Peach Crumb Cake

This Peach Crumb Cake recipe makes a delicious dessert that is fresh, light and perfectly sweet!

Peach Crumb Cake Recipe

Yesterday I wanted to bake up a breakfasty treat. We had a giant lone peach sitting on our counter that was begging to get used in something other than a smoothie.

Since I had both buttermilk and sour cream on hand, I jumped on the opportunity to make a coffee or crumb cake.

I started off with a light, moist cinnamon cake, topped it with slices of fresh peaches, and then covered it with a sweet brown sugar crumble.

By the time it had finished baking our entire house smelled heavenly- I was ready to dig in! I let it cool for half an hour before slicing it up, but let me tell you the wait was worth it, because the result was out of this world! Fresh, light and perfectly sweet!

Dietary Variations

Making this Peach Crumb Cake suitable for various dietary needs can definitely be achieved with a few modifications:

Gluten-Free: You can use a gluten-free flour blend in place of the all-purpose flour and cake flour. Make sure to find one that substitutes on a 1:1 ratio for regular flour. A blend that already includes xanthan gum is recommended, as this will help with the texture.

Dairy-Free: Substitute the butter with a dairy-free butter alternative or coconut oil, the sour cream with a dairy-free sour cream substitute or applesauce, and the buttermilk with a dairy-free buttermilk substitute (one popular method is adding 1 tablespoon of vinegar or lemon juice to a cup of almond or soy milk and letting it sit for about 10 minutes).

Vegan: You’ll need to replace the butter, sour cream, buttermilk, and eggs in addition to the dairy-free substitutions above. For eggs, use flax eggs (1 flax egg = 1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 15 minutes to gel). For butter, use a vegan margarine or coconut oil. For sour cream, use a vegan sour cream substitute. For buttermilk, follow the dairy-free buttermilk substitution with a non-dairy milk and an acid (like vinegar or lemon juice).

Please remember that when substituting ingredients, the texture and taste of the cake may vary slightly from the original recipe.


This Peach Crumb Cake is quite versatile and you can make various delightful variations. Here are some suggestions:

Different Fruits: While peaches are the star of this recipe, you can certainly experiment with other fruits. Blueberries, apples, or cherries would make excellent alternatives. Just make sure to adjust the baking time if necessary, as different fruits may have different moisture content.

Spices: This recipe uses cinnamon, but you can experiment with other spices like nutmeg, cardamom, or even a pinch of ginger for a different flavor profile.

Nuts: Adding some chopped nuts to the crumb topping can give it an extra crunch. Almonds, walnuts, or pecans would all be great choices.

Citrus Zest: Adding some lemon or orange zest to the batter can give your cake a fresh and zesty flavor.

Streusel Topping: If you love a thick crumble topping, consider doubling the ingredients for the crumb topping. You can also add oats to the topping for a more hearty streusel.

Cream Cheese Swirl: If you love a tangy contrast to your sweet cake, consider adding a cream cheese swirl. Simply beat together 8 oz. of cream cheese, ¼ cup sugar, and an egg until smooth, and then swirl it into your batter before adding the crumb topping.

Remember, the fun of baking is in experimentation and discovering what you enjoy the most. Don’t be afraid to try different combinations and create your own unique Peach Crumb Cake!

Serving Suggestions

This Peach Crumb Cake is a versatile dessert that pairs beautifully with various accompaniments. Here are some delightful serving suggestions:

Coffee: A cup of freshly brewed coffee makes a classic pairing with any cake. The bitterness of the coffee beautifully complements the sweetness of the cake. For a twist, you might try a flavored coffee, such as vanilla or hazelnut, or even a latte or cappuccino for a creamy treat.

Vanilla Ice Cream: A scoop of vanilla ice cream served alongside or on top of a warm slice of peach crumb cake would create a delightful contrast of hot and cold, enhancing the overall eating experience.

Whipped Cream: Lightly sweetened whipped cream is another great addition, adding a creamy element that pairs well with the fruity flavor of the peaches.

Fresh Fruit or Berries: Serving the cake with a side of fresh fruit or berries can add a refreshing contrast to the sweet and crumbly cake. The tartness of the fruit or berries can help balance the sweetness of the cake.

Yogurt: A dollop of Greek yogurt can add a tangy contrast and make the cake a more balanced breakfast or brunch dish.

Tea: For those who prefer tea, a robust black tea or a fruity herbal tea would complement the cake nicely. A peach or cinnamon flavored tea could particularly echo the flavors in the cake.

Cheese: For a more savory contrast, consider serving the cake with a side of mild, creamy cheeses like brie or camembert.

Dessert Wine: If you’re serving this as a dessert after a dinner party, a sweet dessert wine like Moscato or a Sauternes would pair wonderfully.

Frequently Asked Questions

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches. However, make sure to drain them well before using to prevent the cake from getting soggy.

Can I make this recipe without a stand mixer?

Yes, you can make this recipe using a hand electric mixer or even by hand. It might just require a little more effort to get the butter and sugar fluffy.

What if I don’t have cake flour?

If you don’t have cake flour, you can make your own by measuring 1 cup of all-purpose flour, removing 2 tablespoons of the flour, and adding 2 tablespoons of cornstarch. Sift this mixture several times to get it well combined and aerated.

