This Southern Peach Crumb Cake is a tasty way to start your day! It’s soft and fluffy, packed with juicy peaches, and topped with a crunchy crumbly layer that everyone loves.
I mean, who can resist a cake that doubles as breakfast? I always say a slice of this with coffee makes mornings much brighter. Just don’t forget to share—maybe! 😉
Key Ingredients & Substitutions
Peaches: Fresh peaches are ideal for this cake. However, if they’re out of season, you can use canned peaches (just make sure to drain them well) or frozen peaches (thaw and drain). I find that a mix of sweet and slightly tart peaches gives the best flavor.
Buttermilk: If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to curdle. This way, you’ll get that nice tangy flavor!
Unsalted Butter: I prefer using unsalted butter for better control of the cake’s sweetness. If you’re in a pinch, you can use salted butter; just reduce the added salt in the recipe slightly.
Cinnamon: For that warm, comforting flavor in the topping, cinnamon is key! If you want a twist, try adding some nutmeg or allspice for extra depth.
How Do You Make the Perfect Crumb Topping?
Creating the crumb topping is easier than you might think, and it really adds a lovely crunch! To get that perfect crumbly texture, follow these simple steps:
- In a bowl, mix together flour, brown sugar, and cinnamon.
- Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until it looks like coarse crumbs.
- Don’t over-mix! You want to see small clumps of butter for that delightful crunch.
Feeling adventurous? You can mix in some oats or chopped nuts for added texture in your crumb topping!
Southern Peach Crumb Cake – Easy Sweet Breakfast Delight
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and diced
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prep and 45-50 minutes to bake, for a total time of around 1 hour. Plus, a little cooling time is needed before you dig in. Perfect for a weekend breakfast or a sweet brunch treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish so your cake won’t stick. An easy way to do this is to use butter or cooking spray, then dust the pan with flour and shake off the excess.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to aerate the flour and combines the leavening agents evenly.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. You want to incorporate air here for a nice rise!
4. Add Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Then, mix in the vanilla extract to give the cake a lovely aroma.
5. Combine Ingredients:
Now, it’s time to add in your dry ingredients and buttermilk! Do this alternately, starting and ending with the dry mixture. Be careful not to over-mix; just stir until everything is combined.
6. Fold in the Peaches:
Gently fold in those beautiful diced peaches. They add so much flavor and moisture to your cake. Yum!
7. Pour the Batter:
Pour your batter into the prepared baking dish and spread it out evenly so it bakes nicely.
8. Prepare the Crumb Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs that you can see clumps of butter.
9. Add the Topping:
Sprinkle the crumb topping evenly over the peach batter. This will create a delicious crispy layer.
10. Bake:
Place the baking dish in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell heavenly!
11. Cool and Serve:
Once done, let the cake cool slightly before serving. Enjoy it warm or at room temperature with a nice cup of coffee or tea. It’s the perfect sweet breakfast delight!
Frequently Asked Questions
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches for this recipe! Just make sure to thaw them completely and drain any excess moisture before adding them to the batter. This will help keep your cake from becoming too soggy.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake the night before and store it covered at room temperature. It will still taste delicious the next day! Just let it cool completely before covering to prevent moisture build-up.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just warm slices slightly in the microwave before serving for the best taste!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, a quick substitute is to mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to thicken. This will give your cake that great tangy flavor!
