Name: 3 Amazing Southern Peach Crumb Cake Secrets
Prep time: 20 min
Cook time: 40 min
Total time: PT-486001H14M15S
Cuisine: Southern
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cut into cubes; 1 large egg; 1/4 cup milk; 4 cups peeled and sliced fresh peaches; 1/4 teaspoon ground cinnamon

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It’s a recipe born out of a desire to capture the essence of summer, those juicy, sun-ripened peaches that practically beg to be baked into something wonderful. I’ve always loved peach desserts, but so many of them felt fussy or complicated.

I wanted something that tasted like it took all day but was secretly easy enough to whip up even when I was short on time. That’s how this southern peach crumb cake came to life. The sweet, tender peaches nestled under a buttery, golden crumb topping is enough to get your mouth watering.

And let me tell you, the aroma that fills the kitchen as it bakes? Pure bliss! Even my picky teenager asks for seconds, and my husband sneakily swipes pieces straight from the pan. This southern peach crumb cake has become a true family favorite, perfect for breakfast, brunch, or even dessert. And trust me, you will want to have some vanilla ice cream on hand for it. So grab your apron, and let’s get baking! I can’t wait for you to try this – it’s become such a staple in our house!

Ingredients

Here are the ingredients you’ll need to create this delightful Southern Peach Crumb Cake:

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For the Cake:

1 ½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon baking powder

½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cut into cubes

½ cup sour cream
1 large egg
1 teaspoon vanilla extract

4 medium ripe peaches, peeled and sliced

For the Crumb Topping:

¾ cup all-purpose flour

½ cup packed light brown sugar
½ teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, cold and cut into cubes

Now, let’s talk about these ingredients for a minute, because a few little tweaks can really make a difference. For the flour, I always use all-purpose, but if you want a slightly nuttier flavor, you can substitute up to 1/4 cup of almond flour. It adds a lovely depth! I’ve found that using cold butter is absolutely essential for both the cake and the crumb topping. It creates that tender, flaky texture we all crave.

Here’s something my mom taught me that changed everything: freeze the butter for about 15 minutes before using it. It makes it so much easier to cut into cubes and incorporate into the flour. My kids prefer a subtle peach flavor, but if you’re a peach fanatic, you can add a ¼ teaspoon of almond extract to the cake batter. It really enhances the peachiness.

As for the peaches, fresh is always best, especially when they’re in season. But let’s be real, sometimes you just have a craving for southern peach crumb cake in the middle of winter! In that case, frozen peaches work just fine. Just make sure to thaw them completely and pat them dry with paper towels before using them. This will prevent the cake from becoming soggy. Check out Peach Information for some helpful tips on freezing peaches if you find yourself with too many!

And a quick word on storage: If you have any leftover peaches (which is rare in my house!), store them in the refrigerator in a single layer. They’ll last for a few days. You can also freeze any peaches that are about to go bad! You can also check USDA FoodData Central – Peaches, raw for more information on nutritional information!

Step-by-Step Instructions

Follow these simple steps to bake your own Southern Peach Crumb Cake:

Preheat and Prep: Preheat your oven to 375°F (190°C). Grease and flour a 9-inch square baking pan. Trust me, don’t skip the flouring step, unless you want your cake to stick!

Make the Crumb Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This is where the frozen butter really comes in handy – it makes the process so much easier! Set aside.
Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything is well combined so you don’t get any pockets of baking powder.
Cut in the Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Just like with the crumb topping, cold butter is key here.

Add Wet Ingredients: In a separate bowl, whisk together the sour cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix! A few lumps are okay.
Assemble the Cake: Spread the batter evenly into the prepared baking pan. Arrange the peach slices on top of the batter. Sprinkle the crumb topping evenly over the peaches.
Bake: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the crumb topping is golden brown. You’ll know it’s ready when your kitchen starts smelling absolutely amazing!

Cool and Serve: Let the cake cool in the pan for at least 15 minutes before cutting and serving. I learned the hard way to let it rest for a few minutes – trust me on this one!

Southern Peach Crumb Cake Baking Process

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A little secret: my husband always asks me to make extra crumb topping because he loves picking at it while the cake cools. And if you want to make this cake even more decadent, try drizzling a little caramel sauce over the top after it’s baked. It’s pure heaven! I sometimes will sprinkle turbinado sugar on top of the crumb topping before baking for extra crunch! Also, if you find your peaches are releasing a lot of juice during baking, tent the cake with foil for the last 10 minutes to prevent the topping from browning too much.

