Peach Crumble Cake Recipe

This Peach Crumble Cake recipe combines the sweetness of fresh peaches with a buttery crumble topping, resulting in a delightful dessert that’s perfect for any occasion. The cake is moist and flavorful, making it a favorite among cake lovers.

The recipe is simple to follow and requires basic baking skills. It’s an excellent choice for summer gatherings or as a comforting treat during cooler months.

Delicious Peach Crumble Cake Recipe

This cake features a soft peach-infused base topped with a crunchy crumble, offering a delightful contrast in texture. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

2 cups fresh peaches, peeled and diced
1 cup granulated sugar, divided
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup rolled oats
1/2 teaspoon cinnamon

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Prepare the Peaches: In a bowl, toss the diced peaches with 1/4 cup of granulated sugar and set aside.
Make the Cake Batter: In a large mixing bowl, cream together the softened butter and remaining 3/4 cup of granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add Peaches: Gently fold in the prepared peaches into the batter and pour the mixture into the prepared cake pan.
Prepare the Crumble Topping: In a small bowl, combine the brown sugar, rolled oats, cinnamon, and butter until crumbly. Sprinkle the crumble evenly over the cake batter.
Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature, optionally with whipped cream or ice cream.