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Peach Crumble Cake

Peach Crumble Cake

This Peach Crumble Cake is perfect for summer picnics. It's simple to make and super delicious with a hint of cinnamon and ginger.

Course Dessert
Keyword Cake, Dessert
Servings 8 people


  • ¾ cup sugar
  • 55 g butter, softened
  • 1 egg
  • 1 teaspoons vanilla extract
  • ¼ cup milk
  • ¼ cup pouring cream
  • 1 ½ cups plain flour
  • 1 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 3-4 fresh peaches, sliced into eighths


  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1/3 cup plain flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 55 g butter softened
  • 1/4 cup pistachios, chopped


  1. Preheat the oven to 180°C (350°F). Grease a 20 x 20cm (8 x 8 inch) pan. Cream together the sugar, butter, egg and vanilla extract.
  2. Combine flour, baking powder, salt, cinnamon and ginger in a medium bowl. In another bowl or jug, combine milk and cream. Add flour mixture to the butter in thirds, alternating with milk, starting and ending with flour. Pour batter into the pan. Top with a layer of sliced peaches.

  3. To make the crumble topping, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips, and then add the pistachios and combine. Sprinkle evenly over the peaches.

  4. Bake for 30-40 minutes until crumble is golden brown and a skewer inserted into the cake comes out clean. Cool in the baking tin for 10 minutes before cutting into slices.