Description
This Italian peach crumb cake is a rustic, easy summer dessert featuring juicy peaches layered over a tender cake base and topped with a buttery, almond-studded crumb. It’s perfect for picnics, brunches, or any occasion when you want a taste of summer.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (50g) almond flour (or substitute extra all-purpose flour)
- 2/3 cup (135g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk (or dairy-free milk)
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 medium fresh peaches (about 500g), peeled and sliced
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar (optional, for peaches)
- 2/3 cup (80g) all-purpose flour (for crumb topping)
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (40g) chopped almonds (optional)
- 1/4 cup (60g) unsalted butter, cold and cubed
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Grease a 9-inch (23cm) springform pan and line the base with parchment paper. Peel and slice peaches into 1/2-inch wedges. Toss with lemon juice and, if desired, 2 tablespoons sugar. Set aside.
- In a medium bowl, combine 2/3 cup flour, 1/2 cup brown sugar, 1/3 cup chopped almonds, 1/2 teaspoon cinnamon, and a pinch of salt. Add 1/4 cup cold, cubed butter and rub together with fingers or a fork until the mixture resembles chunky, wet sand. Refrigerate until needed.
- In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup almond flour, 2/3 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- In a separate bowl, whisk 1/2 cup melted butter, 2 eggs, 1/2 cup milk, and 2 teaspoons vanilla extract. Pour wet ingredients into dry and fold gently until just combined.
- Spread the batter evenly in the prepared pan. Arrange peach slices evenly on top, pressing gently into the batter. Sprinkle crumb topping over the peaches.
- Bake at 350°F (175°C) for 45–55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the topping is golden brown. If the top browns too quickly, tent loosely with foil after 35 minutes.
- Cool in the pan for 15 minutes, then run a knife around the edge and remove the springform ring. Cool another 15 minutes before slicing. Serve warm, at room temperature, or chilled.
Notes
Use ripe but firm peaches for best texture. Keep crumb topping cold until ready to use. For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and milk. If using canned or frozen peaches, drain or pat dry well. The cake can be made ahead and freezes well in slices.
- Prep Time: 20 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 275
- Sugar: 20
- Sodium: 120
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 37
- Fiber: 2
- Protein: 4
Keywords: peach crumb cake, Italian dessert, summer cake, easy peach cake, almond crumb cake, rustic cake, picnic dessert, brunch cake, fruit dessert, summer baking