Name: Southern Peach Crumb Cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 1/2 cups all-purpose flour (for cake batter); 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup sugar (for creaming with butter); 1 stick butter (softened); 2 teaspoons vanilla extract; 1 cup sour cream; 4 peaches (sliced, or one 15-ounce can, drained); 1 cup light brown sugar (for crumb topping); 1 cup all-purpose flour (for crumb topping); 2 teaspoons cinnamon (for crumb topping); 1/8 teaspoon salt (for crumb topping); 1/2 cup butter (melted, for crumb topping)

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There’s just something about the scent of a warm crumb cake wafting through the house that sends me right back to my grandma’s sunny kitchen. I swear, her hands always knew exactly when the cake was done simply by that golden, crunchy top and the cozy peach aroma sneaking out from under the oven door. Peach crumb cake is kind of like a hug in dessert form—sweet, buttery, just a little rustic, and absolutely the perfect excuse to pause for a cup of coffee and a quick chat.

Honestly, this Southern Peach Crumb Cake is one of those no-fuss, no-fancy-gadgets desserts that always, always makes people smile. It’s simple but special, unfussy yet so craveable. Don’t worry one bit about impressing anyone—just let the fresh peaches, pillow-soft cake, and cinnamon crumb topping do the work. (Spoiler: they’ve never let me down.)

Why You’ll Love It

Peach Perfection: Those fresh peach slices just melt right into the cake, giving you all that juicy, summery flavor (honestly, use canned in a pinch—no judgment in this kitchen!).
Cinnamon-Sugar Crumb: Big, buttery crumbs on top deliver an irresistible crackly finish—hands-down my favorite part every single time.
Ultimate Comfort: Sour cream keeps the whole thing extra moist and tender, just the way a proper crumb cake should be.
No-Fail Simplicity: One bowl, a handful of pantry staples, and chances are you’ve already got everything you need.
Versatile Joy: Perfect for a cozy brunch or as a stealthy after-dinner treat (I’m not saying it’s ever made it to breakfast at my house, but… well, yes I am!).

If you love a recipe that won’t leave your kitchen looking like a tornado tore through it, this is very much your kind of cake—easy, breezy, and completely lovable.

Ingredient Notes & Swaps

Flour: I grab good old all-purpose for both the cake and crumb topping. If you’re gluten-free, just use a cup-for-cup blend—texture might shift a smidge, but you’ll still end up with lovely results.
Sugar: Granulated sugar for the cake layer, light brown sugar for the crumb (just a little molassesy whisper—so good!).
Butter: Unsalted works best here. You’ll want it softened for the cake, melted for the crumb. Give those sticks a few minutes on the counter before you get started—it makes creaming so much easier.
Sour Cream or Greek Yogurt: Either gets you a moist crumb and a gentle tang. Full-fat varieties are richer, but use what you’ve got!
Peaches: Go fresh if they’re fabulous, but canned (drain ’em well) or frozen (thaw and pat dry) both hold up just fine. Whatever gets you to cake faster.
Cinnamon: A total must for the crumb. I sometimes sprinkle in a pinch of nutmeg or cardamom if I’m feeling wild.
Eggs & Vanilla: Nothing mysterious, just kitchen basics pulling their weight for Old-Fashioned flavor.

Little trick: Let your butter come to room temp before beating—it makes the batter so much easier and your cake turns out soft like a dream. (Hard butter and I have never gotten along…)

Timing and Servings

This cake is about as low-stress as they come. You only need 15 to 20 minutes of hands-on time (even less if you set out your ingredients first), and then about 50 minutes in the oven—perfect time to tidy up or sneak a little downtime (or nibble on stray peach slices!). Plan for about an hour and a half start to finish, with cooling time. It’s just right for a lazy Saturday morning or a spontaneous afternoon treat.

I cut mine into eight big wedges (no scrawny slices here), but you could definitely stretch it to ten if you’re feeling generous—or want it to last more than a day, which, honestly, is a rare event in my house. Tip: Mix up the crumb topping the night before and stash it in your fridge, so you’re halfway to cake happiness before the coffee even brews.

