Easy Italian Peach Crumb Cake

$- Fresh peaches and their preparation - 3 ripe peaches, pitted and sliced - Choose peaches that are soft and fragrant for the best flavor. - Essential baking ingredients - 1 ½ cups all-purpose flour - 1 cup granulated sugar, divided - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 teaspoon ground cinnamon - Optional toppings or substitutions - ½ cup brown sugar - ½ cup rolled oats - You can add nuts for a crunch or use other fruits if you prefer. Making this Easy Italian Peach Crumb Cake is simple when you have the right ingredients. Each item plays a key role in creating a moist and tasty cake. Fresh peaches add sweetness, while the crumb topping gives it a nice texture. You can mix and match toppings to fit your taste. This cake is great for any occasion! For the full recipe, check the details above. First, preheat your oven to 350°F (175°C). This step warms up the oven for even baking. Next, prepare your cake pan. You can grease a 9-inch round pan or use parchment paper. This makes it easy to take the cake out later. In a large bowl, beat ½ cup of softened butter with ¾ cup of granulated sugar. Mix until it looks light and fluffy. Then, add two large eggs one at a time. Make sure to mix well after each egg. Stir in 1 teaspoon of vanilla extract for flavor. Now, grab another bowl. In it, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and 1 teaspoon of ground cinnamon. This dry mix helps the cake rise and adds taste. Gradually add this dry mix to the wet mix, alternating with the last ¼ cup of granulated sugar. Mix until just combined. Gently fold in 3 sliced peaches. Take care not to break them apart as you mix. These peaches add sweetness and moisture to the cake. Now, let’s make the crumb topping. In another bowl, mix together ½ cup of brown sugar, ½ cup of rolled oats, and another teaspoon of cinnamon. Cut in the rest of the butter until it looks like coarse crumbs. This mixture will create a nice crunchy topping. Pour the batter into your prepared cake pan. Spread it out evenly with a spatula. Then, sprinkle the crumb topping over the peach batter. Make sure it covers the top nicely. Bake in your preheated oven for 35-40 minutes. Keep an eye on it. You know it’s done when a toothpick comes out clean from the center. Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. For the complete recipe, check the Full Recipe section. - Ensuring the right peach ripeness: Use ripe peaches for the best flavor. They should feel slightly soft when you press them. If they are too hard, they won’t sweeten the cake enough. Overripe peaches can make the cake too mushy. - Alternative sweetener options: If you want to cut sugar, try using honey or maple syrup. Use less liquid for these. You can also use coconut sugar for a different taste. - Handling the crumb topping: Mix the crumb topping until it looks like coarse sand. This keeps the topping crunchy. Don’t overmix, or it will clump together. - Recommended mixing bowls and pans: I suggest using a large mixing bowl for the batter. A 9-inch round cake pan works perfectly for this recipe. Use a non-stick pan or line it with parchment paper for easy removal. - Useful kitchen gadgets for efficiency: A good whisk is key for mixing dry ingredients. A rubber spatula helps fold in the peaches without breaking them. A food processor can speed up making the crumb topping. {{image_2}} You can change the flavor of your Easy Italian Peach Crumb Cake in fun ways. Adding spices or extracts can really boost taste. A dash of nutmeg works well with peaches. You can also try almond or orange extracts for a unique twist. These flavors mix beautifully with the sweet peaches. Incorporating nuts or chocolate chips adds texture and richness. Chopped walnuts or pecans add a nice crunch. If you love chocolate, sprinkle in some chocolate chips. Both options create a heartier cake that delights everyone. You can swap out peaches for other fruits that work well in this crumb cake. Think about using ripe plums or juicy nectarines. Both fruits offer a similar sweetness and texture. Apples or pears are also great choices, especially in fall. Seasonal fruit substitutions keep your cake fresh all year. In the summer, try berries like blueberries or raspberries. In the winter, citrus fruits like oranges or tangerines add a bright flavor. These alternatives allow you to enjoy this cake in any season! For the full recipe, click here. To keep your Easy Italian Peach Crumb Cake fresh, follow these tips: - Let the cake cool completely before storing. - Wrap it tightly in plastic wrap or foil. - Place it in an airtight container to avoid moisture loss. I recommend storing your cake at room temperature for up to three days. If your home is warm, refrigerate it to extend freshness. Use a glass or plastic container with a tight lid for the best results. This keeps the cake moist and delicious. Freezing your cake is simple and preserves its flavor. Here’s how to do it: 1. First, let the cake cool completely. 2. Cut it into slices if you prefer individual servings. 3. Wrap each slice in plastic wrap, making sure it is tight. 4. Place the wrapped slices in a freezer-safe bag or container. Your cake can last up to three months in the freezer. When you're ready to enjoy it, simply thaw it in the fridge overnight. For a quick option, you can microwave a slice for about 20-30 seconds. Enjoy your cake warm and tasty! Can I use canned peaches instead of fresh? Yes, you can use canned peaches. Make sure they are in juice, not syrup. Drain them well and cut them into slices. This method works well when fresh peaches are out of season. How do I know when the cake is fully baked? Check the cake with a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. The top should also look golden and spring back when touched lightly. What is the difference between crumb cake and coffee cake? Crumb cake has a thicker crumb topping, while coffee cake is softer and often includes a swirl of cinnamon. Both pair well with coffee, but crumb cake is more about the topping. Can I make this recipe gluten-free? Yes, you can use a gluten-free flour blend. Make sure it has a good mix of starch and protein. Follow the rest of the recipe as is, and you will have a tasty treat. What to do if the cake is too dense? If the cake is dense, it may need more air. Make sure to beat the butter and sugar well until light. Also, avoid overmixing the batter after adding the flour. Why did the crumb topping not form? If the crumb topping is flat, it may need more fat. Ensure you cut in the butter properly until it looks like coarse crumbs. Also, check that you used enough brown sugar and oats. How can I fix an overbaked cake? To fix an overbaked cake, you can add a simple syrup. Mix equal parts water and sugar, heat until dissolved, and brush it over the cake. This adds moisture back into the cake. You now have all you need to create a delicious Easy Italian Peach Crumb Cake. From selecting ripe peaches to mixing the perfect batter, every step matters. Remember, you can customize this cake with different fruits and spices. Proper storage keeps your cake fresh. Use the tips and tricks shared to perfect your baking skills. Whether you're a pro or a beginner, enjoy each bite of your creation. Happy baking!$

Indulge in this Easy Italian Peach Crumb Cake that's perfect for any dessert lover! With juicy peaches, a buttery base, and a delightful crumb topping, this cake brings a taste of Italy to your kitchen. It's simple to make and a guaranteed crowd-pleaser. Click through to discover the easy steps and impress your friends and family with this delicious treat that's perfect for sharing!

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Ingredients

3 ripe peaches, pitted and sliced

1 ½ cups all-purpose flour

1 cup granulated sugar, divided

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

½ cup brown sugar

½ cup rolled oats

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper for easy removal.

In a large mixing bowl, beat the softened butter with ¾ cup of granulated sugar until the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet mixture, alternating with the remaining ¼ cup of granulated sugar. Mix until just combined.

Fold in the sliced peaches gently to avoid breaking them.

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

In another bowl, mix together the brown sugar, rolled oats, and an additional teaspoon of cinnamon. Cut in the remaining butter until the mixture resembles coarse crumbs.

Sprinkle the crumb topping evenly over the peach batter in the pan.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8