Peach Cobbler Coffee Cake Recipe

Introduction

Peach Cobbler Coffee Cake is a delightful treat that combines the warmth of cinnamon-spiced peaches with a tender, buttery cake and a crumbly topping. Perfect for breakfast or an afternoon snack, this cake is easy to make and bursting with comforting flavors.

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 (for peach layer)
• 1 tsp ground cinnamon (for peach layer)
• 1/2 cup all-purpose flour (for crumb topping)
• 1/3 cup brown sugar
• 1/4 tsp ground cinnamon (for crumb topping)
• 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 the 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, and mix just until combined.
3. Step 3: In a small bowl, toss the peach slices with 1/4 cup granulated sugar and 1 tsp ground cinnamon until evenly coated.
4. Step 4: Prepare the crumb topping by mixing 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. Refrigerate the topping while preparing the next steps.
5. Step 5: Spread the cake batter evenly into the prepared baking dish. Layer the cinnamon-coated peaches over the batter, then sprinkle the crumb topping evenly on top.
6. Step 6: Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Once the cake has cooled slightly, whisk together powdered sugar and milk to make the glaze. Drizzle the glaze over the cake before serving.

Tips & Variations

• Use ripe but firm peaches to ensure the best texture; overly soft peaches can become mushy during baking.
• Mix the batter just until combined to avoid a dense cake.
• Chill the crumb topping before baking for a perfect buttery crumble.
• Line your pan with parchment paper for easy release.
• Adjust the sugar in the peach layer depending on the sweetness of your peaches.
• Substitute peaches with nectarines, apricots, or canned peaches (drained) for a twist.
• Use almond or oat milk for a dairy-free version.
• Swap regular flour with a gluten-free baking mix if needed.
• Add a pinch of nutmeg or cardamom to the crumb for extra warmth.

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 also freeze individual slices for up to 3 months; thaw and warm them slightly before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches can be used as a substitute. Make sure to drain them well before tossing with sugar and cinnamon to avoid excess moisture.

How can I make this coffee cake dairy-free?

Simply replace the whole milk with unsweetened almond milk, oat milk, or another plant-based milk of your choice. Also, ensure the butter used is dairy-free if desired.