is done when a toothpick inserted into the center comes out clean.
11. Cooling:
Once baked, let the cake cool completely in the pan on a wire rack. This helps with slicing later and brings out the flavors!
12. Serving:
After it’s cool, slice your delicious cake and serve it as is or with a scoop of vanilla ice cream on top. Indulge in every bite!
Enjoy your Southern Peach Crumb Cake with its sweet cinnamon topping! It’s bound to be a hit with friends and family alike!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just be sure to thaw them completely and drain any excess liquid before incorporating them into the batter. This helps maintain the cake’s texture and prevents it from becoming soggy.
How Can I Store Leftover Peach Crumb Cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, you can keep it in the fridge for up to 5 days or freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then aluminum foil for freezing.
Can I Make This Cake Without Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using. This will give you a similar acidity needed for the cake.
How Do I Get a Crunchy Crumb Topping?
To achieve a crunchy crumb topping, be sure to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Baking at the right temperature and for the recommended time without covering the cake will help keep the topping crisp!
