Easy Italian Peach Crumb Cake Simple and Delicious Recipe

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To make this Easy Italian Peach Crumb Cake, gather these ingredients: - 2 ripe peaches, peeled and diced into small cubes - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/4 cup unsalted butter, softened to room temperature - 1/2 cup buttermilk - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 teaspoon ground cinnamon - 1/2 cup packed brown sugar - 1/4 cup rolled oats - 1/4 cup chopped walnuts (optional for added crunch) You can play with flavors by adding: - A pinch of nutmeg for warmth. - A tablespoon of lemon juice for brightness. - Chopped pecans instead of walnuts for a different crunch. - A splash of almond extract for a nutty twist. If you need to swap ingredients, consider these options: - Use Greek yogurt instead of buttermilk for creaminess. - Replace granulated sugar with coconut sugar for a richer taste. - You can use gluten-free flour in place of all-purpose flour. - If you’re out of peaches, try using plums or apricots for a fun change. For a full recipe, check out the details in the [Full Recipe]. To start, gather your ingredients. You will need: - 2 ripe peaches, peeled and diced into small cubes - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/4 cup unsalted butter, softened to room temperature - 1/2 cup buttermilk - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 teaspoon ground cinnamon - 1/2 cup packed brown sugar - 1/4 cup rolled oats - 1/4 cup chopped walnuts (optional for added crunch) Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray. This helps the cake come out easily after baking. In a large bowl, cream the softened butter and granulated sugar. Use an electric mixer and mix until light and fluffy, about 3 minutes. Next, add the eggs one by one, mixing well after each addition. Then, mix in the buttermilk and vanilla extract until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, fine sea salt, and ground cinnamon. Gradually fold this dry mixture into the wet batter with a spatula. Be gentle; overmixing can make the cake tough. Carefully fold in the diced peaches until they are well mixed into the batter. Now, pour the batter into your prepared cake pan, spreading it evenly into the corners. In a small bowl, mix the brown sugar, rolled oats, and chopped walnuts for the crumb topping. Combine these until they form a crumbly texture. Sprinkle this topping evenly over the batter in the cake pan, ensuring it covers the surface well. Place the cake in your preheated oven. Bake for 30-35 minutes. To check if it is done, insert a toothpick into the center. If it comes out clean, your cake is ready. Once baked, let the cake cool in the pan for about 10 minutes. Then, gently remove it from the pan and transfer it to a wire rack to cool completely before slicing. To test if your cake is done, use a toothpick. Insert it in the center and pull it out. If it is clean, your cake is ready. If there is batter on the toothpick, let it bake for a few more minutes. Another way to check is by gently pressing the top of the cake. If it springs back, it is done. If it leaves a dent, give it more time. Enjoy baking this delightful treat! For the full recipe, check out the Easy Italian Peach Crumb Cake . To bake a great cake, start with fresh ingredients. Use ripe peaches for the best flavor. Measure your flour and sugar correctly. Too much flour makes the cake dry. Mix your wet ingredients first. Then, combine with dry ones gently. Overmixing can ruin the cake's texture. Always preheat your oven before baking. This ensures even cooking. Use a toothpick to check for doneness. Insert it into the center. If it comes out clean, your cake is ready. If you have leftover cake, store it well. Wrap it in plastic wrap or foil. This keeps it moist and fresh. You can also place it in an airtight container. Store it at room temperature for up to three days. If you need to keep it longer, refrigerate it. However, the cake may dry out a bit in the fridge. For longer storage, freeze the cake. Slice it first, so you can take out pieces as needed. Serving this cake can be fun and creative. Dust the top with powdered sugar for a nice touch. You can add fresh peach slices for color. A scoop of vanilla ice cream pairs well with the cake. This adds creaminess that balances the sweetness. For a twist, serve it with whipped cream. Drizzle some honey or caramel sauce on top. Each bite will be a joy. For more ideas, check the Full Recipe for variations. {{image_4}} You can swap peaches for other fruits. Try using ripe plums, cherries, or nectarines. Each fruit brings its own taste and texture. For a tart kick, berries like raspberries or blueberries work well too. Just make sure to keep the fruit fresh and juicy for the best results. To make a gluten-free version of this cake, replace all-purpose flour with a gluten-free blend. Many brands offer mixes that work well in baking. You can also use almond flour or oat flour for a unique taste. Just remember to check the baking powder, as some brands may contain gluten. Elevate your cake with spices like nutmeg or cardamom. Adding a pinch can change the whole flavor. You can also try different extracts. Almond extract adds a nice twist, while citrus zest gives a fresh pop. Don't be afraid to experiment and find your favorite mix. After you bake the Easy Italian Peach Crumb Cake, let it cool completely. Once cool, wrap it tightly in plastic wrap or place it in an airtight container. This keeps the cake moist and fresh. Store it in the refrigerator for up to a week. If you want to save some for later, freezing is a great option. Slice the cake into pieces and wrap each slice in plastic wrap. Then, place the slices in a freezer-safe bag or container. The cake can last up to three months in the freezer. When you are ready to enjoy it, let it thaw in the fridge overnight. You can store the Easy Italian Peach Crumb Cake in the fridge for about a week. If frozen, it stays good for up to three months. Always check for any signs of spoilage before eating. Enjoy the cake at its best! Yes, you can use canned peaches. Make sure to drain them well. Canned peaches often have added sugar. You might want to reduce the sugar in the cake. Fresh peaches give the best flavor and texture. They also have a nice, juicy bite. If you use canned, cut them into small pieces like fresh ones. You can check if the cake is done in two ways. First, insert a toothpick in the center. If it comes out clean, the cake is ready. Second, the cake will be golden brown and spring back when lightly touched. If it’s still wet or sinks when you touch it, give it more time. This cake is great on its own, but you can add extras. A scoop of vanilla ice cream pairs nicely. Whipped cream adds a light touch too. Dust the cake with powdered sugar for a sweet finish. Fresh peach slices can brighten the plate and add flavor. You can even serve it with a cup of coffee or tea to balance the sweetness. For the full recipe, check the details above. This blog post shared all you need to bake a great cake. We covered ingredients, steps, and helpful tips. You learned how to add flavors and store leftovers. I explained variations, like gluten-free options and spices. Remember, baking is fun! Try new things and enjoy your cake. With practice, you will master this skill. Each cake can be a little different, so don't be afraid to experiment. Happy baking!

