Description

Peach Cobbler Coffee Cake is a delightful twist on classic coffee cake, featuring a moist, buttery cake base topped with sweet cinnamon-coated ripe peach slices and a crunchy crumb topping. Finished with a simple powdered sugar glaze, this cake combines comforting flavors perfect for breakfast or an afternoon treat with coffee.

Ingredients

Scale

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

Peach Layer:

3 large ripe peaches, peeled and sliced
1/4 cup granulated sugar
1 tsp ground cinnamon

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

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 ensure 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 fluffy. Add eggs one at a time, mixing 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 ingredients, alternating with the milk, mixing just until combined to avoid overmixing.
Create the Peach Layer: Toss the peeled and sliced peaches in a small bowl with granulated sugar and ground cinnamon until the slices are evenly coated, adding sweetness and spice to the fruit layer.
Make the Crumb Topping: Combine flour, brown sugar, and cinnamon in another bowl. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture becomes coarse crumbs. Refrigerate the crumb topping while assembling the cake to maintain its buttery texture.
Assemble and Bake: Spread the prepared cake batter evenly into the greased or lined baking dish. Layer the cinnamon-sugar coated peaches evenly over the batter. Sprinkle the chilled crumb topping evenly over the peaches. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
Add the Glaze: Once the cake has cooled slightly, whisk together powdered sugar and 2 to 3 tablespoons of milk to create a smooth glaze. Drizzle the glaze evenly over the cake before serving to add a touch of sweetness and a decorative finish.

Notes

Use ripe but firm peaches to avoid mushy texture while baking.
Mix cake batter just until combined to prevent a dense cake.
Chill crumb topping before baking to help create the perfect crumble.
Grease or line your baking pan well to prevent sticking.
Adjust sugar in the peach layer if your peaches are very sweet.
The crumb topping and sliced peaches can be prepared up to 24 hours in advance and refrigerated.
Store leftovers at room temperature for 2 days or in the fridge for up to 5 days; freeze slices for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Peach Cobbler Coffee Cake, coffee cake recipe, peach dessert, crumb topping cake, breakfast cake, easy baking recipe