Get ready to treat yourself to the ultimate indulgence: a mouthwatering multilayered Southern peach crumb cake that pairs perfectly with your morning coffee. And guess what? This recipe is so crazy easy, even newbie bakers can whip it up like a boss. Brace yourself for a cake that's got it all – a heavenly sour cream base, a juicy layer of fresh peaches, and a wickedly spiced, buttery crumb topping.
Now, here's the best part: you can enjoy this cake with either fresh peaches or canned ones. That means you don't have to wait for peach season to get your fix of this heavenly delight. Whether it's the peak of summer or the depths of winter, this cake has got your back. So, get ready to tantalize your taste buds all year round with this epic creation.
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Cooktop Cove
Southern Peach Crumb Cake
8
20 minutes
45 minutes
1 hour 5 minutes
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 stick butter, softened
2 teaspoons vanilla extract
2 eggs
1 cup sour cream
4 peaches, sliced (or 1 15-ounce can sliced peaches, drained)
1 cup light brown sugar
1 cup all-purpose flour
2 teaspoons cinnamon
1/8 teaspoon salt
1/2 cup butter, melted
Preheat the oven to 350 degrees.
In a medium bowl, sift together the 1-1/2 cups of flour, baking soda, baking powder and salt.
In a large bowl, beat together the sugar and butter until light and fluffy. Beat in the vanilla, followed by the eggs, beating well after each addition.
Use a rubber spatula to fold in about one-third of the flour mixture, followed by half of the sour cream. Fold in the second third of the flour mixture, the remaining sour cream, and finally the remaining flour mixture.
Spread the batter into a floured and buttered 9-inch round pan. Arrange the peach slices over the top.
Combine the brown sugar, 1 cup flour, cinnamon and salt in a bowl and mix until well-combined. Drizzle in the melted butter and mix with a rubber spatula until evenly moistened.
Use your fingers to break the mixture into crumbs, and scatter them over the top of the cake.
Bake for 45 to 55 minutes, until a cake tester inserted in the center comes out clean.
