For an even richer flavor, try using brown butter in the cake batter. If you don't have sour cream, plain Greek yogurt can be substituted. Feel free to add a touch of almond extract to the cake batter for a subtle nutty flavor. The cake is best enjoyed warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Peach Cobbler Coffee Cake
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PREP TIME35 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME2 hrs 30 mins
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SERVING20 People
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VIEWS27
Imagine a symphony of flavors where the comforting warmth of coffee cake meets the sweet, summery essence of peach cobbler. This Peach Cobbler Coffee Cake is a delightful indulgence, perfect for lazy brunches or a sweet treat to share. Juicy peaches, simmered in a luscious brown sugar and cinnamon glaze, nestle within a moist, sour cream-enriched cake, all crowned with a buttery, pecan-studded crumble. Get ready to experience a slice of pure bliss!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol63 mg
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Fiber2 g
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Protein6 g
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Saturated Fat9 g
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Sodium245 mg
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Sugar39 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. (5 minutes)
02
Step
15 mins
Prepare the crumble topping: In a medium bowl, whisk together the flour, pecans, white sugar, brown sugar, cinnamon, and salt. Cut in the softened butter using a fork or pastry blender until the mixture resembles coarse crumbs. Refrigerate until ready to use. (15 minutes)
03
Step
10 mins
Make the peach filling: In a medium saucepan, combine the peach slices, 1/2 cup of brown sugar, cornstarch, and cinnamon. Gently toss to coat. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens into a syrupy consistency. This should take about 6 to 8 minutes. Remove from heat and allow to cool. (10 minutes)
04
Step
7 mins
Prepare the cake batter: In the bowl of a stand mixer fitted with the paddle attachment, cream together the white sugar, softened butter, vanilla extract, and salt until light and fluffy, about 4 to 5 minutes. Beat in the eggs one at a time, mixing well after each addition. (7 minutes)
05
Step
3 mins
In a separate bowl, whisk together the flour and baking powder. In another bowl, whisk together the buttermilk and sour cream. (3 minutes)
06
Step
5 mins
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)
07
Step
10 mins
Pour about 2/3 of the cake batter into the prepared baking pan. Sprinkle the remaining 1/2 cup of brown sugar evenly over the batter. Gently spread the peach filling over the brown sugar layer. Top with the remaining batter, spreading it evenly. Finally, sprinkle the refrigerated crumble topping over the entire cake. (10 minutes)
08
Step
1 hrs 20 mins
Bake in the preheated oven for 70 to 80 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping starts to brown too quickly, cover the pan loosely with aluminum foil after the first hour of baking. Transfer the pan to a wire rack and let cool for at least 30 to 40 minutes before slicing and serving. (80 minutes)
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Tara Turcotte
Apr 20, 2025This cake was a huge hit at my brunch! Everyone raved about the peach filling and the crumbly topping.
Cheyanne Spencer
Apr 19, 2025The peach filling is so good. I love this recipe.
Augustine Ondricka
Apr 4, 2025I substituted gluten-free flour, and it worked perfectly! This recipe is a keeper.
Adolfo Ondricka
Mar 11, 2025I made this for a potluck, and it was the first thing to disappear. The recipe was easy to follow, and the cake was incredibly moist and delicious!