Description
This moist, golden peach crumb cake is a comforting, bakery-quality treat that combines the sweetness of juicy peaches with a buttery streusel topping. Perfect for brunch or an afternoon snack, this foolproof recipe uses a simple oil-based batter to stay tender and moist for days. The unique finishing technique of a warm milk glaze drizzled over the hot cake ensures flavor penetrates every bite, making it a reliable favorite for family gatherings and weekend breakfast tables alike.
Ingredients
3 cups all-purpose flour (divided)
1 cup granulated sugar
1/4 cup granulated sugar
6 large eggs, room temperature
1 cup vegetable oil
3 cans canned peaches, drained and diced
1 1/2 sticks unsalted butter, divided
2 cups confectioners sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
Instructions
Preheat your oven to 350°F and grease a 9×13-inch baking dish.
In a large bowl, whisk 2 cups flour, 2/3 cup sugar, baking powder, cinnamon, and salt.
In a separate bowl, whisk eggs and oil until uniform.
Combine wet and dry mixtures until just incorporated.
Fold in the drained, diced peaches.
Pour the batter into the prepared baking dish.
Prepare the crumble by mixing the remaining flour and sugar with part of the butter until sandy; sprinkle over the cake batter.
Bake for 60 minutes.
Prepare the glaze by whisking confectioners sugar with the remaining warm butter and a splash of milk or water.
Poke holes in the hot cake and drizzle with the glaze until absorbed.
Notes
Use bleached flour for the finest crumb structure. Ensure canned peaches are drained very thoroughly to keep the cake from becoming soggy. You can replace granulated sugar with light brown sugar in the crumble for a deeper caramel-like flavor.
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg