Peach Crumb Cake

Peach Crumb Snack Cake, an easy crumb cake recipe with fresh summer peaches and a surprise ingredient that makes this cake extra delicious! 

I think you’re really going to love this Peach Crumb Cake recipe I have for you today! This cake has a special secret ingredient that puts this cake over the top! Any guesses what that special ingredient is? Ok, I won’t make you guess all day. It’s mayonnaise. Surprised? If you’ve never tried mayonnaise in a cake, you MUST give it a try!

Quick pic of the ingredients I used…

There are three parts to this Peach Crumb Cake: the cake, a layer of sliced fresh peaches, and the crumb topping. It’s a lot easier to make than it sounds and will come together really quick. Mayonnaise is a great substitute for the oil or butter in this cake recipe. I used Duke’s mayonnaise which is great if you can find it.

For the cake layer you’ll need to combine the dry ingredients including flour, baking powder, and salt. Then mix together the mayonnaise, sugar, vanilla, and eggs in another bowl.

Finally, alternate adding the milk and dry ingredients to the mayonnaise mixture until the cake batter is well combined. Pour the cake batter into a greased 13×9-inch baking dish and set aside.

For the peach layer, I used 5 large fresh peaches but you may need to use more or less depending on the size of your peaches. I also peeled my peaches but you don’t need to. Remove the pits and cut each peach into about 8 wedges.

Place the peach wedges on the cake batter and press the peaches down just slightly so they are flush with the top of the cake batter.

Now for the last layer, the crumb topping! If you haven’t made a crumb topping before it can be a little tricky, but its so worth it! Mix together flour, brown sugar, and cinnamon in a large bowl.

Then pour cooled melted butter on top. DO NOT STIR! Gently, lift the flour mixture from the bottom of the bowl over the butter with a rubber spatula or spoon. Take your time! If you mix everything together quickly, you will get mush. Trust me, I know, and have done it. The mixture should start forming clumps of crumbs. It’s ok if there’s still some flour. It should look like the picture below.

Crumble the crumb topping over the peaches in a nice thick even layer, then it’s ready for the oven! I like to bake the cake towards the top of the oven so the crumbs get a little crispy and nicely browned.

Check on the cake every now and then and if it starts getting too brown on top, cover the top loosely with aluminum foil until the cake is cooked through.

Because of all the layers, this Peach Crumb Cake can take a long time to bake, so make sure it’s thoroughly cooked before removing from the oven. Test the cake with a toothpick in the middle just to make sure.

I love this cake warm right out of the oven, but it’s also great cool. This Peach Crumb Cake is great for a special breakfast, snack, or dessert. It’s fabulous to bring to a party, tell people there’s a special secret ingredient, and see if they can guess what it is! The mayonnaise gives the cake a nice tang and texture.

For a fun drink to go along with this Peach Crumb Cake, try my Peaches & Vanilla Cream Smoothie or my Peach Crisptini.

You might also like this delicious Tex-Mex Sheet Cake that feeds a crowd!

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Peach Crumb Cake

Peach Crumb Cake, an easy crumb cake recipe with fresh summer peaches and a secret ingredient!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Yield 20 servings (makes 1 13x9-inch cake)

Calories 409kcal

Author Lisa Huff

Ingredients

 

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Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup mayonnaise
• 1 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 1 1/4 cup milk
• 5 peaches peeled, pits removed, and each cut into 8 wedges

Crumb Topping:

• 3 cups all-purpose flour
• 1 cup light brown sugar
• 2 teaspoons cinnamon
• 1 cup melted butter cooled

Instructions

• Preheat oven to 375 degrees F. Lightly grease a 13x9-inch baking dish or spray with nonstick spray.
• In a medium bowl, combine 2 1/2 cups flour, baking powder, and salt. Set aside.
• In a large bowl, beat together the mayonnaise, granulated sugar, and vanilla with an electric mixer on medium speed until combined. Add eggs and beat on low until combined.
• While beating on low, add half the flour mixture to the large bowl, then half the milk, then the remaining flour, then milk. Pour batter into prepared pan.
• Top cake batter with an even layer of peach slices, pressing the peaches slightly into batter.
• In another large bowl prepare crumb topping by mixing together 3 cups flour, brown sugar, and cinnamon until combined. Pour cooled melted butter on top. With a large spoon or rubber spatula, gently lift the flour mixture from the bottom of the bowl to the top. Repeat until crumbs form. (Note: Do not mix vigorously or overmix because mixture will turn to mush. It's ok if not all the flour is incorporated.) Sprinkle crumb topping evenly over peaches and cake batter.
• Bake cake in top third of oven at 375 degrees F for about 35-45 minutes or until toothpick inserted comes out clean. If the crumb topping starts to darken before cake is done baking, cover the top loosely with aluminum foil and continue baking.

Notes

SNAPPY TIPS: I like to bake the cake towards the top of the oven so the crumb topping gets browned and slightly crunchy.

SNAPPY SUBSTITUTIONS: Instead of peaches, other fruits may be substituted. Some fruit, such as apples, may take longer to cook so precook fruit as necessary.

Course: Dessert

Cuisine: American

Keywords: easy mayonnaise cake, homemade crumb topping

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Nutrition:

Calories: 409kcal | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 267mg | Potassium: 159mg | Fiber: 2g | Sugar: 32g | Vitamin A: 477IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg

(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)