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Peach Cobbler Coffee Cake Recipe

Peach Cobbler Coffee Cake Recipe

Tender coffee cake loaded with juicy peaches, crowned with cinnamon streusel, and finished with a simple vanilla glaze.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter, softened for batter
  • 1 cup granulated sugar for batter
  • 0.75 cup beaten eggs about 3 large eggs, lightly beaten
  • 2 tsp vanilla extract
  • 0.75 cup sour cream
  • 0.5 cup milk
  • 2.25 cup all-purpose flour for batter
  • 2.5 tsp baking powder
  • 0.5 tsp fine salt for batter
  • 0.5 tsp ground cinnamon for batter
  • 3 cup diced ripe peaches peeled; fresh or frozen, thawed and drained
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 0.25 cup granulated sugar for peaches
  • 0.75 cup all-purpose flour for streusel
  • 0.5 cup brown sugar, packed for streusel
  • 0.25 cup granulated sugar for streusel
  • 1 tsp ground cinnamon for streusel
  • 0.13 tsp fine salt for streusel
  • 0.33 cup unsalted butter, melted for streusel
  • 0.5 cup chopped pecans optional, for streusel
  • 1 cup powdered sugar for glaze
  • 2 tbsp milk for glaze
  • 0.5 tsp vanilla extract for glaze

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease and line a 9x13-inch pan.
  • Toss peaches with lemon juice, granulated sugar, and cornstarch. Set aside to juice.
  • Stir streusel flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl.
  • Pour in melted butter. Mix until clumpy; chill while you make the batter.
  • Whisk batter flour, baking powder, salt, and cinnamon in another bowl.
  • Cream softened butter and sugar until fluffy, about 2 minutes.
  • Beat in eggs gradually, then vanilla. Scrape the bowl.
  • Mix in sour cream until smooth.
  • Add dry ingredients in two additions, alternating with milk. Mix just until combined.
  • Fold in peaches with their juices.
  • Spread batter in pan. Crumble streusel evenly over the top.
  • Bake 42–48 minutes, until a tester comes out clean. Cool 20 minutes.
  • Whisk powdered sugar, milk, and vanilla. Drizzle glaze over warm cake. Slice and serve.

Notes

Try swapping half the peaches with nectarines or adding the optional pecans to the streusel for crunch. Serve warm with vanilla ice cream, or store covered at room temperature for 2 days (up to 4 days refrigerated). Rewarm slices briefly to refresh the crumb.
This recipe is an original creation inspired by classic Peach Cobbler Coffee Cake Recipe flavors. All ingredient ratios and instructions are independently developed.