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We’ve Tried Dozens Of Different Crumb Cakes, But This One Is The Winner!

Crumb cakes and coffee cakes, we think, are the perfect way to start a new day, so when we can, we try to make a batch or two to get us through the week. Plus, they’re amazingly versatile – so many different flavor combos – so we never get tired of them!

When the weather’s hot, we like to keep things light and make use of fruit that’s in season…for us, that meant making a coconut peach confection that’s full of flavor and perfectly delicious. Seriously, we love this cake and we know you will too!

We've Tried Dozens Of Different Crumb Cakes, But This One Is The Winner!

Coconut Peach Crumb Cake

Serves 8



  • 1 1/2 cups flour
  • 2/3 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon


  • 1/2 package (1 sheet) store-bought pie crust, optional
  • 4 ripe peaches, peeled and chopped
  • 2 cups all-purpose flour
  • 1 1/3 cups sugar
  • 3/4 cup sour cream
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 large eggs
  • 2 tablespoons peach schnapps, optional
  • 1 1/2 teaspoons vanilla extract, optional
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt


  1. Preheat oven to 350º F and unroll your pie crust into a 9-inch square or round baking dish. Trim off excess dough and place in refrigerator until ready to use.
  2. Starting with the cake, cream together the butter and sugar until fluffy and lightened in color. About 5 minutes.
  3. One at a time, beat in eggs until incorporated, then mix in sour cream, peach schnapps (if using) and vanilla extract.
  4. In a separate bowl, sift together dry ingredients (flour, baking soda, baking powder, cinnamon and salt).
  5. In batches, gradually mix the dry ingredients into the wet and stir until just combined, then pour batter into pie crust.
  6. Sprinkle chopped peaches evenly over the top of your batter and set aside.
  7. In a separate bowl, prepare your crumb topping by combining flour, sugars, coconut flakes and cinnamon in a large bowl, then cut in butter.
  8. Mix until topping is the consistency of small pebbles, then sprinkle evenly over your peach-topped cake.
  9. Place baking dish in oven and bake for 50-60 minutes, or until toothpick inserted in center comes out clean.
  10. Remove from oven and let cool at least 15 minutes before serving.

Recipe adapted from Cooking Channel TV

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