This Southern Peach Crumb Cake is a delightful treat, packed with juicy peaches and topped with a sweet, crunchy crumb layer. It’s perfect for breakfast or dessert!
Honestly, who can resist that crumbly topping? I usually end up sneaking extra spoonfuls while no one is looking! 😄 Just bake, share, and enjoy this slice of happiness!
Key Ingredients & Substitutions
All-Purpose Flour: Essential for the cake’s structure, you can use a 1:1 gluten-free flour blend if needed. Just ensure it contains xanthan gum for the right texture.
Fresh Peaches: Fresh is best, but if out of season, use canned peaches. Just make sure they’re well-drained. Frozen peaches also work; thaw and pat dry before use.
Sour Cream: Provides moisture and tang. Greek yogurt is a great substitute, giving a similar creaminess. You could even use buttermilk for a slight flavor twist!
Unsalted Butter: I use unsalted for better control over the cake’s saltiness. If you’re out, you can use margarine, but it may alter the taste slightly.
How Do I Achieve a Crunchy Crumb Topping?
Getting that perfect crumb topping is key for texture and flavor! Here’s how to nail it:
- Combine the dry ingredients—flour, brown sugar, cinnamon, and salt—first. This helps evenly distribute flavors.
- Mix in melted butter until you see wet crumbs. Don’t overmix; you want clumps that will bake into a nice crunch!
- Let the crumb topping sit for a few minutes before using. This helps it solidify a bit more, making it extra crunchy when baked.
Enjoy your baking adventure! It’s all about the details, and with these tips, your crumb cake will shine!
Southern Peach Crumb Cake with Sweet, Crunchy Topping
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or Greek yogurt)
- 2 cups fresh peaches, peeled and sliced (can substitute with canned peaches, drained)
For the Crumb Topping:
- 1 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
How Much Time Will You Need?
This Southern Peach Crumb Cake will take about 15-20 minutes to prepare, plus around 50-60 minutes of baking time. Allow an additional time to cool before serving. In total, plan for about 1 hour and 30 minutes from start to finished cake!
Step-by-Step Instructions:
1. Preheat Oven & Prepare Pan:
First, preheat your oven to 350°F (175°C). Then, grease a 9×9-inch square baking pan with butter or cooking spray. For easy removal later, you can line the bottom and sides with parchment paper. This will make your life so much easier!
2. Make the Crumb Topping:
In a medium bowl, combine 1 cup of flour, brown sugar, cinnamon, and salt. Stir everything together until it’s mixed nicely. Now, pour in the melted butter and mix until you see wet crumbs forming. You want that perfect crumbly texture! Set this aside for now.
3. Prepare the Cake Batter:
In another medium bowl, whisk together the remaining 2 cups of flour, baking powder, baking soda, and salt. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until it’s light and fluffy, about 3 minutes. Next, add in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract. Now, alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour mixture. Mix just until everything is combined—don’t overmix!
4. Assemble the Cake:
Pour half of the cake batter into your prepared pan and spread it out evenly. Next, evenly arrange the sliced peaches over this batter layer. Gently spread the remaining batter over the peaches. Finally, sprinkle that delicious crumb topping evenly over the entire cake. This is where the magic happens!
5. Bake:
Pop the cake in your preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Make sure the topping is golden brown and crunchy when you check it!
6. Cool and Serve:
Let the cake cool completely on a wire rack before slicing. This part is key because it helps the flavors settle. You can serve it plain, or if you’re feeling fancy, add a dusting of powdered sugar or a dollop of whipped cream on top for extra indulgence.
Now, grab a slice and enjoy the moist, tender cake filled with juicy peaches and that irresistible crumbly topping! Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches for This Cake?
Yes, you can use frozen peaches! Just be sure to thaw them completely and pat them dry with paper towels to remove excess moisture before adding them to the cake. This will help prevent the cake from becoming too soggy.
How Should I Store Leftover Cake?
Store any leftover cake 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. Just make sure it’s properly covered to maintain its moisture!
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day ahead of time. Just let it cool completely, then cover it and store it at room temperature. Before serving, you may want to reheat individual slices in the microwave for a few seconds to restore warmth and freshness.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute with a similar flavor and texture. You can also use buttermilk or a mix of milk and a little vinegar or lemon juice to mimic the tanginess!
