Italian Peach Crumb Cake with Streusel Topping
Summer just wouldn’t be summer without baking up something sweet with fresh, ripe peaches. Luckily for us, we live in a huge peach-producing state (South Carolina) with a harvest season that lasts well into September. Juicy, sweet, and perfectly ripe peaches add so much to baked treats!
Peaches are very prized in Italy, especially in the northern part of Italy that experiences that necessary shock of cold winters. In fact, my family in Modena, Italy say that peaches are their favorite fruit. Whether eaten alone or in a pie, cake or crostata, I totally agree with them.
Another thing that many people don’t know is that in northern Italy in the regions that are very close to Austria and Switzerland, streusel toppings are quite common. And oh does streusel add to the deliciousness of a cake!
As you can see, we’ve enjoyed another bumper crop of peaches in South Carolina this year! More to enjoy either straight of our hands or used in a pie, salad, or jam!
Aren’t they just gorgeous?
So pretty, they could be painted in a still-life piece of art! I took one of the bushels home with me!
I baked this in a 9″ springform cake pan, because we prefer taller cakes. They just make such a huge impression! It does require a longer baking time though, so after 60 minutes, check on the cake’s doneness with a toothpick and bake for 10 to 15 minutes more if necessary.
Even if your cake drops a bit in the middle, topping it with fresh peaches prevents the indentation from showing!
Just look at all this streusel . . . caramelized with sweet butter! Irresistible!
Some of you recall that my mother has recently passed away. I am blessed to have received her cherished English “Evesham” dishes. To serve each slice of the cake, I specifically chose the dessert plate in her collection that has beautiful peaches painted on them. I think that my mother would be very happy for me to use her dishes with love. Peaches were also my father’s favorite fruit.
Please share the love and pin this vertical image . . . thank you so much!
Italian Peach Crumb Cake with Streusel Topping
3 cups flour 1 cup sugar 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup unsalted butter (softened) 3 jumbo eggs 1 cup plain-flavored Greek yogurt 1 ½ teaspoons Fiori di Sicilia Extract (or Vanilla Extract if you don't have Fiori Sicilia) 3 cups fresh peaches (peeled, seeds removed, sliced, and cut in half) ⅔ cup flour ⅔ cup light brown sugar ½ cup cold butter 4 fresh peaches (peeled, seeds removed, and sliced)
- 3 cups flour 1 cup sugar 2 teaspoons baking powder ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter (softened)
- 3 jumbo eggs
- 1 cup plain-flavored Greek yogurt
- 1 ½ teaspoons Fiori di Sicilia Extract (or Vanilla Extract if you don't have Fiori Sicilia)
- 3 cups fresh peaches (peeled, seeds removed, sliced, and cut in half)
- ⅔ cup flour
- ⅔ cup light brown sugar
- ½ cup cold butter
- 4 fresh peaches (peeled, seeds removed, and sliced)
Pre-heat oven to 350°. Grease and flour an 8" springform cake pan.
In a medium bowl mix together peaches and sugar, set aside.
In a large bowl whisk together flour, sugar, baking soda and salt, add butter using a pastry blender or fork combine to form a crumbly mixture.
Add eggs, the Fiori di Sicilia or Vanilla Extract, and yogurt and continue to mix until just crumbly.
- In a separate bowl, blend flour, light brown sugar, and butter to make a streusel-like topping
Add crumbly cake batter to the springform pan, spoon peach mixture on top and sprinkle with streusel mixture.
Bake for approximately 30-40 minutes or until lightly golden on top. Let cool.
- Spoon the 4 freshly sliced peaches on top.
Wow! This looks absolutely wonderful! Peaches are my favorite fruit, too, and I adore streusal topping. You are so fortunate to be able to get good peaches there. I have had a harder time getting good peaches here lately. Oh well, it makes you appreciate it even more when you can get them. Thanks so much for this recipe, Roz!
The streusel topping really made this cake Shari! I’m like you, I adore streusel! I could put it on any cake or pie!
