Southern Peach Crumb Cake is a tender, moist sour cream cake topped with juicy peach slices and a thick layer of buttery cinnamon-brown sugar crumbs. Bake it in summer with ripe peaches, or any time of year with a can of peaches, for brunch, dessert or an afternoon coffee break.
How to make peach crumb cake: Make a sour cream batter and spread it in a greased 9-inch round pan, lay sliced peaches on top, cover with a brown sugar, flour, cinnamon and melted butter crumble and bake at 350°F for 45 to 55 minutes until a toothpick comes out clean.
Why You’ll Love It
- Moist and tender: sour cream keeps the cake soft for days.
- A thick crumb topping: buttery, cinnamon-spiced clumps in every bite.
- Fresh or canned peaches: great in peach season and all year round.
- One 9-inch pan: 8 generous slices.
Ingredient Notes
Peaches: Four fresh peaches, sliced, or one 15-ounce can, drained. Pat canned peaches dry with paper towels so their syrup does not make the cake soggy.
Sour cream: One cup makes the crumb moist, soft and slightly tangy, a nice balance to the sweet topping.
Butter: Softened for the cake, so it creams light and fluffy with the sugar, and melted for the crumb topping, so it forms big clumps.
Crumb topping: Light brown sugar, flour, cinnamon and a pinch of salt stirred with melted butter. I squeeze some of it together with my hands to make larger clumps, because big crumbs stay crunchy on top.
Baking soda and powder: Half a teaspoon of each gives the cake a good rise under the heavy fruit and topping.
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Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 stick butter, softened
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup sour cream
- 4 peaches, sliced (or one 15-ounce can, drained)
Crumb topping
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
- 1/2 cup butter, melted
How to Make Peach Crumb Cake
1. Prepare the pan. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, tapping out the excess flour.
2. Make the batter. Sift together the flour, baking soda, baking powder and salt. In a separate bowl, cream the sugar and butter until light and fluffy. Add the vanilla and eggs, mixing well after each. Fold in the dry ingredients and sour cream, alternating and starting and ending with the flour mixture, until just combined.
3. Add the peaches. Spread the batter evenly in the pan and arrange the sliced peaches over the top in a single layer.
4. Make the topping. Mix the brown sugar, flour, cinnamon and salt. Pour in the melted butter and stir until the mixture forms clumps.
5. Bake. Sprinkle the crumb topping evenly over the peaches. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Cool and serve. Let the cake cool in the pan on a wire rack before slicing. Serve it plain or with whipped cream or vanilla ice cream.
How to Keep the Cake From Getting Soggy
Peaches are juicy, and that juice is what can make the middle of a fruit cake gummy. Pat the slices dry, especially canned ones, and lay them in a single layer on top of the batter rather than stirring them in.
Test the very center, not the edges. Poke a toothpick into the cake part, between peach slices; it should come out clean or with a few moist crumbs, not wet batter. A deep 9-inch cake with fruit and a heavy topping often needs the full 55 minutes.
Let it cool before cutting. The crumb firms up and the juices settle as it cools, so I wait at least until it is just warm before slicing.
Tips for Success
Why did my crumb topping melt into the cake?
The butter was too hot or the crumbs were too fine. Let the melted butter cool a little and squeeze the mixture into larger clumps.
Why did the peaches sink?
The batter was overmixed and thin, or the slices were very heavy. Mix just until combined and use thin, even slices.
Why is the cake dry?
It baked too long. Start checking at 45 minutes and take it out when the toothpick is clean.
Variations
- Warm spice: add a little nutmeg or ginger to the crumb topping.
- Other fruit: use sliced plums, apples or a mix of berries instead of peaches.
- Lighter topping: serve with a dollop of Greek yogurt instead of ice cream.
Storage & Reheating
Keep the cooled cake covered at room temperature for a day, then in the refrigerator for up to 3 to 4 days, since the fruit makes it moist. Warm slices for a few seconds in the microwave before serving. The cake also freezes well, wrapped tightly, for up to 3 months.
What to Serve With It
Serve it with vanilla ice cream, whipped cream or a cup of coffee. For more fruit desserts, try slow cooker strawberry cobbler, apple slab pie or blueberry sheet cake. For more Southern cakes, there is Southern pineapple cake, pecan upside-down cake and apple pecan cake with caramel glaze.
Frequently Asked Questions
Can I make peach crumb cake with canned peaches?
Yes. Use one 15-ounce can, drained well and patted dry, in place of the four fresh peaches.
What are common crumb cake mistakes?
Overmixing the batter, which makes it tough; crumbs that are too fine, which melt into the cake; and cutting it too soon, before the center has set.
Can I use frozen peaches?
Yes. Thaw them, drain off the juice and pat them dry before arranging them on the batter.
Final Notes
Dry the peaches well and make big crumbs for the topping. If you have a question or bake it, tell me how it turned out in the comments.
Southern Peach Crumb Cake
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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
- 2 large eggs
- 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.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