Directions

Preheat your oven to 350°F (175°C). Grab a 9-inch round pan and grease it really well—bottom and sides. Dust with flour and tap out the excess. Trust me, this little step saves you from crumb cake heartbreak later!
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
In a large bowl, beat 1 stick (1/2 cup) softened butter with 1 cup granulated sugar until pale and fluffy—about 3 minutes of mixing. Don’t rush this part; a light, airy start makes a world of difference.
Beat in 2 teaspoons vanilla extract. Add 2 eggs, one at a time, mixing well and scraping down the bowl after each addition. That’s your ticket to a smooth, plush crumb.
Alternate adding the flour mixture and 1 cup sour cream (or Greek yogurt) to the butter—start and end with the flour. Gently fold just until the streaks disappear. Don’t overmix—you want a soft, tender cake, not something that moonlights as a doorstop.
Spread the batter evenly in your prepared pan. Arrange peach slices right on top; they don’t need to look perfect (uneven is charming!).
For that heavenly crumb topping: Mix 1 cup all-purpose flour, 1/2 cup light brown sugar, 1 1/2 teaspoons cinnamon, and 1/8 teaspoon salt in a bowl. Pour in 6 tablespoons melted butter and stir until chunky clumps form. (The messier and chunkier, the better—big chunks are where the magic happens.)
Scatter the crumb mixture over the peaches and batter, all the way to the edge.
Bake for 45 to 55 minutes until the top is golden and a toothpick poked into the center comes out with a few moist crumbs (but no wet batter). If it’s browning too quickly, tent with foil for the last 10 minutes.
Cool in the pan about 20 minutes (toughest part, honestly). Loosen the edges with a thin knife and slice into generous wedges. Serve warm or at room temp—good luck waiting!

Flavor Variations

Berry Burst: Dot a handful of blueberries or raspberries over the peaches before adding the crumb. Sweet-tart pockets of joy, and the kids always ask for this version.
Nutty Crunch: Mix about ½ cup chopped pecans or walnuts into the crumb topping for a toasty, buttery bonus. My husband stakes his claim on the nutty corners every time.
Spiced Up: Play around with a pinch of ground ginger or cardamom in the crumb for a little fragrance and warmth. Unexpected, but so special.
Dressed to Impress: Drizzle the cooled cake with a simple glaze (just milk and powdered sugar whisked together) or top slices off with a dollop of whipped cream or a scoop of vanilla ice cream—hello, dessert goals!

No peaches? No worries! Plums, nectarines, or even apples (cut small) all cozy up beautifully in this cake. It’s really a “use what you have” kind of recipe—my favorite kind for making new little family traditions.

Storage & Reheating Tips

Honestly, I’m always a little surprised when there are leftovers, but this cake is one of those rare ones that keeps beautifully.

On the Counter: Wrapped up with foil or in an airtight container, your cake stays lovely for a couple of days at room temp. If your kitchen gets muggy, tuck it in the fridge.
In the Fridge: Slices will last up to a week—just let them warm up to room temp, or give ’em a quick zap in the microwave for that “just-baked” coziness.
Freezing: Wrap individual slices and pop in a freezer bag. They’re good for up to 2 months (trust me, future you will be very happy at snack time!).
Reheating: Warm slices in a 300°F oven for about 10 minutes, or microwave them for 20 to 30 seconds. That cinnamon-sugar aroma honestly makes the kitchen feel like home again.

And if you’re sharing with company, rewarming the whole cake for a few minutes is a magic trick—a cozy, welcoming smell floats through your house and makes it seem like you spent all morning baking (even if you mostly spent it drinking coffee).

FAQs

Can I use frozen peaches?
Absolutely. Just thaw and pat dry so your cake doesn’t get soggy. When fresh peaches are hard to find, frozen are a real lifesaver!

Sour cream vs. Greek yogurt?
Both work like a dream. If you have full-fat on hand, use that—it’s so creamy. And don’t stress if you only have one or the other, honestly nobody will know.

How do I know when it’s done?
Look for that golden, crumbly top and do the toothpick test in the center—it should come out with a few crumbs, not sticky batter. If you’re nervous, trust your nose—the kitchen will smell downright irresistible.

Can I halve the recipe?
For sure! Use an 8×4-inch loaf pan or an 8-inch square. Start checking around 35-40 minutes. (Smaller size makes it perfect if you’re baking for two… or just keeping all to yourself.)

Can I make this gluten-free?
Yes! Use a good cup-for-cup gluten-free flour blend. The cake might be a touch more delicate, but it’ll still taste amazing (maybe even better, depending whom you ask in my house!).

Conclusion

There’s nothing quite like a slice of this Southern Peach Crumb Cake—old-fashioned, comforting, and honestly the ultimate excuse to pause for a treat and a chat with someone you love (or just yourself and a good book). Whether your peaches came straight from the farmers market or out of a can from the back of your pantry, this recipe feels like a little bit of home with every bite. Cozy, forgiving, and full of opportunities to put your own spin on it—just the kind of baking I love most.

If you try it, I’d love to hear your twist—add-ins, swaps, or how it disappeared in your house. Drop a comment below and let’s swap stories about crumb cakes, kitchen wins, and those memories that keep us coming back for “just one more” sliver. The more crumb, the better!