Italian Peach Crumble Cake

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Italian Peach Crumble Cake

This Italian-inspired Peach Crumble Cake is beloved for its soft, airy sponge and the buttery, golden topping that perfectly complements the sweet fruit.

The Full Recipe: Italian Peach Crumble Cake

Prep time: 15 mins | Bake time: 35–40 mins | Yield: 1 9-inch round cake

Ingredients

For the Batter:

  • 2 large eggs

  • 100g granulated sugar

  • 8g vanilla sugar

  • 100ml sunflower oil

  • 100ml milk

  • 200g all-purpose flour

  • 12g baking powder

  • 150g peaches in syrup (drained and sliced)

For the Crumble Topping:

  • 50g butter (softened)

  • 50g sugar

  • 3 tbsp flour

Instructions

1. Prepare the Batter

  1. Whisk Eggs and Sugars: In a large bowl, whisk the 2 eggs, 100g sugar, and 8g vanilla sugar until the mixture is pale and slightly frothy.

  2. Add Wet Ingredients: Pour in the 100ml sunflower oil and 100ml milk. Whisk until well combined.

  3. Incorporate Dry Ingredients: Sift the 200g flour and 12g baking powder into the bowl. Fold gently until you have a smooth, lump-free batter.

  4. Fill the Pan: Pour the batter into a greased and parchment-lined 9-inch cake pan.

2. Arrange the Fruit

  1. Take your 150g sliced peaches and arrange them in a circular, fan-like pattern on top of the raw batter.

3. Make the Crumble

  1. In a small bowl, combine the 50g softened butter, 50g sugar, and 3 tbsp flour.

  2. Use your fingers or a fork to rub the ingredients together until they form small, sandy crumbs.

  3. Sprinkle this crumble mixture evenly over the top of the peaches.

4. Bake and Serve

  1. Preheat your oven to 180°C (350°F).

  2. Bake for 35–40 minutes, or until the crumble is golden brown and a toothpick inserted into the sponge comes out clean.

  3. Finish: Once cooled slightly, you can dust the top with powdered sugar for a professional Italian bakery look.

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