Honey Peach Crumble Snack Cake


We’re all over this summer’s record temperatures and waiting for the best season to arrive: autumn. We’re practically begging for sweater weather and crisp fall mornings. This recipe tastes like summer with a hint of fall. It has a little bit of both seasons mixed into its thick peach batter and crunchy cinnamon crumble.

Our friend @sweetmelibakery really nailed the whole “best of both worlds” thing with this snack cake that’s loaded with peaches and topped with a honey glaze. 

So put on some Hannah Montana and preheat your ovens, we got a new snack cake to make.





    Peach Crumble Cake
    • 1 2/3 Cups All Purpose Flour
    • 3/4 Tsp Baking Powder
    • 1/4 Tsp Baking Soda
    • 1/2 Tsp Salt
    • 6 Tbsp Unsalted Melted Butter
    • 3/4 Cup Granulated Sugar + 1 Tbsp PRO TIP: You can swap out the sugar in this recipe with honey.
    • 2/3 Cup Buttermilk
    • 3 Tbsp Fresh Squeezed Orange Juice
    • 3 Tbsp Orange Zest
    • 1 1/2 Tbsp Vegetable Oil
    • 1 Large Egg
    • 1 Egg Yolk
    • 1 Tsp Vanilla
    • 1 Cup Chopped Peaches

    Cinnamon Crumble
    • 5 Tbsp Melted Unsalted Butter
    • 1/2 Cup All Purpose Flour
    • 1/3 Cup Sugar
    • 1/4 Cup Brown Sugar
    • 3 Tbsp Old Fashioned Oats
    • 3 1/2 Tsp Cinnamon
    • Pinch of Salt

    • 3oz Cream Cheese
    • 1 1/2 Cup Powdered Sugar
    • 1 1/2 Tbsp Half & Half or Milk
    • 1 Tbsp Local Hive Northeast Honey Blend
    • 1/2 Tsp Vanilla


    1. Make sure all your wet ingredients are room temp so this batter can come together beautifully
    2. Preheat the oven to 350F. Grease and line with parchment paper an 8x8 cake pan.
    3. Begin by melting the butter for the cake and also for the crumble separately so they can cool.
    4. Make the crumble first so you can freeze the crumble while you make the cake batter.
    5. Add all of the cinnamon crumble ingredients together in a bowl and mix until combined. Cover with plastic wrap and freeze until ready to add to cake batter.
    6. Once your butter is cooled in a bowl add the butter, buttermilk, sugar, oil, eggs, orange juice and vanilla and whisk until combined.
    7. Sift your dry ingredients and add them into the wet ingredients mixture and whisk until combined.
    8. Add 3/4 cup of the peaches to the batter and mix until combined.
    9. Add batter into your prepared baking pan.
    10. Add the rest of the peaches on top and scooping the crumble with a spoon and crumbling it with your fingers evenly add the crumble on the top of the cake batter.
    11. Bake the cake for 30–35 minutes or until a toothpick inserted in the center comes out mostly clean.
    12. Allow cake to cool completely.
    13. Once the cake is cooled make the glaze by adding all the ingredients together and with a stand mixer or a hand mixer mix whisk until well combined.
    14. Swirl the glaze on top of the cake and enjoy.

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