Gingered Peach Crumb Cake

Peachapalooza has had a really great run this year–the Western Slope had a wonderful crop–but alas, all amazing things must come to an end.  For my final peach extravaganza I thought I would go with this simple (but irresistible) fresh peach crumb cake.

Full of chopped fresh peaches and topped with a little gingered streusel, this is a lightly-sweet cake that makes a great afternoon snack with a cup of coffee or tea.  I have been known to eat this type of sweet for breakfast, providing it makes it to the next day.

Gingered Peach Crumb Cake
2 cups all purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground ginger
2 eggs
1/2 cup milk
2 teaspoons vanilla extract
4 tablespoons butter, melted
2 1/2 cups chopped fresh peaches (2 large peaches)

1/2 cup all purpose flour
1/4 cup sugar
1/3 cup brown sugar
pinch of salt
1/2 teaspoon ground ginger
4 tablespoons butter, melted

Preheat oven to 350 degrees. In a medium mixing bowl, stir together the flour, sugar, salt, baking powder, and ginger.  Stir in the eggs, milk, vanilla, and butter until incorporated, then stir in the peaches.

Spread the batter in a lightly-greased, square baking pan (I used a 10-by-10 inch pan but this would fit into an 8-by-8 inch pan).  Combine the topping ingredients and sprinkle evenly over the top.  Bake for 40-50 minutes, or until the cake springs back in the center.  Cool before cutting into squares and serving.

Thanks for reading,


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  1. Shut. Up! I take after my mother and agree with you that these types of cakes make a wonderful breakfast. Your photos are beautiful.

  2. That looks amazing!


  3. Thank you! I am getting self conscious about my photo due the constant rejection from Foodgawker, so I really appreciate that. I kind of hate them now…

  4. I love the added ginger. Looks great!

  5. You absolutely can't miss with a simple peach crumb cake. Especially can't miss a plop of ice cream dropped right next to that gorgeous piece. It looks amazingly delicious.

    FYI, I asked Foodgawker to remove my membership from their database. I feel so much better now.

  6. You can do that? I removed their widget. Just gets too frustrating. Good for you! They need some upstart competition.

  7. Love the addition of ginger in the cake and crumb topping! Also, love your photos 🙂

    You're not alone, they NEVER accept my photos!

  8. No…This would not last till breakfast around here. I think you always have great pictures…what does Food Gawker know.

  9. Christine (Cook the Story)

    This is my *favourite* kind of cake: Fruity, not too sweet but with a bit of zing. Can't wait to try it!

  10. The addition of ginger in both the cake and the topping sounds fantastic!

  11. The cake sounds lovely. Love the addition of ginger. I just talked hubby into trying out our new French press. A slice of your cake would go so nicely with the coffee…

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