🍑 Southern Peach Crumb Cake
Serves: 9–12
Prep Time: 15 min
Bake Time: 35–40 min
Total Time: ~55 min
🧂 Ingredients:
🍰 For the Cake:
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1½ cups all-purpose flour
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½ cup granulated sugar
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½ cup unsalted butter, softened
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2 large eggs
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½ cup sour cream or buttermilk
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1 tsp vanilla extract
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1½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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1½ cups fresh or canned peaches (peeled & chopped)*
🍯 For the Crumb Topping:
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½ cup brown sugar
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½ cup all-purpose flour
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1 tsp cinnamon
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¼ cup cold unsalted butter, cubed
*If using canned peaches, drain well. Frozen peaches should be thawed and patted dry.
🍳 Instructions:
1. Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Grease and flour an 8×8-inch baking dish (or line with parchment).
2. Make the Crumb Topping:
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In a bowl, mix brown sugar, flour, and cinnamon.
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Cut in the cold butter using a pastry cutter or fork until crumbly. Set aside.
3. Make the Cake Batter:
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In a large bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, then mix in vanilla and sour cream.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Gradually mix dry ingredients into the wet until just combined.
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Fold in chopped peaches.
4. Assemble:
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Pour batter into the prepared pan and spread evenly.
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Sprinkle crumb topping evenly over the batter.
5. Bake:
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Bake for 35–40 minutes, or until a toothpick comes out clean from the center.
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Let cool slightly before serving.
🍽️ Serving Ideas:
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Serve warm or at room temp
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Top with whipped cream, vanilla ice cream, or a dusting of powdered sugar
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Pairs perfectly with coffee or sweet tea
🔁 Tips & Variations:
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Add a pinch of nutmeg or ginger to the crumb topping for extra spice
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Use half peaches, half blueberries for a summer twist
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Bake in a round pan and serve like a coffee cake
Want a gluten-free, eggless, or cast iron skillet version? Let me know and I’ll tailor it for you!