WANT TO SAVE THIS RECIPE?

Are you craving a sweet, easy dessert that bursts with flavor? Look no further! I’m here to share my Easy Italian Peach Crumb Cake recipe, a delightful treat you’ll love. This cake combines fresh peaches with a crumbly topping, making it perfect for any occasion. Whether you’re new to baking or a pro, this simple recipe guarantees delicious results. Join me as we dive into the steps, tips, and variations for this amazing cake!

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Ingredients

Complete Ingredient List

To make this Easy Italian Peach Crumb Cake, gather these ingredients:

– 2 ripe peaches, peeled and diced into small cubes

– 1 cup all-purpose flour

– 1/2 cup granulated sugar

– 1/4 cup unsalted butter, softened to room temperature

– 1/2 cup buttermilk

– 2 large eggs

– 1 teaspoon pure vanilla extract

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon fine sea salt

– 1/2 teaspoon ground cinnamon

– 1/2 cup packed brown sugar

– 1/4 cup rolled oats

– 1/4 cup chopped walnuts (optional for added crunch)

Optional Ingredients for Added Flavor

You can play with flavors by adding:

– A pinch of nutmeg for warmth.

– A tablespoon of lemon juice for brightness.

– Chopped pecans instead of walnuts for a different crunch.

– A splash of almond extract for a nutty twist.

Substitutions for Common Ingredients

If you need to swap ingredients, consider these options:

– Use Greek yogurt instead of buttermilk for creaminess.

– Replace granulated sugar with coconut sugar for a richer taste.

– You can use gluten-free flour in place of all-purpose flour.

– If you’re out of peaches, try using plums or apricots for a fun change.

For a full recipe, check out the details in the [Full Recipe].

Step-by-Step Instructions

Preparation Steps

To start, gather your ingredients. You will need:

– 2 ripe peaches, peeled and diced into small cubes

– 1 cup all-purpose flour

– 1/2 cup granulated sugar

– 1/4 cup unsalted butter, softened to room temperature

– 1/2 cup buttermilk

– 2 large eggs

– 1 teaspoon pure vanilla extract

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon fine sea salt

– 1/2 teaspoon ground cinnamon

– 1/2 cup packed brown sugar

– 1/4 cup rolled oats

– 1/4 cup chopped walnuts (optional for added crunch)

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray. This helps the cake come out easily after baking.

In a large bowl, cream the softened butter and granulated sugar. Use an electric mixer and mix until light and fluffy, about 3 minutes. Next, add the eggs one by one, mixing well after each addition. Then, mix in the buttermilk and vanilla extract until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, fine sea salt, and ground cinnamon. Gradually fold this dry mixture into the wet batter with a spatula. Be gentle; overmixing can make the cake tough.

