Easy peach crumble cake recipe with syrup glaze

Looking for an easy but delicious dessert for your bank holiday weekend? Try this peach crumble cake recipe. The combination of crumble and cake in one is just too good not to enjoy and I promise, won’t last a sitting! Plus, seeing as August is National Peach Month, it’s only right to celebrate this sumptuous fruit before the month is up.

A chance discovery at the back of our kitchen cupboards during the depths of lockdown resulted in me finding a rogue can of peaches. Keen to make good use of them, I scouted round Pinterest (always my go-to recipe search engine) to find inspiration on what I could create. Stumbling across the Good to Know Peach Crumble Cake recipe, I opted to use it as a guide while adding my own twist. Since then, this recipe has become my new guilty pleasure.

You could use fresh peaches for the fruity layer (perhaps 4-6 of them), however the faff of peeling and slicing them requires more effort than necessary. Plus, you’ll miss out on using the remaining syrup from the canned peaches to create a sticky, syrup glaze that only adds to the flavour. The density of this crumble cake also aids in its ability to be cut into slices and served as an afternoon traybake, if preferred.

As you can never go wrong with cake or crumble, why not opt for both with my recipe for a delicious Peach Crumble Cake.

Serves 6 | Prep time 15 – 20 minutes | Cook time 25 – 30 minutes

Ingredients

Peach cake

4 oz / 110g butter
4 oz / 110g soft brown sugar
2 eggs
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
4 oz / 110g self raising flour
415g drained can of peaches in syrup

Syrup glaze

5 oz / 140g icing sugar (plus extra for dusting)
3 tbsp peach syrup

Crumble topping

2 oz / 50g rolled oats
2 oz / 50g butter
2 oz / 50g plain flour
2 oz / 50g soft brown sugar
1 tsp cinnamon

Method

Firstly, preheat the oven to 170 degrees / 350 Fahrenheit. Line a square baking tray with baking parchment or coat it in butter and a dusting of flour. Then, using a sieve over a bowl, drain a can of peaches and set aside both the peach slices and syrup until needed.

In a large bowl, cream the butter and brown sugar until the mixture is light, pale and fluffy. Then, add the eggs one at a time and mix fully until smooth.

Next, sift the flour and spices over the butter and egg mixture. With a spatula, mix it all together using large, slow motions until fully combined. The mixture should drop off the spatula within 3-5 seconds. (However, if it’s on the latter end, it’s not a problem as this cake is slightly denser with the weight of fruit and crumble on top.)

Pour the cake mixture into the cake tin and then place the peach slices on top. You may need to slice the peaches more thinly to create an even layer.

For the crumble topping, add the flour, butter, oats, cinnamon and sugar in a medium sized bowl. Rub the ingredients between your thumb and fingertips to combine.

Continue until everything is coated in buttery, oaty goodness. Sprinkle the crumble topping over the layered peaches and cake mixture, leaving some of the fruit uncovered.

Place the peach crumble cake into the oven for 25 – 30 minutes, or until the top looks lightly golden and crisp, and a knife comes out clean when pierced into the centre. If it needs a little longer, place a sheet of tin foil over the top so it doesn’t burn and try another 5 minutes. Once cooked, put aside to cool slightly before serving.

For the icing

Sift the icing sugar into a large bowl. Then, using the peach syrup from the drained can earlier, slowly spoon the liquid into the bowl. Only add a small amount at a time until you get the consistency you’re looking for. It should drizzle off the spoon smoothly.

Finally, serve the peach crumble cake warm with the syrupy glaze drizzled all over and ideally top with a dollop of ice cream. (I’ve recently discovered a salted caramel and pecan flavour that is delicious, but oh so dangerous).

In less than an hour, you’ll be spooning a cakey, fruity, oaty bite dripping in sweet syrup into your mouth while hoping there’s still a spare can of peaches at the back of your cupboard.

Hope you have a peachy weekend!

Els x

For more baking inspiration, check out some more of my recipes here. Or, follow @theardentbakery on Instagram to watch how I make all of my creations, including this one!