Southern Peach Crumb Cake Recipe

1 2 minutes read

Southern Peach Crumb Cake is a decadent, buttery, and fruit-filled delight that embodies the warmth and comfort of home-baked goodness. Featuring a tender vanilla cake base, layers of juicy peaches, and a crunchy cinnamon-spiced crumb topping, this cake is perfect for breakfast, dessert, or an afternoon treat. Whether served with a dollop of whipped cream or a scoop of vanilla ice cream, this Southern classic never fails to impress.

Ingredients

For the Cake	For the Crumb Topping
1 1/2 cups all-purpose flour	1 cup light brown sugar
1/2 teaspoon baking soda	1 cup all-purpose flour
1/2 teaspoon baking powder	2 teaspoons cinnamon
1/2 teaspoon salt	1/8 teaspoon salt
1/2 cup sugar	1/2 cup butter, melted
1 stick butter, softened
2 teaspoons vanilla extract
1 cup sour cream
4 peaches, sliced (or one 15-ounce can, drained)

Step-by-Step Instructions

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, tapping out any excess flour. This step prevents the cake from sticking and ensures an easy release after baking.

Step 2: Make the Cake Batter

In a medium mixing bowl, sift together flour, baking soda, baking powder, and salt.
In a separate large bowl, cream together butter and sugar using a hand mixer until light and fluffy.
Beat in vanilla extract and eggs, one at a time, mixing well after each addition.
Alternately fold in the dry ingredients and sour cream, beginning and ending with the flour mixture. Stir until just combined; avoid overmixing to maintain a tender crumb.

Step 3: Assemble the Cake

Spread the batter evenly into the prepared baking pan.
Arrange the sliced peaches over the top in a single layer.

Step 4: Prepare the Crumb Topping

In a separate bowl, combine brown sugar, flour, cinnamon, and salt.
Pour in the melted butter and stir until the mixture forms small clumps.
Sprinkle the crumb topping evenly over the peaches.

Step 5: Bake the Cake

Place the cake in the preheated oven and bake for 45-55 minutes.
Check for doneness by inserting a toothpick into the center—it should come out clean.
The top should be golden brown and slightly crisp.
Allow the cake to cool in the pan on a wire rack before slicing.