Made with an incredibly moist brown sugar cake studded with fresh peaches and topped with a sweet almond crumb layer, this brown sugar peach crumb cake is the perfect summer bake! Each bite of this cake is infused with the sweet flavor of summer peaches. The brown sugar beautifully enhances the fragrant peach flavor making for an awesomely delicious cake!
Why You Will Love This Brown Sugar Peach Crumb Cake?
- Sweet, fragrant flavor of peaches in each bite
- Incredibly moist brown sugar cake with a melt in your mouth texture
- Perfectly sweetened brown sugar crumb topping studded with almonds for added texture
How to Make Easy Crumb Cake Recipe
Key Ingredients
- Baking Powder
- Salt
- Granulated Sugar
- Eggs
- Buttermilk
- Dark Brown Sugar
- Unsalted Butter
- Neutral Flavored Oil i.e. Vegetable oil
- Fresh Peaches
- Whole Almonds
- Confectioners’ (Powdered) Sugar
Tips for Making the Best Crumb Cake
- Use Buttermilk in Place of Regular Milk – I find that buttermilk produces a cake texture with a more tender, melt in your mouth crumb. However, if preferred, you can use milk of choice in this recipe. Simply, decrease the amount of milk by 2 tablespoons. For example, instead of 3/4 cup of milk, you will use 1/2 cup + 2 tablespoons of milk.
- Do Not Overmix Cake Batter – for a perfectly moist cake, it is important not to overmix the cake batter. Overmixing the cake batter will result in a cake with a dense texture due to the over development of gluten in the flour. Cake ingredients should be mixed together just until a smooth, lump free batter is achieved.
- Use Melted Butter in Crumb Topping – I have tested making crumb topping with melted and cold butter. Hands down, the topping made with melted butter resulted in the most beautifully golden brown crumb layer with a slight crunch that was not too hard. Bonus, you do not have to bother with having to cut butter into the crumb mixture. Simply pour cooled, melted butter into the crumb mixture and mix to combine with a fork.
- Do Not Overbake Cake – over baking cake batter will result in a dry, crumbly cake. To test if the cake is done, insert a toothpick into the center of the cake at the end of bake time. If the toothpick comes out clean, then the cake is done. If the toothpick comes out with moist batter stuck on it, then the cake needs to be baked longer. Keep in mind that cake with a crumb topping layer typically requires a longer bake time.
How to Adapt Brown Sugar Crumb Cake with Fresh Peaches
This crumb cake recipe is super adaptable. Here are some fun ways you can adapt this recipe to your liking:
- Use any variety of stone fruits like plums, apricots, or nectarines
- Use fresh summer berries like strawberries, blueberries, or raspberries
- For a rich, nutty flavor, you can use brown butter in place of regular butter
- May omit or use any variety of nuts in crumb topping like pistachios, pecans or walnuts
Can Crumb Cake Recipe be Made in Advance?
Yes, crumb cake may be baked in advance. Once baked, cool the cake completely to room temperature. Tightly wrap the cooled cake in plastic/cling wrap and store in the fridge for 3-4 days or 1-3 months in the freezer. When ready to serve, bring cake to room temperature and drizzle with vanilla glaze before serving. (If the cake was frozen, I recommend thawing it in the fridge overnight before bringing it to room temperature.)
Looking for More Scrumptious Eats, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintBrown Sugar Peach Crumb Cake
Made with the most incredibly moist brown sugar cake studded with fresh peaches and topped with a perfectly sweet almond crumb topping, this brown sugar peach crumb cake is the perfect summer bake!
