Peach Cobbler Coffee Cake Recipe

Introduction

Peach Cobbler Coffee Cake is a delightful treat that combines the warm flavors of ripe peaches with a tender, buttery cake and a crunchy crumb topping. Perfect for breakfast or an afternoon snack, this cake brings a sweet slice of heaven to your table.

Ingredients

• 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
• 3 large ripe peaches, peeled and sliced
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 cup all-purpose flour (for crumb topping)
• 1/3 cup brown sugar
• 1/4 tsp ground cinnamon (for crumb topping)
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup powdered sugar (for glaze)
• 2–3 tbsp milk (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
2. Step 2: In a mixing bowl, cream the softened butter and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing just until combined. Avoid overmixing.
3. Step 3: In a small bowl, toss the peach slices with the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon until the peaches are evenly coated.
4. Step 4: For the crumb topping, combine the flour, brown sugar, and cinnamon in a 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 you prepare the next steps.
5. Step 5: 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 evenly on top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cake to cool slightly. Meanwhile, whisk together the powdered sugar and 2 to 3 tablespoons of milk to create a smooth glaze. Drizzle the glaze over the warm cake before serving.

Tips & Variations

• Use ripe but firm peaches to avoid a mushy texture during baking.
• Mix the batter just until ingredients are combined to keep the cake light and tender.
• Chill the crumb topping before baking to achieve a buttery, crisp crumble.
• Line your pan with parchment paper or grease it well to ensure an easy release.
• If peaches are very sweet, reduce the sugar in the peach layer slightly.
• For a dairy-free version, substitute whole milk with almond or oat milk.
• Try swapping peaches for nectarines, apricots, or canned peaches (well-drained).
• Add a pinch of nutmeg or cardamom to the crumb topping for extra warm spice notes.
• Prepare the crumb topping and slice peaches up to 24 hours ahead and store in the fridge.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can freeze individual slices for up to 3 months; just thaw and warm slightly before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh ones?

Yes, you can use frozen peaches but make sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Baking times may vary slightly depending on your oven.

Peach Cobbler Coffee Cake Recipe

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★★★★★

4.9 from 102 reviews

• Author: Andria
• Total Time: 1 hour 5 minutes
• Yield: 9 servings 1x

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Description

Peach Cobbler Coffee Cake is a delightful and comforting dessert that combines the juicy sweetness of ripe peaches with a tender, buttery cake base, topped with a crunchy cinnamon crumb and a smooth glaze. Perfect for breakfast, brunch, or an afternoon treat, this cake offers layers of flavor and texture that will satisfy any sweet tooth.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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 ensure the cake releases easily after baking.
2. Make the Cake Batter: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually alternate adding the dry ingredients and the whole milk to the wet mixture, mixing just until combined to avoid overmixing and a dense cake.
3. Create the Peach Layer: Toss the peeled and sliced peaches in a small bowl with granulated sugar and ground cinnamon until they are evenly coated, enhancing their flavor and sweetness.
4. Make the Crumb Topping: Combine flour, brown sugar, and cinnamon in a bowl. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Chill this mixture in the refrigerator to help achieve a perfect crumb texture after baking.
5. Assemble and Bake: Spread the cake batter evenly into the prepared baking dish. Layer the cinnamon-coated peaches evenly on top of the batter. Sprinkle the chilled crumb topping generously over the peaches. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
6. Add the Glaze: Once the cake has cooled slightly, whisk together powdered sugar and 2 to 3 tablespoons of milk until smooth. Drizzle this glaze evenly over the top of the warm cake before serving to add a sweet, creamy finishing touch.

Notes

• Use ripe but firm peaches to avoid a mushy texture after baking.
• Mix the batter just until combined to prevent a dense cake.
• Chill the crumb topping before baking for a better crumble texture.
• Greasing or lining the pan helps with easy cake release.
• If peaches are very sweet, reduce the sugar in the peach layer slightly.
• Prepare crumb topping and peaches up to 24 hours ahead and store in the fridge.
• Store leftover cake in an airtight container at room temperature for 2 days or in the fridge for up to 5 days; it can also be frozen for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peach cobbler, coffee cake, peach cake, crumb topping, glazed coffee cake, summer dessert, easy baking recipe