Can I make this cake ahead of time?

Yes, you can make this cake a day in advance. It actually tastes even better the next day as the flavors have more time to meld together.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can create a simple substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for about 10 minutes until it curdles slightly.

What can I substitute for the egg?

If you need an egg substitute, you can use applesauce or mashed banana. Use ¼ cup for each egg.

Can I use margarine instead of butter?

Yes, you can use margarine. Just make sure it’s not a low-fat version, as that could affect the texture and taste of the cake.

Can I use this recipe to make muffins?

Yes, you can. Divide the batter among a muffin tin and adjust the baking time as they will likely bake more quickly than a whole cake.

Can I use frozen peaches instead of fresh peaches?

Yes, measure out the number of frozen peaches you need and let them thaw at room temperature. Once thawed, drain off any excess liquid to prevent the cake from becoming too wet. Slice the thawed peaches thinly, as you would with fresh peaches, and proceed with the recipe. Please note that while frozen peaches can work well in this recipe, fresh peaches will usually provide a slightly better texture and flavor. If you’re baking in peach season, fresh is best. But out of season, frozen peaches are a great option!

Storing Leftovers

The Peach Crumb Cake is best enjoyed fresh, but if you have leftovers, they can certainly be stored and enjoyed later.

For Refrigeration

Allow the cake to cool completely. This will prevent condensation from forming, which could potentially make the crumb topping soggy.

Once cooled, you can store the cake in an airtight container or cover the dish in which you baked the cake tightly with plastic wrap or aluminum foil.

The cake will keep in the refrigerator for about 3-5 days.

For Freezing

Again, allow the cake to cool completely before proceeding.

Once the cake is cooled, you can either freeze the whole cake or divide it into individual portions.

If you choose to freeze individual slices, place them on a baking sheet and freeze until solid, about 2 hours. Once the slices are frozen, transfer them to a zip-top freezer bag or airtight container.

If freezing the whole cake, wrap it well in both plastic wrap and aluminum foil to protect it from freezer burn.

Label the bag or container with the date. The cake can be frozen for up to 3 months.

To Thaw Frozen Leftovers

If you have frozen individual slices, you can simply thaw them at room temperature for a few hours or in the refrigerator overnight.

For a whole cake, it’s best to thaw it in the refrigerator overnight.

Once the cake is thawed, you can enjoy it as is, or if you prefer it warm, you can heat it up slightly in the microwave.

Remember, the texture of the cake may change slightly after freezing and thawing, but the delicious peach and crumb flavor will still be there! Enjoy!

More Delicious Desserts to Try

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Peach Crumb Cake Recipe

This Peach Crumb Cake recipe makes a delicious treat that is fresh, light and perfectly sweet!
4.34 from 6 votes
Pin Rate
Course: Breakfast, Cakes & Cheesecakes
Cuisine: American
Prep Time: 12 minutes
Cook Time: 35 minutes
Cool: 30 minutes
Total Time: 1 hour 17 minutes
Servings: 8
Calories: 388kcal
Author: Andrea
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  • 1 cup all-purpose flour
  • 1/4 cup cake flour
  • 1/2 cup granulated sugar
  • 8 Tbsp (1 stick) butter - room temperature
  • 1 egg + 1 egg yolk
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 extra large ripe peach (or 2 small) - skin removed, thinly sliced

crumb topping

  • 1/3 cup + 1 Tbsp all-purpose flour
  • 1/2 cup brown sugar
  • 4 Tbsp butter - cold
  • 1/2 tsp cinnamon


  • Preheat oven to 350 degrees. Lightly spray an 8×8″ baking dish or a 9″ round baking dish, set aside.
  • In the bowl of a stand mixer, beat together butter, sugar and vanilla until light and fluffy, about 2 minutes. Add egg, then egg yolk, mixing until just combined.
  •  In a small mixing bowl, whisk together flours, baking powder, salt, and cinnamon.
  • With mixing speed on low, alternate adding the flour mixture with the sour cream and buttermilk (this will help prevent the mixture from curdling) into the mixture of butter, sugar, vanilla and eggs. Mix until well combined and no flour pockets remain. The cake batter will be relatively thick.
  • Remove bowl from stand and spread the batter evenly into the prepared pan.
  • Layer the sliced peaches on top, making sure to completely cover the batter.
  •  In a small mixing bowl combine all crumb topping ingredients. Using a pastry blender, cut the butter into fine pieces, creating tiny lumps in the mixture. Pour the mixture over the peaches, and spread evenly.
  • Place in oven and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean (I baked mine in a round dish and it took about 38 minutes). The topping should be nice and brown and the center should look slightly moist. Remove from oven and allow to cool for 30-45 minutes before serving.



Serving: 1serving | Calories: 388kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 238mg | Potassium: 193mg | Fiber: 1g | Sugar: 29g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Inspired by Spoon Fork Bacon’s Blueberry Cardamom Crumb Cake

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About the Author


Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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    1. Hi Steve, I found one area in the recipe that I was able to clarify. It should be clear now. Sorry about that. Thanks for letting me know. You can also view the video to see each step.