This Southern Peach Crumb Cake is a treat with fresh peaches and a crunchy, sweet cinnamon topping. It’s perfect for breakfast or dessert, leaving everyone smiling!
The buttery cake and sweet, juicy peaches just make my day! I love how easy it is to whip up and have it warm from the oven. Who can resist a slice (or two)? 🍑
Key Ingredients & Substitutions
Unsalted Butter: Butter brings moisture and flavor. If you’re in a pinch, you can use margarine or coconut oil, but butter is the best for rich taste.
Sour Cream: This adds moisture and a slight tang. Plain yogurt is a great substitute if you don’t have sour cream. Just make sure you choose plain, not flavored.
Peaches: Fresh peaches make this cake shine! If they’re out of season, try using canned peaches, just make sure to drain them well to avoid extra moisture.
Brown Sugar: Brown sugar gives the crumb topping a wonderful depth. You can use granulated sugar, but the flavor won’t be as rich. Make your own brown sugar by mixing granulated sugar with a bit of molasses.
How Can I Ensure My Cake Comes Out Perfectly Moist?
Getting a moist cake can be tricky! Here’s how to make sure yours turns out great:
- Use room temperature ingredients like eggs and butter to help everything blend smoothly.
- Be careful not to overmix the batter; mix just until combined to keep the cake tender.
- Check the cake at the lower end of baking time. Oven temperatures can vary, and you want to avoid drying it out.
Southern Peach Crumb Cake With Sweet Cinnamon Topping
Ingredients You’ll Need:
For The Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 cups fresh peaches, peeled and sliced
For The Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
How Much Time Will You Need?
This lovely Southern Peach Crumb Cake takes about 15 minutes to prep and around 45-50 minutes to bake. Make sure to let it cool a bit before serving—it will be worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). Grab a 9×13-inch baking pan and grease it lightly, then dust it with flour to make sure nothing sticks. Set it aside.
2. Cream the Butter and Sugar:
In a large bowl, using an electric mixer or a sturdy spoon, cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy—this usually takes about 3-5 minutes.
3. Mix in the Wet Ingredients:
Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is combined and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure your cake rises beautifully!
5. Mix It All Together:
Gradually add the dry mixture to the wet mixture, alternating with the sour cream. Start and finish with the dry ingredients, mixing gently until just combined. Be careful not to overmix!
6. Fold in the Peaches:
Gently fold in the sliced peaches. This is where all the peachy goodness comes into play, so be kind to the fruit!
7. Assemble the Cake:
Spread the batter evenly in the prepared baking pan, making sure to smooth the top with a spatula.
8. Make the Crumb Topping:
In a bowl, mix together the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. This will create that crunchy topping we love!
9. Sprinkle and Bake:
Evenly sprinkle the crumb topping over the batter in the pan. Place it in the preheated oven and bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
10. Cool and Serve:
Let the cake cool in the pan on a wire rack. Once it’s cooled slightly, you can cut it into squares. Serve warm or at room temperature, maybe with a dollop of whipped cream or a scoop of vanilla ice cream for extra deliciousness!
Enjoy the sweet, tender peaches and the crunchy cinnamon topping in this delightful Southern favorite! 🍑
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
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 helps prevent extra moisture from making the cake soggy.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. Just reheat slices in the microwave for a few seconds before serving.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. If freezing, wrap individual slices well in plastic wrap and foil.
Can I Substitute Other Fruits?
Yes! While peaches are delicious, you can substitute with other fruits like blueberries, raspberries, or diced apples. Just remember to adjust the amount based on the fruit’s moisture content to maintain the cake’s structure.
