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.
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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. 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!
This is going on my must make list, it looks fantastic and crumb topping is my fav!
Thanks so much, Diane :)
Just the words peaches and cream make my mouth water. I love how thick the cake is, and that crumble topping sends it over the edge into culinary perfection!
Thanks Sarah :)
That sounds like the perfect summer cake! I bet this would be perfect with a slice of vanilla ice cream :)
Thanks June. That’s exactly how my husband likes to eat it :)
I can never say no to a crumble topping, what a scrumptious summery cake!
Thanks Laura. It was scrumptious :)
Do you have any thoughts about baking then freezing just the crust? I would love to serve this to company, but need help with the extra time! Oh, and the apple version looks perfect, as well. I can’t wait to make both!
Hi Stephanie. How far ahead do you need to make it. It does keep fairly well, so you could probably make a day ahead. Alternately, if you’re going to freeze, I would just bake it all up and freeze it in the springform pan.
Really, this cake could not be more beautiful or summery Jennifer! I love the idea of making it with apples in the fall too. Wish I could pop over for a piece right now!
Thanks Toni and wishing I could share some with you :)
Would it be ok to use a standup mixer, I have a blender, but not sure how to get ALL of it out after its blended.
Hmmmm. With the paddle attachment? I’d be a little worried that it would be more rubbing the butter in to the flour than cutting it in, which may change the texture (?). I’d still be tempted to use the blender. The base mixture is very dry – sand-like when it’s done, so I think it should come out of the blender really well.
I loved when you made this cake with apples, but I have to be honest – the peaches look WAY better (just because I am a crazy peach fan!). The crumble looks sooo good – good enough for breakfast :)
Thanks Jessica and the peach version did not disappoint. They went so well with the creamy filling!
HELP…….I don’t have a food processer, how else can this be made. I WANNA make this cake!!!!!!
Hi Janet, Do you have a blender? I think that would work, using a bit of pulse action to cut in the butter.
Oh man this looks amazing. I notice you categorize it as dessert, but for me this has breakfast written all over it :)
Thanks Sue (and it would be great for breakfast, too :)
This is a gorgeous cake and the shortbread crust sounds delicious. I need to make this. Pinning.
Thanks Thao and thanks for pinning :)
Yeah, absolutely! Whether it’s apples or peaches this cake is a winner. It looks like it would melt in your mouth!
Thanks Katrina :)
What a beautiful, tasty cake with the peaches! My harvest is about over for the year with summer peaches…going to see if I can salvage the last of our stash to make this cake. My kinda baking – thank you for sharing. :)
Thanks Cristina. Hope you can find a few, as I think you’d enjoy this one :)
I picked up a pile of peaches this past weekend – now I want to make this cake. Love the layers – the shortbread crust, the creamy filling and crumble top – a brilliant recipe indeed!
Thanks Tricia :)
Peaches!! A summer favorite of mine. This cake looks absolutely delicious Jennifer! I love the crumble topping. I will also have to try the apple one this fall.
Thanks Mary Ann. The peaches were absolutely delicious in this cake. It didn’t last long around here :)