Serving Ideas

This southern peach crumb cake is incredibly versatile. We love it warm for breakfast with a dollop of Greek yogurt or a scoop of vanilla ice cream. I like to dust it with a little powdered sugar before serving to add a touch of elegance. For a simple yet elegant brunch, serve slices of the cake alongside fresh berries and a pitcher of iced tea. It’s also a fantastic dessert after a summer barbecue. The kids always fight over who gets the crispiest pieces.

For a truly indulgent treat, try warming a slice of the cake and topping it with a scoop of vanilla ice cream and a drizzle of caramel sauce. It’s the perfect way to end a long day. Speaking of long days, this cake is also amazing cold straight from the fridge!

If we somehow have leftovers (which is rare!), they make the best lunch the next day. I also love to crumble it over yogurt or granola for a quick and easy breakfast. It’s a great way to use up those last few pieces. If you are having a potluck, bake it in a disposable pan and put the lid on and carry it on!

FAQs

Here are some frequently asked questions to help you bake the perfect cake:

Q: Can I use canned peaches?

A: While fresh peaches are definitely the best, you can use canned peaches in a pinch. Just make sure to drain them well and pat them dry with paper towels before using them. This will prevent the cake from becoming soggy. I prefer using peaches in syrup, not juice!

Q: Can I freeze this cake?

A: Yes, you can freeze this cake! Let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the refrigerator or at room temperature for a few hours.

Q: Can I make this cake ahead of time?

A: Absolutely! You can make the cake a day ahead of time and store it in an airtight container at room temperature. The crumb topping may lose a bit of its crispness, but it will still taste delicious.

Q: My crumb topping is too dry. What should I do?

A: If your crumb topping is too dry, add a tablespoon or two of melted butter until it comes together into coarse crumbs. Make sure to work the butter into the flour mixture evenly.

Q: My cake is browning too quickly. What should I do?

A: If your cake is browning too quickly, tent it with foil for the last 10-15 minutes of baking. This will prevent the top from burning. You can also turn the oven temperature down 25 degrees.

Q: Can I use a different fruit?

A: Of course! This recipe works well with other fruits like apples, blueberries, or raspberries. Just adjust the baking time as needed. Apples will take longer to bake.

My mother-in-law is on a low-sugar diet, so I use a sugar substitute in the crumb topping. I’ve definitely overcooked this before – here’s how to avoid that! Just keep an eye on it and test it with a skewer. Don’t have a stand mixer? No problem – I use my hand mixer and it works great!

Conclusion

This southern peach crumb cake is more than just a recipe; it’s a slice of sunshine on a plate. It’s the taste of summer, the warmth of family gatherings, and the comfort of a homemade treat. It’s a recipe that has been passed down through generations in my family, and I’m so excited to share it with you.

Here are a few extra tips to make your baking experience even better:

Always use fresh, ripe peaches for the best flavor.
Don’t overmix the batter – it will result in a tough cake.

Let the cake cool completely before cutting and serving.

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My son loves it with extra crumb topping, while my daughter prefers it plain. Sometimes I add a sprinkle of chopped nuts to the crumb topping for extra crunch. Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too!

I’d love to hear how this southern peach crumb cake turns out for your family – drop me a comment! It truly is the perfect peach crumble cake recipe. Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!

3 Amazing Southern Peach Crumb Cake Secrets

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This peach crumb cake recipe is a family favorite, passed down through generations. We’re sharing the secrets to making it truly amazing!

Author: Kiera

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr

Yield: 9 servings 1x
Category: Dessert
Method: Baking

Cuisine: Southern

Ingredients

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1 cup all-purpose flour
1/2 cup granulated sugar

1/4 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 large egg
1/4 cup milk

4 cups peeled and sliced fresh peaches
1/4 teaspoon ground cinnamon

Instructions

Preheat oven to 375°F (190°C). Grease and flour a 9-inch square baking pan.

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together egg and milk. Add to the dry ingredients and stir until just combined.

Spread batter into the prepared pan. Arrange peach slices evenly over the batter. Sprinkle with cinnamon.
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the crumb topping is golden brown.
Let cool completely before cutting and serving.