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Italian Peach Crumb Cake

Italian Peach Crumb Cake features a tender, buttery cake with juicy sliced peaches and a cinnamon crumb topping. Bake until deep golden, then cool for clean slices and a lightly dusted finish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 0.5 cup sour cream
  • 3 peaches medium, peeled and sliced
Crumb Topping
  • 0.75 cup all-purpose flour
  • 0.33 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 5 tbsp unsalted butter cold, cubed
Optional
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan
  • 1 springform pan

Method
 

Prep and mix the cake
  1. Preheat the oven to 350°F (175°C). Set out a 9-inch springform pan and get it ready for batter.
  2. Grease and line the 9-inch springform pan. Make sure the base and sides are coated so the cake releases cleanly.
  3. Combine the all-purpose flour, baking powder, and salt in a bowl. Whisk until evenly distributed.
  4. Beat the softened unsalted butter and granulated sugar until light and fluffy. Scrape the bowl as needed for even creaming.
  5. Add the eggs one at a time. Mix until each egg disappears before adding the next.
  6. Mix in the vanilla extract and almond extract. Stop mixing once the extracts are fully incorporated.
  7. Fold in the dry ingredients alternately with the sour cream. Continue until just combined with no dry streaks remaining.
  8. Spread the batter evenly into the prepared springform pan. Smooth the top so the peaches bake evenly.
Add peaches and crumb topping
  1. Arrange the sliced peaches over the batter. Distribute them so the surface is well covered.
  2. Mix the crumb topping flour, brown sugar, cinnamon, salt, and cold cubed unsalted butter until coarse crumbs form. Use a light, quick motion so the butter stays in small pieces.
  3. Sprinkle the crumb mixture generously over the peaches. Cover as evenly as possible for consistent crunch.
Bake and finish
  1. Bake for 45–55 minutes at 350°F (175°C). Look for a golden top and a toothpick inserted in the center to come out clean.
  2. Cool the cake before dusting. Let it set until warm or fully cooled, then lightly dust with powdered sugar if using.

Notes

Pro tip: peel and slice peaches evenly (about similar thickness) so the cake bakes at the same pace across the pan. Store covered in the refrigerator up to 4 days; bring slices to room temperature for the best crumb texture. Freezing is not recommended for the freshest crumb, but you can freeze for longer storage after fully cooled. For a dairy-light swap, use plain lactose-free sour cream and lactose-free butter in the same amounts.