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Italian Peach Crumb Cake

Italian peach crumb cake with a rustic sbriciolata-style topping and two sandy, buttery crumble layers. Fresh peach slices turn jammy beneath the golden crumble for an Italian summer cake with a coffee-cake feel.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 tsp baking powder
  • 0.1 salt pinch
  • 1 lemon zest zest of 1 lemon
Crumble base
  • 0.75 cup cold unsalted butter 1-1/2 sticks, cubed
  • 2 eggs
  • 1 tsp vanilla extract
Peach layer
  • 4 cup fresh peaches peeled and sliced
  • 3 tbsp sugar for peaches
Finishing
  • 1 powdered sugar for finishing

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and make the crumble dough
  1. Preheat oven to 350F and grease a 9-inch springform pan.
  2. Combine all-purpose flour, granulated sugar, baking powder, salt, and lemon zest, then rub in cold butter until the mixture resembles coarse, sandy crumbs.
  3. Add eggs and vanilla extract and mix briefly until the dough stays crumbly, not smooth.
Assemble the layers
  1. Press two-thirds of the crumble mixture into the bottom of the pan, slightly up the sides.
  2. Toss sliced fresh peaches with 3 tablespoons sugar, then layer them over the base.
  3. Scatter the remaining crumble over the peaches without pressing.
Bake and finish
  1. Bake for 40-45 minutes at 350F until the top is golden.
  2. Cool before removing from the pan, then dust with powdered sugar.

Notes

For clean slices and a set peach layer, let the cake cool fully before cutting. Store covered in the refrigerator up to 3 days. Freezing is not ideal because the crumb can soften after thawing, but you can freeze leftovers for up to 1 month if needed. Dietary swap: use lactose-free butter for a similar texture without changing the method.