Fresh Peach Crumb Cake With Homemade Peach Glaze

1 h 35 min | intermediate | vegetarian

Close-up of a square of peach crumb cake on a pink plate, showing a juicy diced-peach layer under a golden streusel topping, finished with a swirl of whipped cream and peach glaze dripping down the sides.

Recipe by Eunice Published Feb 22, 2026

Prep Time	Cook Time	Total Time
40 min	55 min	1 h 35 min

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Introduction

This fresh peach crumb cake is loaded with juicy, cinnamon-kissed peaches, buttery crumbs, and a sweet homemade peach glaze on top.

It’s perfect for summer brunch, afternoon coffee breaks, or a cozy dessert to share at family gatherings and potlucks.

Close-up of a square of peach crumb cake on a plate, topped with a tall swirl of whipped cream; golden streusel crumbs cover glossy peach filling that drips down the sides with peach glaze pooling on the plate.

How to Make Fresh Peach Crumb Cake With Homemade Peach Glaze

Prep mode (keeps screen awake)

Prep the pan and oven

Preheat the oven to 350°F with a rack in the center position.
Grease a 9x13-inch baking pan or similar 3-quart dish and line the bottom with parchment.
Cook the fresh peach filling

In a medium saucepan, combine diced peaches, granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, and salt.
Cook over medium heat, stirring often, until the peaches release juices and start to soften, about 5 to 7 minutes.
In a small bowl, whisk cornstarch with water until smooth, then stir the slurry into the peach mixture.
Continue cooking, stirring, until the filling bubbles and thickens to a glossy, jammy consistency, 2 to 3 minutes more.
Scoop about 1/2 cup hot peach mixture into a bowl for glaze, then lightly mash it with a fork.
Let both the main filling and the small glaze bowl cool to room temperature so they do not melt the batter.

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Mix the simple cake base

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk melted butter, milk, egg, and vanilla until smooth and slightly foamy.
Pour the wet ingredients into the dry ingredients and whisk just until a thin, smooth batter forms.
Prepare the streusel crumb topping

In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt for the topping.
Add the cold cubed butter and rub it into the dry ingredients with your fingers or a pastry cutter.
Stop when the mixture looks like moist sand with some larger, pea-sized clumps that will bake into crunchy crumbs.
Layer the batter, peaches, and crumbs

Give the cake batter a quick stir, then pour it into the prepared pan and spread it into an even layer.
Gently spoon the cooled peach filling evenly over the batter, trying not to press it down into the cake.
Sprinkle the streusel mixture evenly over the peaches, covering the surface without packing the crumbs tightly.
Keep the layers separate and do not stir, so the cake, fruit, and crumb bake into distinct layers.

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Bake the peach crumb cake

Bake the cake at 350°F until the top is golden and a toothpick in the cake base comes out clean.
Start checking at 40 minutes; most ovens will need about 40 to 50 minutes for the center to set.
Place the pan on a wire rack and let the cake cool at least 45 minutes before glazing and slicing.
Make the fresh whipped cream

Just before serving, add cold heavy cream, powdered sugar, and vanilla to a chilled mixing bowl.
Whip with a hand mixer or whisk until soft, billowy peaks form that gently hold their shape.
Keep the whipped cream in the refrigerator until you are ready to spoon it over each slice.
Finish with peach glaze and serve

Stir the reserved mashed peach mixture; if it seems too thick to drizzle, loosen it with a teaspoon of water.
Drizzle the peach glaze over the cooled crumb cake, then cut into squares and top each piece with whipped cream.
Serve slightly warm or at room temperature so the flavors of the peaches and buttery crumbs really shine.

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Close-up of a square of peach crumb cake on a white plate, showing chunky peach filling and golden streusel, drizzled with peach glaze and topped with a swirl of whipped cream; a gold fork and whole peaches are blurred in the background.

Substitutions

Frozen peaches instead of fresh peaches: Use the same amount of sliced frozen peaches, thawed and well drained before cooking the filling. The fruit turns softer and slightly saucier, which actually makes a lush, spoonable layer and glaze.
Buttermilk instead of whole milk: Swap the milk for buttermilk in the cake batter for a tender crumb with a gentle tang. The cake rises high and stays moist, pairing nicely with the sweet peaches and streusel.
Rolled oats for part of the streusel flour: Replace half of the streusel flour with old fashioned rolled oats for a heartier, bakery style crumb. The topping gains extra texture and a toasty, nutty flavor without adding actual nuts.

Tips

Blanch peaches for easy peeling: Score an X on each peach, briefly boil, then plunge into ice water to slip the skins right off. This keeps more fruit intact and wastes less juicy peach flesh.
Cool the filling before layering: Warm filling will sink into the batter and create soggy pockets instead of a neat, defined fruit layer. Room temperature filling sits nicely on top and bakes into jammy slices.
Keep the streusel cold: If the topping warms and smears, chill the bowl for ten minutes before baking so the crumbs hold shape. Cold butter melts slowly in the oven, giving crisp, chunky streusel pieces.
Bake until the center barely jiggles: Check near the center, avoiding peaches, and look for a mostly set surface with a slight wobble underneath. The toothpick may show some moist crumbs, but not wet batter.
Whip cream in a chilled bowl: Chill the bowl and beaters for ten minutes so the cream whips faster and holds its airy texture. Stop at soft peaks so it spoons luxuriously over the warm cake.

Nutrition Facts ^*

Energy	510	kcal
Protein	6	g
Total Fat	24	g
Carbohydrates	69	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my cake base turn soggy under the peaches?: The filling was likely too hot or too runny when you layered it over the batter. Next time, cook the filling until very thick and glossy, then cool it completely before assembling. You can also sprinkle a tablespoon of flour over the batter before adding peaches for extra insurance.
What if the streusel sinks into the cake while baking?: Streusel usually sinks when it is too warm or the batter underneath is too thin and loose. Make sure the batter is not overly runny and keep the crumb mixture cold until you sprinkle it on. If needed, add an extra two tablespoons flour to the streusel for a sturdier texture.
Can I make this peach crumb cake ahead of time?: Yes, bake the cake, cool it completely, and store it covered at room temperature for one day. Refrigerate for up to three days, then warm slices briefly in a low oven before serving. Whip the cream just before serving so it stays light and fluffy.
Can I freeze leftovers of this cake?: Yes, freeze cooled slices tightly wrapped for up to two months without the whipped cream. Thaw overnight in the refrigerator, then warm slightly and add fresh whipped cream and glaze.