Peach Cobbler Coffee Cake Recipe

Introduction

Peach Cobbler Coffee Cake is a delightful treat that combines the warmth of spiced peaches with a tender, buttery cake and a crisp crumb topping. Perfect for breakfast or an afternoon snack, this cake offers a sweet slice of heaven with every bite.

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
• 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.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Avoid overmixing.
4. Step 4: Toss the sliced peaches with 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl until evenly coated.
5. Step 5: To make the crumb topping, combine 1/2 cup flour, brown sugar, and 1/4 teaspoon cinnamon in another bowl. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs. Refrigerate the crumb topping while you assemble the cake.
6. Step 6: Spread the cake batter evenly into the prepared baking dish. Arrange the peach slices evenly over the batter, then sprinkle the chilled crumb topping on top.
7. Step 7: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cake to cool slightly. Whisk together the powdered sugar and milk to create the glaze, then drizzle it over the warm 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 tender.
• Chill the crumb topping before baking to help create a buttery, crisp crumble.
• You can substitute peaches with nectarines, apricots, or drained canned peaches.
• For a dairy-free version, replace whole milk with almond or oat milk.
• Swap all-purpose flour for a gluten-free baking mix to make it gluten-free.
• Add a pinch of nutmeg or cardamom to the crumb topping for extra warmth and spice.

Storage

Store leftover cake 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; simply thaw and warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches for this recipe?

Yes, canned peaches work well as a substitute. Make sure to drain them thoroughly before using to avoid excess moisture in the cake.

How do I prevent the crumb topping from becoming soggy?

Chill the crumb topping before sprinkling it over the cake. This helps the butter firm up and creates a crispier texture during baking.

Peach Cobbler Coffee Cake Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

Peach Cobbler Coffee Cake is a delightful, moist cake layered with sweet cinnamon-spiced peaches and topped with a buttery crumb topping. Perfect for breakfast or a sweet snack, this cake combines the comforting flavors of cobbler with the light texture of coffee cake, finished with a simple powdered sugar glaze for extra sweetness.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 servings (one 8×8 inch cake, cut into 3x3 pieces) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Instructions

1. Prep the Pan and Oven: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper to ensure easy removal of the cake.
2. Make the Cake Batter: In a mixing bowl, cream the softened butter and granulated sugar together until fluffy. Beat in the eggs one at a time, followed by 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 to avoid overmixing and dense texture.
3. Create the Peach Layer: Toss the peeled and sliced peaches with 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl until evenly coated, enhancing their sweetness and adding warmth from the spice.
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 forms coarse crumbs. Chill this mixture in the refrigerator to ensure a crisp, buttery crumb topping after baking.
5. Assemble and Bake: Spread the cake batter evenly into the prepared baking dish. Layer the cinnamon-sugar coated peaches over the batter, then sprinkle the chilled crumb topping evenly on top. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
6. Add the Glaze: After the cake has cooled slightly, whisk together the powdered sugar and 2 to 3 tablespoons of milk to form a glaze. Drizzle this over the top of the cake to provide a sweet finishing touch before serving.

Notes

• Use ripe but firm peaches to prevent the fruit from becoming mushy during baking.
• Mix the cake batter just until combined to avoid a dense texture.
• Chilling the crumb topping before baking helps achieve a better crumb texture.
• Line the pan with parchment paper or grease well to easily release the cake.
• If peaches are very sweet, reduce the sugar in the peach layer slightly.
• You can prepare the crumb topping and slice peaches up to 24 hours in advance and store them in the fridge.
• Leftovers can be stored in an airtight container at room temperature for 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Keywords: Peach Cobbler, Coffee Cake, Peach Dessert, Crumb Topping, Breakfast Cake, Cinnamon Peaches, Sweet Glaze