Easy Italian Peach Crumb Cake Recipe

Key Ingredients & Substitutions

Peaches: Fresh peaches bring bright flavor and moisture. If they’re out of season, canned peaches (in juice, not syrup) can work well. Just drain them and adjust the baking time slightly.

All-Purpose Flour: This is essential for structure in your cake. You can substitute with a gluten-free blend if you have dietary restrictions, but make sure it’s a 1:1 ratio for baking.

Butter: Unsalted butter is ideal for controlling the saltiness of your dish. You can replace it with coconut oil for a dairy-free option, but it may alter the flavor a bit.

Sugar: Granulated sugar is perfect here, but if you’re looking for a healthier sweetener, use brown sugar for a deeper flavor or maple syrup, adjusting the liquid ingredients as needed.

How Do You Achieve the Best Crumb Topping?

The crumb topping is what makes this cake special, but it can be tricky to get it just right. Here’s my process to ensure a perfect crumb:

• Use cold butter, as it helps create a crumbly texture. Don’t overlook this step!
• Mix the topping ingredients just until combined; overmixing can make it clump together.
• Break up any large clumps by rubbing the mixture between your fingers to create a uniform crumb size.
• Sprinkle the topping evenly over the peaches to cover all areas for that crunchy goodness.

Easy Italian Peach Crumb Cake

Ingredients You’ll Need:

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 3-4 fresh peaches, peeled, pitted, and thinly sliced (about 3 cups)

For the Crumb Topping:

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup (about 5 tbsp) unsalted butter, cold and cubed
• 1/2 tsp ground cinnamon (optional)

How Much Time Will You Need?

This cake will take about 20 minutes to prepare and 45-50 minutes to bake. After baking, allow it to cool for about 15 minutes before slicing. Enjoy total time of around 1 hour and 30 minutes to have this delicious dessert ready to serve!

Step-by-Step Instructions:

1. Prepping the Oven and Pan:

First things first, preheat your oven to 350°F (175°C). While that’s heating, take your 9-inch round or square cake pan and grease it with butter or cooking spray, then sprinkle a little flour to coat it. This will help your cake come out easily after baking!

2. Mixing the Dry Ingredients:

In a large mixing bowl, combine the 2 cups of flour, 1 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Stir them together well, ensuring all dry ingredients are mixed evenly.

3. Making the Batter:

Add the cold, cubed butter into the bowl. Use a pastry cutter or your fingers to pinch the butter into the flour mixture until it looks like coarse crumbs. Next, in a separate bowl, whisk the 2 eggs, 1 teaspoon of vanilla extract, and 1/2 cup of milk together. Pour the wet ingredients into the dry mixture and stir gently until just combined—don’t overmix, or your cake will be tough!

4. Adding the Peaches:

Now it’s time to spread the batter evenly into the prepared cake pan. Then, layer the thinly sliced peaches on top of the batter. You can arrange them in a pretty pattern or just spread them across—whichever you prefer!

5. Making the Crumb Topping:

To create the crumb topping, mix together the 3/4 cup of flour, 1/2 cup of sugar, and 1/2 teaspoon of cinnamon (if using) in a medium bowl. Cut in the 1/3 cup of cold butter until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the peach layer—this is where it gets fun!

6. Baking the Cake:

Place your cake in the preheated oven and bake for about 45-50 minutes. You’ll know it’s done when the top is golden brown, and a toothpick inserted into the cake comes out clean (but not through any crumbs!).

7. Cooling and Serving:

Once baked, take the cake out of the oven and allow it to cool in the pan for about 15 minutes. After that, carefully remove it from the pan and slice it up! You can serve it warm or at room temperature, and it’s delightful with a scoop of vanilla ice cream or a dollop of fresh cream on top.

Enjoy your delicious Italian Peach Crumb Cake!

FAQs for Easy Italian Peach Crumb Cake

Can I Use Frozen Peaches Instead of Fresh?

Yes, you can use frozen peaches! Just make sure to thaw and drain them first to remove excess moisture, which could make the cake soggy. Pat them dry with a paper towel before adding them to the batter.

What Can I Substitute for Butter?

If you need a dairy-free option, coconut oil or a plant-based butter can work well. Keep in mind that coconut oil will impart a slight coconut flavor, while plant-based butter will keep the taste similar to traditional butter.

How Do I Store Leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn!

Can I Add Other Fruits to This Cake?

Absolutely! Besides peaches, you can add other fruits like blueberries, cherries, or plums. Just be sure to adjust the sweetness if your chosen fruits are significantly sweeter or more tart than peaches.