This Southern Peach Crumb Cake is a delicious treat bursting with juicy peaches and topped with a sweet cinnamon crunch. It’s perfect for breakfast or dessert!
I love how the warm spices fill the kitchen while it bakes. Serving a piece with a scoop of vanilla ice cream makes it even better—who can resist that combination? 🍑🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cake. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend instead. It usually works well in cakes!
Peaches: Fresh peaches give the best flavor, but if they’re not in season, feel free to use canned peaches. Just make sure to drain them well. Frozen peaches can also work; just thaw and pat them dry to avoid excess moisture.
Buttermilk: If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk. Let it sit for about 5 minutes to thicken.
Butter: Unsalted butter is preferred for precise control over the cake’s saltiness. If you need a dairy-free option, use coconut oil or a dairy-free butter substitute.
How Do I Achieve a Perfectly Crumbly Topping?
Making a crumbly topping is all about the mixing technique. You want that delightful texture without overmixing, so here’s how:
- Combine the dry ingredients first—this helps break up any clumps in the brown sugar.
- Add cold butter and use a pastry cutter or fork. The key is to mix until you see pea-sized crumbs. Don’t worry if some of it is still a bit chunky; that adds texture!
- Keep the topping cold until you’re ready to sprinkle it on the batter. This helps it maintain that crumbly texture while baking.
And there you have it! A delicious, peachy treat perfect for any occasion. Happy baking! 🍑
Southern Peach Crumb Cake with Sweet Cinnamon Topping
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and sliced
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and 40-45 minutes to bake. Allow some extra time for the cake to cool before serving, making for a total of around an hour to an hour and a half before you can dig in. Perfect for an afternoon treat or a cozy dessert!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or simply spray it with non-stick spray to keep your cake from sticking.
2. Make the Crumb Topping:
In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Now, add the cold butter pieces. Using a pastry cutter or fork, mix them together until the mixture looks like coarse crumbs. Set this aside for later.
3. Prepare the Cake Batter:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a different bowl, beat the softened butter and granulated sugar together until it becomes light and fluffy. Now, add in the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined—don’t overdo it!
5. Add Peaches:
Gently fold the sliced peaches into the cake batter. Be careful not to crush them, so you keep those lovely pieces intact!
6. Assemble and Bake:
Pour the batter into your prepared baking pan, spreading it evenly. Now sprinkle the crumb topping over the cake batter so every bite will have that delicious crunchy layer.
7. Bake:
Pop the cake into your preheated oven and bake for about 40-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the topping is beautifully golden brown.
8. Cool and Serve:
Let the cake cool in the pan on a wire rack. You can serve it warm or at room temperature. For extra delight, dust with powdered sugar or top with whipped cream or vanilla ice cream before digging in!
Enjoy your homemade Southern Peach Crumb Cake with Sweet Cinnamon Topping! It’s sure to be a hit with family and friends!
FAQ about Southern Peach Crumb Cake with Sweet Cinnamon Topping
Can I Use Frozen Peaches for This Recipe?
Absolutely! Just make sure to thaw the frozen peaches completely and drain any excess moisture before adding them to the batter. This will help prevent the cake from becoming too soggy.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to avoid freezer burn!
Can I Make This Cake Ahead of Time?
Yes! You can prepare the batter and crumb topping a day in advance. Simply store each in the refrigerator separately and assemble and bake the cake on the day you want to enjoy it. Just allow the batter to come to room temperature before baking for even cooking.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can substitute it by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for about 5 minutes until it thickens slightly. This will create a similar acidity needed for the cake!
