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Peach Crumb Cake

A moist and fluffy Peach Crumb Cake topped with a buttery crumb topping, perfect for summer gatherings and capturing nostalgic flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups 2 cups all-purpose flour I recommend King Arthur Flour for its quality.
  • 2/3 cup 2/3 cup granulated sugar
  • 5 teaspoons 5 teaspoons baking powder
  • 1 teaspoon 1 teaspoon cinnamon
  • 1 teaspoon 1 teaspoon kosher salt
  • 6 large 6 large eggs, at room temperature This is crucial for a fluffy texture.
  • 1 cup 1 cup vegetable oil Can substitute with melted coconut oil.
  • 3 cans (15 ounces each) 3 cans peaches in fruit juice, drained and diced Feel free to use fresh peaches when in season.
For the Crumble
  • 1 cup 1 cup all-purpose flour
  • 1/2 teaspoon 1/2 teaspoon cinnamon
  • 1/3 cup 1/3 cup confectioners' sugar
  • 1/2 cup 1/2 cup unsalted butter, melted
For the Topping
  • 1 cup 1 cup whole milk
  • 1/4 cup 1/4 cup unsalted butter
  • 1/4 cup 1/4 cup granulated sugar
For the Glaze
  • 1 cup 1 cup confectioners' sugar
  • 1 tablespoon 1 tablespoon whole milk Add more as needed for desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking dish generously with nonstick cooking spray and set aside.
  2. In a large mixing bowl, whisk together 2 cups flour, 2/3 cup sugar, 5 teaspoons baking powder, 1 teaspoon cinnamon, and 1 teaspoon kosher salt until well combined.
  3. In a separate small bowl, whisk together 6 large eggs and 1 cup vegetable oil until well blended.
  4. Add the egg-oil mixture to the dry ingredients and mix until just combined. Don't overmix; a few lumps are perfectly fine!
  5. Gently fold in the diced peaches, making sure they are evenly distributed throughout the batter.
  6. Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Crumble Preparation
  1. While the cake is baking, prepare the crumble by mixing together 1 cup flour, 1/2 teaspoon cinnamon, and 1/3 cup confectioners' sugar in a medium bowl. Stir in 1/2 cup melted butter until it resembles a crumbly dough.
Final Assembly
  1. After baking, sprinkle the crumble topping evenly over the hot cake. Return it to the oven for an additional 10-15 minutes until the crumble is golden brown.
  2. In a small saucepan, heat together 1 cup whole milk, 1/4 cup butter, and 1/4 cup sugar over medium heat, stirring until dissolved (about 3-5 minutes).
  3. Immediately after removing the cake from the oven, insert a skewer into the top of the cake, creating 25-30 evenly spaced holes all the way to the bottom.
  4. Carefully pour the warm milk mixture over the cake, filling the holes to ensure the cake stays moist.
  5. Allow the cake to cool completely in the pan on a wire rack before glazing.
  6. In a medium bowl, whisk together 1 cup confectioners' sugar with 1 tablespoon milk until smooth. Adjust the consistency with more milk if needed.
  7. Once the cake is completely cool, drizzle the glaze over the top for an extra touch of sweetness.
  8. Cut into squares and serve your delicious Peach Crumb Cake. Enjoy the smiles and compliments as it disappears from the table!

Notes

Using high-quality, fresh ingredients makes a noticeable difference in flavor and texture. For dairy-free, use coconut cream instead of milk. For best results, ensure all ingredients are at room temperature.