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Peach Crumb Cake

A tender, buttery cake layered with juicy peaches and a crisp crumb topping, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Look for a quality brand like King Arthur or Gold Medal for consistent results.
  • 2/3 cup granulated sugar Sweetness is key, but feel free to reduce if your peaches are particularly sweet.
  • 5 teaspoons baking powder Essential for that lovely rise!
  • 1 teaspoon ground cinnamon A warm spice that complements peaches beautifully.
  • 1 teaspoon kosher salt Enhances all the flavors—don’t skip it!
  • 6 large eggs, room temperature Take them out from the fridge about 30 minutes before you start.
  • 1 cup vegetable oil For moisture; melted coconut oil or unsalted butter can also be used.
  • 3 cans peaches in fruit juice, drained and diced Fresh peaches are ideal, but canned works wonderfully.
For the Crumble
  • 1 cup all-purpose flour Same brand recommendation as above.
  • 1/2 teaspoon cinnamon Adds warmth to the crumble.
  • 1/3 cup confectioners' sugar For a touch of sweetness.
  • 1/2 cup unsalted butter, melted Gives richness to the crumble.
For the Topping
  • 1 cup whole milk Adds moistness to the cake.
  • 1/4 cup unsalted butter More deliciousness!
  • 1/4 cup granulated sugar Balances the flavors.
For the Glaze
  • 1 cup confectioners' sugar Finishing touch for sweetness.
  • 1 tablespoon whole milk To achieve a smooth glaze consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Spray a 9x13 inch baking dish with nonstick cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and kosher salt.
  3. In another bowl, combine the eggs and vegetable oil, mixing until blended.
  4. Pour the egg mixture into the dry ingredients and mix until just combined.
  5. Fold in the diced peaches, then pour the batter into the prepared baking dish.
Crumble Preparation
  1. In a medium bowl, whisk together the flour, cinnamon, and confectioners' sugar.
  2. Stir in the melted butter until crumbly, then sprinkle over the peach batter.
Baking
  1. Bake for 55-60 minutes, until a toothpick comes out mostly clean with some moist crumbs.
Topping & Glazing
  1. Heat the milk, butter, and sugar in a saucepan until fully dissolved.
  2. Once the cake is out of the oven, poke holes in it and pour the warm milk mixture over.
  3. Allow the cake to cool completely before adding the glaze, made by whisking confectioners' sugar and milk until smooth.
Serving
  1. Slice and enjoy the Peach Crumb Cake warm or at room temperature, ideally with whipped cream or vanilla ice cream.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.