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Italian Peach Crumb Cake

Italian peach crumb cake with two sandy, buttery crumble layers and a jammy peach slice center. Baked until the top turns golden and crumbly, then finished with a light powdered sugar dusting.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry and crumble
  • 3 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 tsp baking powder
  • 1 salt Pinch
  • 1 lemon zest Zest of 1 lemon
  • 0.75 cup unsalted butter Cold, cubed (1-1/2 sticks)
Cake batter
  • 2 eggs
  • 1 tsp vanilla extract
Peach layer
  • 4 cup fresh peaches Peeled and sliced
  • 3 tbsp sugar For peaches
Finishing
  • 1 powdered sugar For dusting

Equipment

  • 1 springform pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9-inch springform pan for easy release.
Make the sandy crumble
  1. Combine all-purpose flour, granulated sugar, baking powder, salt, and lemon zest, then rub in cold cubed butter until the mixture resembles coarse, sandy crumbs.
Bind the crumble
  1. Add the eggs and vanilla extract and mix briefly until the dough stays crumbly rather than smooth.
Layer the cake base
  1. Press two-thirds of the crumble mixture into the bottom of the pan, slightly up the sides.
Add the peach filling
  1. Toss sliced peaches with 3 tablespoons sugar and layer them over the base.
Top with remaining crumble
  1. Scatter the remaining crumble over the peaches without pressing it down.
Bake and finish
  1. Bake for 40–45 minutes at 350F until the top is golden, then cool before removing from the pan and dust with powdered sugar.

Notes

Pro tip: keep the butter cold when rubbing it into the flour so the crumble stays sandy; if it softens, chill the crumble for 10 minutes before assembling. Store covered in the refrigerator up to 3 days. Freezing is yes—freeze slices tightly wrapped for up to 2 months and thaw overnight in the fridge. For a lighter option, use half the sugar in the peach layer (still taste and adjust to sweetness).