Southern Peach Crumb Cake

A buttery, tender cake layered with juicy peaches and crowned with a cinnamon-sugar crumble—this Southern-style dessert is pure summer comfort in an 8×8 pan. With a hint of tang from sour cream and a golden, crisp topping that melts in your mouth, it’s the kind of homemade treat that belongs on porches, picnic tables, and Sunday brunch spreads.

Why You’ll Love This Recipe

This isn’t just another coffee cake—it’s a celebration of peach season. Inspired by Southern farmhouse kitchens, this crumb cake bakes up soft and rich, with a velvety crumb and a generous layer of fresh (or frozen!) peaches nestled right into the batter. The sweet-spiced crumb topping adds texture and warmth, making every bite feel like a warm hug.

Perfect for:

• Summer breakfasts and brunches
• Potlucks and family gatherings
• Using up ripe fruit
• Freezer-friendly treats

Ingredients

For the Cake Batter

• ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ½ cup (120g) sour cream or plain yogurt (full-fat recommended)
• 1½ cups (180g) all-purpose flour, spooned & leveled
• 1 tsp baking powder
• ¼ tsp salt

For the Peach Layer

• 2 cups (about 300g) sliced peaches (fresh, frozen, or canned—drained well if using canned)
• ¼ tsp ground cinnamon
• 1 tbsp granulated sugar

For the Crumb Topping

• ½ cup (60g) all-purpose flour
• ¼ cup (50g) packed brown sugar
• ¼ cup (50g) granulated sugar
• ½ tsp ground cinnamon
• ¼ cup (4 tbsp / 56g) cold unsalted butter, cubed

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 350°F (175°C).
• Lightly grease an 8×8-inch baking pan and dust with flour—or line with parchment paper for easy removal.

2. Make the Cake Batter

In a large bowl using a hand mixer:

• Beat softened butter and sugar on medium speed 2–3 minutes, until light, fluffy, and pale.
• Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
• Mix in vanilla and sour cream until smooth.

In a separate bowl:

• Whisk together flour, baking powder, and salt.

Gradually add dry ingredients to wet, mixing on low just until combined.

3. Prepare the Peach Layer

In a small bowl:

• Gently toss sliced peaches with cinnamon and 1 tbsp sugar.
• Set aside while you make the topping.

4. Make the Crumb Topping

In a small bowl:

• Combine flour, brown sugar, granulated sugar, and cinnamon.
• Add cold cubed butter. Use a fork, pastry cutter, or fingers to work the butter into the mixture until it resembles coarse crumbs with some pea-sized clumps.

5. Assemble the Cake

• Pour cake batter into the prepared pan and spread evenly.
• Arrange peach slices in a single layer over the batter.
• Sprinkle crumb topping evenly over the peaches—cover completely.

6. Bake to Golden Perfection

• Bake 45–50 minutes, until:
  • A toothpick inserted near the center comes out clean
  • Top is deep golden brown and crisp
  • Peaches are bubbling slightly at the edges

7. Cool & Serve

• Let cool in pan at least 10–15 minutes—this helps set the layers.
• Slice with a sharp knife and serve warm or at room temperature.

You Must Know

• Use room-temp ingredients —they blend smoothly and create even texture.
• Drain peaches well —wet fruit = soggy cake.
• Don’t skip sour cream —it adds moisture and richness.
• Tastes better the next day! Reheats beautifully in the oven.
• Freezer-friendly —cool completely, wrap tightly, freeze up to 3 months.

Storage Tips

• Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheat slices in oven at 350°F for 8–10 minutes (best texture). Microwave works but may soften crust.
• Freeze whole or sliced: Wrap tightly and thaw overnight before serving.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a cake stand with tea or coffee.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pair with sweet tea or lemonade.

Cultural Context

Rooted in Southern baking traditions and summer orchard harvests, this recipe honors the joy of seasonal simplicity. Found on church tables, front porches, and creative kitchens alike, it celebrates how a few quality ingredients—when baked with care—become something truly special.

Pro Tips

• Double the recipe? Yes—use a 9×13-inch pan and increase time by 5–10 mins.
• Want more spice? Add nutmeg or cardamom to the topping.
• Make ahead: Assemble unbaked cake and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use canned peaches?
A: Yes—but drain very well and pat dry to prevent sogginess.

Q: Why did my cake sink in the middle?
A: Likely underbaked or overmixed. Check doneness with a toothpick and mix gently.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make cupcakes instead?
A: Absolutely! Fill lined tins ¾ full. Bake at 350°F for 20–24 minutes.

Q: Can I air fry it?
A: Not the whole cake—but reheat slices at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (butter, sour cream), eggs, wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed ingredients and extracts.

Nutrition Facts (Per Serving – Approximate)

Based on 9 servings

• Calories: 280
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 36g
• Fiber: 1g
• Sugar: 22g
• Protein: 4g
• Sodium: 180mg

This cake doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with peach, passion, and someone who says, “Let’s make it together.”