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Peach Cobbler Coffee Cake Recipe

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★★★★★

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.

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

  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

Find it online: https://spatulaqueen.com/peach-cobbler-coffee-cake-recipe/