Servings: 8-10
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Ingredients
Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 ½ cups fresh peaches, peeled and diced
Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
Glaze (Optional):
- ½ cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- Prepare the crumble topping: In a small bowl, mix flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter until crumbly. Set aside.
- Make the cake batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Mix in sour cream (or Greek yogurt) until smooth.
- Gradually add the dry ingredients, mixing until just combined.
- Gently fold in diced peaches.
- Assemble the cake: Pour the batter into the prepared pan and spread evenly. Sprinkle the crumble topping over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & glaze: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. If using the glaze, whisk together powdered sugar, milk, and vanilla, then drizzle over the cooled cake.
- Serve & enjoy! 🍑✨
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream.
- Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
- Reheat slices in the microwave for a few seconds for that fresh-baked taste!
