Peach Cobbler Coffee Cake Recipe
Introduction
Peach Cobbler Coffee Cake is a delightful blend of tender cake, juicy peaches, and a buttery crumb topping. This treat is perfect for breakfast or a sweet snack alongside your morning coffee. Simple to prepare and full of comforting flavors, it’s sure to become a favorite.
Ingredients
- 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
- 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 butter and granulated sugar until fluffy. Add eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Step 3: Toss the peeled and sliced peaches with granulated sugar and ground cinnamon in a small bowl until evenly coated.
- Step 4: For the crumb topping, combine flour, brown sugar, and cinnamon in another bowl. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs. Chill the crumb mixture in the refrigerator while you proceed.
- Step 5: 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. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cake cool slightly. Whisk together powdered sugar and milk to make the glaze, then drizzle it over the cake before serving.
Tips & Variations
- Use ripe but firm peaches to ensure the fruit holds its shape without becoming mushy.
- Mix the cake batter just until combined to keep the cake light and tender.
- Chill the crumb topping before baking to achieve a crisp, buttery crumble.
- Swap peaches for nectarines, apricots, or canned peaches (drained) for variety.
- For a dairy-free version, substitute whole milk with almond or oat milk.
- 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 freeze individual slices for up to 3 months; thaw and warm gently before serving to enjoy the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peaches instead of fresh?
Yes, frozen peaches can be used. Thaw and drain them well to avoid excess moisture that might affect the cake’s texture.
How do I prevent the crumb topping from sinking into the cake?
Keeping the crumb topping chilled before baking helps it stay on top and creates a nice, crunchy texture after baking.
PrintPeach Cobbler Coffee Cake Recipe
This Peach Cobbler Coffee Cake is a warm, comforting dessert that combines the soft, buttery texture of coffee cake with sweet, cinnamon-spiced fresh peaches and a crunchy crumb topping. Finished with a simple glaze, this cake makes a perfect treat for breakfast or an afternoon snack, capturing the essence of summer in every bite.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 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.
- Make the Cake Batter: In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with whole milk, and mix just until combined to avoid a dense cake.
- Create the Peach Layer: In a small bowl, gently toss the peeled and sliced peaches with granulated sugar and ground cinnamon to coat them evenly.
- Make the Crumb Topping: Combine flour, brown sugar, and cinnamon in another bowl. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Chill this mixture in the refrigerator to help it hold its shape while baking.
- Assemble and Bake: Spread the cake batter evenly in the prepared baking dish. Layer the cinnamon-sugar coated peaches evenly over the batter, then sprinkle the chilled crumb topping over the peaches. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.
- Add the Glaze: Once the cake has cooled slightly, whisk powdered sugar with 2 to 3 tablespoons of milk until smooth. Drizzle the glaze over the cake before serving for a sweet finishing touch.
Notes
- Use ripe but firm peaches to avoid a mushy filling.
- Do not overmix the batter to keep the cake tender and light.
- Chill the crumb topping before baking to achieve a buttery, crunchy texture.
- Line your pan with parchment paper or thoroughly grease it to ensure easy removal.
- If peaches are very sweet, reduce sugar in the peach layer accordingly.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days, or freeze up to 3 months.
Keywords: Peach Cobbler, Coffee Cake, Summer Dessert, Fruit Dessert, Cinnamon, Crumb Topping, Easy Baking, Breakfast Cake
