Peach Crumble Cake Recipe
Calories: 27
Adjust Servings Here: 9 servings
Description
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!
Ingredients
Crumb Topping
- 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
Peach layer
- 500 g Peaches sliced
- 50 g (¼ cup) Sugar
- 1 tsp Lemon juice
- 1 tbsp Cornstarch
Cake Batter
- 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
Instructions
- 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.
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
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