Easy Italian Peach Crumb Cake
A delightful treat with juicy peaches and a crumbly topping, perfect for breakfast, brunch, or dessert.
Ingredients
For the cake base
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Ensure butter is softened for easier mixing.
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon Consider adding a pinch of nutmeg for extra flavor.
- 1 large egg
- 1 teaspoon vanilla extract
For the peach filling
- 1 cup fresh or canned peaches, sliced If using canned peaches, drain them well to avoid excess moisture.
- 1 tablespoon lemon juice
For the topping
- 1/2 cup brown sugar
- 1/2 cup oats
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a mixing bowl, combine flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream the butter and then mix in the egg and vanilla.
- Gradually add the flour mixture to the butter mixture, mixing until crumbly.
- Reserve 1 cup of the crumb mixture for the topping.
- Press the remaining crumb mixture into the bottom of the prepared baking dish.
- In a bowl, combine sliced peaches with lemon juice and pour over the crust.
- In the reserved crumb mixture, blend in brown sugar and oats.
- Sprinkle the topping over the peach filling.
Baking
- Bake for 30-35 minutes until golden brown.
- Allow to cool before serving.
Notes
Serve warm or at room temperature, with optional vanilla ice cream or whipped cream. Garnish with fresh peach slices for a pretty presentation. Store covered at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze individual pieces in plastic wrap and an airtight container for up to three months.