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Southern Peach Crumb Cake

This delightful Southern Peach Crumb Cake is a moist, buttery cake topped with a crumbly, sweet cinnamon streusel and fresh, ripe peaches. Perfect for breakfast, dessert, or a sweet afternoon treat, it captures the essence of summer in each bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Southern
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9-inch round cake pan
  • 1 mixing bowls
  • 1 whisk
  • 1 spatula
  • 1 measuring cups and spoons
  • 1 oven

Ingredients
  

  • 2 medium ripe peaches, peeled and diced About 1 ½ cups.
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk
  • 0.5 cup packed brown sugar
  • 0.5 cup rolled oats

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the 9-inch round cake pan.
  • In a mixing bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
  • In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
  • Gently fold in the diced peaches until evenly distributed in the batter.
  • Pour the batter into the prepared cake pan and spread it evenly.
  • In a small bowl, mix the brown sugar, rolled oats, and remaining cinnamon. Sprinkle this crumb mixture evenly over the top of the cake batter.
  • Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure the peaches are ripe for the best flavor. You can substitute with canned peaches if fresh ones are unavailable; just drain them well.
This cake can be served warm or at room temperature and pairs wonderfully with vanilla ice cream or whipped cream.
Leftovers can be stored in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage.