This peach crumble cake is tender, moist, and loaded with fresh peaches. The crumble on top of the cake makes this the perfect coffee cake any time of the day. A simple and easy recipe that takes 10 mins to prep and 40 mins to bake.
Table of Content
Stone fruits and berries are some of the best things about summer, aren't they? Recently, I had to make two coffee cakes. So, I made my upside-down peach cake, and this fresh peach cake. It was gone in less than 10 minutes. The kids loved the glaze on the top and didn't even realize there were fruits inside the cake.
Why make this cake
- If you have peaches on hand the rest of the ingredients are simple pantry staples.
- The process is very simple and easy. In fact, I am using a hand mixer in the video but you could just as well use a bowl and whisk.
- Also, the recipe is very versatile. You may choose to skin or leave the skin on the peaches. Of course, I am using peaches but you could also use apricots, nectarines, plums, figs, or a combination of fruits.
- There are three components to this cake.
- The cake batter - is a simple butter-based vanilla batter that is easy to mix in just 10 minutes.
- The crumble top - is made simply with butter, sugar, and flour. This takes less than five mins to prep but adds a nice crumby top. If you don't like crumble you can omit it.
- and the glaze - reminds me of peach and cream cake. Sweet creamy and approved by all kids. You can certainly omit this if you want it less sweet.
Ingredients and substitutes
- All-purpose flour - I highly recommend all-purpose flour for cakes with fruits. The added strength helps keeps the fruits afloat.
- Sugar - I've used all white butter today, but you can certainly use half brown as well.
- Butter - I always use unsalted butter for my cakes so I can control the amount of salt. And yet, if salted butter is all you have, just omit salt in the recipe and use salted butter.
- Peaches - I've used fresh peaches. You can also use canned or frozen. Make sure to thaw and drain any excess liquid if you use canned or frozen.
- Buttermilk - Gives a nice soft crumb and texture to the cake. You can make buttermilk at home in just 5 minutes.
- Vanilla - You can use pure vanilla extract, bean paste, and vanilla sugar.
Peach cake recipe
Peaches
- Score the peaches with an X on the bottom and place them in a pot with boiling water for just 3 to 5 minutes. Remove them and put them in cold water. Then, peel and chop the peaches discarding the seeds. Then, set the peach slices aside.
Pro tip - Alternatively, you can use ripe peaches. You may or may not choose to keep the skin on. Poaching them just makes it easier to peel.
Crumble top
- In a bowl, combine brown sugar, salt, and flour. Grate in the chilled butter - stir well. Place in the fridge to keep chilled.
Pro tip - If you do not want to grate the butter, you can also cut the chilled butter into the flour using a pastry blender or fork. Of course, alternatively, you could also use a food processor.
Cake batter
- Preheat the oven at 350°F / 177°C / Gas Mark 4
- Grease and line an 8 x 8-inch square cake pan.
You can also use a 9-inch x 4-inch loaf pan or an 8-inch round cake pan.
Pro tip - I like to let the parchment paper extend over the pan edges so I can pick the cake out easily for cutting. - Dry ingredients - Combine flour with baking powder, baking soda, and salt - set aside.
- In the bowl of an electric mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy. Add large eggs, one at a time. Followed by the vanilla extract.
- Next, add the flour mixture and buttermilk in three additions. Followed by the chopped peaches. Combine well but don't overmix.
Pro tip - Do not overmix once you add the fruit so the peaches do not sink to the bottom of the pan.
- Pour the batter into the prepared baking pan. Use an offset spatula to spread evenly. Generously top with the prepared crumble mixture.
Pro tip - The mixture must be cold when you sprinkle it over the cake. Otherwise, it will melt into the cake as soon as it starts to bake. - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes. Then, remove from pan and cool completely.
Glaze (optional)
- Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled peach cake.
Pro tip - The glaze must be cold. Otherwise, it will melt over the warm cake. - Enjoy!
Tips for success
- Always weigh your ingredients with a scale. A scale measurement is a more reliable method for baking. If you are using a volume measure fluff the flour well before scooping.
- Use room temperature ingredients especially butter and eggs as these can cause the batter to curdle.
- Add eggs one at a time making sure each is well emulsified before you add the next. This will give a light and airy cake.
- Always use fresh baking soda and baking powder. These do have a long shelflife but can go bad. (read Baking Powder vs. Baking Soda
- Once you add the fruit do not overmix as this will cause the fruit to sink to the bottom as well.
- Always use a rubber or silicone spatula to scrape the bottom and sides of the bowl. This will ensure the batter is well mixed.
- Coffee cakes taste best in the first two days. This cake can be kept at room temperature for 2 to 3 days. Wrap the cake well to prevent drying out.
- This cake can also be frozen in the freezer for up to a month. Personally, I like to cut the cake into slices and place the slices in a freezer-safe storage bag. Then take only as many slices as I need for my tea time snack.
Frequently asked questions
How long will this peach cake keep?
This fresh peach coffee cake will keep at room temperature for 3 to 4 days. In the fridge for up to a week, and can also be frozen for up to a month. Make sure to wrap it well to prevent it from drying out.
