Peach Crumb Cake with Crumble Topping
This peach crumb cake is the ultimate summer bake — a buttery cake base topped with a layer of juicy, fresh peaches and finished with a golden, crunchy streusel crumb topping. It’s part cake, part coffee cake, and part peach pie, with all the best textures in one slice.
Whether you call it a peach coffee cake with crumb topping or a bakery-style fresh peach crumb cake, this recipe will make your kitchen smell incredible. Serve it for brunch, enjoy it with afternoon tea, or top it with a scoop of vanilla ice cream for dessert.
Every peach season, I get a little too excited at the market. I bring home bags of peaches, thinking I’ll make pies, crisps, and maybe even a galette… but this easy peach crumb cake recipe always ends up stealing the show.
The first time I made it with a proper peach filling layer, I knew it was a keeper. The peaches soften into a jammy, syrupy layer, the cake stays moist underneath, and the buttery crumb topping gives that satisfying crunch. Let’s just say, when this is in the kitchen, there’s no such thing as leftovers.
Why You’ll Love This Recipe
- Bakery-worthy presentation – Three distinct layers: soft cake, juicy peach filling, crisp topping.
- Fresh or frozen peaches – Works perfectly either way.
- Flexible – Serve as a peach crumb coffee cake in the morning or as dessert after dinner.
- Make-ahead friendly – The flavor is even better the next day.
Ingredients and substitutes
- For the crumb topping
- All-purpose flour – Gives structure to the streusel.
- Light brown sugar – Sweetness with a hint of caramel.
- Cinnamon – Optional, but adds warmth.
- Butter – Melted for finer crumbs, or cold for chunkier ones.
- For the peach layer
- Fresh peaches – Peeled or unpeeled. You can also use frozen (no need to thaw) or well-drained canned peaches.
- Sugar – Balances tartness.
- Lemon juice – Brightens flavor.
- Cornstarch – Thickens peach juices so they don’t soak into the cake.
- For the cake
- All-purpose flour – Soft, tender crumb.
- Baking powder + baking soda – Keeps the cake light.
- Salt – Balances flavors.
- Butter – Softened for creaming.
- Sugar – Granulated sugar for sweetness.
- Eggs – For structure and richness.
- Sour cream or Greek yogurt – Adds moisture and subtle tang.
- Milk – Loosens the batter.
- Vanilla extract – Adds depth of flavor.
Step-by-step: Peach Cake Recipe
Step 1 – Make the crumb topping
In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold butter cubes and cut into the dry mixture using a pastry cutter or your fingertips until you have large, coarse crumbs (about pea-sized). Chill until ready to use.
Step 2 – Prepare the peach layer
Toss peach slices with sugar, lemon juice, and cornstarch. Let sit 5–10 minutes to release juices.
Step 3 – Make the cake batter
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy (2–3 min). Add eggs one at a time. Mix in sour cream, milk, and vanilla. Fold in dry ingredients until just combined.
Step 4 – Assemble
Spread batter evenly into a greased and lined 9-inch springform pan. Arrange peach slices evenly over the batter. Sprinkle crumb topping over peaches.
Step 5 – Bake
Bake at 175°C / 350°F for 50–55 minutes, until a toothpick inserted into the cake (not the peach layer) comes out clean. Tent with foil if topping browns too quickly.
Step 6 – Cool & serve
Cool in the pan for at least 20 minutes before removing the sides. Serve warm or at room temperature.
Peach Crumble Cake Recipe
Bake this fresh peach crumb cake with a tender cake base, juicy layer of ripe peaches, and a golden buttery crumble. Perfect as a peach coffee cake for brunch or a cozy summer dessert. Easy to make and absolutely irresistible!