What fabulous photos of those peaches and the peach cake. Streusel is my all time favorite and your cake looks divine.
thank you so much Judee! I love streusel on just about any sweet treat!
This looks absolutely DIVINE, Roz. Those sliced peaches are so juicy and sweet.
Thank you Angie, my husband ate the entire thing! HA!
I love peaches as well… so sweet during the summer period that it is impossible to not eat them!
You are right, in Nothern Italy we have very good peaches. 🙂
Your cake is fantastic and with these peaches is much more tasteful.
Ciao Ilaria, Thank you for your lovely visit! I hope to be able to enjoy delicious peaches from Italy someday! Hope you’re doing well!
This looks absolutely amazing! I’ll definitely be trying it soon.
Let me know what you think Susan! Let me know when you’re back from your blog break too, please!
The peaches look amazing. Thanks for much for sharing this recipe and I plan to make it real soon.
I hope that you do Carolyn, and if you do, please let me know what you think! Thanks for stopping by!
La Bella Vita Cucina
Roz- When peaches are truly ripe and in season, they’re my favorite fruit. I would love a slice of that streusel cake with a cup of tea. Your mom would love knowing you are using her beautiful china.
I agree, Linda, when peaches are perfectly fresh, they’re just the best!
Absolutely gorgeous, Roz! This is a show-stopper of a cake!
I appreciate it Susan!
This cake seems so delicious and crunchy, have a good week my dear, un abbraccio !
Grazie cara Chiara! Have a glorious day!
What a beautiful way to use one of the best fruits of the season, Roz! Is there anything better than a fresh, juicy peach? Maybe a peach crumb cake 🙂
You got that right Susan!
Grazie della tua visita, è un piacere arrivare da te e trovare questa bella e golosissima torta, complimenti!!!!!
Prego! Grazie for your kind comment!
This looks like the PERFECT dessert! Our peach season stunk this year—usually our local are the best, but they were just OK. I’ll be waiting till next year—and if it’s the trees don’t produce, I’ll just have to come visit you in SC 🙂
Oh thank you Liz! I’m catching up with a lot of earlier (way earlier) blog comments from everyone! I’m crossing my fingers for another wonderful summer of peaches this year!
As always, this sounds delicious. And how special to serve it on your mom’s plates.
Yes, it was special to serve this on my mother’s plates and I thank you for mentioning that Mindy! That really means a lot to me!
This is a lovely recipe! I love that you use Greek yogurt in the recipe! My family loves peaches and I enjoy finding new recipes with them! 🙂
I’m so glad that you like this recipe with peaches Betsy. They are also one of our family favorites too!
Thanks for stopping by and it’s nice to meet you! Hope to chat again with you in the future,
La Bella Vita Cucina
This looks absolutely AMAZING! I love peach desserts, like peach pie, so I am sure I would love this! Thanks a lot for this one! 🙂
You’re welcome clojo! The streusel topping sends this over the top! I could eat that alone!
Have a delicious day!
Yum! I’ve never had peach crumb cake before, but this streusel topping has got me dying to try it now! This looks like a fun cake to bake too. I really love all your Italian recipes…especially the sweets! Keep em’ coming! 🙂
Oh thank you so much for your kind compliments Sarah! I certainly will keep the recipes coming for you, and since my husband is a sweets addict, I can guarantee that there will always be more recipes for sweets! I’m so glad to have you visit my blog and leave a comment so that I can chat back with you!
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Thank you for your wonderful question. The 4 fresh peaches at the end of the ingredient recipe are for garnishing on top of the cake. I have added that one step to the last part of the instructions for the recipe.
I also recommend that you wait to peel and slice the peaches just before topping the cake so that they don’t turn brown as peaches, apples, and pears tend to do.
I would love for you to shoot a photo and send it so that everyone can see your creation!
I would recommend a 9-inch springform pan instead then. I may have left some of the batter out, but I know that my family likes a ‘taller’ cheesecake and so that’s the only reason why I have it listed in the recipe. It’s totally up to you. If you do bake this delicious cake, especially while peaches are still fresh in season, please do snap a photo and send it so that I can share with everyone in this wonderful community of friends!