- Prep Time: 30 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 30 minutes
- Yield: 8–10 Slices 1x
Ingredients
Brown Sugar Cake
- 1 3/4 Cups (219 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 2 Teaspoons baking Powder
- 1/2 Teaspoon Salt
- 2/3 Cup (138 g) Dark Brown Sugar, Packed
- 2 Large Eggs, Room Temperature
- 3/4 Cup (177 ml) Buttermilk, Room Temperature
- 5 Tablespoons (71 g) Unsalted Butter, Room Temperature
- 3 Tablespoons (45 ml) Neutral Flavored Oil i.e. Vegetable Oil
- 1 Teaspoon Vanilla Extract
Brown Sugar Peach Crumb Topping
- 1/4 Cup + 2 Tablespoons (47 g) Unbleached All-Purpose Flour
- 1 1/2 Tablespoons (20 g) Dark Brown Sugar
- 3 Tablespoons (42 g) Unsalted Butter, Melted and Cooled
- 2 Tablespoons (15 g) Whole Almonds, Toasted, Roughly Chopped, Optional
- Pinch of Salt to Taste
- 2 Medium Fresh Peaches, Sliced
Vanilla Glaze
- 1/4 Cup (30 g) Confectioners’ (Powdered) Sugar
- 1–2 Teaspoons Milk of Choice
- 1/4 Teaspoon Pure Vanilla Extract
Instructions
- Preheat the oven to 350F(175C). Grease and line the base of an 8 or 9 inch springform baking pan with parchment paper.
- In a medium mixing bowl, add and whisk to combine the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held electric mixer, cream the butter, oil and brown sugar together at medium high speed until mixture appears thick and fluffy in appearance, about 2-3 minutes.
- Mix in the vanilla extract into the creamed butter mixture.
- Beat the eggs into the wet mixture one at a time. The initial egg should be completely mixed into the batter before mixing in the next egg.
- Reduce mixer speed to low. In an alternating fashion, starting and ending with the dry ingredients, mix half of the dry ingredient mixture into the wet batter, followed by all of the buttermilk, and ending with the remaining dry ingredient mixture.
- Stop the mixer and use a spatula to scrape the sides and base of the mixing bowl.
- Resume mixing the cake batter at medium speed for an additional 30-60 seconds to help ensure an evenly smooth batter.
- Transfer cake batter into the prepared baking pan and smooth out into an even layer. Set the pan aside as crumb topping is prepared.
- To make crumb topping, add the flour, brown sugar, salt and almonds into a small mixing bowl. Use a fork to mix ingredients together to combine.
- Pour cooled melted butter into the dry ingredients mixture and mix until crumbs form.
- Place and lightly push down the slices of peaches on top of the cake batter. If you like, you can cut some of the peaches into chunks so that you have a mix of slices and chunks of peaches on top of the cake batter as I did.
- Sprinkle the crumb topping on top of the cake batter focusing on the areas not covered with the peaches. You want to keep most of the peaches uncovered so that it is visible in the finished bake. See pre-baked photo of the cake as a visible guide.
- Bake the cake for 50-60 minutes, rotating the pan halfway through bake time. Cake is ready when a toothpick inserted into the center comes out clean.
- Cool cake in springform pan for 10-15 minutes before removing to cool completely to room temperature on a cooling rack, about 45-60 minutes.
Assembly
- In a small mixing bowl, add the powdered sugar and whisk in the vanilla extract and 1 teaspoon of milk. Test the consistency of the glaze. If it is too thick, for example, glaze is not flowing smoothly off the whisk when lifted, then whisk in additional milk 1/2 teaspoon at a time until you have a smooth, pourable consistency.
- Lightly or heavily drizzle the glaze over the cooled cake to your liking before cutting and serving.
Notes
- Brown sugar peach crumb cake is best eaten the day it is baked. However, leftover cake stored in an airtight container will last 3-4 days in the fridge and 1-3 months in the freezer.
- If crumb topping is browning faster than the cake, tent the cake with a piece of aluminum foil. This will allow the cake to bake until it is done without the crumb layer being overly brown and hard.
- In place of vanilla glaze, cake may be finished with a light dusting of powdered sugar.
YOU MIGHT also LIKE:
Widget not in any sidebars
Leave a Reply