Peach Crumb Cake With Crumble Topping Recipe

Peach Cake With Crumb Topping
Peach Cake With Crumb Topping. Photo: Diana Rattray
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 1 cake (serves 8)
Nutritional Guidelines (per serving)
556 Calories
30g Fat
65g Carbs
8g Protein
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Nutrition Facts
Servings: 1 cake (serves 8)
Amount per serving
Calories 556
% Daily Value*
Total Fat 30g 39%
Saturated Fat 16g 80%
Cholesterol 175mg 58%
Sodium 629mg 27%
Total Carbohydrate 65g 24%
Dietary Fiber 4g 15%
Protein 8g
Calcium 145mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This peach crumb cake is a fabulous dessert or coffee cake to make for any occasion. The generous buttery crumb topping makes this peach cake taste like a peach crumble or crisp with a vanilla butter cake layer.

This is a wonderful cake to enjoy with fresh peaches in season, but it's excellent with drained canned peach slices of frozen sliced peaches as well.

Bake this heavenly cake for a summer gathering or cookout, Father's Day, New Year's dessert, Easter dessert, or for just about any other occasion.


  • 4 peaches (peeled, pitted, thinly sliced*)
  • Topping:
  • 3/4 cup light brown sugar (packed)
  • 3/4 cup flour (all-purpose)
  • 1 1/2 teaspoons cinnamon
  • 6 tablespoons butter (melted)
  • Cake:
  • 1 1/4 cups flour (all-purpose) about 5 3/4 ounces
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 4 ounces (1/2 cup) butter (softened)
  • 1/2 cup sugar (granulated)
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract

Steps to Make It

*You may use about 12 ounces sliced frozen peaches, or use canned and drained peaches -- about 1 1/2 15-ounce cans -- in place of the fresh sliced peaches.

  1. Grease and flour a 9-inch springform pan or spray with baking spray. Preheat the oven to 350°.

  2. In a medium bowl, combine the 3/4 cup brown sugar, 3/4 cup flour, cinnamon, and the 6 tablespoons of melted butter.

  3. Stir with a fork until well blended and ingredients are moistened.

  4. In another bowl, combine the 1 1/4 cups of flour with the baking soda and baking powder; set aside.

  5. In a mixing bowl with electric mixer, beat the 1/2 cup softened butter with 1/2 cup granulated sugar until light and creamy. Add the eggs, sour cream, and vanilla and beat until well blended.

  6. Slowly beat in the flour, baking soda, baking powder mixture. Continue beating on medium-high speed until smooth. The batter will be quite thick.

  7. Spread the batter in the prepared pan. Arrange the peach slices, close together, over the top of the batter.

  8. Sprinkle the butter and brown sugar crumb mixture over the peach layer.

  9. Bake the cake for 40 to 50 minutes, or until a cake tester or toothpick comes out clean when inserted in the center of the cake.