Can I use canned or frozen peaches?
Canned peaches are softer and sweeter. While you can use them make sure to drain and pat them dry so they do not add too much moisture to the cake. You may also want to reduce sugar by a few tablespoons in the batter.
What else can I use instead of sugar glaze?
You can serve this peach coffee cake on its own, it needs no frosting. But, if want you can also serve it with whipped cream.
Can I make this an eggless coffee cake recipe?
This recipe works best with eggs, but I do have an eggless vanilla cake that is very popular with my readers. Perhaps you can use that for the batter and top it with cinnamon sugar.
Printable Recipe
Peach Crumble Cake
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F / 177°C / Gas Mark 4
Difficulty: Easy
Calories: 269kcal
Adjust Servings Here: 8 servings
Description
This peach crumble cake is tender, moist, and loaded with fresh peaches. The crumble on the top makes this the perfect coffee cake any time of the day. A simple and easy recipe that takes 10 mins to prep and 40 mins to bake.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cake
- 2 cups (250 g) All-purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 2 Eggs (large)
- ¾ cup (150 g) Sugar
- 4 oz (113 g) Butter (unsalted, room temperature)
- ¼ cup (60 ml) Buttermilk ((or yogurt))
- 1 teaspoon Vanilla extract
- 2 cup Peaches (4 large, chopped)
Crumble top
- ⅓ cup (70 g) Sugar
- ¼ teaspoon Salt
- 4 tablespoon (60 g) Butter unsalted (chilled, cubed)
- 1 cup (125 g) All-purpose flour
Glaze (optional)
- 1 cup (120 g) Powdered sugar
- 2 tablespoon Milk
- ½ teaspoon Vanilla extract (clear)
Instructions
Peaches
- Score the peaches with an X on the bottom and place them in boiling water for just 3 to 5 minutes. Remove them and put them in cold water. Then, peel and chop the peaches discarding the seeds. Set aside.Pro tip -Alternatively, you can use ripe peaches. You may or may not choose to keep the skin on. Poaching them just makes it easier to peel.
Crumble top
- In a bowl, combine brown sugar, salt, and flour. Grate in the chilled butter - combine well. Place in the fridge to keep chilled.Pro tip - if you do not want to grate the butter you can also cut the chilled butter into the flour using a pastry blender or fork. Of course, alternatively, you could also use a food processor.
Cake batter
- Preheat the oven at 350°F / 177°C / Gas Mark 4
- Grease and line an 8 x 8-inch square cake pan. You can also use a 9 x 4 loaf pan or 8-inch round cake pan. Pro tip - I like to let the parchment paper extend over the pan edges so I can pick the cake out easily for cutting
- Dry ingredinets - Combine flour with baking powder, baking soda, and salt - set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add eggs, one at a time. Followed by the vanilla extract.
- Next, add the flour mixture and buttermilk in three additions. Followed by the chopped peaches. Combine well but don't overmix.Pro tip - do not overmix once you add the fruit so the peaches do not sink to the bottom of the pan.
- Pour the batter into the prepared baking pan. Use an offset spatula to spread evenly. Generously top with the prepared crumble mixture.Pro tip - the mixture must be cold when you sprinkle it over the cake, otherwise it will melt into the cake as soon as it starts to bake.
- Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes. Then, remove from pan and cool completely.
Glaze (optional)
- Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled peach cake.Pro tip - the glaze must be cold otherwise it will melt over the warm cake.
- Enjoy!
Recipe Notes & Tips
- Always weigh your ingredients with a scale. A scale measurement is a more reliable method for baking. If you are using a volume measure fluff the flour well before scooping.
- Use room temperature ingredients especially butter and eggs as these can cause the batter to curdle.
- Add eggs one at a time making sure each is well emulsified before you add the next. This will give a light and airy cake.
- Always use fresh baking soda and baking powder. These do have a long shelflife but can go bad. (read Baking Powder vs. Baking Soda
- Once you add the fruit do not overmix as this will cause the fruit to sink to the bottom as well.
- Always use a rubber or silicone spatula to scrape the bottom and sides of the bowl. This will ensure the batter is well mixed.
- Coffee cakes taste best in the first two days. This cake can be kept at room temperature for 2 to 3 days. Wrap the cake well to prevent drying out.
- This cake can also be frozen in the freezer for up to a month. Personally, I like to cut the cake into slices and place the slices in a freezer-safe storage bag. Then take only as many slices as I need for my tea time snack.
Nutrition Information
Calories: 269- kcalCarbohydrates: 42- gProtein: 4- gFat: 10- gSaturated Fat: 6- gCholesterol: 44- mgSodium: 177- mgPotassium: 125- mgFiber: 1- gSugar: 23- gVitamin A: 369- IUVitamin C: 1- mgCalcium: 37- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Rowena Miranda
Can this cake be made with tinned peaches?
Veena Azmanov
Rowena, Tinned peached are too soft and sweetened so they will become like jam very soft when cooked.
Rowena Miranda
Thank you Veena for your prompt response.