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Peach Crumble Cake

A delightful Peach Crumble Cake combining juicy peaches with a buttery crumble, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruits
  • 4 cups Fresh, ripe peaches, chopped You can substitute with nectarines or plums.
Cake Base
  • 2 cups All-purpose flour Can use gluten-free blend.
  • 1 cup Sugar Brown sugar adds richness, white sugar works too.
  • 1 tbsp Baking powder Helps the cake rise.
  • 2 large Eggs Use flax eggs for a vegan option.
  • 1/2 cup Unsalted butter, softened Use to control saltiness.
  • 1 tsp Vanilla extract Almond extract can be used for a twist.
Crumble Topping
  • 1 cup Oats Quick or rolled oats, avoid instant oats.
  • 1/2 cup Brown sugar Adds sweetness to the topping.
  • 1 tsp Cinnamon Can be replaced with nutmeg.

Method
 

Preparation
  1. Wash, pit, and chop the peaches into bite-sized pieces. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and cinnamon. Gradually add this to the butter mixture, alternating with milk until combined.
  4. Gently fold in the chopped peaches, ensuring they’re evenly distributed without overmixing.
Crumble Topping
  1. In another bowl, combine flour, oats, brown sugar, and cinnamon. Cut in butter until it resembles coarse crumbs.
Baking
  1. Pour the cake batter into a greased baking dish. Sprinkle the crumble topping generously over the batter.
  2. Preheat your oven to 350°F (175°C) and bake for about 35–40 minutes, or until the top is golden brown and a toothpick comes out clean when inserted into the center.
  3. Let it cool for a few minutes before cutting into squares and serving warm.

Notes

For best flavor, serve slightly warm. Pair with whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat slices as needed.