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
