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Peach Cobbler Coffee Cake Recipe

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★★★★★

4.5 from 120 reviews

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.

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 prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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