Take a bite into summer with this Peachy Keen Crumb Cake, layered with juicy peaches and a buttery crumb topping that will make your taste buds dance. The cake is tender, the fruit is sweet, and the crumb is irresistibly golden—a trio that makes for the perfect dessert or teatime snack.
Ingredients
For the Crumb Topping:
- ¾ cup (105g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 3 tablespoons (45g) light brown sugar, packed
- 5 tablespoons (70g) unsalted butter, melted
- A heaped ⅛ teaspoon salt
For the Cake Batter:
- 6 tablespoons (84g) unsalted butter, browned for a nutty flavor
- ½ cup (110g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 2 large eggs, at room temperature
- ⅓ cup (80ml) full-fat yogurt for richness
- 1 ⅓ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup plus 1 tablespoon (95ml) milk
For the Peach Layer:
- 3 ½ cups (420g) chopped peaches for a burst of summer
- 2 tablespoons (16g) all-purpose flour
- 2 tablespoons (30g) light brown sugar, packed
Instructions:
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Mix together the crumb topping ingredients until well combined and crumbly; set aside.
- In a separate bowl, whisk together the browned butter, sugars, and vanilla until fluffy. Add eggs and yogurt, mixing well.
- Sift together the dry cake ingredients and fold into the wet mixture alternately with milk. Spread into the pan.
- Toss the peaches with flour and brown sugar, then scatter them over the cake batter. Top with the prepared crumb mixture.
- Bake for 40-50 minutes until golden. Cool in the pan, then lift out and serve.
Relish this delightful cake, and remember to share the recipe with friends and family. Bookmark our site for more delicious recipes that celebrate the flavors of each season!
