This Peach Crumb Cake is the perfect blend of soft, moist cake and juicy peaches, all topped with a buttery, golden crumb. It’s the kind of dessert that works just as well with morning coffee as it does with a scoop of ice cream for dessert.

Peach Crumb Cake – A Delicious Delight

Why I’ll Love This Recipe

I love how the fresh peaches melt into the soft cake, while the crumb topping adds that irresistible crunch. It’s not too sweet, just the right balance of fruity and buttery. It feels like summer in every bite, and I don’t need any fancy techniques to get it just right.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Sugar (granulated and brown)
Eggs
Milk or buttermilk
Butter (melted or softened)
Vanilla extract
Fresh, frozen, or canned peaches (about 3–4 cups, diced)
Optional: ground cinnamon or nutmeg for extra warmth
Optional glaze: powdered sugar and milk

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In one bowl, I mix the crumb topping ingredients: flour, sugars, and melted butter until coarse and crumbly. I set that aside.
In another bowl, I whisk together the dry cake ingredients. Then I add the eggs, milk, melted butter, and vanilla, mixing until just combined.
I pour the batter into the prepared dish and spread it evenly.
I scatter the peach chunks evenly over the top.
Then I sprinkle the crumb mixture all over the peaches.
I bake for about 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
If I’m using the glaze, I let the cake cool slightly before drizzling it over the top.

Servings and timing

Prep Time: 15 minutes
Bake Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Variations

I sometimes swap in nectarines or plums if I’m out of peaches.
For a spiced version, I mix cinnamon into both the batter and the crumb topping.
When I want something extra rich, I use browned butter instead of regular melted butter.
If I’m short on time, canned peaches (drained well) work just fine.
I’ve even tried adding blueberries along with peaches for a fruity twist.

storage/reheating

Once the cake cools, I store it in an airtight container at room temperature for up to 3 days. If it’s especially warm, I keep it in the fridge to maintain freshness.
To reheat, I warm individual slices in the microwave for 15–20 seconds. If I want to keep the crumb crispy, I reheat it in a low oven for about 10 minutes.
The cake also freezes well. I wrap slices tightly and freeze them for up to 2 months. When I’m ready to eat, I thaw them in the fridge overnight and reheat.

FAQs

1. Can I use frozen peaches?

Yes, I just make sure to thaw and drain them before adding to the batter so the cake doesn’t get soggy.

2. Do I need to peel the peaches?

I usually do, but it’s totally optional. The skins soften as they bake, so leaving them on is fine too.

3. Can I make this cake ahead of time?

Yes, I often bake it the night before. It tastes just as good the next day and makes my morning easier.

4. What’s the best way to keep the crumb topping crunchy?

I let the cake cool uncovered for a bit before storing, and when reheating, I avoid using the microwave if I want that crunch back.

5. Can I make this cake in a round pan?

Sure, a 9-inch round pan works, though the bake time may vary slightly. I keep an eye on it around the 45-minute mark.

Conclusion

Peach Crumb Cake is one of those recipes I come back to every summer. It’s easy, reliable, and always a hit with family and friends. The soft cake, sweet peaches, and buttery crumb make it a perfect treat for any time of day. Whether warm from the oven or served cold with a cup of coffee, it never disappoints.