This simply delicious Peach Crumb Cake is so flavorful made with brown butter and juicy fresh peaches for ultimate flavor. Similar to my Strawberry Crumb Cake and Blueberry Crumb Cake, this recipe is easy to make with a simple one bowl batter. It has a dense and moist buttery cake with a thick layer of brown sugar peaches and a hefty chunky layer of buttery brown sugar crumbs on top. I love to make this with fresh peaches in the Summer, but it can work with frozen peaches too so you can enjoy it all year 'round!

WHY YOU WILL LOVE THIS RECIPE:
- Brown butter cake - the cake batter is made with brown butter for ultimate flavor and richness. It's also not too sweet.
- Soft and tender texture - this simple melt-and-mix recipe makes the softest, most tender and moist butter cake!
- Fresh peach topping - you'll scatter chopped juicy fresh peaches sweetened with brown sugar over top of the batter. This crumb cake tastes just like peach cobbler, but better!
- Brown sugar crumb topping - you just need 3 ingredients to make a delicious crumble topping. Mix together flour, sugar and butter and sprinkle it over the peaches.
- Easy to make - you won't believe how easy it is to make! Although there are three components (the cake, fruit topping and crumble), it comes together in no time without even pulling out your mixer. You can make this all by hand.

INGREDIENTS
- All purpose flour - unbleached all-purpose flour works great for tender butter cake. I would avoid cake flour which absorbs more moisture and could actually make this cake a bit dry without altering the other ingredients.
- Unsalted butter - this recipe uses pure butter. It is so buttery and delicious even with only 6 tablespoons in the cake batter! It's surprisingly light compared to most crumb cakes and you won't even know it.
- Granulated sugar - simple granulated sugar keeps this cake soft and doesn't interfere with the pureness of the butter cake and strawberry topping.
- Brown sugar - a bit of brown sugar gives the crumb topping a bit of a caramel-like richness.


- Eggs - two large eggs will add nice structure for the butter cake.
- Pure vanilla extract - vanilla is essential to make this delicious butter cake. I like this Madagascar Bourbon Vanilla extract.
- Yogurt - use full fat plain yogurt to balance the sweetness and add more richness to this recipe. If you don't have yogurt, then read down below in my FAQ section for my substitution recommendations.
- Peaches - I highly recommend fresh peaches in this recipe. Frozen peaches tend to leak a lot of moisture into the cake batter and make the crumb topping soggy. This will also cool down the cake batter so much that you will need to bake it for longer which will cause the edges to dry out before the center is cooked through.
- Milk - any type of milk will do. I prefer whole milk for baking. It should be at room temperature so measure it out of the fridge about 30 minutes before baking.

STEP BY STEP INSTRUCTIONS
- STEP 1). Make the crumb topping. Combine the flour, sugars and melted butter in a medium bowl and blend well so it forms clumps. Cover the bowl with a kitchen towel and set aside.
- STEP 2). Make the cake batter - mix butter with sugar. Melt the butter just barely and then let it cool. Mix the melted butter with sugar and vanilla using a whisk until it looks creamy, pale and fluffy.
- STEP 3). Add eggs. Whisk in the eggs one at a time until the batter looks smooth and custardy. Mix in yogurt.
- STEP 4). Combine dry ingredients. Sift flour, baking powder salt into a separate bowl and whisk it to blend evenly.
- STEP 5). Add dry ingredients to wet ingredients. Add the dry ingredients to the butter/sugar/egg mixture and fold gently to combine the ingredients until they are mostly combined.
- STEP 6). Add milk. Pour in the milk and fold it in gently until the batter is homogeneous. Spread the batter into the prepared pan.
- STEP 7). Make the peach layer. Place chopped peaches in a bowl. Combine flour and sugar and sprinkle it over the peaches, then toss them together so they are evenly coated. Spoon the mixture evenly over the cake batter in the pan. Sprinkle the crumb mixture evenly over the berries.
- STEP 8). Bake. Place the pan in the oven and bake until the crumb topping is golden and the peach juices are bubbling and thick. Let the cake cool for 30 minutes, then serve warm or at room temperature.

EXPERT BAKING TIPS FOR PEACH COFFEE CAKE
- Use room temperature ingredients. Since this is a simple melt-and-mix method, it is important to have all ingredients at the same temperature (not cold!) in order to help them blend evenly together. Make sure the milk is at room temperature since you need to mix it in at the end.
- Sift the dry ingredients. This is optional, but it will minimize the amount of mixing needed to combine the ingredients evenly so that you do not over-mix the batter. It will give you the best results for a finer texture crumb as well since the sieve will break up all the flour particles.
- Do not over-mix the batter. It's ok if there are a few streaks of flour remaining when you fold in the dry ingredients since the last step is to fold in the milk which will continue to incorporate all of the ingredients.
- Use salted butter for the crumb topping. Salted butter will add extra richness to the topping and it means you don't need to add salt. If you use unsalted butter, it's no problem - just add a pinch of salt.

RECIPE FAQ
You can make this cake the day before you plan to serve it and keep it covered overnight after it cools. If it is not too hot where you live, then you can store it at room temperature, but otherwise you can refrigerate it.
They are in fact very similar! Coffee cake is normally made with sour cream and is a dense cake. This crumb cake has a combination of yogurt and milk for a lighter, softer texture.
This cake is soft thanks to the proportion of eggs to flour. It's just the right balance to make a sturdy yet soft and tender cake.
If your cake turns out way too dense with a gummy layer, then it could be that you added too much flour (make sure to weight it or spoon it into the measuring cup gently without packing it down), or that it is underbaked. The heavy wet fruit on top of this cake batter means that it will need more baking time than usual. Also, check the shelf life of your baking powder - it could be expired.
Too much flour and not enough sugar is the main reason why cake can turn out dry and dense. It is important to have the right proportions of liquid to dry ingredients for successful baking.

