Easy Italian Peach Crumb Cake
Easy Italian Peach Crumb Cake, made with fresh or canned Peaches, a deliciously buttery crumb bottom and topping, filled with a simple Peach filling. This Crumb Cake is the perfect anytime Dessert!
Do you ever go to the bakery because you are obsessed with one or two of their Baked Goods? Well that was me for years. I would buy this amazing Italian Crumb Cake, or better known in Italian as La Torta Sbriciolata. I would usually get the Nutella Crumb Cake because I gotta tell you, that is one of the best!
And then summer rolled around and we had an over abundance of peaches so I thought why not make a Peach Crumb Cake. I am lucky to have a few friends, who like me, love to bake.
One day, over coffee, I was served my bakery favourite. Believe me it was even better homemade. After I raved about how much I loved this Crumb Cake, she told me the recipe. Which means you have to try it too!
How to make it
- In a medium bowl mix together peaches and sugar and set aside.
- In a large bowl whisk together flour, sugar, baking powder and salt, then add the butter and using a pastry blender or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.
- Add part of the crumbly mixture to the prepared cake pan, spoon the peach mixture on top.
- Top with remaining crumb mixture and bake.
What is the Pan to use
I have used both, a springform pan and glass pans for the Crumb cake and they both work fine. I probably prefer the springform pan only because it is easier to remove the crumb cake (and any baked cake) and slice it, although it isn’t necessary.
If cutting in butter is not your favourite part of a recipe, just remember when a recipe calls for cold butter, 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 coarsely crumbed mixture.
More Crumb Cake Recipes to try
- Chocolate Chip Crumb Cake
- Banana Chocolate Chip Crumb Cake
- Cinnamon Crumb Coffee Cake
- Homemade Apricot Jam Crumb Pie
- Ricotta Cherry Crumb Pie
- Strawberry Crumb Cake
Easy Italian Fresh Peach Crumb Cake is probably one of the fastest cakes to make. It’s all crumbs, seriously. I served mine with a little vanilla ice cream but why not warm from the oven with a cup of coffee? Enjoy!
Easy Italian Peach Crumb Cake
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
- 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.
- In a medium bowl mix together the peaches and sugar, set aside.
- 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.
- 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.
- Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!
Notes
Can I use Canned or frozen Peaches?
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.How to Store the Crumb Cake
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
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Updated from July 24, 2015.
Rosemary,
Peaches don’t grow in our region so when available by a parking lot truck once a year, I buy them and freeze them. Can I use frozen peaches in this cake?
Hi Cheryl, I don’t see why not, I have used canned also, just thaw them and drain them in a sieve for 30 minutes or so. Let me know. Have a great weekend.
If you were my neighbor, I would NEVER have to go to the bakery! Your baked goods always looks so incredible!
Hi Kristen, I wish you were then I could bake more! 😉 Thanks so much.
For a girl that isn’t Italian , you got it girl !! You must spend every minute of your day trying to make your sweetie happy with all his Italian favorites, God bless you, hugs to you :-))))
HI Mary Frances, thanks so much, God bless you too, and hugs.
also, I didn’t know you had to peel the peaches, so I just cut them up in thin slices and I also forgot to cut them in half. Will that make a difference?
Hi Robyn, I only put a 1/3 butter in the crumb topping, I forgot the extra 1 tablespoon. Will that change the taste or texture of the crumbs? I haven’t tasted the cake yet. Can I store it in the refrigerator? Thanks for sharing the recipe.
Hi Chris, no 1 tablespoon shouldn’t make a difference, I don’t think the peaches should be a problem, and yes you can refrigerate it. Have a great weekend.
oooops, I’m sorry I don’t do this sort of thing much. Would I store it in the fridge? Thought the crumbs might get a bit soggy?
Hi Robyn, no problem, if your house is really hot then yes best in the fridge, it shouldn’t get soggy (mine didn’t). It really doesnt take very much time to make, so if you had time early in the morning, or what you could do is get it all ready the night before (or when you have time) the crumbs and cut up the fruit, leave it in the fridge and then put it together the next day. (remove from the fridge and just crumble up the crumbs before using). Let me know.
Great thanks!
Hi, can this be made a day ahead?
Hi Robyn, I did and then I brought it to a friends.
Thank you for this delicious recipe….I was born and raised in Italy and this cake brings back memories ❤
Hi Mariangela, thank you hope you enjoy it. Have a great day.
Peaches are just getting ripe here in Michigan. I bought some this weekend and made a peach cobbler but now I wish I would have made this. I’ll have to go back to the farmer’s market this week to make this one.
Hi Linda, I love peach cobbler too, let me know how you like it.
Does it call for fresh peaches AND a can of peach filling?
Hi Robyn, no just fresh peaches.
Hi, could this recipe be made with a cake mix?
Hi Josie, I really don’t know if you could make this with a cake mix, I never have. Cake mixes are hard to find in Italy. The recipe is really easy and good, give it a try. 🙂 Have a great day.
Just made it. It’s in the oven. Top is not getting brown. Should there be more butter in the recipe?
Hi Rose, the top shouldn’t be brown it should be lightly golden, the butter was the right amount. Let me know how it turned out. Have a great Sunday.
Hi Rosemary, beautiful recipe can’t wait to try it and a big thank you for the metric conversions.
Grazie e Buona Fortuna.
Hi Rita, thank you hope you enjoy it!
Hi. This looks delicious but I’m confused on how to slice the peaches. Are they thinly sliced then halved or first quartered? Also did you peel the peaches? Thank you
Hi Patty, yes the peaches are peeled, I thinly sliced and then halved them. Have a great day.