Servings
Font
Back
4.7 from 552 votes

Easy Italian Peach Crumb Cake

Easy Italian Fresh Peach Crumb Cake, a delicious peach dessert recipe, snack, dessert or even breakfast. Alone or with ice cream.Perfect!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 servings
Calories: 295 kcal
Course: Dessert
Cuisine: Italian

Ingredients

CRUMB CRUST
  • 2¼-2½ cups all purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 Pinch salt
  • ½ cup butter (very cold)
  • 1 egg
PEACH FILLING
  • 2½ cups sliced peaches (peeled, sliced then halved peaches (can substitute canned peaches drain well) (650 grams)
  • 1½ tablespoons sugar

Instructions

    Cup of Yum
  1. 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.
  2. In a medium bowl mix together the peaches and sugar, set aside.
  3. 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.
  4. 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.
  5. Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!

Notes

  • An easier way to cut in butter, is to first place the butter in the freezer for about 15-20 minutes, then grate it directly into the bowl, stir with a fork and there you have a  crumbed mixture.
  • If you find the crumb mixture on the drier side add a 1-2 tablespoons extra of butter.
  • I have actually made this recipe with both Fresh Peaches and Canned, just be sure to drain the canned peaches first, before you use them. You can also use frozen, you can either thaw them or leave them frozen, if you leave them frozen then you will probably need to bake the cake a bit longer (approx 10 minutes), cover the top of the cake with foil (tent style) to keep it from browning too much.
  • The cake should be covered with foil or plastic wrap to keep it from drying out. Properly stored, freshly baked crumb cake will last for about 1 to 2 days at room temperature. If your house is hot or in order to last longer wrap it in plastic and store in an air tight bag or container and store in the fridge. It will last up to a week when properly stored.
  • Baked Crumb Cake can also be frozen,  wrap the cake tightly with plastic wrap, and place in an airtight freezer bag or container. Properly stored, the cake will last up to 3 months.

Nutrition Information

Calories 295kcal (15%) Carbohydrates 50g (17%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 41mg (14%) Sodium 77mg (3%) Potassium 242mg (7%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 425IU (9%) Vitamin C 3.2mg (4%) Calcium 57mg (6%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 295

% 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.