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Italian Peach Crumb Cake

Italian peach crumb cake is a tender, buttery cake baked with juicy sliced peaches and a sweet crumb topping. The golden top comes from a quick crumb made with cold butter, giving a rustic, lightly crisp texture.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake batter
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.33 cup milk
  • 2 cup fresh peaches sliced
Crumb topping
  • 0.75 cup all-purpose flour
  • 0.33 cup brown sugar packed
  • 6 tbsp unsalted butter cold, cubed
  • 0.25 tsp powdered sugar for dusting

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the pan and dry mix
  1. Preheat the oven to 350°F and grease a 9-inch springform pan.
  2. Whisk together the flour, baking powder, and salt in a bowl.
Make the cake batter
  1. Cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla.
  2. Alternate adding the flour mixture and milk, mixing just until combined.
Assemble and add peaches
  1. Pour the batter into the prepared pan and arrange the peach slices over the top.
Make the crumb topping
  1. Combine the flour and brown sugar for the crumb topping, then cut in the cold butter until coarse crumbs form.
  2. Sprinkle the crumb topping over the peaches.
Bake and finish
  1. Bake for 45–50 minutes, until golden and a toothpick comes out clean.
  2. Cool the cake, then dust with powdered sugar before serving.

Notes

For the juiciest peach layer and best crumb texture, slice peaches evenly so they bake at the same rate. Store covered in the refrigerator up to 3 days; freeze baked cake slices up to 2 months. If you want a lighter crumb, use 1/2 cup less butter in the cake batter (replace with an equal amount of plain Greek yogurt) while keeping the crumb topping butter cold.