Description
A moist vanilla cake layered with sweet peaches and a buttery crumb topping. Perfect for summer gatherings, this dessert combines soft texture, juicy fruit, and a crunchy finish for a nostalgic, crowd-pleasing flavor.
Ingredients
For the cake batter:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream (or plain yogurt)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the peach layer:
2 cups sliced peaches (fresh, frozen, or canned, drained)
1 tablespoon sugar
1/4 teaspoon cinnamon
For the crumb topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup cold butter, cubed
1/2 teaspoon cinnamon
Instructions
Preheat oven to 350°F (175°C)
Generously grease an 8×8 or 9×9-inch baking pan
In a bowl, cream butter and sugar until light and fluffy
Add eggs one at a time, mixing well after each
Stir in vanilla extract and sour cream/yogurt
Gradually mix in flour, baking powder, and salt until smooth
Spread half the batter in the prepared pan
In a separate bowl, toss sliced peaches with sugar and cinnamon; spread over cake batter
In another bowl, combine crumb topping ingredients (flour, sugars, and cinnamon)
Cut in cold butter using a pastry cutter or fork until crumbly
Sprinkle topping evenly over peaches
Pour remaining cake batter on top
Bake 40-45 minutes until golden and a toothpick comes out clean
Cool completely before slicing
Notes
Use canned peaches only if drained thoroughly
For a gluten-free version, substitute all-purpose flours with gluten-free blends
Store in an airtight container at room temperature for up to 3 days
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American