Peach Cobbler Coffee Cake Recipe

Introduction

Peach Cobbler Coffee Cake is a comforting and flavorful treat perfect for breakfast or a sweet snack. With layers of tender cake, cinnamon-spiced peaches, and a buttery crumb topping, it’s a delightful way to enjoy ripe peaches any time.

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 butter and granulated sugar until fluffy. Add eggs one at a time, then stir in vanilla extract. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing just until combined.
3. Step 3: In a small bowl, toss the peach slices with 1/4 cup granulated sugar and 1 teaspoon cinnamon until evenly coated.
4. Step 4: For the crumb topping, mix flour, brown sugar, and 1/4 teaspoon cinnamon in a bowl. Cut in the cold cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs. Refrigerate while preparing other steps.
5. Step 5: Spread the cake batter evenly in the prepared pan. Layer the spiced peaches on top, then sprinkle the crumb topping over everything. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Once the cake has cooled slightly, whisk together powdered sugar and milk to make the glaze. Drizzle over the cake before serving.

Tips & Variations

• Use ripe but firm peaches to avoid a mushy texture while baking.
• Mix the batter just until combined to keep the cake light and tender.
• Chill the crumb topping before baking to achieve a perfect, buttery crumble.
• Line your baking dish with parchment paper or grease it well for easy removal.
• If peaches are very sweet, reduce the sugar slightly in the peach layer.
• Try swapping peaches for nectarines, apricots, or drained canned peaches.
• For a dairy-free version, substitute whole milk with almond or oat milk.
• Replace all-purpose flour with a gluten-free baking mix for a gluten-free option.
• Add a pinch of nutmeg or cardamom to the crumb topping for extra warmth.

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 also freeze individual 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?

Frozen peaches can be used if fresh ones aren’t available, but make sure to thaw and drain them well to avoid excess moisture that might affect the cake’s texture.

How do I know when the cake is done baking?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The crumb topping should be golden brown and crisp.