Italian Peach Crumb Cake
A delightful dessert combining the sweetness of peaches and a crumbly topping, perfect for sharing or elevating your brunch.
Ingredients
Cake Ingredients
- 2 cups peaches (fresh or canned, sliced) Canned peaches work well if fresh are unavailable.
- 2 cups all-purpose flour Can use gluten-free flour as a substitute.
- 1 cup granulated sugar Reduce for a lighter option or substitute.
- 1/2 cup unsalted butter (melted) Consider using brown butter for more flavor.
- 1/2 cup brown sugar Adds moisture and depth of flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs Can substitute with yogurt for a vegan option.
- 1 teaspoon ground cinnamon
Crumb Topping
- 1 cup all-purpose flour Use the same as for the cake.
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter Softened or melted.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a bowl, mix together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Add melted butter, eggs, and vanilla extract to the dry ingredients and mix until well combined.
- Pour half of the batter into the greased baking dish and spread evenly.
- Layer the sliced peaches over the batter.
- Spoon the remaining batter over the peaches.
Crumb Topping and Baking
- For the crumb topping, combine flour, brown sugar, cinnamon, and butter in a separate bowl until crumbly and sprinkle over the top.
- Bake for 35-40 minutes or until golden brown.
- Let cool before serving.
Notes
If using frozen peaches, thaw and drain them well to avoid excess moisture. The cake can be stored in an airtight container at room temperature for up to three days or refrigerated for a week.