Southern Peach Crumb Cake : Buttery Crust, Juicy Peaches, and Sweet Crumble

Southern Peach Crumb Cake: The Taste of Sunny, Easy Summer

Hey there, friend! Isla here, from my cozy kitchen to yours. Can we just take a moment to celebrate the absolute glory of a perfect peach? That sweet, sun-warmed juice running down your chin, the floral scent that fills the whole kitchen—it’s pure summer magic. And you know what makes that magic even better? Baking it into something warm, buttery, and topped with a crumble that’s basically edible sunshine.

That’s exactly what this Southern Peach Crumb Cake is all about. Imagine this: a super tender, almost velvety cake base, acting as the perfect cushion for a layer of syrupy, cinnamon-kissed peaches. On top? A generous blanket of golden brown crumble that’s crisp, sweet, and spiced. It’s the love child of your favorite peach cobbler and the best coffee cake you’ve ever had, and it’s here to solve all your brunch, dessert, and “I-need-a-sweet-treat-with-my-coffee” dilemmas.

This isn’t a fussy, chef-requiring-a-degree kind of recipe. This is a real-life, bowl-and-a-whisk, maybe-the-kids-are-underfoot kind of recipe. It’s built for flavor, designed for joy, and guaranteed to make your kitchen smell like a hug. So, grab those peaches (fresh or canned, we don’t judge!), and let’s bake up a slice of pure, uncomplicated happiness.

A Tin Pail Full of Summer: Why Peaches Taste Like Memory

For me, peaches will always taste like my grandma’s backyard and the sound of a screen door slamming. I grew up in a coastal town where summer wasn’t just a season; it was a feeling. And the peak of that feeling was when my dad would come home with a giant cardboard flat of peaches so ripe they practically sighed when you touched them.

The rule was simple: eat as many as you could, as fast as you could, before they turned. My sister and I would sit on the back steps, a tin pail between us for the pits, sticky from ear to elbow. My grandma, watching from her kitchen window, would finally wave us in. “Enough snacking!” she’d say, wiping her hands on her apron. “Now we bake.” She’d take our half-eaten, slightly bruised treasures and transform them. No recipe card, just flour, sugar, butter, and those glorious peaches. The smell that filled her house—buttery crust, caramelizing sugar, and sweet fruit—is my permanent scent memory of pure love. This cake is my nod to her, to those sticky afternoons, and to the magic of turning simple fruit into a legacy of flavor.

Southern Peach Crumb Cake : Buttery Crust, Juicy Peaches, and Sweet Crumble

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• Author: islamerrick
• Total Time: 1 hour 5 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

Southern peach crumb cake is a delightful dessert made with a buttery, tender base, a juicy layer of fresh peaches, and a golden, sweet crumble topping. It’s a comforting and nostalgic treat perfect for summer gatherings or a cozy afternoon snack.

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Ingredients

Scale 1x2x3x

• For the cake:
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• For the peach layer:
• 2 cups fresh or canned peaches, sliced
• 1 tbsp flour (to toss with peaches)
• 1 tbsp sugar (optional, for sweeter peaches)
• For the crumb topping:
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp cinnamon
• 1/4 cup unsalted butter, melted

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9-inch round or square baking pan.
2. Make the crumb topping: In a small bowl, mix flour, sugars, and cinnamon. Stir in melted butter until crumbly. Set aside.
3. Prepare the cake batter: In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream.
4. In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix dry ingredients into wet until combined.
5. Spread the batter evenly into the prepared pan.
6. Toss peach slices with 1 tbsp flour (and sugar if using). Arrange them evenly over the batter.
7. Sprinkle the crumb topping evenly over the peaches.
8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool slightly before slicing and serving warm or at room temperature.

Notes

• Use ripe, fresh peaches for best flavor, or canned peaches (drained well).
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Add a pinch of nutmeg to the crumble for extra warmth.
• This cake stores well at room temperature for 2 days or in the fridge for 4–5 days.
• Freezes well—wrap slices individually for easy treats later.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 slice
• Calories: 330
• Sugar: 26g
• Sodium: 140mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Keywords: peach crumb cake, southern dessert, peach coffee cake, fruit crumble cake, summer peach recipe

Gathering Your Flavor Crew: Ingredients & Insights

Here’s everything you’ll need to create this masterpiece. I’ve added my little chef notes because knowing the *why* makes the *how* so much more fun!