SUBSTITUTIONS
If you don't have yogurt, you can also make this cake with sour cream or crème fraiche.
I would recommend fresh peaches in this recipe since frozen peaches will exude a lot of moisture into the cake batter and make the crumb topping soggy. The will also cool down the cake batter so much that you will need to bake it for longer which may cause the edges to dry out before the center is cooked through.
Yes, you can make this in a 9-inch round cake pan and the baking time will be about the same.
This cake will keep well in an airtight container for 1 day at room temperature, and then keep it refrigerated for up to 5 days. To serve, pull it from the fridge about 20 minutes in advance.
This cake is best served warm, yet still absolutely delicious at room temperature. I highly recommend a scoop of vanilla bean ice cream or a dollop of whipped cream.

If you love cake and fruit, check out these recipes!
Strawberry Crumb CakeCaramel Apple CakeDark Chocolate Cherry Almond CakeCopycat Starbucks Lemon Loaf recipeRaspberry Almond CakeULTIMATE Moist Chocolate Fudge CakeLemon Cupcakes with Cream Cheese Lemon Curd FrostingCreamy Raspberry CheesecakeSticky Toffee Date CakeMoist Lemon Blueberry BreadOlive Oil Chocolate Bundt CakeBlueberry Peach Upside Down CakeBlueberry Swirl Lemon Loaf CakeRelated
Looking for other fruity recipes like this? Try these:
Summer baking
These are my favorite recipes to make in the Summertime:
Brown Butter Peach Crumb Cake
Ingredients
For the Crumb:
- ¾ cup 105g all-purpose flour
- 2 tablespoon 25g granulated sugar
- 3 tablespoon 45g packed light brown sugar
- 5 tablespoon 70g unsalted butter, melted
- heaped ⅛ teaspoon salt
Cake batter::
- 6 tablespoon 84g unsalted butter, browned
- ½ cup 110g packed light brown sugar
- ¼ cup 50g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 2 large eggs at room temperature
- ⅓ cup 80ml full fat yogurt
- 1 ⅓ cups 190g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup plus 1 tbsp 95ml milk
For the Peaches:
- 3 ½ cups 420g chopped peaches
- 2 tablespoon 16g all-purpose flour
- 2 tablespoon 30g packed light brown sugar
Instructions
- Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper leaving a 2-inch overhang at each side.
- For the crumb topping, combine flour, both sugars and salt (if you’re using unsalted butter) in a medium bowl and whisk to blend evenly so that there are no lumps of brown sugar. Add melted butter to the dry ingredients and stir with a spoon until evenly combined, then toss with your fingertips to form large crumbs. Cover with a tea towel and set aside.
- For the cake batter, combine melted butter, both sugars, vanilla in a medium mixing bowl and whisk until pale and fluffy-looking. Whisk in eggs one at a time until very light and creamy. Mix in yogurt. Sift flour, baking powder and salt into a small bowl and whisk to blend evenly. Add it to the wet mixture and fold it in by hand with a spatula until mostly incorporated. Pour in milk and fold it in until batter is evenly combined. Spread batter evenly into prepared pan.
- For the peach topping, combine flour with sugar and then sprinkle it over the chopped peaches. Toss it all together until peaches are evenly coated and scatter evenly over the batter. Then, scatter clumps of crumb topping evenly on top to cover the peaches.
- Bake for 40-50 minutes until the crumbs are lightly golden and the cake feels firm to the touch. A toothpick inserted into the center should comes out without any wet batter. Transfer to a wire rack and let cool for at least 30 minutes before serving.
Jess
Absolutely delicious recipe! Huge hit with the family. Final cake was moist and light and had a perfect sweetness from the peaches and the crumble topping added a little crunch. This will be my go-to recipe for peaches now!
Elaine
This is another winner especially peaches are in peak season now. Made twice in the past few days. Delish!
Izay
The recipe is just perfect! Scientifically sweet made it in such a way that the peach is the star of the recipe. Not too sweet that it elevates the peaches. The crumbs are really satisfying crumbly with a crunch!
christina.marsigliese
Oh how lovely. Thanks so much Izay.
Jade
Really good! I will keep that recipe, for sure!
christina.marsigliese
So glad you like it Jade! Thank you.
Karen
Made this yummy recipe for family dinner with Ontario fresh peaches! There was not a piece left...all gone, super delicious, served in with whipped cream & homemade vanilla ice cream! Will definintely be making this recipe in the future!
christina.marsigliese
Thanks so much Karen! Ontario peaches are the best and I'm so glad you found this recipe to use them 🙂
Tanner
I made this for some dinner guests and they were very impressed! The flavor is so rich and then the peaches are nice and fresh. A winning recipe!
christina.marsigliese
Thanks Tanner!
Selena
This is so good! I cannot stop eating it!
Margie
is this recipe for can peaches or fresh peaches??. I'm dying over here to make this. I can't wait.
Nancy
I made it over the weekend and enjoyed every bit. There's nothing left! I'll have to get more peaches now 😉
Wendy
I made this for brunch this morning and it was a real winner with my girlfriends! Everyone asked for the recipe.
Faisal
I love this recipe! All the flavors go so well together and it makes great use of fresh summer peaches.
Juliette
I made it and it is delicious! It's still warm and it is so moist.
christina.marsigliese
Isn't it so good warm? Thanks for making my recipe Juliette.