Easy Italian Peach Crumb Cake
User Reviews
4.7
Easy Italian Peach Crumb Cake
Description
The Italian Peach Crumb Cake starts with a crumb crust made from all-purpose flour mixed with sugar, baking powder, salt, cold butter, and an egg, combined until crumbly. The peach filling consists of peeled, sliced, and halved peaches mixed with sugar, which can be fresh, canned (well drained), or frozen. About half to two-thirds of the crumb mixture is pressed into a greased cake pan as the base, topped with the peach mixture, then covered with the remaining crumb mixture.
Baked at 350°F for 30 to 40 minutes, the cake develops a light golden crust with soft, juicy fruit inside. The texture contrasts a tender crumb and a crisp topping. Serving with vanilla ice cream adds creaminess complementing the cake's fruit and buttery flavors.
For best results, cold butter is grated into the flour for easier mixing. If crumb mixture feels dry, a little extra butter can be added. When using frozen peaches, partially bake longer and tent with foil to avoid over-browning. Store the cake covered with foil or plastic wrap to prevent drying out; it keeps 1 to 2 days at room temperature or up to a week refrigerated. The cake also freezes well for up to 3 months when wrapped properly.
Ingredients
CRUMB CRUST
- 2¼-2½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 salt pinch
- ½ cup butter very cold
- 1 egg
PEACH FILLING
- 2½ cups peach peeled, sliced then halved peaches (can substitute canned peaches drain well) (650 grams, sliced
- 1½ tablespoons sugar
Instructions
- Pre-heat oven to 350°F (180° C). Grease and flour, spray or line an 8" cake pan (20 cm) with parchment paper. Use a spring form pan if you have one.
- In a medium bowl mix together the peaches and sugar, set aside.
- In a large bowl whisk together the flour (start with 2¼ and add more if necessary), sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.
- Add approximately ½-⅔ of the crumbly mixture to the cake pan, gently press down lightly, spoon peach mixture on top and sprinkle with remaining crumb mixture.
- Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!
Notes
- Grate cold butter into flour to simplify creating the crumbly crust.
- Add 1-2 tablespoons extra butter if the crumb mixture feels dry.
- Use fresh, canned (drained), or frozen peaches; adjust baking time if using frozen peaches.
- Cover cake after baking to prevent drying; store at room temperature for 1-2 days or refrigerate up to a week.
- The cake freezes well for up to 3 months when tightly wrapped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 77mg | 3% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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