Peaches & Cream Crumb Cake

Cinnamon-sugar-coated peaches and a layer of sweet cream cheese sit on top of a moist coffee cake base that’s all finished off with a thick, buttery crumb topping. Peaches & Cream Crumb Cake is the perfect combo!

1 hour 45 minutes
For the Cream Cheese Layer
  • 8 ounces (227g) cream cheese, at room temperature
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
For the Crumble Topping
  • 1 cup (125g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 6 Tablespoons (85g) butter, melted
For the Peaches
  •  2 medium-large peaches
  •  2 Tablespoons brown sugar
  •  ½ teaspoon cinnamon
For the Coffee Cake
  • ⅓ cup (76g) unsalted butter, at room temperature
  • ⅔ cup (121g) granulated sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ (184g) all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (72g) sour cream
  • ¼ cup (72g) milk
  1. Preheat oven to 350°F. Lightly grease a 9” - 10” springform pan with cooking spray and line the bottom with parchment paper.

  2. Cream Cheese Layer: In a mixing bowl combine the softened cream cheese and sugar with an electric mixer until smooth. Add the egg and vanilla and mix until combined. Set aside.

  3. Crumb Topping: Combine flour, sugars, cinnamon, and salt in a bowl. Add the melted butter and mix with a fork until fully combined and crumbly. You should have some big and some small crumbs. Set aside.

  4. Peaches: Wash and cut the peaches into ½” slices. Toss the peaches with the brown sugar and cinnamon. Set aside.

  5. Coffee Cake: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until fluffy and light in color, about 2-3 minutes.

  6. With the mixer on low speed, add the egg and vanilla and mix until well combined. Scrape the bottom and sides  of the bowl.

  7. Sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients, sour cream, and about half the milk to the mixing bowl and mix on low speed. Stream in the remaining milk and continue mixing just until combined. Scrape down the bowl and give it one last quick mix.

  8. Assembly: Add the cake batter to the prepared pan and spread it out evenly to the edges. Add the cream cheese mixture on top of the cake batter, spreading almost to the edges but leaving about a ½” border around the sides. Add the peach slices in an even layer, all the way to the edge of the pan, lightly pressing them into the cream cheese layer. Sprinkle on the crumb topping. Bake for about 65 - 70 minutes, until set in the center (or a toothpick comes out mostly clean).

  9. Allow the cake to cool for at least 30 minutes before removing from the pan. Remove the ring from the springform pan and use the parchment to lift the cake and pull it away from the base. Allow the cake to cool completely then slice, serve, and enjoy!

  • Storing: Keep the cake in an airtight container in the fridge for up to 5 days.