This dairy free Peach Crumb Cake includes slices of fresh peaches topped with a cinnamon-spiced crumb that melts in your mouth. Using three fresh peaches to whip up this cake and finished with a drizzle of vanilla glaze is absolutely optional.
Table of Contents
Ingredients and substitutions for the Peach Crumb Cake
- Sugar: Superfine or caster sugar gives our cake it’s sweetness without additional flavor alongside the brown sugar in the streusel that compliments the ground cinnamon. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor. Icing or confectioner’s sugar is best in the optional glaze thanks to it’s incredibly fine texture.
- Eggs: Room temperature eggs are essential to gain volume and bind the ingredients which gives our cake that nice light texture.
- Plain flour: The finer crumb in plain flour gives our cake it's light texture alongside the ground almonds. However, you can substitute in equal measure with self-raising flour and omit the baking powder.
- Olive Oil: Extra-virgin olive oil was used here as it has the fullest flavor that infuses this cake to make it what it is.
- Baking soda and powder: These help the cake rise for a light crumb and avoid a dense texture.
- Peaches: Fresh Redskin peaches are used here that still have some firmness, however, you could most definitely substitute with frozen or canned peaches that are not in a syrup (this would result in sweetening up the recipe too much). This variety has a yellow flesh, you could definitely replace with any other types of peaches you can source. If you want to use other stone fruit here, plums and apricots would work well alongside or in place of the peaches.
See recipe card for quantities.
How to make Peach Crumb Cake:
Step 1: Create the crumb: Mix dry ingredients and stir in the olive oil until it's a rough crumble.
Step 2: Whip: The eggs and sugar until pale, fluffy and tripled in volume.
Step 3: Oil: Whisk 1-2 tablespoons of the whipped egg mixture into the olive oil before adding to the whipped eggs.
Step 4: Mix the dry ingredients: Combine the flour mixture in a separate bowl.
Step 5: Batter: Combine the dry ingredients into the wet ingredients until a cake batter has formed. Stir in the cubed peach.
Step 6: Batter and crumb: Pour the batter into the cake tin, smooth out and top with the sliced peaches. Finish with the streusel.
Step 7: Bake: We want this perfectly golden and a cake tester comes out clean.
Step 8: Glaze: Stir the glaze ingredients together and drizzle over the top of the cake. Allow to set.
Step 9: Enjoy: Slice, serve and dig in!
More stone fruit cakes you'll love
Peach Crumb Cake
Ingredients
Topping Crumb
- 36 grams / 2 ¾ tablespoons brown sugar
- 100 grams / ⅔ cup - 1 tablespoon plain flour
- ¼ teaspoon sea salt
- 4 grams / 2 teaspoons ground cinnamon
- 36 grams / 2 ½ tablespoons olive oil
Olive Oil Crumb Cake
- 75 grams / ⅓ cup + 1 tablespoon superfine/caster sugar
- 55 grams / ¼ cup brown sugar
- 110 grams / 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 85 grams / ⅓ cup + 1 tablespoon olive oil
- 185 grams / 1 cup + 3 tablespoons plain flour
- 6 grams / 1 ½ teaspoons baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 fresh peaches pitted
(Optional)Glaze
- 65 grams / ⅔ cup confectioner’s/icing sugar
- 1 teaspoon vanilla extract
- 10 grams / 2 teaspoons water
Instructions
- Greaseproof your cake tin and preheat your oven to 180C/350F.
Topping crumb
- Place the dry ingredients into a small bowl and stir together.
- Pour in the olive oil and stir until the mixture resembles uneven breadcrumbs. Set aside.
Olive oil crumb cake
- Place the sugars and eggs into a bowl and whip until pale and fluffy, approximately 10 minutes with a hand mixer.
- Pour the olive oil into a small bowl and add a few tablespoons of whipped eggs to the mixture, stirring to combine.
- Add to the whipped egg mixture and whip on the lowest setting until combined.
- Stir the flour, baking powder, baking soda and salt in a separate bowl until combined.
- Toss into the sugar and oil mixture and whip on low until just combined and no dry portions remain on the sides of bowl.
- Cube 1 peach and toss into the batter, stirring until combined.
- Pour the batter into your prepared pan.
- Slice the other 2 peaches and press into the batter and top with the streusel mixture.
- Bake for 45 minutes or until a skewer comes out of the center of the cake clean and doesn’t feel oily when you rub the skewer between your fingers.
- Remove and allow to cool.
Optional: Glaze
- Place the ingredients into a bowl and stir together. Drizzle over the cake and allow to set.
- Slice and serve.
- Dig in!
Notes
- Peaches: Fresh Redskin peaches are used here that still have some firmness, however, you could most definitely substitute with frozen or canned peaches that are not in a syrup (this would result in sweetening up the recipe too much). This variety has a yellow flesh, you could definitely replace with any other types of peaches you can source. If you want to use other stone fruit here, plums and apricots would work well alongside the peaches.
- Type of olive to use here: Whilst you can use any olive oil, it is best to use extra virgin olive oil which has a more fruity fuller flavor that will enhance this cake.
- Size of cake tin here: This cake was made in a 20cm / 8 inch spring form pan.
- Best kept: Stored in covered container at room temperature for up to 2 days, refrigerate for up to 5 days or freeze (tightly wrapped) for up to 2 months. Defrosting fully at room temperature before serving.
Nutrition
Subscribe to receive a free weekly newsletter using seasonal produce as well as exclusive content!
Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Leave a Reply