Description
Scrumptious Southern peach crumb cake brings classic Southern comfort to your dessert table. Buttery layers of sweet peaches and cinnamon-spiced crumble create a delightful treat you’ll savor with pure Southern charm.
Ingredients
Scale
- 1 pound fresh peaches (cored and sliced)
- 3/4 cup granulated sugar
- 1/2 cup (4 oz) unsalted butter, slightly softened
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 1/4 tsps ground cinnamon
- 1/2 cup (4 oz) unsalted butter, melted
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F and prepare a springform pan with cooking spray to prevent adhesion.
- Create the crumble by mixing flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt in a small bowl. Fold melted butter into the dry ingredients until a coarse, crumbly texture forms.
- Sift flour, baking powder, baking soda, and salt together in a medium bowl, then set aside.
- Using a stand mixer with a paddle attachment, cream butter and granulated sugar until light and fluffy. Add eggs individually, then vanilla extract, ensuring each ingredient is fully incorporated.
- Whisk sour cream and buttermilk together in a separate bowl until smooth and well combined.
- Gradually add dry flour mixture and buttermilk mixture to the creamed butter, alternating and mixing gently. Begin and end with dry ingredients, careful not to overmix the batter.
- Transfer the cake batter to the prepared springform pan. Arrange peach slices evenly across the top, then generously distribute the crumble mixture over the fruit.
- Bake for 50 minutes in the preheated oven, checking doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
- Remove from oven and let cool on a wire rack until slightly warm. Serve with optional vanilla ice cream for an enhanced dessert experience.
Notes
- Swap fresh peaches with frozen when in-season fruits are unavailable, but drain excess moisture thoroughly to prevent soggy cake texture.
- Create gluten-free version by substituting all-purpose flour with almond or gluten-free blend, maintaining similar cake consistency.
- Control crumble sweetness by adjusting sugar quantities or using alternative sweeteners like coconut sugar for deeper caramel undertones.
- Enhance flavor complexity by adding optional spices like cardamom or replacing some vanilla with almond extract for subtle nutty notes.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 365 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg