Southern Peach Crumb Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 1/2 cups all-purpose flour
02 -
1/2 tsp baking soda
03 -
1/2 tsp baking powder
04 -
1/2 tsp salt
05 -
1/2 cup sugar
06 -
1/2 cup butter, softened
07 -
2 tsp vanilla extract
08 -
2 eggs
09 -
1 cup sour cream
10 -
4 fresh peaches, sliced (or 1 15-ounce can of sliced peaches, drained)
→ For the Crumb Topping
11 -
1 cup light brown sugar
12 -
1 cup all-purpose flour
13 -
2 tsp cinnamon
14 -
1/8 tsp salt
15 -
1/2 cup butter, melted
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan to prevent sticking.
02 -
In a medium bowl, sift together 1 1/2 cups flour, baking soda, baking powder, and salt.
03 -
In a large bowl, beat together 1/2 cup sugar and softened butter until light and fluffy.
04 -
Beat in vanilla extract and eggs, one at a time.
05 -
Alternately fold in the flour mixture and sour cream until just combined.
06 -
Spread the batter evenly into the prepared pan. Arrange the sliced peaches in a single layer on top of the batter.
07 -
In a separate bowl, mix brown sugar, flour, cinnamon, and salt. Pour in melted butter and stir until the mixture forms clumps.
08 -
Sprinkle the crumb topping evenly over the peaches.
09 -
Bake in the oven for 45-55 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
10 -
Allow the cake to cool in the pan on a wire rack before slicing. Serve on its own or with whipped cream or vanilla ice cream.
# Notes:
01 -
For variations, try using different fruits or spices in the crumb topping. To make it gluten-free, use a gluten-free flour blend, and for a dairy-free option, substitute the butter and sour cream with non-dairy alternatives.