How to Make Caramel Peach Crunch Cake and Similar Desserts

We served crunch cake in our store last week, blueberry lemon and caramel peach.  The crunch comes from a layer of toasted, slivered almonds on top of the cakes.  The crunchy topping works for muffins too.

If you don’t know how to make these crunchy topped cakes, this article is for you.

In this post, you will learn how to make:

  • Crunchy almond toppings for you cakes and muffins
  • Peach Crunch Cakes
  • Gingered Peach Crunch Cake
  • Double Decker Peaches and Cream Crunch Cake

How to Make a Crunchy Top

You can add a crunchy top to lots of your favorite cake and muffin recipes.  The topping is not very sweet so we add a dessert sauce, flavored whipped cream, or both.  The crunchy topping is really easy to make—nuts, sugar, and an egg white.  It’s much quicker than frosting.  Your family and friends will like it better.

1-3/4 cups sliced almonds
1/4 cup sugar
1 egg white together

Mix the sliced almonds, sugar and egg white together.  Spoon the topping over the batter.

It’s that simple.

How to Make Crunch Cakes

We made crunch cakes last week with our Baby Cakes mixes.  Cream cakes are denser and moister and are not as light and airy as store mixes.  With more substance in the mix, it held the fruit up so that it wouldn’t all sink so far.  It was perfect.  But the cakes made with store mixes were good also.

Peach Crunch Cakes

For the peach, we used our Baby Cakes mixes and fresh peaches and served them with a caramel sauce and caramel whipped cream.  For the caramel sauce, we used our Buttermilk Syrup Pancake and Dessert Sauce mix.

You could also use Lawford’s Private Reserve Vanilla Cream Sauce or make buttermilk from scratch.

3 large eggs
2/3 cup vegetable oil
1/2 cup water
1 Vanilla bean Baby Cakes mix
2 1/2 cups fresh diced peaches

For the topping:

1-3/4 cups sliced almonds
1/4 cup sugar
1 egg white together

For the caramel whipped cream:

(You may purchase a mix from our store or meringue powder and caramel flavor.)

2 cups heavy whipping cream
1 Tbsp. meringue powder
1/3 cup brown sugar
1-2 tsp. caramel flavor

Preheat the oven to 325 degrees.

  1. Place the eggs, vegetable oil, and water in the bowl of your stand-type mixer.  Add the Vanilla Baby Cakes mix. With the paddle attachment, beat for 3 to 4 minutes at medium speed.  Add the diced peaches.  Gently fold them, in stirring no more than necessary.
  2. Scrape the batter into a greased 9 x 13-inch pan or one lined with parchment paper.  Smooth batter so that it is no higher in the center than toward the edges.
  3. Mix the sliced almonds, sugar and egg white together.  Spoon the topping over the batter.
  4. Bake for 28 minutes or until done.  Different pans and ovens bake for different times. Always test for doneness with a toothpick.

For the whipped cream, whip the cream, meringue powder, sugar and caramel flavor until stiff.

Gingered Peach Crunch Cake

This is a yummy version made with a box cake mix from the store.  We served it with buttermilk syrup and gingered whipped cream.

1 store-bought spice cake mix
3 1/2 cups fresh diced peaches

For the topping:

1-3/4 cups sliced almonds
1/4 cup sugar
1 egg white

For the gingered whipped cream

2 cups heavy whipping cream
1 Tbsp. meringue powder
1/3 cup brown sugar
1 tsp. brown sugar flavor (if you don’t have brown sugar flavor, use a good vanilla)
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

Preheat the oven as recommended on the cake package.

  1. Mix the cake according to directions on the package.  Add the diced peaches.  Gently fold them, in stirring no more than necessary.
  2. Scrape the batter into a greased 9 x 13-inch pan or one lined with parchment paper.  Smooth batter so that it is no higher in the center than toward the edges.
  3. Mix the sliced almonds, sugar and egg white together.  Spoon the topping over the batter.
  4. Bake for 28 minutes or until done.  Different pans and ovens bake for different times. Always test for doneness with a toothpick.
  5. For the whipped cream, whip the cream, meringue powder, brown sugar, spices, and flavor until stiff.

Double Decker Peaches and Cream Crunch Cake

We made a two-layer cake with a boxed cake mix.  We put a crunch topping on one of the layers.  We put Bavarian cream between the layers with a generous addition of peaches scattered in the Bavarian cream.

1 store-bought cake mix
3 cups fresh diced peaches

For the topping:

1-1/4 cups sliced almonds
3 tablespoons sugar
1 egg white

For the filling

2 cups Bavarian cream
1 cup diced fresh peaches

Preheat the oven to 325 degrees.

  1. Mix the cake according to directions on the package.  Add the three cups diced peaches.  Gently fold them, in stirring no more than necessary.
  2. Scrape the batter into two greased 9-inch cake pans.  Smooth the batter so that it is no higher in the center than toward the edges.
  3. Mix the sliced almonds, sugar and egg white together.  Spoon the topping over the batter in one of the pans.
  4. Bake for 28 minutes or until done.  Different pans and ovens bake for different times. Always test for doneness with a toothpick.  Let the cakes cool on wire racks.
  5. On the cake that does not have almonds, spread the Bavarian cream.  Scatter the one cup of peach dices over the Bavarian cream.  Place the second layer on the first.  Some of the Bavarian cream will squish out.

Drizzle dessert sauce over the cake if you desire.

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