Peach Cobbler Coffee Cake Recipe
Introduction
Peach Cobbler Coffee Cake is a delightful treat that combines the warm, fruity flavors of ripe peaches with a tender, crumbly cake base. Perfect for breakfast or an afternoon snack, this cake offers a sweet slice of heaven with every bite.
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
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup powdered sugar (for glaze)
- 2–3 tbsp milk (for glaze)
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 together until fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Step 3: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently just until combined; avoid overmixing.
- Step 4: In a small bowl, toss the peach slices with 1/4 cup granulated sugar and 1 teaspoon cinnamon until evenly coated.
- Step 5: For the crumb topping, mix the flour, brown sugar, and cinnamon in a bowl. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Refrigerate the mixture while assembling the cake.
- Step 6: Spread the cake batter evenly into the prepared pan. Layer the coated peaches evenly over the batter. Sprinkle the crumb topping generously on top.
- Step 7: Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Step 8: While the cake cools slightly, whisk together the powdered sugar and milk to form a smooth glaze. Drizzle the glaze over the warm 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 for a crispier texture.
- Line your baking pan with parchment paper to ensure easy removal.
- Reduce sugar in the peach layer if your peaches are very sweet.
- Substitute nectarines, apricots, or drained canned peaches for a different twist.
- Use almond or oat milk for a dairy-free version.
- Swap all-purpose flour for a gluten-free mix to make it gluten-free.
- Add a pinch of nutmeg or cardamom to the crumb topping for extra warmth.
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 slices for up to 3 months—just thaw and warm slightly before serving to enjoy the freshest 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 work well if drained thoroughly to remove excess moisture. They may be softer after baking but still delicious.
How do I prevent the crumb topping from melting into the cake?
Keep the crumb topping cold by refrigerating it before baking, and avoid packing it down on the cake so it stays crumbly and distinct.
Print
Peach Cobbler Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
Description
Peach Cobbler Coffee Cake is a luscious, comforting dessert that combines the sweet, juicy flavor of ripe peaches with a tender, buttery cake base, topped with a crunchy cinnamon crumb and a sweet glaze. Perfect for breakfast or a cozy snack alongside your favorite cup of coffee, this easy-to-make cake is a crowd-pleaser that captures the essence of warm peach cobbler 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
- 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 and facilitate easy removal of the cake.
- Make the Cake Batter: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, alternating with whole milk, mixing gently until just combined to avoid overmixing which can lead to a dense cake.
- Create the Peach Layer: In a small bowl, toss the peeled and sliced peaches with granulated sugar and ground cinnamon ensuring each slice is evenly coated to infuse sweet and spicy flavors.
- 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 resembles coarse crumbs. Chill the crumb topping in the refrigerator to help it maintain a buttery, crumbly texture when baked.
- Assemble and Bake: Spread the prepared cake batter evenly in the greased or lined baking dish. Layer the cinnamon-sugar coated peaches over the batter, then scatter the chilled crumb topping evenly over the top. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, and the crumb topping is golden brown.
- Add the Glaze: Allow the cake to cool slightly. Meanwhile, whisk together powdered sugar and milk to create a smooth glaze. Drizzle the glaze over the warm cake just before serving to add a sweet finishing touch.
Notes
- Use ripe but firm peaches to prevent mushiness while baking and to get the best flavor and texture.
- Mix the cake batter just until combined; overmixing can make the cake dense and tough.
- Chilling the crumb topping before baking helps maintain a perfect, buttery crumble.
- Greasing or lining your baking pan with parchment paper helps the cake release easily after baking.
- If your peaches are very sweet, consider reducing the sugar in the peach coating slightly to balance sweetness.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days; freeze slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peach Cobbler, Coffee Cake, Peach Dessert, Cinnamon Crumb Topping, Sweet Glaze, Breakfast Cake, Summer Fruit Cake
