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:
- Add peach juice to the icing instead of milk.
- Top with Caramelized Skillet Peaches.
- 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!
Peach Crumb Cake
Calling all peach lovers! This peach crumb cake is a game changer! Amazingly moist and insanely scrumptious, you'll be begging for more!
Equipment
- 9×13 Baking Dish
- Blender
- Mixing bowls
- Rubber spatula
- whisk
Ingredients
For Cake:
- 1.75 c Flour
- 1 tbsp Ground Cinnamon
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 c Vegetable Oil
- 1/2 c Granulated Sugar
- 1/2 c Light Brown Sugar packed
- 1.5 c Peach Puree 2 large, ripe, yellow peaches pureed in blender
- 1/4 c Whole Milk
- 2 LG Eggs
For Crumble Topping:
- 3/4 c All Purpose Flour
- 1/4 c Light Brown Sugar packed
- 1/4 c Granulated Sugar
- 3/4 tbsp Ground Cinnamon
- 6 tbsp Unsalted Butter melted
Almond-Maple Icing:
- 1.5 c Confectionery Sugar
- 1 tsp Almond Extract
- 1 tbsp Maple Syrup use real maple syrup for added flavor
- 1-3 tbsp Whole Milk until you reach desired consistency
Instructions
- 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!
Notes
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:
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!
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12 Comments
Ice Cream N Sticky Fingers
This peach crumb cake looks delicious. I love that you can easily swap out the fruit and make several different flavors. Peach and cherry would be my favorite.
Brianna
I need to make this ASAP! It looks so good!
Monica Simpson
This sounds delicious. I love using fresh peaches in desserts like this!
Amber Myers
I love peaches so I am sure I’d be a fan of this cake. It looks incredible!
Renee
This looks amazing! I wish our peach tree would give up the fruit already!