Peach Cobbler Coffee Cake Recipe
Introduction
Peach Cobbler Coffee Cake combines the warmth of a classic cobbler with the soft, tender crumb of coffee cake. This delightful treat layers ripe peaches, cinnamon, and a buttery crumb topping for a comforting dessert or breakfast favorite.
Ingredients
- For the Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- For the Peach Layer:
- 3 large ripe peaches, peeled and sliced
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- For the Glaze:
- 1/2 cup powdered sugar
- 2–3 tbsp milk
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
- Step 2: In a mixing bowl, cream the softened butter and granulated sugar until fluffy. Add eggs one at a time, then stir in the vanilla extract.
- Step 3: In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the milk, mixing just until combined.
- Step 4: In a small bowl, toss the peeled and sliced peaches with granulated sugar and ground cinnamon until evenly coated.
- Step 5: For the crumb topping, mix the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs. Refrigerate while assembling the cake.
- Step 6: Spread the cake batter evenly in the prepared baking dish. Layer the cinnamon-sugar coated peaches on top, then sprinkle the crumb topping over everything.
- Step 7: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Once the cake has cooled slightly, whisk together powdered sugar and milk to make the glaze. Drizzle it over the cake before serving.
Tips & Variations
- Use ripe but firm peaches to avoid mushy texture during baking.
- Mix the batter just until combined to keep the cake light and fluffy.
- Chill the crumb topping before sprinkling for a perfect buttery crumble.
- Line your pan with parchment paper or grease it well for easy removal.
- Swap peaches for nectarines, apricots, or canned peaches (well drained) for different flavors.
- For a dairy-free version, substitute whole milk with almond or oat milk.
- Add a pinch of nutmeg or cardamom to the crumb topping for extra warmth and spice.
- Reduce sugar in the peach layer if your peaches are very sweet.
Storage
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze slices for up to 3 months—simply thaw and warm slightly before serving to enjoy fresh flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peaches for this recipe?
Yes, but make sure to thaw and drain them well to avoid excess moisture which can make the cake soggy.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.
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Peach Cobbler Coffee Cake Recipe
- Total Time: 55-60 minutes
- Yield: 9 servings 1x
Description
Peach Cobbler Coffee Cake is a delightful, moist cake layered with sweet cinnamon-coated peaches and topped with a buttery crumb topping. Perfect for breakfast or an afternoon treat, this coffee cake combines the comforting flavors of a traditional cobbler with soft, tender cake and a sweet glaze drizzle.
Ingredients
Scale
For the Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
For the Peach Layer:
- 3 large ripe peaches, peeled and sliced
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
For the Glaze:
- 1/2 cup powdered sugar
- 2–3 tbsp milk
Instructions
- Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Make the Cake Batter: In a mixing bowl, cream the softened butter and granulated sugar together until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. In a separate bowl, whisk flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with the milk, mixing gently just until combined. Avoid overmixing to keep the cake light and tender.
- Create the Peach Layer: In a small bowl, toss the peeled and sliced peaches with granulated sugar and ground cinnamon until evenly coated, enhancing their natural sweetness and flavor.
- Make the Crumb Topping: Combine flour, brown sugar, and cinnamon in another bowl. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs. Chill the crumb topping in the refrigerator while preparing the other steps to ensure a perfect texture after baking.
- Assemble and Bake: Spread the cake batter evenly in the prepared baking dish. Layer the cinnamon-sugar coated peaches over the batter, then sprinkle the chilled crumb topping generously on top. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Add the Glaze: Let the cake cool slightly. In a small bowl, whisk together powdered sugar and 2 to 3 tablespoons of milk until smooth. Drizzle the glaze over the warm cake before serving for added sweetness and a glossy finish.
Notes
- Use ripe but firm peaches to avoid mushy texture after baking.
- Mix the batter just until ingredients are combined to prevent a dense cake.
- Chill the crumb topping before baking to achieve a buttery, crumbly texture.
- Line the baking pan with parchment paper or grease well for easy cake removal.
- Adjust sugar in the peach layer based on the natural sweetness of your peaches.
- Prepared crumb topping and sliced peaches can be made 24 hours in advance and refrigerated.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: Peach Cobbler Coffee Cake, Coffee Cake, Peach Dessert, Breakfast Cake, Crumb Topping, Autumn Recipe, Easy Coffee Cake
