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.

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 ensure the cake releases easily after baking.
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.
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.
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.
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.
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