This easy Peach Crumble Cake has layers of soft vanilla cake, juicy sugared peaches, and a cinnamon oat streusel that crisps up in the oven. It’s the kind of cake you want with a cup of coffee or a scoop of ice cream.
This cake is a go-to when you’ve got ripe peaches and want a dessert that feels like a treat and is perfect for presenting to guests.
The batter is simple and made with Greek yogurt, which gives it a light tang and helps keep the cake soft and moist. You’ll get a layer of vanilla-scented cake, then a middle of juicy peaches, another layer of cake and peaches, and finally a crisp, cinnamon oat crumble that bakes into a sweet, crunchy topping.
The combination of textures makes this recipe great. You get tender cake, jammy peaches, and a buttery streusel that balances it all out.
This recipe is flexible, and you can use it as a base for other fruits. If you’ve made my Strawberry Lemon Cake, vanilla blueberry cake, or butterscotch cake, this one follows a similar method and is just as simple.
Ingredients
See the recipe card for exact amounts.
- Eggs: I use large eggs in all of my baking recipes.
- Greek yogurt: Adds moisture and a bit of tang.
- Oil: Keeps the cake moist and soft.
- Brown sugar: Adds sweetness and a hint of molasses flavor. It also helps keep the cake soft.
- White sugar: A balance of sweetness.
- Vanilla extract: Adds warmth and enhances the flavor for that bakery feel.
- Flour: The base of the cake and the streusel. I always use all-purpose flour and I always weigh my flour. Your results should be like mine if you weigh. If you scoop, you may add too much flour, resulting in a more dense cake.
- Baking powder: Leavens the cake so it rises.
- Salt: Balances sweetness.
- Peaches: Fresh and sliced, they add natural sweetness and moisture.
- Oats: I use large flake oats for the best crunch.
- Butter: Makes the crumble rich and helps it brown nicely.
- Cinnamon: Adds warmth to the topping. It pairs well with the brown sugar and peaches.
Substitutions
- Greek yogurt: Sour cream should be fine. Just avoid non-fat options.
- Oil: Use any neutral oil like canola, sunflower, or light olive oil (not extra virgin).
Instructions
Prep Tips
To make this cake, you’ll mix the batter, prepare the peach filling and crumble topping, then layer everything into a pan and bake until golden and cooked through. It’s best to let it cool before slicing, but it’s also great served warm.
Preheat your oven to 350°F (180°C) and lightly oil a round cake pan. If you’re not using a silicone pan, lightly flour the cake pan also.
In a small bowl, toss the sliced peaches with sugar.
For the crumble, mix the oats, brown sugar, flour, cinnamon, and butter until well combined and crumbly.
In a large bowl, whisk together the eggs, yogurt, oil, sugars, and vanilla until smooth.
In a separate bowl, mix the flour, baking powder, and salt. Add the dry ingredients to the wet and stir until just combined. A few small lumps are fine.
Pour half of the cake batter into the prepared pan and smooth it out. Add half of the peaches.
Repeat with the remaining batter.
Top with the rest of the peaches.
Sprinkle the crumble evenly over the top.
Bake for about 60 minutes or until a toothpick comes out clean.
Let the cake cool in the pan before slicing, or serve it warm with a scoop of ice cream.
Tips for Making Peach Crumble Cake
- Don’t overmix the batter: Overmixing can lead to a tough or dry cake. Stir until just combined. A few lumps are okay.
- Check your oven: All ovens bake a little differently. Start checking the cake around the 55-minute mark. The top should be golden and a toothpick should come out clean.
- Cool before slicing: If you want neat slices, let the cake cool completely in the pan.
- I use a silicone pan because it’s more non-stick and is flexible, making it easier to remove a cake from it.
What to Serve with Peach Crumble Cake
This peach crumble cake works well on its own, but you can also serve it with vanilla ice cream or try butter pecan ice cream.
More Cake Recipes
Storage
Store leftover peach crumble cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, keep it in the fridge instead to help it stay fresh.
FAQs
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The top should be golden brown and the edges should start pulling away slightly from the pan.
Peach Crumble Cake
Equipment
Ingredients
Cake Batter
- 2 large eggs
- ⅔ cup plain Greek yogurt
- ⅓ cup neutral oil
- ⅔ cup brown sugar
- ⅓ cup granulated white sugar
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
Peaches
- 3 peaches pitted and sliced
- 1 tablespoon granulated white sugar
Streusel
- ⅔ cups large flake oats
- ⅓ cup brown sugar
- 1 tablespoon all-purpose flour
- 4 tablespoons butter 4 tablespoons
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C).
- Lightly oil a 9" round silicone cake pan.
- To mix the cake: In a large mixing bowl, whisk the eggs, yogurt, oil, sugars, and vanilla until combined.
- In a small bowl, mix the flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients and mix to combine, without over mixing. See photos above. Over mixing can results in a dry, tough cake. A few small lumps are okay.
- In a separate bowl, combine the peaches with the sugar.
- In another bowl, mix the oats, sugars, flour, cinnamon, and butter until you have a well combined mixture.
- To bake the cake: Add half of the batter to the cake pan and smooth it out. Layer half of the peaches. Repeat with the rest of the batter and peaches. Top the peaches with the oat crumble mixture. Bake for about 60 minutes or until a toothpick comes out clean.
- Let cool completely in the cake pan if you want to be able to slice the cake.
- If you want it warm, the cake will be looser but will go well with vanilla ice cream.
Notes
Oil: Use any neutral oil like canola, sunflower, or light olive oil (not extra virgin). Storage: Store leftover peach crumble cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, keep it in the fridge instead to help it stay fresh.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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