Peachy Crumb Cake

I love me some peaches…Being so deep in the South, we have the best peaches all around us. My most favorite type of peach comes from Georgia. They are so juicy and sweet and I absolutely love to bake with them during the summertime. The Hubs is not the biggest fan of peaches, but he will eat them if they are hidden away in a cake. Soooo…

Might I introduce you to Peachy Crumb Cake. {It kinda sounds like a name…doesn’t it?}

Peachy Crumb Cake

Now technically it is a cake, however it is loaded with everything that screams breakfast food, so if you wanted to eat it, like say around 9am or so, then I would think it would be deemed perfectly acceptable. In fact, I made this cake in the morning and had myself a big piece, so yeah, it is totally breakfast worthy.

Peachy Crumb Cake

The secret to this cake is to use ripe, juicy peaches. I would scour the farmer’s markets or local fruit stands to find them. I was lucky and found mine at Trader Joe’s. If they’re firm, just let them sit out for 24-48 hours. You should be able to smell them and they should feel a bit squishy.

Peachy Crumb Cake

Peachy Crumb Cake

Recipe by Carrie


    For peach filling:
  • 5 ripened peaches, coarsely chopped
  • 2 tablespoons sugar
  • For the cake:
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons {1 1/4 stick} butter, softened
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • For the topping:
  • 1/2 cup pecans, chopped fine
  • 3/4 cup brown sugar, packed
  • 3 tablespoons butter, melted


    For the peach filling:
  1. In a medium saucepan on medium low heat, add your chopped peaches and sugar.
  2. Let peaches simmer for about 15-20 minutes or until they have almost broken down. Your filling should be thick with small chunks of peaches.
  3. Set aside and let them cool to room temperature.
  4. For the cake:
  5. Preheat your oven to 350 degrees, making sure your oven rack is in the middle position.
  6. Lightly grease the bottom and sides of a 10-inch springform pan.
  7. In your stand mixer bowl, combine butter and sugar and mix until light and fluffy.
  8. Add egg and vanilla to your butter mixture.
  9. In a separate mixing bowl, whisk flour, baking powder, baking soda, and salt.
  10. Starting with your flour mix first, take turns pouring your flour and milk a little at a time, and ending with the flour mix.
  11. Make sure to scrap the sides and bottom of bowl and mix until combined.
  12. For the topping:
  13. In a small bowl, use a fork to combine pecans, brown sugar, and melt butter.
  14. Putting it all together:
  15. Using a rubber spatula, scrape half of the batter into the prepared pan and smooth the top.
  16. Add your peach filling, making sure to spread it evenly and carefully over the batter.
  17. Add the rest of your batter and smooth the top again.
  18. Sprinkle your brown sugar pecan mixture with a spoon or your hands until it is evenly distributed.
  19. Bake until the center is firm and a tooth pick comes out clean, about 50 minutes.
  20. Transfer the cake to a wire rack and let cool completely before serving.
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Peachy Crumb Cake

5 thoughts on “Peachy Crumb Cake

  1. YUM! I love crumb cakes, and this one looks delicious! I over-indulged in my peach buying at the farmer’s market last weekend, so I have plenty to make this cake with! Guess I need to get into the kitchen! :)

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