Southern Peach Crumb Cake

$- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup sour cream - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 teaspoons baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 2-3 ripe peaches, pitted and diced - 1 tablespoon lemon juice - 1/2 teaspoon ground cinnamon For my Southern Peach Crumb Cake, I love using fresh, ripe peaches. Their natural sweetness shines through in every bite. The buttery cake pairs well with the juicy fruit. You’ll want to pick peaches that are soft but not too mushy. This keeps the cake light and fluffy. The sour cream adds moisture and tang. It balances the sweetness of the sugar. I also use both baking powder and baking soda. This helps the cake rise perfectly. Each ingredient plays a key role in getting that soft, dense texture. - 1 cup all-purpose flour - 1/2 cup brown sugar, packed - 1/4 cup unsalted butter, melted - 1/2 teaspoon ground cinnamon The crumb topping is a delightful finish. It gives a crunchy texture to the soft cake. I mix brown sugar into the topping for a hint of caramel flavor. The cinnamon adds warmth and depth. This topping is easy to make and adds a special touch. For the full recipe, check the details above. Happy baking! 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. 2. In a large bowl, cream together the softened butter and granulated sugar. Mix until light and fluffy. 3. Add in the eggs, one at a time, and then the vanilla extract. Mix well after each addition. 4. Gently fold in the sour cream until it is fully incorporated. 1. In a separate bowl, combine the dry ingredients. This includes flour, baking powder, baking soda, and salt. 2. Gradually incorporate the dry mixture into the wet batter. Stir just until combined. 1. Prepare the peaches by pitting and dicing them. Toss the peaches with lemon juice. 2. Fold the diced peaches into the batter gently. Be careful not to mash them. 3. In a small bowl, mix the crumb topping ingredients: flour, brown sugar, melted butter, and cinnamon. Mix until crumbly. 4. Sprinkle the crumb topping evenly over the peach batter. 5. Bake the cake in the preheated oven for 35-40 minutes. Check for readiness by inserting a toothpick in the center. It should come out clean. For the full recipe, check the details above. Enjoy your baking! To get the best crumb texture, focus on the butter. Use softened butter, not melted. This helps trap air and makes your cake fluffy. When mixing, beat the butter and sugar until light and fluffy. It takes about three to four minutes. Measuring flour correctly is key. Use the spoon and level method. First, fluff up the flour in its container. Then, use a spoon to scoop flour into your measuring cup. Finally, level it off with a knife. This method prevents packing and gives you the right amount. Too much flour can make your cake dry. Serve your cake warm for the best flavor. A scoop of vanilla ice cream on the side makes it even better. The cold ice cream pairs well with the warm cake. You can also dust the top with powdered sugar for a nice finish. For drinks, sweet tea or iced coffee works great. They enhance the fruity flavors of the cake. If you want extra toppings, consider fresh whipped cream or a drizzle of caramel sauce. These add a rich touch that many will love. Enjoy making this Southern Peach Crumb Cake! For the full recipe, check the earlier section. {{image_2}} You can change this recipe by using different fruits. Try blueberries, cherries, or apples. Each fruit adds its own taste. I love mixing peaches with raspberries for a tart twist. You can also blend flavors, like using peaches and strawberries. This makes the cake taste fresh and bright. Think about spices, too. You can use cardamom with pears for a warm flavor. Cinnamon pairs well with apples, giving a cozy feel. The fun part is experimenting until you find your favorite mix! For a gluten-free option, swap the all-purpose flour. Use a gluten-free blend instead. This keeps the cake light and fluffy. You won’t lose any flavor, trust me! If you need a vegan version, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until thick. For dairy, swap sour cream with coconut yogurt. This keeps the cake moist and adds a lovely taste. These easy swaps let everyone enjoy this cake without worry. You can find the full recipe to try all these options! To store the Southern Peach Crumb Cake at room temperature, place it in an airtight container. This keeps the cake fresh for about two days. If you want to keep it longer, I recommend refrigerating it. Wrap the cake in plastic wrap, then place it in a container. This method can keep the cake good for up to one week. If you have leftover cake, freezing is a great option. First, let the cake cool completely. Then, slice the cake into pieces. Wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer bag to prevent freezer burn. You can freeze the cake for up to three months. When you're ready to enjoy it, take the cake out of the freezer. Thaw it in the fridge overnight for the best texture and flavor. You can also let it sit at room temperature for about two hours. This keeps the cake soft and tasty. Can I use canned peaches instead of fresh? Yes, you can use canned peaches. Just make sure to drain them well. Fresh peaches give the best flavor, but canned work too. How can I tell when the cake is done baking? Stick a toothpick in the center. If it comes out clean, the cake is done. Look for a golden-brown top and firm sides. Is it possible to make this cake ahead of time? Yes, you can bake it a day before. Just store it covered at room temperature. Reheat slightly before serving for the best taste. What are some common mistakes to avoid when making this cake? - Don’t overmix the batter; this can make the cake tough. - Use ripe peaches for the best flavor. - Measure flour correctly, as too much can ruin the texture. Basic nutritional info per serving: - Calories: 250 - Protein: 3g - Fat: 10g - Carbohydrates: 38g - Fiber: 1g - Sugar: 15g Suggestions for reducing sugar or calories: - Use less sugar in the batter. - Substitute applesauce for some butter. - Try using a sugar substitute for fewer calories. For the full recipe, check out the detailed instructions and enjoy making this delightful cake! In this blog post, we explored how to make a delicious Southern Peach Crumb Cake. We discussed key ingredients, including fresh peaches and the right balance of flour and sugar. I shared detailed steps to guide you through each part of the process. Tips for perfection and variations ensure your cake stays fresh. With proper storage and answers to common questions, you can enjoy this treat anytime. Trust me, this cake will impress your family and friends!$

Indulge in the delightful flavors of Southern Peach Crumb Cake with this easy recipe. Loaded with ripe peaches and topped with a delicious crumb, this cake is perfect for any occasion. Learn how to create this sweet treat, and impress your family and friends! Click through to explore the full recipe, including simple step-by-step instructions that make baking a breeze. Enjoy a slice of Southern charm today!

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup sour cream

2 large eggs

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2-3 ripe peaches, pitted and diced

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

For the Crumb Topping:

1 cup all-purpose flour

1/2 cup brown sugar, packed

1/4 cup unsalted butter, melted

1/2 teaspoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add in the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.

Gently fold in the sour cream until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Toss the diced peaches with lemon juice and fold them gently into the batter.

Pour the batter into the prepared baking dish, spreading it evenly.

For the crumb topping, in a small bowl, combine flour, brown sugar, melted butter, and cinnamon. Mix until crumbly. Sprinkle the crumb topping evenly over the peach batter.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let cool in the pan for about 20 minutes before slicing and serving.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 12

- Presentation Tips: Serve warm or at room temperature, dusted lightly with powdered sugar, and with a scoop of vanilla ice cream on the side for an extra treat!