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

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). 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