This Peach Crumb Cake is a cake that can be a breakfast treat, a delicious dessert, or a tasty afternoon snack! It starts with a moist peach cake topped with a buttery crumble, then baked and drizzled with a sweet glaze. It is not only a ‘peachy keen’ dessert, but it is also made with canned peaches, making it super easy to prepare! I adapted my Peach Cake recipe, originally made in a springform pan, to fit a more common 9×13-inch baking dish and added a sweet glaze to create this amazing and flavorful cake! I also have a Strawberry Crumb Cake if you love strawberries!
Peach Crumb Cake Ingredients & Smart Substitutions
- Peaches: Look for three, 15-ounce cans of peaches in fruit juice. Drain them well before dicing them. You may want to pat them dry with a paper towel if they still seem too ‘liquidy’. This could affect the baking time.
- Crumble: I love the crunch you get from the buttery crumble topping! And, it bakes up to a nice golden brown, so it looks great, too! You could double the crumb if you want an over-the-top decadent cake!
- Topping: A big part of what makes this cake so special and delicious is the warm milk mixture. The milk mixture, made from whole milk, butter, and sugar, soaks into the cake, adding extra flavor and making every bite delicious. It also helps to make the cake even softer and more tender. So, don’t skip this step! I also used this method in my Fresh Strawberry Cake, which you will want to check out, too!
- Glaze: This crumb cake is delicious with or without the glaze, but I love it! Plus, it’s so easy to mix two ingredients–confectioners’ sugar and whole milk! If using, wait until the cake has cooled before adding the glaze.
Can I Use Fresh or Frozen Peaches?
Sure, you can substitute fresh or frozen peaches for canned peaches, but there is a difference in the final flavor and texture. We tested the peach cake with both canned and fresh peaches, and we all preferred the taste of the canned peaches. Plus, the canned peaches gave the cake a bit more moisture. If using fresh or frozen peaches, you will need about 3-4 cups of diced peaches. (You could always add a few more if it looks like that isn’t enough.) If using frozen, ensure they are completely thawed and drained well before using.
How To Store Peach Crumb Cake
To store the peach crumb cake, first, let it cool completely. Next, keep it in an airtight container at room temperature. It will last for a couple of days. You could store the cake in the refrigerator for a little longer storage, but that tends to dry out the cake faster.
Can I Freeze Peach Crumb Cake?
Absolutely! Freezing the cake is a great way to preserve it until you are ready to serve it. And, you can freeze it without or without the glaze. To freeze:
- Let the cake cool completely. (If adding the glaze, let it set for a few minutes before wrapping the cake.)
- Cut the cake into individual portions or keep it whole. Wrap each portion or wrap the entire cake in plastic wrap. Then, for added protection, add a layer of aluminum foil.
- Label and date the wrapping. The cake will freeze well for up to 3 months.
- When ready to enjoy, let the cake thaw in the refrigerator overnight. Then, if preferred, reheat a piece in the microwave or oven.
Peach Crumb Cake
Ingredients
- 2 cups (250 g) all-purpose flour
- ⅔ cup (133 g) granulated sugar
- 5 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 6 large eggs, room temperature
- 1 cup (218 g) vegetable oil
- 3 cans (15 ounces each) peaches in fruit juice, drained, diced
Crumble
- 1 cup (125 g) all-purpose flour
- ½ teaspoon cinnamon
- ⅓ cup (42 g) confectioners' sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Topping
- 1 cup (245 g) whole milk
- ¼ cup (½ stick / 57 g) unsalted butter
- ¼ cup (50 g) granulated sugar
Glaze
- 1 cup (125 g) confectioners' sugar
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- To a small bowl, add eggs and oil. Stir until well combined.
- Add the eggs and oil mixture to the flour mixture, mixing until combined.
- Fold in the peaches.
- Pour the batter into the prepared baking dish.
Crumble
- In a medium bowl, whisk together flour, cinnamon, and sugar. Stir in melted butter until a crumbly dough forms.
- Sprinkle the crumble topping evenly over the peach batter.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
Topping
- In the last few minutes of baking the cake, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
- Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
- Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
- Let the cake cool completely.
Glaze
- In a medium bowl, whisk confectioners’ sugar and milk until smooth. Add more milk if needed, one teaspoon at a time, to reach your desired consistency.
- Drizzle over cooled cake. Serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This cake is really good! The peaches were so juicy and paired perfectly with the cinnamon-spiced crumble on top!
Elizabeth
I'm hit or miss when it comes to peach desserts, but this cake is great! I love the moist and dense texture. And, you really can't go wrong with a crumble topping.
Annabelle
The milk mixture added to the cake is pretty cool, I think. It really adds moisture to it. And, I like this peach flavor we made.
Bella
I really enjoyed the peach crumb cake! The peaches tasted fresh and the crumble added a nice contrast.
Selena
This cake is lovely! The peaches were deliciously soft and the crumb topping was a delightful surprise! I will probably be making it this summer!
I have a lot of fresh peaches that I need to use up soon. Can I substitute for the canned peaches in this yummy sounding recipe and, if so, how many cups of sliced peaches would I use?
Hi Barbara~ here is what is says right in the blog post. Because I do test and perfect all my recipes I often try to anticipate any questions people have and answer them ahed of time. All of that information is in the blog post above the recipe. 🙂
Can I Use Fresh or Frozen Peaches?
Sure, you can substitute fresh or frozen peaches for canned peaches, but there is a difference in the final flavor and texture. We tested the peach cake with both canned and fresh peaches, and we all preferred the taste of the canned peaches. Plus, the canned peaches gave the cake a bit more moisture. If using fresh or frozen peaches, you will need about 3-4 cups of diced peaches. (You could always add a few more if it looks like that isn’t enough.) If using frozen, ensure they are completely thawed and drained well before using.
I’m so sorry to bother you with this. I got so excited about finding this yummy recipe I didn’t take the time to read the whole way through. Just skipped to the recipe card. I will definitely be making this recipe! Thanks again for taking the time to reply.