Introduction

Peach Cobbler Coffee Cake is a delightful treat that combines the comforting flavors of peach cobbler with a tender coffee cake. Perfect for breakfast or an afternoon snack, this recipe delivers a sweet, fruity, and crumbly experience that’s sure to please any crowd.

Peach Cobbler Coffee Cake Recipe - Recipe Image

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 (plus 1/2 cup for crumb topping)
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 (for peach layer)
1 tsp ground cinnamon (for peach layer)
1/3 cup brown sugar (for crumb topping)
1/4 tsp ground cinnamon (for crumb topping)
1/4 cup unsalted butter, cold and cubed (for crumb topping)
1/2 cup powdered sugar (for glaze)
2–3 tbsp milk (for glaze)

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 together until fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 3: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing just until combined. Avoid overmixing to keep the cake light.
Step 4: In a small bowl, toss the peach slices with 1/4 cup granulated sugar and 1 teaspoon ground cinnamon until evenly coated.
Step 5: For the crumb topping, combine 1/2 cup flour, brown sugar, and 1/4 teaspoon cinnamon. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs. Chill this mixture in the refrigerator while preparing the other steps.
Step 6: Spread the cake batter evenly in the prepared baking dish. Layer the cinnamon-coated peaches over the batter, then sprinkle the chilled crumb topping evenly on top.
Step 7: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: While the cake cools slightly, whisk together powdered sugar and 2 to 3 tablespoons of milk to create the glaze. Drizzle the glaze over the warm cake before serving.

Tips & Variations

Use ripe but firm peaches for the best flavor and texture; overly soft peaches can become mushy during baking.
Don’t overmix the batter to avoid a dense cake—mix just until ingredients are combined.
Chilling the crumb topping before sprinkling helps create a perfect buttery crumble.
Line your baking pan with parchment paper or grease it well to ensure easy removal.
If your peaches are very sweet, you can reduce the sugar in the peach layer slightly to balance flavors.
Substitute peaches with nectarines, apricots, or drained canned peaches if fresh aren’t available.
For a dairy-free version, use almond milk or oat milk instead of whole milk.
Replace all-purpose flour with a 1:1 gluten-free baking mix for a gluten-free option.
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 refrigerate for up to 5 days. You can also freeze slices for up to 3 months; thaw and warm slightly before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Yes, you can use thawed and drained frozen peaches, but fresh ripe peaches will provide the best texture and flavor.

How do I keep the crumb topping from becoming soggy?

Chilling the crumb topping before adding it to the cake helps it stay crisp. Also, avoid pressing it down—sprinkle it loosely over the top.

Peach Cobbler Coffee Cake Recipe

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★★★★★

4.8 from 755 reviews

Peach Cobbler Coffee Cake is a delightful, comforting baked treat that combines a tender, fluffy cake base with a sweet cinnamon-spiced peach layer and a buttery crumb topping. Finished with a light powdered sugar glaze, this coffee cake is perfect for breakfast, brunch, or an afternoon snack, offering a perfect balance of fruity sweetness and crumbly texture.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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) and grease or line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the cake.
Make the Cake Batter: In a mixing bowl, cream the softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with whole milk, mixing gently just until combined to avoid overmixing.
Create the Peach Layer: In a small bowl, toss the peeled and sliced peaches with granulated sugar and ground cinnamon until all slices are evenly coated, infusing them with sweet spice flavor.
Make the Crumb Topping: In another bowl, combine the all-purpose flour, brown sugar, and cinnamon. Using a fork or pastry cutter, cut in the cold cubed butter until the mixture forms coarse crumbs. Refrigerate the crumb topping to keep the butter firm, which helps achieve a perfect buttery crumble.
Assemble and Bake: Spread the prepared cake batter evenly in the lined baking dish. Layer the cinnamon-sugar coated peach slices evenly over the batter. Sprinkle the chilled crumb topping evenly over the peaches. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, and the topping is golden and crisp.
Add the Glaze: Allow the cake to cool slightly. In a small bowl, whisk together powdered sugar and 2 to 3 tablespoons of milk until smooth and pourable. Drizzle the glaze generously over the warm cake before serving for added sweetness and a beautiful finish.

Notes

Ripe Peaches Are Key: Use ripe but firm peaches for the best flavor and texture; overly soft peaches can become mushy during baking.
Don’t Overmix: Mix cake batter just until ingredients are combined to avoid a dense cake texture.
Chill the Crumb Topping: Refrigerate the crumb topping before assembling to help create a perfect crumb texture when baked.
Line Your Pan: Use parchment paper or grease the baking dish well to ensure easy cake removal.
Adjust the Sweetness: If peaches are very sweet, reduce the sugar in the peach layer slightly to balance flavors.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 3 months, then thaw and warm prior to serving.

Keywords: Peach Cobbler Coffee Cake, Peach Coffee Cake, Peach Desserts, Crumb Topping Cake, Breakfast Cake, Fruit Coffee Cake, Easy Peach Recipes