Southern Peach Crumb Cake: A Taste of Sunshine

Okay, grab your aprons, y’all, because today we’re making something truly special: a southern peach crumb cake that will transport you straight to a sun-drenched orchard. I can practically smell the sweet peaches baking already!

This southern peach crumb cake has become a family favorite for so many reasons. It’s easy enough to whip up on a Sunday morning (because let’s be real, who has time for complicated recipes during the week?), yet elegant enough to serve to guests. It’s the perfect balance of rustic charm and sophisticated flavor. There was that one time, though, when I forgot to add the baking powder! The cake was flat as a pancake, but you know what? The kids still devoured it! That’s the beauty of southern peach crumb cake – even when it’s not perfect, it’s still delicious.

And trust me, once you try this southern peach crumb cake, it’ll become a favorite in your house too. It’s more than just a dessert; it’s a taste of sunshine and a whole lot of love.

Ingredients for Southern Peach Crumb Cake

Here’s what you’ll need to bake up this little slice of heaven:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened. I always use Kerrygold for my southern peach crumb cake – it makes a difference!
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3 cups fresh peaches, peeled and sliced. If you can find freestone peaches, those are the easiest to work with when making southern peach crumb cake.

For the Crumb Topping:

• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, cold and cubed. When making southern peach crumb cake, I learned this trick from my mom; if the butter is too soft it will turn to mush.

Shopping tip: You can usually find the best deals on peaches at your local farmer’s market, especially during peak season. Making a peach coffee cake is a great way to use them!

Kitchen wisdom: Here’s a little something I learned from my Grandmother making Southern peach crumb cake: always sift your dry ingredients. It helps to create a light and fluffy cake.

For those busy weeknights or when you don’t have fresh peaches, you can use frozen peaches in this recipe. Just thaw them and drain any excess liquid before adding them to the cake batter. I would only do this if you’re in a real pinch; the fresh peach cake recipe tastes much better with fresh peaches. As for storing the fruit, always keep your peaches in the refrigerator to prevent them from ripening too fast! To prevent browning once the peaches are cut, toss them in a bit of lemon juice. This will keep them looking fresh and vibrant for your cake!

How to Make Southern Peach Crumb Cake – Step-by-Step

Alright, let’s get down to business! Follow these steps, and you’ll have a gorgeous southern peach crumb cake in no time. Don’t worry if you make a mistake or two along the way – we’ve all been there!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use a baking spray with flour already in it. It’s a total time-saver!. When making southern peach crumb cake make sure to get every corner to prevent sticking.
2. Make the Crumb Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place in the refrigerator while you prepare the cake batter. This is important, y’all! Keeping the crumb topping cold helps it stay crumbly when baking, for your Southern peach streusel cake. This makes for the best texture!
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. I learned the hard way with southern peach crumb cake that it is important to cream the butter and sugar well. If you don’t, your cake might be dense.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
6. Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
7. Fold in Peaches: Gently fold in the sliced peaches. Don’t worry if your southern peach crumb cake batter looks a little thick – that’s normal!
8. Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.
9. Sprinkle Crumb Topping: Sprinkle the crumb topping evenly over the batter.
10. Bake: Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, southern peach crumb cake usually takes about 48 minutes, but oven times can vary. So keep an eye on it! Your Southern peach coffee cake should be golden brown and delicious.
11. Cool: Let the cake cool in the pan for 15-20 minutes before cutting and serving. While the southern peach crumb cake is cooking, I usually clean up the kitchen or catch up on a little reading. It fills the house with such a wonderful aroma! Your southern peach crumb cake should smell like warm peaches, cinnamon, and a hint of nutmeg. It’s truly heavenly.

Family tested southern peach crumb cake time-saver: To save a little time, you can prep the crumb topping the night before and store it in the refrigerator.

Serving Your Southern Peach Crumb Cake

Now for the best part – enjoying your southern peach crumb cake! Here are a few ideas to make it even more special:

The kids love our southern peach crumb cake when I top it with a scoop of vanilla ice cream. It’s the perfect complement to the warm, peachy cake.

My go-to side dish to pair with southern peach crumb cake is a simple cup of coffee or sweet tea. There’s just something about the warmth of the cake and the refreshing drink that makes it a perfect match.

This southern peach crumb cake is perfect for so many occasions. I love making it for Sunday brunch, potlucks, or even just a simple weeknight dessert. It’s also a wonderful treat to bring to a neighbor or friend who needs a little pick-me-up.

Presentation tips I’ve discovered include dusting the cake with powdered sugar or serving it on a pretty platter. You could also add a sprig of mint for a pop of color.

If you have extra southern peach crumb cake (which is rare in my house!), you can store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.

Seasonal variations I’ve tried include adding blueberries or raspberries to the peaches for a mixed berry cake. During the fall, you could add a sprinkle of pumpkin pie spice to the crumb topping for a warm, cozy flavor.

