Peach Cobbler Coffee Cake Recipe

Introduction

Peach Cobbler Coffee Cake is a delightful combination of tender cake, sweet spiced peaches, and a buttery crumb topping. Perfect for breakfast or a cozy afternoon snack, this cake brings the taste of summer’s freshest fruit straight to your table.

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

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
2. Step 2: In a mixing bowl, cream the butter and granulated sugar until fluffy. Add eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with whole milk, mixing just until combined.
3. Step 3: In a small bowl, toss the sliced peaches with granulated sugar and ground cinnamon until evenly coated.
4. Step 4: For 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. Refrigerate while assembling the cake.
5. Step 5: Spread the cake batter evenly in the prepared baking dish. Layer the cinnamon-sugar coated peaches on top, then sprinkle the crumb topping evenly over everything. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cake to cool slightly. Whisk together powdered sugar and milk to form a glaze, then drizzle it over the warm cake before serving.

Tips & Variations

• Use ripe but firm peaches to avoid mushy fruit during baking.
• Mix cake batter just until combined to keep the cake tender and light.
• Chill the crumb topping before baking to achieve a perfect, buttery crumble.
• Grease or line your pan well to ensure easy removal of the cake.
• If peaches are very sweet, reduce sugar slightly in the peach layer.
• Substitute peaches with nectarines, apricots, or canned peaches (well drained).
• For a dairy-free option, use almond or oat milk instead of whole milk.
• Make gluten-free by swapping all-purpose flour for a 1:1 gluten-free baking mix.
• Add a pinch of nutmeg or cardamom to the crumb topping for extra warmth.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze individual slices for up to 3 months; thaw and warm slightly before serving to enjoy fresh flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Yes, but make sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.

How do I know when the cake is done?

The cake is done when the crumb topping is golden and a toothpick inserted in the center comes out clean without batter sticking.