• For the Cake:
  • 1½ cups all-purpose flour: The reliable foundation. For a slightly more tender crumb, you can swap ½ cup with cake flour, but all-purpose works beautifully.
  • ½ tsp baking powder & ¼ tsp baking soda: Our dynamic rising duo! The baking powder gives the main lift, and the soda reacts with the sour cream for an extra-tender texture.
  • ¼ tsp salt: Crucial! It’s the flavor enhancer that makes all the sweetness and butter pop. Don’t skip it.
  • ½ cup (1 stick) unsalted butter, softened: “Softened” is key here. It should leave a slight indent when you press it. This creams with the sugar to create air pockets for a light cake.
  • ¾ cup granulated sugar: Sweetness and structure. We’re not making an overly sweet cake base because the peaches and crumble bring plenty of their own sugar.
  • 2 large eggs, at room temperature: Room temp eggs incorporate more evenly into the butter mixture, giving you a smoother, more cohesive batter.
  • 1 tsp vanilla extract: The flavor backbone. Use the real stuff if you can—it makes a world of difference.
  • ½ cup sour cream or buttermilk: My SECRET WEAPON for moist, tangy, impossibly tender cake. Sour cream is my #1 choice for rich texture. Buttermilk is a fantastic, lighter alternative. In a pinch, plain yogurt works too!
• For the Peach Filling:
  • 2 cups sliced peaches: Fresh, ripe peaches are dreamy. If using canned, drain them WELL. Frozen? Thaw and drain thoroughly. The goal is flavor, not extra liquid.
  • 2 tbsp brown sugar & 1 tsp cinnamon: This quick toss coaxes out the peaches’ natural juices and adds a warm, spiced syrup right into the cake.
• For the Crumb Topping:
  • ¾ cup all-purpose flour: The base of our crunchy, craggy crown.
  • ½ cup brown sugar: Adds molasses-y depth and helps the crumble clump into those perfect bits.
  • 1 tsp cinnamon: Warm spice is non-negotiable for me here.
  • 6 tbsp cold butter, cubed: COLD is the magic word. Cold butter = distinct crumbs. If your butter is soft, you’ll get a paste. I pop my cubed butter in the freezer for 5 minutes before using.
• For the Optional Glaze:
  • ½ cup powdered sugar, 1–2 tbsp milk/cream, ½ tsp vanilla: The simple, pretty finish. It adds a touch more sweetness and makes it look bakery-fancy.

Let’s Bake! Your Step-by-Step Guide with Chef Isla’s Hacks

Ready? Put on some tunes, clear a little counter space, and let’s get mixing. I’m walking you through every step with my favorite kitchen shortcuts.

1. Preheat & Prep: First things first! Get that oven going to 350°F (175°C). This gives it plenty of time to reach the perfect, even temperature. Grab your 8×8 or 9×9-inch baking dish and give it a good coat of butter, baking spray, or line it with parchment paper with overhanging edges for super easy removal. I’m team parchment for clean slices!
2. Make the Cake Batter (The Easy Way): In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Just a few good whisks to get them all acquainted. In a larger bowl, take your softened butter and granulated sugar. Use a hand mixer or stand mixer to cream them together for 2-3 minutes, until it looks light, fluffy, and almost pale. This is where you build the cake’s airy structure! Now, add your eggs one at a time, beating well after each so it’s fully incorporated. Mix in the vanilla. Here’s the trick: add half of your dry ingredients and mix on low until *just* combined. Then add all of the sour cream, mix, and finally add the rest of the dry ingredients. Mix until you no longer see dry flour streaks. A few small lumps are FINE—overmixing is the enemy of tenderness! Spread this lovely, thick batter into your prepared pan. It will be a thin layer; that’s perfect.
3. Create the Peach Layer: In the bowl you used for the dry ingredients (see? fewer dishes!), toss your sliced peaches with the brown sugar and cinnamon. Let them sit for a minute—you’ll see a little syrup start to form. Spoon this mixture evenly over the cake batter. Don’t press down; just let them rest gently on top.
4. Master the Crumb Topping: Time for the best part! In another bowl (or the same one, wiped quick), combine the flour, brown sugar, and cinnamon. Add your COLD, cubed butter. Now, use a pastry cutter, two forks, or even your clean fingertips to “cut” the butter into the dry mix. Work quickly so the butter stays cold. You’re looking for a mixture that resembles coarse sand with pea-sized and smaller buttery clumps. When you squeeze a handful, it should hold together. Sprinkle this glorious crumble evenly over the peaches, covering them completely. Don’t pack it down—let it be loose and craggy.
5. Bake to Golden Perfection: Slide your masterpiece into the center of the preheated oven. Bake for 45-55 minutes (the 9-inch pan may bake a tad faster). You’ll know it’s done when the top is a deep golden brown, the crumble looks set, and a toothpick inserted into the cake layer (avoiding a peach) comes out with just a few moist crumbs. If the top is browning too quickly, you can loosely tent it with foil for the last 10 minutes. Your house will smell INCREDIBLE.
6. Cool & Drizzle (The Hardest Part!): Let the cake cool in the pan on a wire rack for at least an hour. I know, the wait is torture! But this allows the structure to set so you get clean slices. Once it’s warm or room temp, whisk together your glaze ingredients. Start with 1 tbsp of milk, adding the second only if needed to get a thick but drizzle-able consistency. Use a spoon or fork to zig-zag it artistically (or enthusiastically!) over the top.

