Description

This Peach Crumb Cake combines soft, moist cake with juicy peaches and a buttery crumb topping. It’s a versatile dessert that’s just as delightful with morning coffee as it is with a scoop of ice cream.

Ingredients

2 cups all-purpose flour (plus more for crumb topping)

2 tsp baking powder

1/2 tsp salt

1/2 cup granulated sugar

1/2 cup brown sugar (plus more for crumb topping)

2 large eggs

1 cup milk or buttermilk

1/2 cup melted butter (plus more for crumb topping)

1 tsp vanilla extract

3–4 cups diced fresh, frozen (thawed and drained), or canned (drained) peaches

1 tsp ground cinnamon (optional)

Optional glaze: 1/2 cup powdered sugar + 1–2 tbsp milk

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a small bowl, mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup melted butter, and 1/2 tsp cinnamon (if using) until crumbly. Set aside.
In a large bowl, whisk together 2 cups flour, baking powder, and salt.
Add eggs, milk, 1/2 cup melted butter, and vanilla. Mix until just combined.
Pour batter into the prepared baking dish and spread evenly.
Scatter the diced peaches evenly over the batter.
Sprinkle the crumb mixture evenly over the peaches.
Bake for 55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Let cool slightly. If using glaze, mix powdered sugar and milk, then drizzle over the top before serving.

Notes

Swap peaches with nectarines, plums, or a mix of berries.
Add cinnamon to both batter and crumb for a spiced twist.
Use browned butter for a deeper, nutty flavor.
Canned peaches work great in a pinch—just drain well.
Store at room temperature or refrigerate in hot weather.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 24g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg