Southern Peach Crumb Cake
This Southern Peach Crumb Cake is a perfect blend of sweetness and spice, featuring fresh peaches nestled in a soft cake base topped with a cinnamon-brown sugar crumb. Serve it as a delightful dessert or an indulgent brunch treat.
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.
Notes
Try adding a sprinkle of nutmeg or ginger to the crumb topping for extra warmth, or serve with a dollop of Greek yogurt for a less sweet topping.
Nutrition
Calories: 350kcal
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