My friends always ask for this southern peach crumb cake recipe whenever I make it. They just can’t get enough of the moist cake and the irresistible crumb topping.

Consider enjoying this alongside our Southern Peach Bread Recipe or Southern Cornbread Poppers Recipe.

Southern Peach Crumb Cake FAQs

Okay, let’s tackle some common questions I get asked about this southern peach crumb cake recipe.

Q: Can I use canned peaches instead of fresh peaches?

A: While fresh peaches are always best, you can use canned peaches in a pinch. Just make sure to drain them well and pat them dry before adding them to the batter. I would recommend using peaches packed in juice rather than syrup. You know what I do when my southern peach crumb cake recipe only has canned peaches? I add a splash of lemon juice to brighten them up!

Q: My crumb topping is too dry. What can I do?

A: If your crumb topping is too dry, add a tablespoon or two of melted butter until it comes together. You know what I do when my southern peach crumb cake topping is too dry? A little bit of milk helps bind the mixture. The texture should resemble coarse crumbs. I have made this mistake before, but have found the correct consistency over time.

Q: My cake is sinking in the middle. What did I do wrong?

A: Sinking in the middle can happen for a few reasons. It could be that your oven temperature is too low, or that you didn’t cream the butter and sugar properly. It could also be that you overmixed the batter. I learned from this southern peach coffee cake mistake to be more gentle!

Q: Can I freeze this cake?

A: Yes, you can absolutely freeze this cake! Wrap it tightly in plastic wrap and then in foil, and it will keep for up to 3 months. Thaw it overnight in the refrigerator before serving. You know what I do when my southern peach crumb cake has been frozen? I pop it in the oven for a few minutes to freshen it up.

Q: Can I reduce the amount of sugar in this recipe?

A: You can reduce the amount of sugar slightly, but keep in mind that sugar contributes to the moisture and texture of the cake. I wouldn’t recommend reducing it by more than 1/4 cup. My family prefers the easy peach crumb cake with the original amount of sugar.

Q: Can I make this cake gluten-free?

A: Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Be sure to add a teaspoon of xanthan gum to help bind the ingredients together. My experience is that with this southern peach crumb cake make sure to add xanthan gum.

Q: Can I add nuts to the crumb topping?

A: Absolutely! Adding chopped pecans or walnuts to the crumb topping would be delicious. You know what I do when my southern peach crumb cake needs a little extra crunch? I love to add chopped pecans or walnuts!

My Final Thoughts on Southern Peach Crumb Cake

This southern peach crumb cake recipe holds a special place in my heart because it reminds me of family, sunshine, and the simple joys of life. It’s a recipe that’s been passed down through generations, and I’m so happy to share it with you.

Here are a few of my southern peach crumb cake Pro Tips:

• Use ripe, but firm peaches. You want them to be sweet and flavorful, but not too mushy.
• Don’t overmix the batter. Overmixing can lead to a tough cake.
• Let the cake cool completely before serving. This will help the flavors meld together and prevent the cake from falling apart.

Here are a few southern peach crumb cake variations that I’ve tried with my family:

1. Peach and Blueberry Crumb Cake: Add 1 cup of fresh blueberries to the batter for a burst of juicy flavor.
2. Peach and Pecan Crumb Cake: Add 1/2 cup of chopped pecans to the crumb topping for a nutty crunch.
3. Spiced Peach Crumb Cake: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the batter for a warm, cozy flavor.

My kids love the peach and blueberry version, while my husband prefers the classic southern peach crumb cake. No matter which version you choose, I hope you enjoy making this cake as much as I do. Consider learning more about the health benefits of Peaches and the USDA.

So go ahead, give this southern peach crumb cake recipe a try. Don’t be afraid to get a little messy in the kitchen and have some fun. And most importantly, don’t forget to share your creation with the people you love. I hope your home is filled with the sweet aroma of baking peaches and the sound of happy laughter.

Southern Peach Crumb Cake: A Taste of Sunshine

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This peach crumb cake recipe is a family favorite, passed down through generations. We’re sharing the secrets to making it truly amazing!

• Author: Zoubida
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hr
• Yield: 9 servings
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 large egg
• 1/4 cup milk
• 4 cups peeled and sliced fresh peaches
• 1/4 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch square baking pan.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
3. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a separate small bowl, whisk together egg and milk. Add to the dry ingredients and stir until just combined.
5. Spread batter into the prepared pan. Arrange peach slices evenly over the batter. Sprinkle with cinnamon.
6. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the crumb topping is golden brown.
7. Let cool completely before cutting and serving.

Notes

For an extra layer of flavor, try adding a tablespoon of bourbon to the batter. Serve with a scoop of vanilla ice cream for a truly decadent treat!