Description
This Peach Cobbler Coffee Cake combines the comforting flavors of ripe peaches, cinnamon-spiced crumb topping, and a tender vanilla-infused cake base. Perfect for breakfast or an afternoon treat with coffee, it’s easy to make and packed with warm, fruity goodness.
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 removal of the cake.
- Make the Cake Batter: In a mixing bowl, cream the softened butter and granulated sugar together until fluffy. Add the 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 mixture, alternating with the milk, and mix just until combined to avoid overmixing and ensure a tender cake.
- Create the Peach Layer: Toss the peeled and sliced peaches with granulated sugar and ground cinnamon in a small bowl until they are evenly coated. This adds flavor and sweetness to the fruit layer.
- Make the Crumb Topping: Combine the flour, brown sugar, and cinnamon in another bowl. Using a fork or pastry cutter, cut in the cold cubed butter until the mixture forms coarse crumbs. Place this topping in the refrigerator while you prepare the rest of the cake to keep the butter firm for a crisp topping.
- Assemble and Bake: Spread the cake batter evenly into the prepared baking dish. Layer the cinnamon-coated peach slices evenly over the batter, then sprinkle the chilled crumb topping over the peaches. 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 2–3 tablespoons of milk until smooth. Drizzle the glaze evenly over the warm cake just before serving to add a touch of sweetness and finish.
Notes
- Use ripe but firm peaches to avoid mushy fruit after baking.
- Mix the batter just until combined to prevent a dense cake.
- Chill crumb topping before baking to achieve the perfect crumbly texture.
- Grease or line your pan well to ensure easy cake removal.
- Adjust sugar in the peach layer depending on peach sweetness.
- The cake can be prepared a day in advance to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peach Cobbler Coffee Cake, Peach Coffee Cake, Summer Fruit Dessert, Breakfast Cake, Cinnamon Crumb Topping