Carefully fold in the diced peaches until they are well mixed into the batter. Now, pour the batter into your prepared cake pan, spreading it evenly into the corners.

Baking the Cake

In a small bowl, mix the brown sugar, rolled oats, and chopped walnuts for the crumb topping. Combine these until they form a crumbly texture. Sprinkle this topping evenly over the batter in the cake pan, ensuring it covers the surface well.

Place the cake in your preheated oven. Bake for 30-35 minutes. To check if it is done, insert a toothpick into the center. If it comes out clean, your cake is ready.

Once baked, let the cake cool in the pan for about 10 minutes. Then, gently remove it from the pan and transfer it to a wire rack to cool completely before slicing.

Tips for Testing Doneness

To test if your cake is done, use a toothpick. Insert it in the center and pull it out. If it is clean, your cake is ready. If there is batter on the toothpick, let it bake for a few more minutes.

Another way to check is by gently pressing the top of the cake. If it springs back, it is done. If it leaves a dent, give it more time. Enjoy baking this delightful treat! For the full recipe, check out the Easy Italian Peach Crumb Cake .

Tips & Tricks

Best Practices for Baking a Perfect Cake

To bake a great cake, start with fresh ingredients. Use ripe peaches for the best flavor. Measure your flour and sugar correctly. Too much flour makes the cake dry. Mix your wet ingredients first. Then, combine with dry ones gently. Overmixing can ruin the cake’s texture. Always preheat your oven before baking. This ensures even cooking. Use a toothpick to check for doneness. Insert it into the center. If it comes out clean, your cake is ready.

How to Store Leftover Cake

If you have leftover cake, store it well. Wrap it in plastic wrap or foil. This keeps it moist and fresh. You can also place it in an airtight container. Store it at room temperature for up to three days. If you need to keep it longer, refrigerate it. However, the cake may dry out a bit in the fridge. For longer storage, freeze the cake. Slice it first, so you can take out pieces as needed.

Serving Suggestions for the Cake

Serving this cake can be fun and creative. Dust the top with powdered sugar for a nice touch. You can add fresh peach slices for color. A scoop of vanilla ice cream pairs well with the cake. This adds creaminess that balances the sweetness. For a twist, serve it with whipped cream. Drizzle some honey or caramel sauce on top. Each bite will be a joy. For more ideas, check the Full Recipe for variations.

Variations

Alternate Fruit Options

You can swap peaches for other fruits. Try using ripe plums, cherries, or nectarines. Each fruit brings its own taste and texture. For a tart kick, berries like raspberries or blueberries work well too. Just make sure to keep the fruit fresh and juicy for the best results.

Gluten-Free Options for the Cake

To make a gluten-free version of this cake, replace all-purpose flour with a gluten-free blend. Many brands offer mixes that work well in baking. You can also use almond flour or oat flour for a unique taste. Just remember to check the baking powder, as some brands may contain gluten.

Adding Spices or Extracts for Unique Flavors

Elevate your cake with spices like nutmeg or cardamom. Adding a pinch can change the whole flavor. You can also try different extracts. Almond extract adds a nice twist, while citrus zest gives a fresh pop. Don’t be afraid to experiment and find your favorite mix.

Storage Info

Best Practices for Refrigeration

After you bake the Easy Italian Peach Crumb Cake, let it cool completely. Once cool, wrap it tightly in plastic wrap or place it in an airtight container. This keeps the cake moist and fresh. Store it in the refrigerator for up to a week.

Freezing the Cake for Later

If you want to save some for later, freezing is a great option. Slice the cake into pieces and wrap each slice in plastic wrap. Then, place the slices in a freezer-safe bag or container. The cake can last up to three months in the freezer. When you are ready to enjoy it, let it thaw in the fridge overnight.

How Long Can You Store the Cake?

You can store the Easy Italian Peach Crumb Cake in the fridge for about a week. If frozen, it stays good for up to three months. Always check for any signs of spoilage before eating. Enjoy the cake at its best!

FAQs

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches. Make sure to drain them well. Canned peaches often have added sugar. You might want to reduce the sugar in the cake. Fresh peaches give the best flavor and texture. They also have a nice, juicy bite. If you use canned, cut them into small pieces like fresh ones.

How do I know when the cake is done baking?

You can check if the cake is done in two ways. First, insert a toothpick in the center. If it comes out clean, the cake is ready. Second, the cake will be golden brown and spring back when lightly touched. If it’s still wet or sinks when you touch it, give it more time.

