Peaches & Cream Crumb Cake
Cinnamon-sugar-coated peaches and a layer of sweet cream cheese sit on top of a moist coffee cake base that’s all finished off with a thick, buttery crumb topping. Peaches & Cream Crumb Cake is the perfect combo!
This Peaches & Cream Crumb Cake starts with a buttery coffee cake base and has a layer of sweet cream cheese filling, topped with a layer of brown sugar and cinnamon-coated peaches, then it’s finished with a thick crumb topping. It creates a nice thick layer of coffee cake that is loaded with flavor and different textures. You get a little of everything in each bite – the soft, moist coffee cake, the creamy cheesecake layer, soft cinnamon peaches, and the crunchy topping. It’s officially peach season and I cannot think of a better way to use this fruit!
Peaches & Cream Crumb Cake Layers
Coffee Cake
First is the coffee cake layer, and for this I use the same cake base from my Blueberry Streusel Coffee Cake Loaf. It’s buttery, moist, and soft but firm enough to hold up to the baked fruit and crumb topping.
Peaches & Cream Layer
Cream cheese and sugar are mixed until smooth then egg and vanilla are added. This gets spread on top of the coffee cake batter for an almost cheesecake-like layer. Fresh peaches are sliced and tossed with brown sugar and cinnamon then fanned out over the cream cheese layer. These bake down soft and gooey.
Crumb Topping
This topping is super simple but adds so much buttery flavor and crunch to this cake. The trick here to achieve a perfect crumbly texture is using melted butter. This will give you varying sizes of crumbs. You can break them down as small as you’d like but I like to leave a few big clumps in there for varying sizes.
Tools & Supplies
- Kitchen Scale – This is the number 1 tool I recommend to have in your kitchen! When it comes to baking, measuring ingredients with a scale rather than measuring cups is essential. This is going to give you the most accurate and consistent measurement and result so that your recipe turns out identical each time and gives you the most successful outcome.
- Springform Pan – A springform pan is unique because it consists of two pieces, the base and the ring with a clasp that opens up and pulls away from the sides, making it nice and easy to remove cakes. You’ll see these most often used for cheesecakes but they work great on a cake like this one that is tall and a bit fragile where it could be tricky to flip out of a standard cake pan.
- Small Offset Spatula – Another must-have tool for your kitchen. Small but mighty and you’ll find yourself using it all the time. It’s especially handy for spreading out batters and getting the top nice and smooth.
- Parchment Paper – I always like to have a roll of parchment paper on hand. It’s perfect for lining cake pans and baking sheets to keep baked goods from sticking. For this crumb cake, I like to place a layer on the base, then clasp the ring around the sides so the parchment fits nice and snug.
Peaches & Cream Crumb Cake FAQs
How should the crumb cake be stored?
Store the cake in an airtight container in the fridge, for up to 5 days. You can let it come to room temperature before serving if you prefer not to eat it chilled.
What other fruit can I use instead of peaches?
Any fruit you’d like! Coffee cake can be made with a variety of different fruits including blueberries, mixed berries, apples, cranberries, pears, nectarines, or cherries – the possibilities are endless. Pick your favorite or even mix and match a couple of different fruits!
Do I have to use a springform pan?
The springform pan not only makes it easier to remove the cake from the pan, but the sides are also taller than a traditional cake pan, making this the ideal pan for this recipe. With all the layers, this cake ends up being pretty tall so you need the height of the sides. If you have a cake pan with 3” tall sides, that will work too but be careful when flipping it out of the pan and then inverting it onto your serving dish.
How can I tell if the cake is baked all the way through?
The cake should be fully set. When you gently push on the pan while it’s in the oven, the cake should jiggle altogether like jello. But if the center area moves more like liquid, it’s not done yet. If the top is browning too quickly but the cake is not done, place a piece of foil over the top and continue baking until the cake is done.
More Breakfast Pastries You’ll Love
- Apple Cheesecake Pop-Tarts
- Almond Cream Brioche Buns
- Pumpkin Cinnamon Streusel Muffins
- Cinnamon Sugar Donut Muffins
- Chocolate Chip Pistachio Muffins
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Peaches & Cream Crumb Cake
Ingredients
For the Cream Cheese Layer
- 8 ounces (227g) cream cheese, at room temperature
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the Crumb Topping
- 1 cup (125g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) brown sugar
- ½ teaspoon cinnamon
- Pinch of salt
- 6 Tablespoons (85g) butter, melted
For the Peaches
- 2 medium-large peaches
- 2 Tablespoons brown sugar
- ½ teaspoon cinnamon
For the Coffee Cake
- ⅓ cup (76g) unsalted butter, at room temperature
- ⅔ cup (121g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (184g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (72g) sour cream
- ¼ cup (72g) milk
Instructions
- Preheat oven to 350°F. Lightly grease a 9” – 10” springform pan with cooking spray and line the bottom with parchment paper.
- Cream Cheese Layer: In a mixing bowl combine the softened cream cheese and sugar with an electric mixer until smooth. Add the egg and vanilla and mix until combined. Set aside.
- Crumb Topping: Combine flour, sugars, cinnamon, and salt in a bowl. Add the melted butter and mix with a fork until fully combined and crumbly. You should have some big and some small crumbs. Set aside.
- Peaches: Wash and cut the peaches into ½” slices. Toss the peaches with the brown sugar and cinnamon. Set aside.
- Coffee Cake: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until fluffy and light in color, about 2-3 minutes.
- With the mixer on low speed, add the egg and vanilla and mix until well combined. Scrape the bottom and sides of the bowl.
- Sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients, sour cream, and about half the milk to the mixing bowl and mix on low speed. Stream in the remaining milk and continue mixing just until combined. Scrape down the bowl and give it one last quick mix.
- Assembly: Add the cake batter to the prepared pan and spread it out evenly to the edges. Add the cream cheese mixture on top of the cake batter, spreading almost to the edges but leaving about a ½” border around the sides. Add the peach slices in an even layer, all the way to the edge of the pan, lightly pressing them into the cream cheese layer. Sprinkle on the crumb topping. Bake for about 65 – 70 minutes, until set in the center (or a toothpick comes out mostly clean).
- Allow the cake to cool for at least 30 minutes before removing from the pan. Remove the ring from the springform pan and use the parchment to lift the cake and pull it away from the base. Allow the cake to cool completely then slice, serve, and enjoy!
Notes
- Storing: Keep the cake in an airtight container in the fridge for up to 5 days.
