Save This Southern Peach Crumb Cake is a tender classic that wraps up everything comforting about homemade desserts. Between the juicy peaches and the spiced crumb topping, it fills the kitchen with the perfume of summer and Southern hospitality in every bite. I love making it for family gatherings or when I want something sweet with coffee on a Sunday afternoon.
I remember making this when peaches were at their peak during a road trip through Georgia and now it is my go-to treat when friends stop by for dessert or brunch.
Ingredients
- All-purpose flour: gives the cake structure and makes the crumb topping light. Always choose unbleached for best flavor and texture
- Baking soda and baking powder: help the cake rise and become tender
- Salt: sharpens all the flavors and balances the sweetness
- Sugar: sweetens the batter and helps the cake brown nicely
- Butter: makes the crumb tender and infuses richness into both the cake and topping. Use high-quality unsalted butter for best results
- Vanilla extract: adds warmth and depth. Choose pure vanilla for full flavor
- Eggs: bind everything together and make the crumb delicate and moist
- Sour cream: keeps the cake extra tender and slightly tangy. Pick full-fat for richness
- Peaches: are the heart of this treat. Fresh, peeled, and sliced peaches give the brightest flavor but good quality canned peaches work when fresh are out of season
- Light brown sugar: creates a caramelly sweetness in the topping. Make sure it is soft and moist for best clumps
- Cinnamon: lends bold spiced notes that complement the peaches perfectly. Use fresh, pungent ground cinnamon if possible
Instructions
- Prep the Pan:
- Grease and flour a 9-inch round baking pan so your cake will not stick when turning it out. Use a pastry brush or paper towel to get into the edges
- Mix the Dry Ingredients:
- Sift together the flour, baking soda, baking powder, and salt in a medium bowl. This ensures everything combines evenly and creates a delicate crumb
- Cream the Butter and Sugar:
- Place softened butter and sugar in a large bowl. Beat them together for several minutes until pale and fluffy. This step is key for a light cake texture
- Blend in the Wet Ingredients:
- Add vanilla and one egg at a time to the creamed mixture. Beat well after each addition to keep the batter smooth and emulsified
- Combine Wet and Dry:
- Gently fold the sifted flour mixture into the wet bowl, alternating with spoonfuls of sour cream. Stop mixing as soon as just combined so the cake stays tender
- Layer the Peaches:
- Spread the batter out evenly in the prepared pan making sure the surface is smooth. Arrange the peach slices over the entire cake layer to cover it
- Make the Crumb Topping:
- Mix brown sugar, flour, cinnamon, and salt in a separate bowl. Pour in melted butter and stir until it starts to clump into big, soft crumbs
- Finish and Bake:
- Sprinkle the crumb topping generously over the peaches. Bake in a preheated oven at 350 degrees Fahrenheit for forty-five to fifty-five minutes. The cake should be deep golden and a toothpick will come out clean from the center
- Cool and Serve:
- Place the baked cake on a wire rack to cool in the pan. Slide a thin knife around the edges to loosen before removing. Slice and enjoy warm or at room temperature with whipped cream or vanilla ice cream
Save I always look forward to the scent of cinnamon drifting through the house as this cake bakes. My youngest likes to help sprinkle on the topping and every time we make it together it becomes a special memory for us both.
Storage Tips
Let the cake cool completely then wrap it with plastic or store in an airtight container at room temperature for up to two days. For longer storage refrigerate for up to five days. Reheat a slice briefly in the microwave to restore its softness or warm it in the oven at a low heat for a just-baked feel.
Ingredient Substitutions
If you have nectarines or plums on hand swap them in for the peaches for a similar effect. Try using whole-wheat pastry flour instead of all-purpose for added nutrition. Dairy-free butter and coconut yogurt can replace the butter and sour cream for those avoiding dairy.
Serving Suggestions
Serve slices with a scoop of freshly whipped cream or classic vanilla ice cream for a cool contrast to the warm cake. It also makes a wonderful addition to brunch spreads alongside coffee or sweet tea. You can dust with extra cinnamon or a whisper of powdered sugar for a festive look.
Cultural and Seasonal Context
This recipe draws on traditional Southern love for stone fruit desserts and crumb cakes. Peaches are synonymous with Georgia and summers in the South but the cake shines year-round with canned fruit. Cinnamon and vanilla in the crumb evoke the classic twist on coffee cake familiar in many Southern homes.
Save The best tip I have learned with this recipe is never to rush creaming the butter and sugar. That step is the foundation for a tender and fluffy crumb every single time. For potlucks I have doubled the batch and baked it in a rectangular pan with the same success.
Recipe FAQ
- → What kind of peaches work best?
Fresh, ripe peaches are ideal for the best flavor and texture, but well-drained canned peaches offer a convenient alternative, especially when fresh peaches are out of season.
- → Can I substitute the sour cream?
Yes, plain Greek yogurt can replace sour cream for similar moistness and tang in the cake without altering the texture.
- → How do I store leftover cake?
Store covered at room temperature for up to two days or refrigerate for longer freshness. Reheat slightly before serving for the best experience.
- → Is it possible to make it gluten-free?
You can substitute the all-purpose flour with a quality gluten-free flour blend. Adjust baking time as needed and ensure all other ingredients are certified gluten-free.
- → What spices can I add to the crumb?
Try adding nutmeg or cardamom for extra depth. Cinnamon is classic, but a pinch of ginger or allspice also pairs beautifully with peaches.