This Southern Peach Crumb Cake is a warm and cozy treat, filled with juicy peaches and topped with a sweet, crunchy streusel. It’s perfect for breakfast or dessert!
When I make this cake, the smell of peaches fills my kitchen and makes everyone happy. I love serving it with a dollop of whipped cream on top—so yummy! 🍑
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are the star of this cake. If peaches are out of season, try using canned peaches (in juice, not syrup) or frozen peaches. Just make sure to thaw and drain them well before use.
Sour Cream/Yogurt: I love using sour cream for its tangy flavor and moisture. Plain yogurt can be a great substitute if that’s what you have on hand. Full-fat yogurt tends to work best for creaminess.
Butter: Unsalted butter is my go-to for better control over salt levels. If you need a dairy-free option, melt coconut oil or use a dairy-free butter substitute for a similar richness in flavor.
Brown Sugar: Light brown sugar adds a nice depth of flavor to the streusel. If you’re out, you can mix white sugar with a little molasses to mimic the taste or just use granulated sugar.
How Do I Achieve a Perfectly Crumbly Streusel?
The streusel is vital for that crunchy topping we love! Here’s how to make it just right:
- In a bowl, whisk together flour, brown sugar, cinnamon, and salt. This helps distribute the flavors evenly.
- Pour in the melted butter and mix until you see a crumbly texture. It should look like wet sand—lumpy and not too fine!
- For an extra crunch, consider adding chopped nuts (like pecans or walnuts) to the streusel mixture.
Just sprinkle the topping generously over the peaches and batter before baking for that delightful texture contrast!
Southern Peach Crumb Cake with Sweet Streusel Topping
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- 3 ripe peaches, peeled and sliced
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
For Garnish (optional):
- Powdered sugar
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prepare and 50-60 minutes to bake, plus time to cool. Overall, you’ll want to set aside about 1 hour and 30 minutes to enjoy this sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important step to ensure the cake bakes evenly. Prepare a 9×13 inch baking pan by greasing and flouring it, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together until they are well mixed. This will help your cake rise nicely!
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time, ensuring that each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
5. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Alternately add the dry flour mixture and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until everything is combined—don’t overmix!
6. Spread the Batter:
Pour the batter into the prepared baking pan and spread it out evenly so it fills the bottom of the pan.
7. Add the Peaches:
Carefully arrange the sliced peaches over the batter, pressing them down slightly so they stick. This will allow the juicy peaches to meld into the cake as it bakes!
8. Prepare the Streusel Topping:
In a separate bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel. Pour in the melted butter and stir until the mixture becomes crumbly. You want those chunks of deliciousness!
9. Sprinkle the Streusel:
Evenly sprinkle the streusel topping over the peaches and batter. This is where the magic happens!
10. Bake the Cake:
Put the cake in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the topping is golden brown.
11. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack. This cooling time helps everything set beautifully.
12. Serve and Enjoy:
After the cake has cooled, dust the top lightly with powdered sugar for a pretty finish. Slice and serve your moist, sweet Southern Peach Crumb Cake with a cup of coffee or tea. Enjoy every bite!
FAQ for Southern Peach Crumb Cake
Can I Use Other Fruits Instead of Peaches?
Absolutely! This recipe works wonderfully with other fruits like blueberries, raspberries, or even apples. Just make sure to adjust the sweetness slightly, as some fruits are sweeter than others.
Is There a Dairy-Free Option for This Cake?
Yes! You can substitute the unsalted butter with a dairy-free butter alternative and use a non-dairy yogurt or sour cream. Coconut yogurt works particularly well to keep the moisture!
How Can I Store Leftovers?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it to keep it fresh for up to a week. Just remember to let it warm up before serving for the best taste!
Can I Freeze This Cake?
Yes, you can freeze the cake! Be sure to cool it completely, then wrap it tightly in plastic wrap and foil or store it in an airtight container. It should keep well in the freezer for about 2-3 months. Thaw in the fridge overnight before serving.
