This Southern Peach Crumb Cake is a warm hug in dessert form! With juicy peaches and a sweet, buttery topping, it’s the perfect treat for any occasion.
One bite of this delightful cake, and you’ll be hooked! I love to enjoy it with a scoop of vanilla ice cream when I’m feeling fancy. You’ve got to try it! 🍑
Key Ingredients & Substitutions
Peaches: Fresh ripe peaches are a must for this cake. If peaches aren’t in season, try using canned or frozen peaches. Just make sure to drain them well for the best texture!
Butter: I recommend unsalted butter for a more controlled flavor. If you need a dairy-free option, use coconut oil or a buttery spread instead.
Buttermilk: It adds moisture and tang. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Brown Sugar: It gives the crumb topping a nice caramel flavor. If you don’t have brown sugar, you can use granulated sugar, but the flavor will be a bit different.
How Do You Achieve a Light and Fluffy Cake Texture?
The key to a light and fluffy cake is proper creaming of the butter and sugar. Make sure to beat them together until it’s light in color and fluffy. Here’s how:
- Use room temperature butter for easier mixing.
- Beat for about 3-5 minutes until the mixture looks pale and airy.
- Add eggs one at a time and mix just until incorporated.
- Be careful not to overmix when adding the flour and buttermilk; this can make the cake dense.
Following these tips will help you create a beautiful Southern Peach Crumb Cake that everyone will love!
Southern Peach Crumb Cake With Sweet, Buttery Topping
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3-4 ripe peaches, peeled, pitted, and sliced
For the Sweet Buttery Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
How Much Time Will You Need?
This delightful cake will take about 20 minutes to prepare and 45-50 minutes to bake. Including cooling time, you should plan for about 1 hour and 15 minutes before it’s ready to slice and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Make sure to lightly grease and flour a 9×13 inch baking pan so your cake doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. This will help ensure that your cake rises beautifully.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. This step is key to a tender cake!
4. Add Eggs and Vanilla:
Now, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for added flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture and buttermilk to the butter mixture, starting with the flour and ending with more flour. Mix gently until just combined; be careful not to overmix!
6. Pour the Batter:
Pour the batter evenly into the prepared baking pan, making sure to smooth the top with a spatula so it’s level.
7. Add the Peaches:
Lay the sliced peaches evenly over the batter. These juicy pieces will add wonderful flavor and moisture to the cake.
8. Make the Crumb Topping:
In a small bowl, combine 1 cup of flour, brown sugar, cinnamon, and salt. Stir in the melted butter until large crumbs form. This will create that sweet, crunchy topping!
9. Sprinkle the Topping:
Evenly sprinkle the crumb topping over the peaches, ensuring that it’s well distributed.
10. Bake the Cake:
Place the cake in the preheated oven and bake for 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
11. Cool Before Serving:
Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 20 minutes. This will help it set up nicely.
Serve your Southern Peach Crumb Cake warm or at room temperature, and for an extra treat, top it with a scoop of vanilla ice cream or a drizzle of cream!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh Ones?
Absolutely! If using frozen peaches, make sure to thaw them first and drain any excess liquid. This will help prevent the cake from becoming too soggy.
How Do I Know When the Cake is Done Baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The topping should be golden brown, and the cake should spring back when gently pressed.
Can I Make This Cake Ahead of Time?
Yes! You can prepare the batter a day in advance and store it in the fridge. Just add the peaches and crumb topping right before baking for the best texture. Alternatively, the cake can also be completely baked and stored in the fridge for 2-3 days.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap and aluminum foil before freezing.