Video
Ingredients
- 150 g (1¼ cup) All purpose flour
- 150 g (¾ cup) Light brown sugar
- 1 tsp Cinnamon
- Pinch of salt
- 115 g (½ cup) Cold cubed butter
- 500 g Peaches sliced
- 50 g (¼ cup) Sugar
- 1 tsp Lemon juice
- 1 tbsp Cornstarch
- 250 g (2 cups) All purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 115 g (½ cup) Unsalted butter softened
- 150 g (¾ cup) Sugar
- 2 large Eggs
- 120 g (½ cup) Sour cream or yogurt
- 60 ml (¼ cup) Whole milk
- 1 tsp Vanilla extract
Method
- Step 1 – Make the crumb topping – In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold butter cubes and cut into the dry mixture using a pastry cutter or your fingertips until you have large, coarse crumbs (about pea-sized). Chill until ready to use.150 g All purpose flour, 150 g Light brown sugar, 1 tsp Cinnamon , Pinch of salt, 115 g Cold cubed butter
- Step 2 – Prepare the peach layer – Toss peach slices with sugar, lemon juice, and cornstarch. Let sit 5–10 minutes to release juices.500 g Peaches, 50 g Sugar, 1 tsp Lemon juice, 1 tbsp Cornstarch
- Step 3 – Make the cake batter – In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy (2–3 min). Add eggs one at a time. Mix in sour cream, milk, and vanilla. Fold in dry ingredients until just combined.250 g All purpose flour, 2 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, 115 g Unsalted butter, 150 g Sugar, 2 large Eggs, 120 g Sour cream or yogurt, 60 ml Whole milk, 1 tsp Vanilla extract
- Step 4 – Assemble – Spread batter evenly into a greased and lined 9-inch springform pan. Arrange peach slices evenly over batter. Sprinkle crumb topping over peaches.
- Step 5 – Bake – Bake at 175°C / 350°F for 50–55 minutes, until a toothpick inserted into the cake (not the peach layer) comes out clean. Tent with foil if topping browns too quickly.
- Step 6 – Cool & serve – Cool in pan for at least 20 minutes before removing sides. Serve warm or at room temperature.
Notes
Tips for Success
- Extra crunch – Stir chopped nuts into the crumb topping.
- No soggy crumbs – Pat peaches dry before layering.
- More flavor – Add a pinch of nutmeg or almond extract to the peaches.
- Serving – Great as a peach crumb coffee cake in the morning or with whipped cream for dessert.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Extra crunch – Stir chopped nuts into the crumb topping.
- No soggy crumbs – Pat peaches dry before layering.
- More flavor – Add a pinch of nutmeg or almond extract to the peaches.
- Serving – Great as a peach crumb coffee cake in the morning or with whipped cream for dessert.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Crumb topping sank | Batter too thin | Make topping with large crumbs, keep batter thick |
| Cake soggy | Too much peach juice | The peach layer too thick |
| Cake underbaked | The peach layer is too thick | Bake longer, cover with foil |
more summer cake recipes
- Carrot Cake
- Raspberry Banana Cake
- Almond Orange Cake
- Sour Cream Strawberry Cake
- Blueberry Yogurt Cake
Frequently asked questions
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.
Yes, it keeps well for 2–3 days and tastes even better the next day.
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.
Yes, wrap slices well and freeze up to 2 months.
more peach recipes
- Peach Upside Down Cake
- Easy One-Bowl Peach Cake
- Peach Mini Cakes
- Peach Crumble Pie
- Puff Pastry Peach Galette in under 30 Minutes
Can this cake be made with tinned peaches?
Rowena, Tinned peached are too soft and sweetened so they will become like jam very soft when cooked.
Thank you Veena for your prompt response.
This was a really lovely cake! Perfectly moist and a fantastic crumble topping.
Thank you, Courtney. So happy you enjoyed it
Wow I love to bake with peaches and this cake looks absolutely soft and fluffy. Cant wait to try this recipe out.
Thank you, Neha
This cake was the perfect way to use up my leftover peaches! It came out so soft and fluffy, and the hints of peach flavoring is so refreshing and sweet.
Thank you, Emily. So happy you enjoyed this cake
What a beautiful and delicious cake that is. I love recipes with fresh fruit in them and this sounds sooo yummy.
Thank you, Pavani.
Love how tasty this was! The peaches are perfect in this cake! Step by step photos help too!
Thank you for the feedback Suzy. Happy you enjoyed it