Southern Peach Crumb Cake has a soft, tender cake underneath juicy slices of peach and an crumb topping spiced with cinnamon for a dessert that will make you think the best sort of memories. It’s nice for family get-togethers or a cozy afternoons, and pairs well with whipped cream or the vanilla ice cream.
Why You Will Love This Southern Peach Crumb Cake:
Peachy Goodness: Each slice is the ideal balance of moist cake and juicy peach slices.
Heavenly Crumb Topping: The spiced brown sugar crumble provides a buttery, crunchy, crunchy layer that’s the star of every bite.
Perfect Texture: The sour cream in the batter gets me a tender, soft crumb that melts in your mouth.
Simple to Prepare: With easy ingredients and simple steps, this cake comes together quickly.
Serve it warm with whipped cream or vanilla ice cream.
Key Ingredients:
Fresh or Canned Peaches
Fresh Peaches: If you can get fresh peaches in season, they will add some juicy and sweet flavor. Be certain to chop them up fine so that they distribute well.
Canned Peaches: If you can’t find fresh peaches, use canned peaches. Just make sure to drain them well so they aren’t adding excess moisture to the cake.
Sour Cream
Provides Moisture: Sour cream is essential for a tender and moist crumb. It also introduces a gentle tang that cuts the sweetness.
Substitutions: Use Greek yogurt instead of sour cream, if necessary, but full-fat has the perfect texture.
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Brown Sugar in the Topping:
Using light brown sugar in your crumb topping adds a deep, molasses-like sweetness that pairs deliciously with the juicy peaches. It brings out warmth and depth, adding flavor to each bite.
Looking for a bolder twist? Sub in dark brown sugar for a more complexly flavored topping with a deep, rich molasses taste that adds even more complexity to the topping. Either way, adding brown sugar deepens the sweet and warm balance of flavors that makes the crumble so damn good.
Cinnamon
Classic Spice: Cinnamon is the ideal spice to bring out the sweetness of the peaches and adds warmth to the crumb topping.
Optional Spices: A pinch of nutmeg or cardamom can be added, too, for a touch of extra warmth.
All-Purpose Flour
Structure for Cake and Crumble: The all-purpose flour gives the cake structure, and makes for a crumbly topping.
Sifting for Texture: Make sure the batter is light and lump-free by sifting the flour straight onto your mixing bowl before joining the other ingredients.
Full list of ingredients with quantities and instructions is located in the recipe card at the bottom of the page
Step-by-Step Instructions:
Get the Oven Hot and the Pan Ready
Preheat the oven to 350°F (175°C) — you’ll want it waiting for you when you’re ready.
Next, prep your baking pan: Grease a 9-inch round cake pan with butter (or non-stick spray) and lightly dust with flour. Tap out any excess flour that clings to the pan; this will help keep your pastry from sticking and give you an even bake.
Prepare the Cake Batter
Mix the Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking soda
Baking powder
Salt
Sifting also distributes the leavening agents, so you get an even rise and fine crumb in your cake.
Cream the Butter and Sugar
In a huge mixing bowl, with an electric mixer, beat together:
1/2 cup sugar
1 stick (1/2 cup) butter, softened
Beat until the mixture is as light and fluffy as the last one — it’s very important for making a light, soft cake. More air=better texture!
Beat in Wet: Add 2 teaspoons vanilla extract and 2 eggs, one at a time, beating well after each addition until completely mixed.
Alternately fold in flour mixture and 1 cup sour cream, starting and ending with flour mixture. Carefully fold with a spatula or wooden spoon until just combined, preventing overmixing.
Assemble the Cake
Spoon and Spread the Batter: Spoon batter into prepared pan and use a spatula to smooth top.
Add Peaches Arrange the sliced peaches in a single layer on top of the batter, which will provide individual slices with a burst of sweetness.
Make the Crumb Topping
In a separate bowl, combine 1 cup light brown sugar, 1 cup flour, 2 teaspoons cinnamon and 1/8 teaspoon salt.
Add Butter: With the mixer on low, pour in 1/2 cup melted butter and mix until the mixture clumps together in moist lumps. This will transform into the crumbly, spiced topping.
Bake the Cake
Add Crumb Topping: Add crumb topping to the top of peaches.
To bake: Transfer the pan to the preheated oven; bake for 45–55 minutes. The cake is done when a toothpick inserted in the center comes out clean, and the top is golden brown and crisp.
Cool and Serve
Cool: Let the cake cool in the pan on a wire rack to set, so that it’s easier to slice.
To Serve: Slice and eat as is, or serve with whipped cream or scoop vanilla ice cream on top for an extra luscious treat—great for a crowd or a lazy afternoon.
Serving Suggestions:
This Southern Peach Crumb Cake is adaptable, and works wonderfully with any number of sides:
Top with Whipped Cream: Arguably the best topping to add to this flourless cake is a simply whipped cream, which gives a light, airy contrast to the dense, crumbly cake.
Vanilla Ice Cream: A slice with vanilla ice cream is an eternal summer classic.
Drizzle with Caramel Sauce: The spiced crumb topping can use a little something and caramel sauce is a good match, in small amounts, of course.
Coffee or tea: Enjoy a slice with a steaming cup of coffee or tea for a cozy treat to warm up your afternoon.
Storage and Make-Ahead Tips:
Here’s how to keep this cake fresh and flavorful:
Room Temperature: In an airtight container at room temperature for up to 2 days.
Refrigeration: To help the cake stay fresh, refrigerate for a week. Let it sit out a while before serving.
Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the refrigerator, then consume within 2 months.
Make-Ahead: The cake batter and crumb topping can be made separately a day in advance. For best results, mix and place sliced fresh peaches when ready to bake.
Variations to Try:
These fun variations can help you make your own twist on this Southern Peach Crumb Cake:
Mixed Fruit Crumb Cake: Add blueberries, raspberries or blackberries with the peaches for a mixed berry cake.
Spiced Crumb Topping: Jeffrey writes that you can add ¼ teaspoon nutmeg or allspice to the crumb topping for extra warmth.
Nutty Jolt: Add ½ cup of chopped pecans or walnuts to the crumb topping for extra crunch and flavor.
Glaze Drizzle: For a bakery-style finish, drizzle a basic powdered sugar glaze over the cake when it’s cool.
Conclusion:
This Southern Peach Crumb Cake is the best dessert for peach season — and other times of the year too. A buttery crumb topping on top of tender cake and juicy peaches, each bite is a blissful balance of flavors and textures. No matter where you’re baking for — a family get-together, brunch, or just because! — this cake will go down well. I hope you enjoy each slice of this sweet, spiced treat!
Southern Peach Crumb Cake
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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, tapping out any excess flour.
- In a medium bowl, sift together flour, baking soda, baking powder, and salt. In a separate bowl, cream together sugar and butter until light and fluffy. Add vanilla and eggs, mixing well after each addition. Gradually fold in the dry ingredients and sour cream, alternating and beginning and ending with flour mixture. Stir until just combined.
- Spread batter evenly in the prepared pan. Arrange sliced peaches over the top in a single layer.
- In a separate bowl, mix brown sugar, flour, cinnamon, and salt. Pour in melted butter and stir until the mixture forms clumps.
- Sprinkle crumb topping evenly over the peaches. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan on a wire rack before slicing. Serve as is or with whipped cream or vanilla ice cream for an extra treat.