Description
Peach Cobbler Coffee Cake brings Southern comfort straight to your breakfast table, blending juicy summer peaches with a tender crumbly cake that melts in your mouth. Warm spices and a buttery streusel topping make this morning treat a delightful way to start your day.
Ingredients
Scale
Main Ingredients:
- 3 large ripe peaches
- 1 ½ cups all-purpose flour
- ½ cup whole milk
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
Supporting Ingredients:
- 2 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Topping and Glaze:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
- ½ cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat the oven to 350°F and prepare an 8×8-inch baking dish with butter or parchment paper.
- Cream ½ cup softened butter with ¾ cup sugar until the mixture becomes light and fluffy.
- Add 2 large eggs one at a time, mixing thoroughly after each addition.
- Stir in 1 teaspoon vanilla extract until fully incorporated.
- Combine 1 ½ cups flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt in a separate bowl.
- Gradually fold dry ingredients into the butter mixture, alternating with ½ cup milk.
- Mix 3 sliced peaches with ¼ cup sugar and 1 teaspoon cinnamon in a separate bowl.
- Prepare the crumb topping by combining ½ cup flour, ⅓ cup brown sugar, and ¼ teaspoon cinnamon.
- Cut ¼ cup cold butter into the crumb mixture until it resembles coarse crumbs.
- Spread cake batter evenly in the prepared baking dish.
- Arrange peach slices across the top of the batter.
- Sprinkle the cold crumb topping generously over the peaches.
- Bake at 350°F for 40-45 minutes, checking with a toothpick for doneness.
- Whisk ½ cup powdered sugar with 2-3 tablespoons milk to create a smooth glaze.
- Allow the cake to cool for 15 minutes, then drizzle glaze over the top before serving.
Notes
- Check peaches for ripeness by gently pressing the skin, which should yield slightly without being mushy.
- Use fresh, in-season peaches for the best flavor and texture in your coffee cake.
- Keep the crumb topping cold until right before sprinkling to ensure a crisp, crumbly texture.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 327 kcal
- Sugar: 34 g
- Sodium: 167 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 64 mg