This Crumb Cake with Peaches is an ideal dessert for peach season. A tender, buttery cake studded with juicy peach pieces is finished with a crunchy cinnamon crumb topping. It’s easy to make and so delicious you’ll want it all year round.
Peach season arrives quickly, and ripe peaches make this cake shine. If you find fresh peaches at the market, pick up a few and bake this straightforward, crowd-pleasing dessert.
SAVE THIS PEACH CRUMB CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD
Is Crumb Cake the Same as Coffee Cake?
They look similar, but crumb cake and coffee cake are slightly different. Crumb cake is defined by a generous streusel topping — often a thick, crunchy layer that gives the cake its name. Coffee cake usually has less topping and may feature a streusel ribboned through the batter instead of piled on top. Both are delicious; crumb cake is simply extra crumbly and buttery.
Ingredients for Crumb Cake with Peaches
This recipe includes ingredients for the cake and the streusel topping. Measure carefully for best results.
Peach Cake
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (room temperature)
- Granulated sugar
- Light brown sugar
- Large egg
- Pure vanilla extract
- Pure almond extract
- Sour cream
- Diced fresh peaches
- Fresh lemon juice
For the Buttery Crumble Topping
- Light brown sugar
- All-purpose flour
- Granulated sugar
- Cinnamon
- Sliced almonds
- Butter (cold)
How to Make Peach Crumb Cake
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray or line it with parchment.
Make the Cake Batter
- Toss the diced peaches with the lemon juice in a small bowl to brighten their flavor and prevent browning.
- Whisk together 2 cups of flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
- In a large bowl, cream 1 cup (2 sticks) room-temperature unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 4 minutes, scraping the bowl as needed.
- Add 1 large egg, 1 teaspoon pure vanilla extract, and 1/2 teaspoon pure almond extract; mix until combined.
- Add half the dry ingredients and mix until just combined. Add half the sour cream, then the remaining dry ingredients, and finally the remaining sour cream, mixing gently until the batter is smooth.
- Fold in the diced peaches carefully to avoid overmixing the batter.
- Pour the batter into the prepared pan and spread it evenly to the edges.
Make the Crumb Topping
- In a medium bowl combine 2/3 cup all-purpose flour, 1/3 cup packed light brown sugar, 1 tablespoon granulated sugar, and 1 teaspoon ground cinnamon. Cut in 1/4 cup chilled butter with a pastry cutter or two forks until the mixture resembles coarse crumbs or small pebbles.
- Stir in 1/3 cup sliced almonds, then sprinkle the crumb mixture evenly over the top of the batter in the pan.
Bake and Serve
- Bake for 40–45 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool before slicing.
- Serve warm or at room temperature. You can dust slices with powdered sugar or serve with a scoop of vanilla ice cream and extra fresh peaches for a special treat.
FAQs
How do I store Crumb Cake with Peaches?
Store the cake covered at room temperature for 2–3 days in an airtight container. Refrigerating can extend storage but may dry the cake slightly; wrap it well to preserve moisture.
Can I freeze Peach Crumble Cake?
Yes. Once completely cooled, wrap the cake tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze up to 2–3 months. Thaw overnight in the refrigerator before serving.
Can I use canned or frozen peaches instead of fresh?
You can. Drain and pat canned peaches dry before dicing. If using frozen peaches, thaw and pat them dry to remove excess moisture so the batter doesn’t become soggy.
More Peach Recipes
- Peach Scones
- Peach Bread
- Cinnamon Peach Pancakes
- Easy Peach Cobbler
- Peaches and Cream Pie
Pin or print this Crumb Cake with Peaches recipe for your next peach baking session.
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Crumb Cake with Peaches
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup sour cream
- 2 1/2 cups diced fresh peaches
- 2 teaspoons fresh lemon juice
Crumb Topping
- 1/3 cup packed light brown sugar
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1/3 cup almond slices
- 1/4 cup chilled butter
Instructions
- Preheat oven to 350°F and prepare a 9×13-inch pan with spray or parchment.
Peach Cake
- Toss diced peaches with lemon juice.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and both sugars until light and fluffy, about 4 minutes.
- Add egg, vanilla and almond extracts; mix to combine.
- Add half the dry ingredients, then half the sour cream; repeat with remaining dry ingredients and sour cream, mixing until just smooth.
- Fold in the diced peaches gently and spread batter in the pan.
Crumb Topping
- Combine flour, both sugars, and cinnamon. Cut in chilled butter until coarse crumbs form, then stir in almond slices.
- Sprinkle crumb topping evenly over batter.
- Bake 40–45 minutes until golden and a toothpick comes out clean. Cool before slicing.