This Easy Italian Peach Crumb Cake is a delicious treat with juicy peaches and a crunchy topping. It’s perfect for breakfast or dessert, and it makes your kitchen smell amazing!
Trust me, the crumbly topping is so good, you might want to eat it straight from the bowl! I love enjoying a slice with a scoop of vanilla ice cream on the side. Yum!
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the cake. If you’re looking for a gluten-free option, consider using a gluten-free flour blend. It’s a nice alternative and works well in this recipe!
Almond flour: This adds a lovely nutty flavor and moisture. If you don’t have it, finely ground walnuts or even crushed pretzels can work, but may slightly change the flavor!
Fresh peaches: Ripe, juicy peaches really make this cake. Can’t find peaches? You can use canned peaches (drained) or other fruits like apricots or plums for a different twist.
Butter: Unsalted butter is best for controlling salt levels. If you’re dairy-free, coconut oil or a plant-based butter can be a great substitute without sacrificing flavor.
How Do I Achieve a Perfect Crumb Topping?
The crumb topping gives the cake its delightful crunch. To get the best texture, you want the butter to stay cold. This is how to do it:
- Use cold, unsalted butter and cut it into small pieces.
- Mix it quickly with your fingers or a pastry cutter until it resembles coarse crumbs. Don’t overwork it!
- Chill the crumb topping in the fridge while you prepare the rest of the cake—this helps it stay crumbly when baked.
With these tips, you’re all set to make a delicious Easy Italian Peach Crumb Cake! Enjoy baking and sharing this delightful treat!
Easy Italian Peach Crumb Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup almond flour (or finely ground almonds)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 3-4 ripe fresh peaches, peeled, pitted, and sliced
For the Crumb Topping:
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon cinnamon (optional)
How Much Time Will You Need?
In total, you’ll need about 1 hour and 15 minutes. This includes about 15 minutes to prepare the ingredients and mix everything together, and then 45-50 minutes for baking. Let it cool for 15 minutes before serving. So, in just a little over an hour, you can enjoy this delightful cake!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Take a 9-inch springform pan or a round cake pan and grease it with butter or cooking spray, then sprinkle a little flour to coat it. This helps the cake come out easily after baking!
2. Make the Crumb Topping:
In a medium bowl, mix together the flour, sugar, and cinnamon (if you’re using it). Cut in the cold butter pieces using your fingers or a pastry cutter until the mixture looks like coarse crumbs. Set this aside in the refrigerator while you prepare the cake batter.
3. Prepare the Cake Batter:
In a large bowl, whisk together the all-purpose flour, sugar, almond flour, baking powder, and salt. In another bowl, combine the eggs, melted butter, vanilla extract, and milk. Whisk these wet ingredients until smooth.
4. Mix the Ingredients:
Pour the wet mixture into the dry ingredients, mixing gently until just combined—don’t overmix, or your cake may turn out dense!
5. Assemble the Cake:
Pour the prepared batter into your greased pan and use a spatula to smooth the surface. Now, arrange the peach slices evenly over the batter, pushing them in slightly to help them stay put.
6. Add the Crumb Topping:
Sprinkle the crumb topping generously over the peaches and batter, covering it completely for that yummy crunch.
7. Bake:
Place the cake in the oven and bake for 45-50 minutes. Look for a golden brown top and when you insert a toothpick into the center, it should come out clean (not from the topping!).
8. Cool and Serve:
Once baked, let the cake cool in the pan on a wire rack for about 15 minutes. After that, if you used a springform pan, gently remove the ring. You can serve it warm or let it cool to room temperature. It’s delicious on its own, or you can top it with whipped cream or a scoop of vanilla ice cream. Enjoy every bite!
Enjoy your delicious Easy Italian Peach Crumb Cake!
FAQ for Easy Italian Peach Crumb Cake
Can I Use Other Fruits Instead of Peaches?
Absolutely! This recipe works well with other fruits like plums, apricots, or even berries. Just make sure to adjust the amount of sugar based on the fruit’s sweetness!
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just wrap them tightly in plastic wrap!
Can I Make This Cake Gluten-Free?
Yes, you can! Use a gluten-free flour blend to substitute for the all-purpose flour, and ensure that the almond flour is also gluten-free. The texture may vary slightly, but it will still be delicious!
How Do I Enhance the Flavor of the Cake?
You can add a teaspoon of almond extract for a deeper flavor, or a sprinkle of nutmeg or cardamom in the batter for a warm, spice profile. Fresh herbs like basil or mint can also add an interesting twist when serving!
