Peach Crumb Cake

Calling all peach lovers! This peach crumb cake is a game changer! Amazingly moist and insanely scrumptious, this easy crumb cake will have you begging for more! A definite must on every brunch menu!

The peach in this recipe is subtle. So if you REALLY want to get your peach on, here are a few things you can do:

1. Add peach juice to the icing instead of milk.
2. Top with Caramelized Skillet Peaches.
3. Top with peach ice cream.

Shopping List for a Peach Crumb Cake:

• Baking soda
• Salt
• Vegetable Oil
• 2 large yellow peaches
• LG eggs
• All purpose flour 
• Light brown sugar
• Granulated sugar
• Ground cinnamon
• Unsalted butter 
• Confectionery Sugar
• Vanilla extract
• Maple syrup (pure or regular)
• Whole milk 

Equipment Needed for this Crumb Cake Recipe:

• 9×13 Baking Dish
• Blender
• Mixing bowls
• Rubber spatula
• Whisk

How to Make This Deliciously Moist Peach Crumb Cake:

• Preheat oven to 425F. Line 9×13 baking dish with parchment paper or spray with non-stick cooking spray. Set aside.

Prepare Cake Batter:

• In a large mixing bowl, sift the first five (dry) ingredients together.
• Blend peaches on “puree” setting until pureed. About 3 minutes.
• In a separate bowl, whisk together the remaining (wet) until well mixed and sugar appears to be dissolved.
• Add the wet ingredients to the dry ingredients.
• Fold until smooth.
• Pour batter into prepared pan.

Prepare Crumble Topping:

• Sift together the first five (dry) ingredients.
• Pour in melted butter.
• Using your hands or a fork, mix until a crumble forms. DO NOT OVER MIX.
• Crumble/spread with your hands evenly over top of batter in pan.
• Gently and evenly, with the palm of your hand, press the crumb into the top of the batter.

Baking Instructions:

• Place pan on center rack in 425F oven.
• Bake for 5 minutes.
• Leaving cake in the oven, without opening, turn temperature down to 350F.
• Bake for another 25 minutes or until a toothpick comes out clean.
• Let cool for 5-10 minutes while preparing icing.

Preparing Almond-Maple Icing:

• Mix together the first three ingredients.
• Slowly add milk by the tablespoon until you reach your desired consistency.
• Using a fork or rubber spatula, drizzle the icing over the top of the warm cake.

Serve and Enjoy!

Q&A about this Peach Crumb Cake Recipe:

Q. How do I store this cake?

A. Store in an airtight container (2-3 days at room temperature, 1 week in the fridge, or up to 3 months in the freezer).

Q. Can I use pancake syrup instead of pure maple syrup?

A. Absolutely!  You may want to add a little bit more though to get more maple flavor!

Q. Can I use dark brown sugar instead of light?

A. Yes!  Your cake will be darker in color and have a slightly richer flavor but I do this ALL the time!  I like dark brown sugar better!

Q. Can I omit the almond extract?

A. Yes!  You may need more milk to reach the desired consistency though!  OR, you can replace almond with vanilla extract!

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If you love this recipe, you will surely love these too:

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Easy Sticky Buns with Canned Biscuits

Hope you love this peach crumb cake recipe as much as my family and I do! Good luck not eating it all in one day! Let me know in the comments!