- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup buttermilk
- 1 tsp. almond extract
- 3 cups peeled, diced fresh peaches
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 3/4 cup unsalted butter, melted
- 1 tsp. vanilla extract
Preheat oven to 350°F. Grease or line a 9×13″ pan.
Make Cake: Cream butter and sugar until light and fluffy. Add egg and mix well to combine. Stir in baking soda and salt. Add the flour, one third at a time, alternating with the buttermilk. Stir in almond extract and half of the peaches. Spread into the prepared pan.
Sprinkle remaining half of the peaches evenly over the top of the cake.
Make Crumb: Whisk flour, sugar, cinnamon and salt together. Pour in butter and vanilla extract and stir until the mixture is evenly moistened.
Spread crumb mixture evenly over the cake batter. Bake at 350°F for 40-45 minutes until a toothpick inserted in the center of the cake comes out clean.
4 thoughts on “Peach Crumb Cake”
YES!! I’m baking for a peach festival this weekend and I’ll add this to the list!
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It is everything I want in a crumb cake! Where’s the festival?
Pere Marquette Lodge in Grafton! It’s quite a drive for you guys but I’d love to see you if you guys are up for an afternoon on this side of the river!
Hello Helen. I got up early this morning and made a strawberry banana two layer cake. I had three bananas that were going ripe. But now I have to pick peaches. I like your recipe. Thanks. Bruce