What can I serve with Easy Italian Peach Crumb Cake?

This cake is great on its own, but you can add extras. A scoop of vanilla ice cream pairs nicely. Whipped cream adds a light touch too. Dust the cake with powdered sugar for a sweet finish. Fresh peach slices can brighten the plate and add flavor. You can even serve it with a cup of coffee or tea to balance the sweetness. For the full recipe, check the details above.

This blog post shared all you need to bake a great cake. We covered ingredients, steps, and helpful tips. You learned how to add flavors and store leftovers. I explained variations, like gluten-free options and spices.

Remember, baking is fun! Try new things and enjoy your cake. With practice, you will master this skill. Each cake can be a little different, so don’t be afraid to experiment. Happy baking!

To make this Easy Italian Peach Crumb Cake, gather these ingredients: - 2 ripe peaches, peeled and diced into small cubes - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/4 cup unsalted butter, softened to room temperature - 1/2 cup buttermilk - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 teaspoon ground cinnamon - 1/2 cup packed brown sugar - 1/4 cup rolled oats - 1/4 cup chopped walnuts (optional for added crunch) You can play with flavors by adding: - A pinch of nutmeg for warmth. - A tablespoon of lemon juice for brightness. - Chopped pecans instead of walnuts for a different crunch. - A splash of almond extract for a nutty twist. If you need to swap ingredients, consider these options: - Use Greek yogurt instead of buttermilk for creaminess. - Replace granulated sugar with coconut sugar for a richer taste. - You can use gluten-free flour in place of all-purpose flour. - If you’re out of peaches, try using plums or apricots for a fun change. For a full recipe, check out the details in the [Full Recipe]. To start, gather your ingredients. You will need: - 2 ripe peaches, peeled and diced into small cubes - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/4 cup unsalted butter, softened to room temperature - 1/2 cup buttermilk - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 teaspoon ground cinnamon - 1/2 cup packed brown sugar - 1/4 cup rolled oats - 1/4 cup chopped walnuts (optional for added crunch) Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray. This helps the cake come out easily after baking. In a large bowl, cream the softened butter and granulated sugar. Use an electric mixer and mix until light and fluffy, about 3 minutes. Next, add the eggs one by one, mixing well after each addition. Then, mix in the buttermilk and vanilla extract until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, fine sea salt, and ground cinnamon. Gradually fold this dry mixture into the wet batter with a spatula. Be gentle; overmixing can make the cake tough. Carefully fold in the diced peaches until they are well mixed into the batter. Now, pour the batter into your prepared cake pan, spreading it evenly into the corners. In a small bowl, mix the brown sugar, rolled oats, and chopped walnuts for the crumb topping. Combine these until they form a crumbly texture. Sprinkle this topping evenly over the batter in the cake pan, ensuring it covers the surface well. Place the cake in your preheated oven. Bake for 30-35 minutes. To check if it is done, insert a toothpick into the center. If it comes out clean, your cake is ready. Once baked, let the cake cool in the pan for about 10 minutes. Then, gently remove it from the pan and transfer it to a wire rack to cool completely before slicing. To test if your cake is done, use a toothpick. Insert it in the center and pull it out. If it is clean, your cake is ready. If there is batter on the toothpick, let it bake for a few more minutes. Another way to check is by gently pressing the top of the cake. If it springs back, it is done. If it leaves a dent, give it more time. Enjoy baking this delightful treat! For the full recipe, check out the Easy Italian Peach Crumb Cake . To bake a great cake, start with fresh ingredients. Use ripe peaches for the best flavor. Measure your flour and sugar correctly. Too much flour makes the cake dry. Mix your wet ingredients first. Then, combine with dry ones gently. Overmixing can ruin the cake's texture. Always preheat your oven before baking. This ensures even cooking. Use a toothpick to check for doneness. Insert it into the center. If it comes out clean, your cake is ready. If you have leftover cake, store it well. Wrap it in plastic wrap or foil. This keeps it moist and fresh. You can also place it in an airtight container. Store it at room temperature for up to three days. If you need to keep it longer, refrigerate it. However, the cake may dry out a bit in the fridge. For longer storage, freeze the cake. Slice it first, so you can take out pieces as needed. Serving this cake can be fun and creative. Dust the top with powdered sugar for a nice touch. You can add fresh peach slices for color. A scoop of vanilla ice cream pairs well with the cake. This adds creaminess that balances the sweetness. For a twist, serve it with whipped cream. Drizzle some honey or caramel sauce on top. Each bite will be a joy. For more ideas, check the Full Recipe for variations. {{image_4}} You can swap peaches for other fruits. Try using ripe plums, cherries, or nectarines. Each fruit brings its own taste and texture. For a tart kick, berries like raspberries or blueberries work well too. Just make sure to keep the fruit fresh and juicy for the best results. To make a gluten-free version of this cake, replace all-purpose flour with a gluten-free blend. Many brands offer mixes that work well in baking. You can also use almond flour or oat flour for a unique taste. Just remember to check the baking powder, as some brands may contain gluten. Elevate your cake with spices like nutmeg or cardamom. Adding a pinch can change the whole flavor. You can also try different extracts. Almond extract adds a nice twist, while citrus zest gives a fresh pop. Don't be afraid to experiment and find your favorite mix. After you bake the Easy Italian Peach Crumb Cake, let it cool completely. Once cool, wrap it tightly in plastic wrap or place it in an airtight container. This keeps the cake moist and fresh. Store it in the refrigerator for up to a week. If you want to save some for later, freezing is a great option. Slice the cake into pieces and wrap each slice in plastic wrap. Then, place the slices in a freezer-safe bag or container. The cake can last up to three months in the freezer. When you are ready to enjoy it, let it thaw in the fridge overnight. You can store the Easy Italian Peach Crumb Cake in the fridge for about a week. If frozen, it stays good for up to three months. Always check for any signs of spoilage before eating. Enjoy the cake at its best! Yes, you can use canned peaches. Make sure to drain them well. Canned peaches often have added sugar. You might want to reduce the sugar in the cake. Fresh peaches give the best flavor and texture. They also have a nice, juicy bite. If you use canned, cut them into small pieces like fresh ones. You can check if the cake is done in two ways. First, insert a toothpick in the center. If it comes out clean, the cake is ready. Second, the cake will be golden brown and spring back when lightly touched. If it’s still wet or sinks when you touch it, give it more time. This cake is great on its own, but you can add extras. A scoop of vanilla ice cream pairs nicely. Whipped cream adds a light touch too. Dust the cake with powdered sugar for a sweet finish. Fresh peach slices can brighten the plate and add flavor. You can even serve it with a cup of coffee or tea to balance the sweetness. For the full recipe, check the details above. This blog post shared all you need to bake a great cake. We covered ingredients, steps, and helpful tips. You learned how to add flavors and store leftovers. I explained variations, like gluten-free options and spices. Remember, baking is fun! Try new things and enjoy your cake. With practice, you will master this skill. Each cake can be a little different, so don't be afraid to experiment. Happy baking!

