This Easy Italian Peach Crumb Cake is a sweet treat with juicy peaches and a crunchy topping. It’s perfect for breakfast or a snack!
Seriously, who can resist that crumbly goodness? I love serving this with a big cup of coffee. Just one slice and you’ll be hooked! ☕🍑
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over the cake’s sweetness. If you’re short on butter, half can be replaced with vegetable oil; it still keeps the cake moist.
Peaches: Fresh peaches give the best flavor, but if they’re out of season, canned peaches work too—just be sure to drain them well. You can also swap in other fruits like plums or nectarines!
Milk: Whole milk adds richness, but you can use almond milk or oat milk for a dairy-free option. I’ve found that substituting buttermilk makes the cake even fluffier.
Cinnamon: While optional, I love adding cinnamon to the crumb topping for an extra warm flavor. You can also use nutmeg or leave it out entirely!
How Do I Get the Perfect Crumb Topping?
The crumb topping is what sets this cake apart. Getting it right is easy, just follow these steps:
- Keep your butter cold! Start with cubed butter straight from the fridge.
- Mix the dry ingredients first. Combine flour, sugar, and cinnamon well before adding the butter.
- Use your fingers or a pastry cutter. You want the mixture to look like coarse crumbs, not a paste.
- Don’t skip the chilling! If your crumb mixture gets too soft, pop it in the fridge for a few minutes before sprinkling it on the cake.
With these tips, your crumb topping will be delightfully crunchy and flavorful!
Easy Italian Peach Crumb Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh peaches, peeled and sliced (or canned peaches, drained)
For the Crumb Topping:
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon (optional)
How Much Time Will You Need?
This Easy Italian Peach Crumb Cake will take you about 15 minutes of prep time and around 40-45 minutes to bake. Allow some extra time for cooling before slicing. All in all, you can have this delicious treat ready in about an hour—including the cooling time!
Step-by-Step Instructions:
1. Preheat & Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a 9×13 inch baking pan and grease it with butter or cooking spray, then dust it lightly with flour to prevent sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Using an electric mixer or a whisk, beat them together until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes.
3. Adding Eggs and Vanilla:
Now, crack the eggs in one at a time, mixing well after each addition. Finally, stir in the vanilla extract until well combined.
4. Mixing the Dry Ingredients:
In a separate bowl, combine the flour, baking powder, and salt. Whisk them together so they’re evenly mixed.
5. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to your creamed mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently until everything is just combined. Don’t overmix—you want a tender cake!
6. Spreading the Batter:
Pour the batter into the prepared baking pan and spread it evenly with a spatula to ensure even baking.
7. Adding the Peaches:
Artfully arrange the sliced peaches on top of the batter, covering as much of the surface as possible. Feel free to layer them on thick, as they will add delightful juiciness!
8. Preparing the Crumb Topping:
In a separate bowl, mix together the flour, sugar, and optional cinnamon. Add the cold, cubed butter, and use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs. It should hold together slightly when squeezed.
9. Topping the Cake:
Evenly sprinkle your crumb topping over the peaches, ensuring every slice will have a bit of that yummy crunch.
10. Baking the Cake:
Place the pan in the preheated oven and bake for about 40-45 minutes. To know it’s done, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s perfect!
11. Cooling and Serving:
Once baked, remove the cake from the oven and allow it to cool in the pan for a bit. Then transfer it to a wire rack to cool completely before slicing. Enjoy your delicious Easy Italian Peach Crumb Cake with family and friends!
Bon appétit!
FAQ for Easy Italian Peach Crumb Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, make sure to thaw them completely and drain excess moisture to prevent the cake from becoming soggy. You can also toss the thawed peaches with a bit of flour to help absorb some of the moisture.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, it can be refrigerated for up to a week or frozen for up to 3 months. Just be sure to wrap it well for freezing!
Can I Use a Different Type of Fruit?
Yes, you can! This crumb cake is versatile—feel free to replace peaches with other fruits like plums, cherries, or nectarines. Just adjust the amount as needed based on the fruit’s sweetness and moisture content.
Can I Make This Cake Ahead of Time?
Definitely! You can prepare the batter and crumb topping a day in advance. Store both in the fridge separately and then assemble and bake when you’re ready to enjoy. Just allow the batter to sit at room temperature for about 15 minutes before baking.