Serving Up the Sunshine

How you serve this is half the fun! For dessert, I love a still-warm slice with a big scoop of vanilla ice cream that melts into all the nooks and crannies. For brunch or afternoon coffee, a simple slice at room temperature is perfect, maybe with a dollop of lightly sweetened whipped cream. It’s fantastic on its own, too. Serve it right from the pan for a cozy, family-style vibe, or plate it up on some cute dishes for your guests. No matter how you do it, just make sure you get a bite with all three layers: cake, peach, and crumble!

Ride Your Own Flavor Wave: Fun Variations

• Berry Bliss: Swap the peaches for a mix of blueberries and raspberries. Add a teaspoon of lemon zest to the cake batter for a bright punch.
• Nutty Crumble: Add ½ cup of chopped pecans or walnuts to your crumble topping before sprinkling. The toasty crunch is next-level.
• Ginger Spice: Add ½ teaspoon of ground ginger to the peach toss and a pinch to the crumble for a warm, zesty kick.
• Gluten-Free Friendly: Use a 1:1 gluten-free all-purpose flour blend for both the cake and the crumble. The structure works great!
• Bourbon Caramel Drizzle: Skip the vanilla glaze and drizzle the cooled cake with a store-bought or homemade bourbon caramel sauce. Trust me on this one.

Isla’s Kitchen Notes & Stories

This recipe has been my summer staple for years, and it’s evolved from a scribbled note on a napkin to this beloved version. The biggest lesson I’ve learned? Drain your fruit! One time, I was in a hurry and used frozen peaches without thawing and draining properly. Let’s just say I baked a lovely peach soup cake. It tasted great but had the structural integrity of a pudding. We ate it with spoons and laughed the whole time—kitchen fails are just recipe evolutions in disguise!

I also firmly believe in making this your own. My grandma never measured cinnamon; she just shook it from the jar until her heart said stop. Don’t be afraid to add a little more spice if you love it, or to mix in other summer fruits you have lying around. The base recipe is your trusty canvas. Now, go create your masterpiece!

Your Questions, Answered!

Q: My crumble topping sunk into the cake! What happened?
A: This usually means your butter for the crumble was too soft or the cake batter was too thin/under-mixed. Make sure that butter is cold and your cake batter is thick (like a brownie batter) before spreading. The thick batter acts as a barrier for the crumb layer.

Q: Can I make this ahead of time?
A: Absolutely! You can bake it up to a day ahead. Let it cool completely, then cover tightly at room temperature. The glaze is best added the day you’re serving. You can also freeze the unglazed, baked cake (well-wrapped) for up to 2 months. Thaw overnight and glaze before serving.

Q: My peaches aren’t very ripe/sweet. Can I fix that?
A> Yes! Toss them with the brown sugar and cinnamon and let them sit for 20-30 minutes before assembling. This will help draw out their natural juices and enhance their sweetness. You can also add an extra tablespoon of sugar if they’re very tart.

Q: The center is still gooey but the top is browned. Help!
A> This is common with extra-juicy fruit. Next time, drain your peaches even more thoroughly. For this cake, just tent the top with foil and bake for an additional 5-10 minutes until a toothpick comes out clean. The foil will stop the top from burning while the center finishes cooking.

Nutritional Information*

*This is an estimate per slice (1 of 10) without glaze, calculated using an online nutrition tool. Values will vary based on specific ingredients used.

• Calories: ~360
• Total Fat: 17g
• Saturated Fat: 10g
• Carbohydrates: 47g
• Sugar: 29g
• Protein: 4g
• Sodium: 140mg

Prep Time: 20 mins | Bake Time: 45-50 mins | Total Time: ~1 hour 10 mins

Tags: Southern Classic, Peach Dessert, Crumb Topping, Summer Baking, Easy Brunch, Coffee Cake, Fruit Dessert, from BiteTide