This Peach Crumb Cake is soft, tender, and packed with juicy summer peaches in every bite. Made with nutty browned butter, fresh ripe peaches, and a buttery cinnamon crumb topping, it’s finished with a light dusting of powdered sugar that makes it feel just a little special. Easy to make with simple ingredients and no mixer required, it’s perfect for peach season, lazy weekend brunches, or any time you’re craving something cozy and fruity!
Just like my lemon blueberry crumb cake, this peach crumb cake is easy to make with simple pantry ingredients and comes together without any complicated steps or fancy equipment. The brown butter does all the heavy lifting, adding this warm, almost nutty depth to the crumb that you simply cannot get any other way, and it takes all of few minutes on the stove.
The peaches bake down into soft, jammy pockets that keep every bite incredibly moist, and the streusel on top goes golden and crisp in the oven so you get that wonderful contrast of textures in every single bite.
Whether you’re enjoying it for breakfast, brunch, or an afternoon snack, this peach coffee cake is sure to be a hit with everyone.
For more spring and summertime treats try my lemon blueberry poppy seed muffins, raspberry crumb cake or raspberry almond cake
Jump to:
For the cake
For the crumb topping
Ingredient Notes
- Fresh Peaches: The star of the show! Use juicy, ripe fresh peaches for best results.
- All-purpose flour: Gives structure to the cake.
- Baking powder: For rise and fluffiness.
- Browned butter: This is the ingredient that takes this cake from good to oh-my-goodness. When you cook butter until it smells nutty and toasty and turns that deep golden color, it develops this rich, almost caramel-like flavor that you just can’t get any other way. Don’t skip this step – it only takes about five minutes and it makes all the difference.
- Granulated sugar: Sweetens the cake and helps with browning.
- Eggs: Provide structure and help bind the ingredients.
- Pure Vanilla extract: Enhances the overall flavor.
- Plain Yogurt: Yogurt adds tanginess to this lovely cake which complements the fresh strawberries. You can use plain full fat or low fat yogurt. You can also use sour cream in place of yogurt.
- Cornstarch (Cornflour): Used for the peaches to thicken the filling. You can substitute with all purpose flour as well.
For the crumble topping:
- All-purpose flour: The base of the crumble.
- Brown sugar: Adds a deep, molasses-like sweetness.You can use both light or dark brown sugar here.
- White sugar: Adds sweetness and crunch
- Cinnamon (optional): Adds warm flavor.
- Unsalted Butter: Creates a rich, crumbly topping.
Step By Step Instructions
Here is how to make this peach crumb cake.Preheat oven to 350°F (177°C). Line a 9-inch round springform pan (or 8×8-inch square pan) with parchment paper or lightly grease it. You can use a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer.
Prepare the peaches:In a small bowl mix together chopped peaches, brown sugar and cornflour. Set aside.
Prepare the crumb topping: In a small bowl, combine flour, brown sugar, and cinnamon. Add melted butter and mix with a fork until clumps form. Set aside.
Cream browned butter and sugar: In the bowl of a stand mixer or large bowl with a whisk, beat the softened browned butter and sugar together until light and fluffy on high speed for 3-4 minutes.
Add eggs and extract: Add the eggs one at a time, beating well after each. Stir in the vanilla extract and continue beating until creamy (around 1-2 minutes.)
Add the dry ingredients: Beat in the flour, baking powder and yogurt on low speed until no streaks of flour remain. Do not overmix the batter
Assemble the cake: Spread the cake batter evenly into the prepared cake pan.
Top with the prepared peach filling.
Sprinkle the crumb mixture evenly over the top of the cake.
Bake: Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
Cool & serve: Let the cake cool in the pan before slicing.
Tips & Tricks
- Use peaches that are ripe but still a little firm. If they’re too soft and juicy, they release too much liquid into the batter and you’ll end up with a soggy middle. I press my thumb gently into the peach, if it gives just slightly without turning into mush, it’s perfect. Nectarines work beautifully here too if that’s what you have on hand.
- Brown your butter low and slow - I know it’s tempting to rush it, but medium-low heat is your friend here. You’re waiting for those little golden bits to appear at the bottom of the pan and for that warm, nutty smell to hit you. Pull it off the heat as soon as it smells like toasted hazelnuts, then let it cool for at least 15 minutes before using. Warm brown butter in the batter will start cooking the eggs, and we absolutely don’t want that.
- Test for doneness with a toothpick inserted into the center of the cake part, not near the peaches. The peaches release steam as they cook and the area around them stays moist longer. The toothpick should come out with a few moist crumbs, never wet batter, and the edges should be pulling gently away from the pan.
- Mix your batter only until the flour just disappears. I know it’s tempting to keep going until it looks perfectly smooth, but overmixing develops the gluten and gives you a tough, dense cake instead of that soft, tender crumb we’re going for. A few small streaks of flour are completely fine - they’ll work themselves out.
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Recipe
Brown Butter Peach Crumb Cake
Equipment
- Stand Mixer or Hand mixer
- 9-Inch round cake pan
Ingredients
For the Crumb Topping
- ¾ cup (90g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- 5 tablespoons (70g) unsalted butter melted and cooled slightly
- ½ teaspoon cinnamon
- ¼ teaspoon fine salt
For the Cake Batter
- ½ cup (113g) unsalted butter
- ¾ cup (150g) granulated white sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120g) full-fat yogurt room temperature
- 1½ cups (180g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon fine salt
For the Peach Topping
- 2 medium peaches about 300g, peeled and cut into ½-inch chunks
- 2 tablespoons light brown sugar
- 2 tablespoons cornflour or all purpose flour
- Powdered sugar for dusting optional
Instructions
- Brown the butter. Place the ½ cup butter in a small light-colored saucepan over medium heat. Stir and swirl occasionally until it melts, foams, and then turns a deep golden amber with toasty-smelling brown bits at the bottom, about 5 to 7 minutes. Pour immediately into a heatproof bowl to stop the cooking. Set aside to cool completely
- Preheat and prepare your pan. Preheat your oven to 350°F (175°C). Grease a 8 inch round baking pan and line it with parchment paper
- Make the crumb topping. In a small bowl, whisk together the flour, both sugars, cinnamon, and salt. Pour in the melted butter and use a fork to mix until the mixture looks like coarse, clumpy sand. Pop it in the fridge while you make the batter - this keeps the crumbs from melting flat in the oven.
- Mix the batter. Add the brown butter and sugar to a large bowl and whisk until combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla until smooth and creamy.
- Add the dry ingredients and yogurt. Sprinkle in the flour, baking powder, and salt. Fold gently with a spatula just until no dry streaks remain - a few small lumps are totally fine. Do not overmix or the cake will be tough.
- Assemble. Spread the batter evenly into the prepared pan. Arrange the chopped peach on top in a single layer. Scatter the crumb topping evenly over everything.
- Bake. Bake the cake 50-55 minutes, until a toothpick inserted comes out clean. Cool slightly before slicing and serving.
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