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