Southern Peach Crumb Cake

There’s nothing quite like the taste of a Southern peach crumb cake, especially when it carries the nostalgia of childhood summers and family gatherings. This delightful dessert, layered with fresh peaches and a rich, buttery crumb topping, offers a perfect slice of the South. It reminds me of my grandmother’s peach cobbler, a beloved recipe cherished through generations. Though I initially thought those flavors were lost to memory, discovering this peach crumb cake recipe was like a sweet reunion with the past, and it’s now a cherished tradition in my own kitchen.

Whether you’re celebrating a special occasion or just treating yourself, this cake promises to be a crowd-pleaser.

INGREDIENTS:

For the cake:

1-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sugar

1 stick butter, softened

2 teaspoons vanilla extract

2 eggs

1 cup sour cream

4 fresh peaches, sliced (or one 15-ounce can of sliced peaches, drained)

For the crumb topping:

1 cup light brown sugar

1 cup all-purpose flour

2 teaspoons cinnamon

1/8 teaspoon salt

1/2 cup butter, melted

DIRECTIONS:

Preheat your oven to 350°F. Grease and flour a 9-inch round baking pan to prevent sticking.

Mix dry ingredients: In a medium bowl, sift together 1-1/2 cups flour, baking soda, baking powder, and salt.

Cream butter and sugar: In a large bowl, use an electric mixer to beat the sugar and softened butter until light and fluffy.

Add wet ingredients: Beat in vanilla and eggs, one at a time, ensuring each is well incorporated before adding the next.

Combine with dry ingredients: Alternately fold in the flour mixture and sour cream to the butter mixture, starting and ending with the flour. This method helps keep the batter airy …