Southern Peach Crumb Cake (Print)
Juicy peaches and buttery crumb meet in a tender cake—sweet nostalgia for any occasion.
# What You'll Need:
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1 cup sugar
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1/2 cup unsalted butter, softened
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2 large eggs
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1 teaspoon vanilla extract
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2 cups fresh peaches, peeled and diced
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
# How to Make It:
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Preheat the oven to 175°C (350°F) and grease a 9×13 inch baking dish.
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In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
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In a separate bowl, cream together the softened butter and sugar until light and fluffy.
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Add the eggs to the butter-sugar mixture, one at a time, mixing thoroughly after each addition.
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Stir in the vanilla extract until fully combined.
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Gradually add the dry mixture to the wet ingredients, mixing until just combined.
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Gently fold in the diced peaches until evenly distributed.
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Pour the batter into the prepared baking dish, spread it evenly, and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool before slicing and serving.
# Additional Notes:
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You can use frozen peaches as a substitute for fresh ones, but make sure to thaw and drain them first.
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For added texture, consider adding chopped nuts or chocolate chips to the batter.
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Store the cake in an airtight container at room temperature for up to 3 days.