Peach Crumb Cake
A delicious blend of juicy peaches and a crumbly topping, this Peach Crumb Cake is a comforting dessert that combines buttery softness with sweet tanginess.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup buttermilk
- 2 cups fresh peaches, peeled and diced (about 3 medium peaches)
For the Crumb Topping
- 0.5 cup all-purpose flour
- 0.5 cup brown sugar, packed
- 0.5 teaspoon ground cinnamon
- 0.25 cup unsalted butter, melted
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan or a 9×9-inch square baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Mixing Cake Batter
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry mixture to the wet mixture, alternating with buttermilk, mixing until just combined.
- Gently fold in the diced peaches using a spatula.
Make Crumb Topping and Assemble Cake
- In a separate bowl, combine flour, brown sugar, and cinnamon. Pour in melted butter and mix until crumbly, adding nuts if desired.
- Pour the batter into the prepared pan and spread evenly. Sprinkle crumb topping evenly over the batter.
Baking
- Bake for 35 to 40 minutes, or until a toothpick comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 15 minutes before releasing from the springform and transferring to a wire rack to cool completely.
Notes
Use ripe peaches for best flavor and make sure to not overmix the batter. Room temperature ingredients aid in easier mixing.