Description
A delightful Southern Peach Crumb Cake that combines the sweetness of fresh peaches with a buttery crumb topping, perfect for any occasion.
Ingredients
- 1–1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1 stick (1/2 cup) butter, softened
- 2 tsp vanilla extract
- 2 eggs
- 1 cup sour cream
- 4 fresh peaches, sliced (or 1 15-ounce can of sliced peaches, drained)
- 1 cup light brown sugar
- 1 cup all-purpose flour (for crumb topping)
- 2 tsp cinnamon
- 1/8 tsp salt (for crumb topping)
- 1/2 cup butter, melted (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan to prevent sticking.
- In a medium bowl, sift together 1-1/2 cups flour, baking soda, baking powder, and salt.
- In a large bowl, beat 1/2 cup sugar and softened butter until light and fluffy.
- Beat in vanilla extract and eggs, one at a time.
- Alternately fold in the flour mixture and sour cream until just combined.
- Spread the batter evenly into the prepared pan. Arrange the sliced peaches in a single layer on top of the batter.
- In a separate bowl, mix brown sugar, flour, cinnamon, and salt for the crumb topping.
- Pour in melted butter and stir until the mixture forms clumps.
- Sprinkle the crumb topping evenly over the peaches.
- Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan on a wire rack before slicing. Serve on its own or with whipped cream or vanilla ice cream.
Notes
- For a richer flavor, use ripe, fresh peaches.
- This cake can be served warm or at room temperature.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg