This Southern Peach Crumb Cake is a sweet treat you’ll love! Bursting with juicy peaches and topped with a crunchy cinnamon mix, it’s perfect for breakfast or dessert.
You can’t go wrong with that warm, cozy smell filling your kitchen. I always keep a slice on hand for unexpected guests… or just for me! 🍑😉
Key Ingredients & Substitutions
Peaches: Fresh peaches are essential for flavor. If they’re out of season, you can use canned peaches (drained) or frozen peaches (thawed). I love using ripe, juicy peaches for that sweet hit!
Butter: Unsalted butter lets you control the salt in your cake. You can use salted butter, but just skip the added salt in the recipe. Some folks swear by coconut oil for a dairy-free option, and it adds a nice flavor too!
Sour Cream/Yogurt: The sour cream keeps the cake moist and adds a tangy flavor. Greek yogurt is a great substitute and adds extra protein. You can also use buttermilk if you have that on hand.
Flour: All-purpose flour works best for the texture. You can try gluten-free flour mixes if you’re avoiding gluten. Just make sure it can substitute cup-for-cup.
How Do I Get the Crumb Topping Just Right?
The crumb topping is what makes this cake extra special! Getting it right requires some simple steps:
- Use cold butter: Cut it into the dry ingredients for a crumbly texture. Cold butter helps create those perfect little chunks.
- Mix gently: You want crumbs, not dough, so mix until it resembles coarse meal—don’t overdo it!
- Even sprinkle: When adding the topping over the cake batter, aim for an even layer for consistent crunch on every bite.
Following these tips will ensure your crumb topping is delightful and adds great texture to the cake!
Southern Peach Crumb Cake with Sweet Cinnamon Topping
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 2 cups fresh peaches, peeled and sliced (about 2 large peaches)
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This delicious crumb cake takes about 15 minutes to prep and around 45-50 minutes to bake, plus cooling time. Make sure to set aside a little time to let the cake cool before you dig in. Trust me, the wait will be worth it!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13-inch baking pan to prevent sticking later on.
2. Mix the Dry Ingredients for the Cake:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps ensure all the leavening agents are evenly distributed.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy—this should take about 2-3 minutes. It’s like magic when that turns into a creamy color!
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract—it will smell amazing!
5. Combine the Mixture:
Now it’s time to mix in half of the dry ingredients. Stir gently until just combined, then add the sour cream (or yogurt) and mix until smooth. Finally, add the remaining dry ingredients, being careful not to overmix.
6. Fold in the Peaches:
Gently fold in the sliced peaches with a spatula, making sure they’re evenly distributed throughout the batter.
7. Spread the Batter:
Pour the batter into your prepared pan and spread it out evenly. It will bake up nice and fluffy!
8. Make the Crumb Topping:
In a separate medium bowl, mix together the flour, brown sugar, cinnamon, and salt for the topping. Cut in the cold butter with a pastry cutter or using your fingers until the mixture resembles coarse crumbs.
9. Add Crumb Topping:
Sprinkle the crumb topping evenly over the peach batter. This will create a delicious, sweet crunch on top of your cake!
10. Bake the Cake:
Pop the pan into the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
11. Cooling Time:
Once baked, allow the cake to cool in the pan on a wire rack for a bit before slicing it up. This will help it set and make it easier to cut.
12. Enjoy!
Serve your Southern Peach Crumb Cake warm or at room temperature. For an extra treat, add a dollop of whipped cream or scoop of vanilla ice cream on top. Enjoy every bite of your creation!
Frequently Asked Questions
Can I Use Frozen Peaches for This Recipe?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before adding them to the batter. This will prevent the cake from becoming soggy.
What Should I Do If I Don’t Have Sour Cream?
No worries! Plain yogurt works great as a substitute for sour cream and adds similar moisture. You can also use buttermilk in a pinch, just use a little less than the amount of sour cream called for in the recipe.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, just warm individual slices in the microwave for about 15-20 seconds.
Can I Add Nuts to the Crumb Topping?
Absolutely! Chopped pecans or walnuts would make a delicious addition to the crumb topping. Just mix in about ½ cup of nuts along with the dry ingredients for a delightful crunch!
