Peach Crumb Cake
A delightful Peach Crumb Cake combining juicy peaches and a buttery crumb, perfect for breakfast, brunch, or dessert.
Ingredients
For the cake
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 5 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 6 large eggs, at room temperature
- 1 cup vegetable oil (canola recommended)
- 3 cans (15 ounces each) peaches in fruit juice, drained and diced (fresh peaches recommended during peak season)
For the crumble
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/3 cup confectioners' sugar
- 1/2 cup unsalted butter, melted
For the topping
- 1 cup whole milk
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
For the glaze
- 1 cup confectioners' sugar
- 1 tablespoon whole milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray a 9x13 inch baking dish with nonstick cooking spray or line with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until combined.
- In a separate bowl, beat eggs and vegetable oil until fully incorporated.
- Pour the egg mixture into the flour mixture, stirring gently until just combined. Be careful not to overmix!
- Gently fold in the diced peaches and pour the mixture into the prepared baking dish, smoothing the top.
Crumble Preparation
- In a medium bowl, whisk together the flour, cinnamon, and confectioners' sugar.
- Stir in the melted butter until a crumbly dough forms. Sprinkle this crumble evenly over the peach batter.
Baking
- Bake for 55–60 minutes or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
- About 5 minutes before the cake is done, combine the milk, butter, and granulated sugar in a saucepan until the butter melts and the sugar dissolves.
- Once the cake is done, remove it from the oven and immediately poke 25-30 holes into the top with a skewer.
- Pour the warm milk topping evenly over the cake, ensuring it fills the holes and coats the top.
Cooling and Glazing
- Let the cake cool completely in the pan.
- For the glaze, whisk together confectioners’ sugar and milk until smooth, adjusting consistency if necessary.
- Drizzle the glaze over the cooled cake before serving.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can prep the cake batter and topping a day in advance, bake it right before serving.