Peach Cobbler Coffee Cake Recipe
Introduction
Peach Cobbler Coffee Cake combines the comforting flavors of a classic peach cobbler with the tender crumb of a coffee cake. This recipe features juicy peaches, a buttery crumb topping, and a sweet glaze, making it perfect for breakfast or an afternoon treat.
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
- 1 tsp ground cinnamon
- 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 softened butter and granulated sugar together until fluffy. Add eggs one at a time, stirring well after each addition, then mix in the vanilla extract.
- Step 3: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix just until combined; avoid overmixing.
- Step 4: In a small bowl, toss the sliced peaches with the granulated sugar and ground cinnamon until evenly coated.
- Step 5: For the crumb topping, combine the 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 until ready to use.
- Step 6: Spread the cake batter evenly in the prepared baking dish. Arrange the cinnamon-sugar coated peaches over the batter, then sprinkle the chilled crumb topping evenly on top.
- Step 7: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: While the cake cools slightly, whisk together the powdered sugar and milk to create a smooth glaze. Drizzle the glaze over the warm cake before serving.
Tips & Variations
- Use ripe but firm peaches to avoid a mushy texture in the final cake.
- Mix the batter just until ingredients are combined to keep the cake light and tender.
- Chill the crumb topping before baking to achieve a buttery, crunchy texture.
- Substitute nectarines, apricots, or drained canned peaches for fresh peaches.
- For a dairy-free option, replace 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 leftovers 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 slightly before serving to enjoy the best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peaches in this recipe?
Yes, you can use frozen peaches, but be sure to thaw and drain them well to prevent excess moisture from making the cake soggy.
How do I know when the coffee cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and the crumb topping lightly crisp.
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Peach Cobbler Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
Description
Peach Cobbler Coffee Cake is a delightful and comforting dessert that combines a soft, tender cake base with a juicy peach layer and a buttery crumb topping. Perfectly spiced with cinnamon and finished with a sweet glaze, this coffee cake makes a fantastic treat for breakfast or an afternoon snack. Easy to prepare and full of vibrant peach flavor, it’s a crowd-pleaser that brings a slice of happiness with every bite.
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
- Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper to ensure easy cake removal later.
- Make the Cake Batter: In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time to the mixture, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing just until combined to keep the batter tender.
- Create the Peach Layer: In a small bowl, toss the peeled and sliced peaches with granulated sugar and ground cinnamon until the slices are evenly coated. This adds flavor and sweetness to the fruit layer.
- Make the Crumb Topping: In another bowl, combine flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs. Refrigerate the crumb topping while preparing the rest of the cake to keep the butter cold and ensure a buttery, crisp topping.
- Assemble and Bake: Spread the cake batter evenly into the prepared baking dish. Layer the peach slices evenly over the batter, then sprinkle the chilled crumb topping over everything. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Add the Glaze: Allow the cake to cool slightly. In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of milk until smooth. Drizzle the glaze over the warm cake before serving for a sweet finishing touch.
Notes
- Use ripe but firm peaches to avoid mushy texture after baking.
- Mix cake batter just until combined to prevent densification.
- Chilling the crumb topping helps achieve a perfect buttery crumble.
- Greasing or lining the pan helps with easy removal of the cake.
- If peaches are very sweet, reduce sugar in the peach layer slightly.
- Make-ahead tip: Prepare crumb topping and slice peaches up to 24 hours in advance; store refrigerated.
- Leftovers keep well in an airtight container at room temperature for 2 days, refrigerated up to 5 days, or frozen for 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peach cobbler coffee cake, peach coffee cake, crumb topping cake, cinnamon peach dessert, breakfast cake
