Get ready to indulge in a slice of southern comfort with this Ultimate Southern Peach Crumb Cake. Bursting with juicy peaches and topped with a buttery crumb, this cake is a delightful treat that captures the essence of a warm southern day. Perfect for gatherings, or a cozy afternoon at home, this recipe celebrates the simple pleasures of life with every bite. Grab your ingredients and enjoy the sweet taste of southern hospitality.
Steps
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt for the crumb topping. Stir in melted butter until evenly moist and set aside.
- For the cake batter, mix flour, baking powder, baking soda, and salt in a small bowl. Prepare the peaches by peeling and slicing them.
- In another bowl, cream together butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
- Mix buttermilk and sour cream in a separate bowl. Gradually add the flour mixture and buttermilk mixture alternately to the creamed butter, starting and ending with the flour mixture, until just combined.
- Grease an 8 or 9-inch baking pan with non-stick spray. Spread the cake batter evenly in the pan and arrange the peach slices on top. Sprinkle the crumb mixture over the peaches, breaking it into small pieces with your fingers.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack for at least 15 minutes before serving.
- Optionally, prepare a glaze by whisking together powdered sugar, milk, and vanilla. Adjust the consistency with more milk if needed, and drizzle over the cooled cake before serving.
Ingredients
- Crumb Topping:
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup sour cream
- Peaches:
- 2 cups fresh peaches, peeled and sliced (or 1 16oz can of canned peaches, drained)
- Optional Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk (more if needed to adjust consistency)
- 1/2 teaspoon vanilla extract
Nutritional Values
Calories: 472kcal | Carbohydrates: 67g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 230mg | Potassium: 234mg | Fiber: 1g | Sugar: 39g | Vitamin A: 800IU | Vitamin C: 3.3mg | Calcium: 72mg | Iron: 2.1mg
FAQ
- Can I use canned peaches instead of fresh ones?
- Yes, you can substitute fresh peaches with a 16oz can of canned peaches, drained.
- Is the vanilla glaze necessary for the cake?
- The vanilla glaze is optional. It adds a decorative touch, but the cake’s flavor will not be significantly affected if you choose to omit it.
- What is the best way to serve Peach Crumb Cake?
- Peach Crumb Cake is best served warm. It can be enjoyed as a brunch item or as a dessert, especially when paired with vanilla ice cream.
- How do I know when the cake is done baking?
- The cake is done when a toothpick inserted into the center comes out clean. This usually takes about 50-55 minutes of baking time.
- Can I prepare this cake in advance?
- Yes, you can prepare the cake ahead of time. Allow it to cool completely before storing it. When ready to serve, you can warm it slightly in the oven for the best taste.
Tips
- To ensure the crumb topping is perfectly textured, use your fingers to break it into small crumbs as you sprinkle it over the cake batter.
- For an extra burst of flavor, consider using fresh peaches when in season, but if unavailable, canned peaches can be a convenient substitute.
- For a more attractive presentation, drizzle a powdered sugar glaze on top of the cake once it has cooled slightly, though this is optional and won’t affect the taste.
- To prevent sticking, make sure to generously grease your baking pan with non-stick cooking spray before adding the cake batter.
Equipment
- 8″ or 9″ square baking pan – If you don’t already have a suitable baking pan, you may consider purchasing one.
- Wire cooling rack – Useful for cooling the cake evenly after baking.
- Mixing bowls – While many might have these, if you don’t, you might need to purchase a set for mixing ingredients.
- Whisk – For making the crumb topping and glaze, a whisk can be essential if you don’t already own one.
