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- 2 cups fresh peaches, peeled and diced - 1/2 cup granulated sugar - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 cup unsalted butter, at room temperature - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk The main star of this cake is the fresh peaches. Use ripe, sweet peaches for the best flavor. The granulated sugar enhances the sweetness of the peaches. Ground cinnamon and nutmeg add warmth and depth. Flour and baking powder give the cake its structure. Eggs and buttermilk keep it moist. Unsalted butter provides richness to the batter. - 1 cup light brown sugar - 1/2 cup all-purpose flour - 1/3 cup unsalted butter, melted - 1 teaspoon ground cinnamon - 1/2 cup chopped pecans (optional) For the crumb topping, light brown sugar creates a rich, caramel flavor. The flour binds everything together. Melted unsalted butter adds moisture and helps form crumbs. Ground cinnamon ties in with the cake's spices. Chopped pecans add crunch, but they are optional. - 9-inch round cake pan - Mixing bowls - Spatula - Whisk and measuring cups You will need a 9-inch round cake pan to bake the cake evenly. Use mixing bowls for combining your ingredients. A spatula helps to fold in the peaches gently. Whisk and measuring cups are key for accurate measurements. Having these tools ready makes the process smooth and fun. For the full recipe, check the earlier instructions to create this delightful cake! First, take your fresh peaches and peel them. Dice them into small chunks. In a bowl, toss the diced peaches with 1/2 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of salt. This mixture will create a sweet syrup. Set it aside for about 10 minutes. This helps the peaches release their juices, making them extra tasty in the cake. In a large bowl, start by creaming together 1/2 cup of unsalted butter and 1/2 cup of brown sugar. Mix until it becomes light and fluffy. Add in 2 large eggs, one at a time. Mix well after each addition. Next, stir in 1 teaspoon of vanilla extract. In another bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Gradually mix the dry ingredients into the butter mixture. Alternate this with 1/2 cup of buttermilk. Start and end with the flour mixture. Mix until just combined to keep the cake light. Now, gently fold the peach mixture into the batter. Be careful not to overmix. You want those lovely peach chunks to stay intact. Next, pour the batter into a greased 9-inch round cake pan. Smooth the top with a spatula. For the crumb topping, mix together 1 cup of light brown sugar, 1/2 cup of flour, 1/3 cup of melted butter, 1 teaspoon of ground cinnamon, and optional 1/2 cup of chopped pecans. Combine until it forms a crumbly texture. Evenly sprinkle this topping over the batter. Preheat your oven to 350°F (175°C). Place your cake pan in the oven and bake for 40-45 minutes. To check if your cake is done, insert a toothpick into the center. It should come out clean. Once baked, let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Enjoy your Southern Peach Crumb Cake! For more details, check the Full Recipe. Using ripe peaches is key. They offer the best flavor and sweetness. Choose peaches that give slightly when pressed. This means they are ready to eat. If they are too hard, the cake will lack flavor. Avoid overmixing the batter. This keeps the cake light and fluffy. Mix just until you see no dry flour. You want to fold in the peaches gently. This keeps their shape and adds juicy bites. For a good crumb topping texture, mix until it's crumbly. Use melted butter, light brown sugar, and flour. The mixture should feel sandy between your fingers. If it is too wet, add a bit more flour. This topping adds a sweet crunch to your cake. Presentation is important. Slice the cake into wedges and place them on a nice plate. Dust the top with powdered sugar for a pretty look. You can also drizzle a glaze made from powdered sugar and milk. Pair your cake with ice cream or whipped cream. Vanilla ice cream is a classic choice. The cold creaminess balances the warm cake. Whipped cream adds lightness, making each bite heavenly. If your cake turns out dry, try adding more buttermilk next time. Also, check your oven temperature. An oven thermometer can help ensure it bakes evenly. For even baking, rotate the cake halfway through. This helps it bake evenly and prevents burning. If the top browns too fast, cover it with foil. This keeps the cake moist and ensures it cooks through. For more tips, check out the Full Recipe. {{image_4}} You can swap peaches for other fruits in this cake. Apricots work well, bringing a sweet-tart flavor. Blueberries add a burst of juice and color. Use about the same amount of fruit as the recipe calls for. Feel free to mix and match fruits for a fun twist. The crumb topping is key to this cake. You can use streusel, which adds a crunchy texture. For a nutty flavor, try a topping with chopped pecans or walnuts. You can also boost the flavor by adding cinnamon or lemon zest. A pinch of nutmeg can enhance the cake’s warmth. To make this cake gluten-free, replace all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for the best texture. For a vegan version, substitute eggs with flax eggs or applesauce. Use plant-based milk instead of buttermilk. Coconut oil or vegan butter can replace the regular butter. These changes keep the cake moist and tasty. Check out the Full Recipe to see how these variations come together easily. To keep your Southern Peach Crumb Cake fresh, refrigerate it. Place the cake in an airtight container. This helps keep the moisture in and prevents it from drying out. If you don't have a container, wrap the cake tightly with plastic wrap. This method also works well. You can freeze this cake if you have leftovers. First, let the cake cool completely. Next, slice it into pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. This keeps the flavor and texture. When you want to eat it, take a slice out and thaw it in the fridge overnight. Your refrigerated cake will stay fresh for about three to five days. If you freeze it, it can last for up to three months. After thawing, the cake may be slightly less moist, but it still tastes great. Storing it well helps keep that delicious peach flavor alive. For the full recipe, check out the Southern Peach Crumb Cake Delight . You can use regular milk as a substitute for buttermilk. To make it work, add a tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This will create a tangy flavor similar to buttermilk. You can also use yogurt or sour cream mixed with water. Both options give the cake a moist texture. Yes, you can make this cake in advance. Bake it a day before your event. Once cooled, wrap it tightly in plastic wrap. This keeps it fresh for the next day. You can also freeze the cake for up to three months. Just make sure to wrap it well. Thaw it overnight in the fridge when you're ready to serve. To check if your cake is done, look for a golden-brown top. You can also use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If it's wet, give it a few more minutes in the oven. Keep an eye on it to avoid overbaking. Peeling the peaches is not necessary. The skin adds a bit of texture, but it can be tough. If you like a smoother cake, peel the peaches before using them. If you enjoy the extra bite, leave the skin on. Either way, the flavor will still be delicious. In this article, we covered the essential ingredients for Southern Peach Crumb Cake, including fresh peaches and spices. We explored step-by-step instructions, from preparing the peaches to baking the cake. I shared tips for achieving the perfect crumb and offered variations for different tastes. Remember, using ripe peaches makes a big difference in flavor. Enjoy experimenting with this recipe, and don’t hesitate to make it your own! Whether you serve it warm or with ice cream, this cake is sure to impress.

