A delicious peach crumble cake, with a shortbread crust, a creamy peach filling and crunchy crumble topping. It’s both easy and delicious.
I’ve made a version of this cake with apples, but I always knew it would be perfect with peaches. So now that peach season has rolled around, it was time to give it a try.
I’m pleased to report, it was everything I imagined. And more! The creamy peach filling was perfection and other than a bit longer cooking time, it baked up without issue. I suspect the extra moisture in peaches (vs. apples) was the reason for needing to cook it longer.
Ingredients and substitutions
Peaches – look for fresh peaches that are ripe, but still firm. I haven’t tested this recipe with canned or frozen peaches, but I feel like they should work. I would thaw and dry frozen peaches well before using.
Recipe tips!
- This cake is best on the day it’s baked, but it’s still nice after that. I find the crumble topping starts to lose it’s crunch a bit the longer it sits. Don’t hesitate to make it the morning ahead though. I enjoy this dessert a bit warm, at room temperature and cold from the refrigerator. It just depends on your taste.
- Serve as is, or with a dollop of whipped cream or a scoop of ice cream.
Making ahead, storing and freezing
This cake is best enjoyed on the day it is baked. I like to store leftovers in the refrigerator, as it is quite a moist cake and it lengthens the shelf-life.
This cake will freeze for up to 3 months.
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Get the Recipe: Peach Crumble Cake
Ingredients
For the cake:
- 2 cups all-purpose flour, spooned and levelled
- 2/3 cups white granulated sugar
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, cold and cut into 6-8 pieces
- 3 medium peaches, peeled and cut into thin slices
- 2 large eggs
- 1 cup heavy cream, 35%, table cream (18%) or half and half cream (10%)
- 1/2 cup sour cream, or plain full-fat yogurt
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt, reduce to a pinch if using salted butter
For the crumble topping:
- 1 cup all-purpose flour
- 2/3 cup white sugar
- 1/4 teaspoon cinnamon
- Pinch salt
- 1/4 cup unsalted butter, melted
- Icing/Confectioner’s Sugar, for garnish
Instructions
- Preheat oven to 360° F. (non-convection) and grease an 8-inch springform pan (with 3" high sides) or a 9-inch springform pan with 2" high sides. If you want to easily remove the cake from the base to a serving platter easily, line the bottom with a round of parchment paper, as well. Set on a baking sheet and set aside.
- Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You’ll end up with a very dry mixture, like sand almost.
- Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don’t press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared peach slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.
- Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.
- When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for a further 25 minutes.
- Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.
- When the cake has baked for a further 25 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won’t sink into the cake. If it is too liquidy still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 25-30 minutes. Note that the cake will be sunken in the middle, even when it’s “done”. As long as it’s not jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it’s ready to take out of the oven. It should have bake about 70-75 total, including all 3 steps.
- Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.
- Dust with powdered/icing sugar, if desired.
Notes
More peach recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Could you make it a day ahead and add the crumble on the day and do the final cook?
I’m not sure if this cake would be able to sit unbaked for any length of time, as the fresh fruit would be an issue I think. It holds quite well, so I would just bake ahead for the next day (or bake and freeze).
Can the cream be replaced by milk?
Hi Rose and technically yes, but the resulting cake will obviously not be “creamy”.
I love this cake! I shared it with my neighbors and they loved it, too! I’ll make it again soon but this time in a 9″ spring form pan. It started to over flow an 8″ pan and it took a really long time to bake. Thanks for the recipe!!
So glad you all enjoyed it, Sherry :) Thanks so much!
The cake came out of the oven about 1 hour ago. Its absolutely delicious. I served my home made vanilla ice cream on the side and had a piece that was still warm from the oven. I wish I could post pics of it here. Thanks
Vic
So glad to hear, Vic :) Thanks so much!
Holy cow, this is a lovely cake! I just made it and it truly tastes amazing! I’m known to modify recipes even at the first time I make something, which I did again! I used canned peaches and drained it well, and it worked well. As I like things less sweet, I probably added just 80% of the recommended sugar, and I used brown sugar in all instances. And since I don’t have a cake pan but just a shorter pie pan, for the bottom short bread and the top crumble, I used only 1.5 and 3/4 cup of flour. It’s more like a custard cake, as you’ll find out from the directions, and I love love love it! I’m gonna experiment with other fruit next time, because like I said, I like to alter recipes 😆 I’m thinking about using bosco pears next. But I must say this is a great concept and thanks so much for sharing this recipe!
So glad you enjoyed it! It’s a favourite of mine. Try it with apples in the Fall, too! Also delicious :) Thanks1
Hi Jennifer, this cake looks scrumptious! I would love to make it. Can gluten-free flour be substituted for the all-purpose flour? If so, what flour or flour blend and would any other changes like baking temp. and time need to be made to the recipe? All the other ingredients except for the flour would be fine. Thanks.
Hi Sharon, I have absolutely no experience baking gluten free, so I’m sorry I can’t answer your questions. Perhaps someone who has done so can weigh in for you.
Could I use canned peaches? Well drained of course
Hi Toni, I have never made it with canned peaches, but some have reported success. This “cake” is very loose to start with so expect it to be more spoonable, than sliceable. Will still be delicious, though :)
Great cake. I would just cut on the sugar in the crumble as it was too sweet for me. Also, not sure where the cream is :) Other than that it’s really great and you could use virtually any fruit in it.
Thanks so much, Karolina and so glad you enjoyed this cake :) And true, there is no actual cream in this one. The cream refers to the creamy sauce that develops around the peaches as it bakes.
This cake was delicious! Even the picky eaters in the family loved it. Will definitely make again.
One note though, the cake was done after about 60 minutes total baking time. Thank you Jennifer.
So glad you enjoyed this cake, Maria! And thanks for adding your baking time. Always helpful for other cooks :)
Made this cake last night and it is absolutely the BEST!!
When I first read the recipe I thought it was complicated, but was not. Enjoyed making it and it is delightful! Thank you for the recipe. I look forward to trying more of your wonderful ideas!!
So glad you enjoyed it :)
what is a scant?
Hi Connie. Scant means a little less than full, so in this recipe, it’s a tiny bit less than 1 cup. I converted this recipe from metric, so when I did that, it converted to a little less than a cup, so that’s why you should measure a little less.
The cake looks amazing & want to try it. However my springform pan is 10 inches. How would you adjust the baking times?
Hi Rose Ann. Since the cake will be thinner, I would think you should bake the base 5 minutes less (or until it looks set). Then reduce the second and third baking times by 5 minutes each. These are just guestimates, so watch closely and use your best judgement.
Wowsers! Looks amazing Jennifer. I loved your apple version and am sure this is wonderful as well! Peaches are such a fleeting pleasure and this looks like a fabulous way to enjoy them!
Thanks Chris. I really enjoyed this peach version. I’ll be making it again before peaches disappear :)