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Sweet peach slices nestled beneath a golden lid of crumb topping take the starring role in this peach crumb cake. Drizzled with vanilla glaze, you’ll love this crumb cake for dessert or weekend brunch (the golden slices remind me of peach coffee cake). Recipe makes one 9-inch cake.
With a plush layer of buttermilk cake topped with fresh peaches and golden cinnamon crumb topping, this is the cake you need to make the most of peach season!
The batter comes together quickly in a stand mixer fitted with the paddle attachment and is the perfect base for the sweet peach layer (swirls of peach preserves or peach jam and fresh peaches). Photo guidance provided below!
Serving suggestion: This cake is also delicious topped with vanilla ice cream or homemade whipped cream!
Which peaches are best for baking?
Fresh peaches give peach cakes and desserts the best flavor and texture. Sweet and naturally firm, any variety of ripe yellow peaches are best for baking. Freestone peaches (with a loose pit that is free from the fruit) are much easier to slice than clingstone peaches (where the fruit is attached firmly to the pit).
How to Make Peach Crumb Cake
Make crumb topping: Combine all-purpose flour, granulated sugar, cinnamon, and salt in a small bowl. Whisk together to combine.
Add melted butter and vanilla extract, and toss mixture with a fork until completely incorporated and mixture is crumbly. Chill crumble topping in the freezer until needed.
Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and sugar in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla and almond extracts.
Reduce speed to low and add eggs and egg yolk one at a time.
With mixer on low speed, add dry ingredients in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
Assemble cake: Scrape batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles.
Top the batter with spoonfuls of peach or apricot preserves and gently swirl in slightly with a toothpick or wooden skewer.
Top with peach slices and sprinkle with crumb topping.
Bake crumb cake for 65 to 70 minutes, until edges are golden and pulling away from the pan and a toothpick inserted in the center comes out clean or with a few crumbs attached (cake is done baking when the internal temperature reaches 210°F).
Transfer to a wire rack and let cool for 30 minutes before removing sides from pan; let cool completely. Once cool, drizzle with vanilla glaze.
Storage Tips
Store the baked crumb cake at room temperature overnight, or wrap well and refrigerate in an airtight container for up to 3 days. Reheat crumb cake in a warm oven (300°F) before serving.
How to Freeze Crumb Cake
To freeze leftover crumb cake, wrap each slice tightly in plastic wrap and pop into a freezer bag for up to 2 months. When you’re ready to enjoy, reheat in a warm oven (325°F) for 15 minutes or until heated through before serving.
More peach recipes you’ll love:
Did you try this Peach Crumb Cake Recipe? Let me know by leaving a comment below!
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Fresh Peach Crumb Cake
- Prep Time: 40 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 9-inch cake
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Peach crumb cake filled with fresh peaches and topped with golden crumb topping and vanilla glaze makes the perfect dessert for peach season!
Ingredients
Crumb Topping
- 2/3 cup (93 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup (56 g) unsalted butter, melted
- 1/4 tsp vanilla extract
Cake
- 2 1/2 cups (350 g) all-purpose flour
- 3/4 tsp (3 g) aluminum free baking powder
- 1/4 tsp baking soda
- 1/2 tsp (3 g) salt
- 10 Tbsp (140 g) unsalted butter, at room temperature
- 1 1/4 cups (250 g) granulated sugar
- 1 tsp (4 g) vanilla extract
- 1/2 tsp (2 g) pure almond extract
- 2 large eggs (100 g), at room temperature
- 1 egg yolk (17 g), at room temperature
- 1 cup (240 g) buttermilk, at room temperature
- 1/3 cup (80 g) sour cream, at room temperature
- 1/3 cup (107 g) peach or apricot preserves
- 1 1/2 cups (240 g) sliced fresh peaches
Vanilla Glaze
- 1 Tbsp (14 g) unsalted butter, melted
- 1/8 tsp salt
- 1 tsp (4 g) vanilla extract
- 1 cup (120 g) powdered sugar
- 2 Tbsp (30 g) milk
Instructions
- Preheat oven to 350°F. Brush the bottom and sides of a 9-inch springform pan evenly with softened butter. Line the bottom of the pan with a round of parchment paper.
- Make crumb topping: Combine flour, sugar, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
- Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla and almond extracts. Reduce speed to low and add eggs and egg yolk one at a time. Combine buttermilk and sour cream in a small bowl. Add dry ingredients in three additions, alternating with buttermilk mixture, just until incorporated (begin and end with flour mixture).
- Scrape batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles. Top the batter with spoonfuls of peach or apricot preserves and gently swirl in slightly with a toothpick or wooden skewer. Top with peach slices and sprinkle with crumb topping.
- Bake crumb cake for 65 to 70 minutes, until edges are golden and pulling away from the pan, cake springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached (cake is done baking when the internal temperature reaches 210°F). Transfer to a wire rack and let cool for 30 minutes before removing sides from pan; let cool completely.
- Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over crumb cake and let set before serving.
- Store crumb cake at room temperature overnight, or wrap well and refrigerate for up to 3 days. Reheat crumb cake in a warm oven (300°F) before serving.
Notes
Baking powder: To keep the cake batter from discoloring, use an aluminum-free baking powder.
Peach swirl: Peach jam, peach preserves, apricot jam, or apricot preserves are all perfect to use for the swirl. If the jam/preserves are cold from the refrigerator, microwave in a small bowl for 10 to 15 seconds and whisk to loosen before spooning over the cake batter.
Peaches: I use and recommend fresh peach slices for the best flavor and texture in this cake. Use any slightly firm variety of ripe yellow peaches. Freestone peaches (with a loose pit) are the easiest peaches to slice. You can peel the peaches, or leave the peels on for ease.
Baking time: May vary a bit based on the moisture from the fruit. Start checking for doneness after 60 minutes, especially if your oven runs hot. Because of the jam swirl and peach layer, the toothpick test for doneness is more difficult. The cake is done baking when the internal temperature reaches 210°F.
Such a pretty cake!!! I love the photos and feel like this would be the perfect thing to bake when I have a bit of company over=)
Thank you so much! 🙂
This is the ultimate summer cake Laura! Moist, peachy… that buttermilk tang, crumb topping?! I’m in loooove! Gorgeous work Laura!