Easy Italian Peach Crumb Cake

Satisfy your sweet tooth with this Easy Italian Peach Crumb Cake! Bursting with juicy peaches and topped with a crunchy crumb, this recipe is perfect for any occasion. Enjoy a slice with coffee or serve it as a delightful dessert. With just a handful of ingredients and simple steps, you can create a delicious cake that will impress your family and friends. Click to explore the full recipe and bring a taste of Italy to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 ripe peaches, peeled and diced into small cubes

1 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup unsalted butter, softened to room temperature

1/2 cup buttermilk

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

1/2 cup packed brown sugar

1/4 cup rolled oats

1/4 cup chopped walnuts (optional for added crunch)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, and set it aside to prepare later.

    In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.

      Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Then, mix in the buttermilk and vanilla extract until everything is combined smoothly.

        In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and ground cinnamon until well blended.

          Gradually fold the dry ingredient mixture into the wet batter using a spatula, stirring gently until just combined. Be cautious not to overmix, as this can make the cake tough.

            Carefully fold in the diced peaches until evenly distributed throughout the batter.

              Pour the batter into your prepared cake pan, spreading it evenly into the corners.

                In a small bowl, combine the brown sugar, rolled oats, and chopped walnuts (if using) to make the crumb topping. Mix these ingredients together until they form a crumbly texture.

                  Evenly sprinkle the crumb topping over the batter in the cake pan, making sure to cover the surface generously.

                    Place the cake in your preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

                      Once baked, allow the cake to cool in the pan for about 10 minutes. Then, gently remove it from the pan and transfer to a wire rack to cool completely before slicing.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8

                          - Presentation Tips: To elevate your presentation, dust the cooled cake with a light sprinkle of powdered sugar. Enhance it further by garnishing with fresh peach slices or serving with a scoop of creamy vanilla ice cream on the side. Enjoy this delightful treat!

                            WANT TO SAVE THIS RECIPE?