Southern Peach Crumb Cake

Indulge in the heavenly flavors of Southern Peach Crumb Cake! This delightful recipe features fresh peaches blended into a moist cake topped with a crunchy crumb topping and pecans for that perfect texture. Whether you're having a family gathering or just a cozy evening at home, this cake is sure to impress. Click through to explore the full recipe and make your dessert dreams come true with this Southern favorite!
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Ingredients
  

2 cups fresh peaches, peeled and diced

1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

For the Crumb Topping:

1 cup light brown sugar

1/2 cup all-purpose flour

1/3 cup unsalted butter, melted

1 teaspoon ground cinnamon

1/2 cup chopped pecans (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper for easy removal.

    In a medium-sized mixing bowl, combine the diced peaches with granulated sugar, 1/2 teaspoon of ground cinnamon, ground nutmeg, and salt. Toss gently to coat the peaches, then set the mixture aside to allow the natural juices to develop.

      In a large bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and baking soda until well combined.

        In another mixing bowl, cream the softened unsalted butter and brown sugar together until the mixture becomes light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until blended.

          Gradually incorporate the dry flour mixture into the buttery mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined to maintain the cake's light texture.

            Carefully fold the peach mixture into the batter with a spatula, taking care not to overmix, as you want to keep those lovely peach chunks intact.

              Pour the batter into your prepared cake pan, using a spatula to smooth the top evenly.

                For the crumb topping, combine the light brown sugar, 1/2 cup flour, melted butter, ground cinnamon, and chopped pecans (if you choose to use them) in a small bowl. Mix these ingredients together until they form a crumbly texture.

                  Evenly sprinkle the crumb topping over the batter in the cake pan, ensuring good coverage for added sweetness and texture.

                    Place the pan in the preheated oven and bake for about 40-45 minutes. The cake is finished when a toothpick inserted into the center comes out clean, with no wet batter clinging to it.

                      Once baked, allow the cake to cool in the pan for roughly 10 minutes. After cooling slightly, transfer it to a wire rack to cool completely before slicing and serving.

                        Vorbereitung, Gesamtzeit, Portionen: 20 Minuten | 1 Stunde | 8 Portionen

                          - Präsentationstipps: Slice the cake into attractive wedges and serve on a decorative plate. For an elegant touch, dust the top lightly with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk. Add vibrant garnishes like fresh peach slices or a sprig of mint for a pop of color and freshness.