Italian Peach Crumble Cake

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Italian Peach Crumble Cake

A soft, airy sponge topped with sweet peaches and a buttery crumb

Prep Time: 15 minutes
Bake Time: 35–40 minutes
Yield: One 9-inch (23 cm) round cake

This Italian-style Peach Crumble Cake is loved for its light, tender crumb and simple preparation. The delicate vanilla sponge gently supports juicy peaches, while the golden crumble topping adds texture and richness. It’s perfect for afternoon tea, dessert, or a casual gathering.

Ingredients

For the Cake Batter

  • 2 large eggs
    Provide structure and richness.

  • 100 g granulated sugar
    Sweetens the cake and helps create a light texture.

  • 8 g vanilla sugar (or 1 teaspoon vanilla extract)
    Adds gentle aroma and flavor.

  • 100 ml sunflower oil
    Keeps the cake moist and soft.

  • 100 ml milk
    Adds tenderness to the crumb.

  • 200 g all-purpose flour
    Forms the base of the sponge.

  • 12 g baking powder
    Helps the cake rise evenly.

  • 150 g peaches in syrup, drained and sliced
    Adds sweetness and juiciness. Fresh ripe peaches may also be used.

For the Crumble Topping

  • 50 g butter, softened
    Creates a rich, crumbly texture.

  • 50 g granulated sugar
    Sweetens and helps the topping turn golden.

  • 3 tablespoons all-purpose flour
    Binds the crumble together.

Step-by-Step Instructions

1. Prepare the Cake Batter

In a large mixing bowl, add the eggs, granulated sugar, and vanilla sugar.
Whisk until the mixture becomes pale, slightly thick, and airy.

Slowly pour in the sunflower oil and milk. Whisk again until fully combined.

Sift the flour and baking powder directly into the bowl.
Using a spatula or whisk, gently fold until the batter is smooth and free of lumps. Avoid overmixing.

Pour the batter into a greased and parchment-lined 9-inch round cake pan, spreading it evenly.

2. Arrange the Peaches

Place the sliced peaches gently on top of the batter in a circular or fan-shaped pattern.
Lightly press them into the surface so they sit neatly without sinking too deeply.

3. Make the Crumble Topping

In a small bowl, combine the softened butter, sugar, and flour.

Using your fingertips or a fork, rub the mixture together until it resembles small crumbs.

Sprinkle the crumble evenly over the peaches, covering the surface generously.

4. Bake the Cake

Preheat your oven to 180°C (350°F).

Bake the cake for 35–40 minutes, or until:

  • The top is golden and lightly crisp

  • A toothpick inserted into the center comes out clean

If the top browns too quickly, loosely cover with foil during the last few minutes.

Cooling & Serving

Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack.

Before serving, you may lightly dust the top with powdered sugar for a classic bakery-style finish.

Helpful Tips & Variations

  • Fresh Peaches: Use ripe, peeled peaches when in season.

  • Extra Flavor: Add a pinch of cinnamon or lemon zest to the crumble.

  • Storage: Keep covered at room temperature for 1 day or refrigerate for up to 3 days.

  • Serving Ideas: Enjoy plain, with whipped cream, or alongside vanilla yogurt.

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