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Published: · Modified: by Allison · 35 Comments

This soft and fluffy Peach Cake is filled with fresh peaches and topped with a buttery brown sugar crumble.

A slice of Peach Crumb Cake on a grey plate with a gold fork.

Are you thinking what I’m thinking? If there is fruit in a cake, we can technically eat it for breakfast, right? This delicious Peach Cake can be breakfast, dessert, or both. I vote for both. Obviously.

If you love baking with peaches as much as I do, you can also try my Baked Peaches, Peach Crumb Bars, Peach Pie, or Peach Crisp. I’ve never met a peach dessert I didn’t love!

A slice of Peach Crumb Cake on a grey plate with peach slices.

Recipe overview:

  • Cake: This sour cream coffee cake recipe is absolutely phenomenal. It is moist, tender, and buttery with a touch of vanilla and almond extracts (which pair beautifully with the peaches).
  • Peaches: This cake holds two cups of diced, fresh peaches. You can add the peaches into the cake batter or on top (more on this below).
  • Crumb topping: A cinnamon brown sugar crumb topping gets sprinkled on top of the cake. The crumb topping adds a buttery crunch to each bite of the cake.
  • Toppings: Garnish the cake with a drizzle of icing, powdered sugar, whipped cream, or vanilla ice cream.

Cake batter in a stainless steel bowl.

Peach cake in a round metal pan.

Adding the peaches:

You will need two cups of peeled, diced, fresh peaches for this recipe. You have two options for how to add the peaches to your cake:

  1. Diced peaches stirred into the cake batter and distributed throughout the cake (pictured below).
  2. A layer of diced peaches on top of the cake, beneath the crumb topping (pictured above).

I’ve made this cake both ways and it’s equally delicious. You can decide whether you want little pieces of peach throughout each slice or a distinct layer of peaches near the top.

A slice of Peach Crumb Cake on a white plate.

How to peel a peach

  1. Drop the peaches into a pot of boiling water for about 15-20 seconds.
  2. Remove with a slotted spoon and place into a large bowl of ice water.
  3. Once the peaches have cooled (this happens quickly), you should be able to peel the skin right off using your fingers.

Alternately, you can use a sharp paring knife to remove the peach skin.

Peach skin being pulled off of a fresh peach.

Pan size

This cake needs to be made in a 9-inch round cake pan with at least 2-inch high sides. While baking the cake will rise very close to the top of the pan. Do not try to squeeze it into an 8-inch round pan, as it will overflow. If you do not have a 9-inch round cake pan you can try a 9×9 square pan.

More fruit desserts

Pineapple Cake

Strawberry Cupcakes

Blackberry Cobbler

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Recipe

A slice of Peach Crumb Cake on a grey plate with peach slices.

Peach Crumb Cake

This soft and fluffy Peach Cake is filled with fresh peaches and topped with a buttery brown sugar crumble.

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Course: Breakfast, Dessert

Cuisine: Dessert

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 10

Calories: 344kcal

Ingredients

Crumb topping:

  • 3 tablespoons granulated sugar
  • cup light brown sugar
  • ½ teaspoon ground cinnamon
  • pinch salt
  • 6 tablespoons unsalted butter, melted
  • ¾ cup all purpose flour

Peach cake:

  • 6 tablespoons unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup sour cream
  • 1-¼ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups peeled and diced ripe-firm peaches, about 2-3 peaches (see note)
  • 1 tablespoon flour, for tossing with the peaches

Instructions

For the crumb topping:

  • Combine sugars, cinnamon, and salt. Stir in melted butter. Add flour and stir until just combined (I use a fork). Place in the refrigerator while you continue with the cake.

For the cake:

  • Preheat oven to 350°F. Grease a 9-inch* round cake pan and set aside.

  • Using a stand mixer with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes, until light and creamy. Add eggs, one at a time, beating to combine. Add vanilla extract, almond extract, and sour cream.

  • In a separate bowl, combine the 1-¼ cups flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add flour mixture to wet ingredients. Beat until just combined. Do not over mix.

  • In a separate bowl, toss the diced peaches with 1 additional tablespoon of flour.

  • If you’re adding the peaches INTO the cake batter: using a rubber spatula, carefully fold the peaches into the cake batter. Pour the batter into the prepared pan and smooth into an even layer. Crumble the topping over the batter.

  • If you’re adding the peaches ON TOP of the cake batter: pour the batter into the pan, and spread it into an even layer. Spoon the peaches on top of the batter, spreading them into an even layer. Crumble the topping over the peaches.

  • Bake for approximately 45-55 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack. Run a thin knife around the outside of the cake to help remove it from the pan.

  • Garnish: You can drizzle the cake with icing, dust it with powdered sugar, or serve it with ice cream or whipped cream. To make icing: whisk ¼ cup powdered sugar with a tiny splash of milk and a drop of vanilla extract. Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin).

Notes

*PAN SIZE: This cake needs to be made in a 9-inch round cake pan with at least 2-inch high sides. While baking, the cake will rise very close to the top of the pan. Do not try to squeeze it into an 8-inch round pan, as it will overflow. If you do not have a 9-inch round cake pan you can try a 9×9 square pan.

PEACHES: You want to use ripe, slightly-firm peaches for this cake.

SERVING: This cake is best served slightly warm or at room temperature. I like to serve it with whipped cream or vanilla ice cream.

STORAGE: You can store this cake at cool room temperature for 1-2 days, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Recipe adapted from Ina Garten

Nutrition

Calories: 344kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 110mg | Potassium: 101mg | Sugar: 26g | Vitamin A: 520IU | Calcium: 47mg | Iron: 1.4mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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