A coffee cake with a fruity twist—moist batter with fresh peaches, topped with crumbled buttery topping and finished with a sweet cinnamon glaze.

Why You Will Love This Recipe

• Combines coffee cake texture with juicy peach flavor.

• Crumb topping gives crisp contrast to the soft cake.

• Glaze adds a final sweet touch without overpowering fruit.

• Great for breakfast, brunch, dessert, or snack.

• Elegant enough for guests yet comfortable for everyday baking.

Peach Cobbler Coffee Cake

Peach Cobbler Coffee Cake brings together the best of two favorites: cobbler’s juicy fruit and coffee cake’s tender crumb. The base batter begins with a balance of milk, sour cream, butter, brown sugar, egg, and vanilla, creating a moist, softly sweet cake that rises gently. To that is added a classic dry mixture of flour, baking powder, and cinnamon, giving structure and a hint of warming spice. When you fold in sliced peaches, each bite offers fruit chunks that burst with juice, softening the cake further from the inside out.

On top of the batter goes a crumb topping: brown sugar and flour mixed with cold butter, crumbled over the surface for texture and crisp contrast. As the cake bakes for 50–55 minutes (depending on pan type), the topping browns and crispifies, the fruit softens, and the cake beneath becomes invitingly fluffy. Once baked, the glaze of powdered sugar, milk, and a touch of cinnamon adds a delicate sweetness and visual appeal, seeping gently into the cake’s surface and topping. The glaze also softens any edges and ties flavor notes together.

This cake is ideal warm or cooled—mornings, brunch, guests, or simply alongside coffee. The aroma of cinnamon, peaches, and butter draws people in even before the first slice. It slices beautifully into wedges, each showing layers: crumb top, peach bits, tender cake, and glaze.

Because peaches are versatile, you can substitute other fruits in season (apricots, plums) if peaches aren’t available. The glazes and crumbs are forgiving, and the cake holds well for a day or two. Serve with coffee, tea, or a dollop of whipped cream for extra indulgence.

Servings

8–10 slices (in a 10″ springform or similar)

Time

Ingredients

Cake Batter:

• 2 cups all‑purpose flour

• 2½ tsp baking powder

• 1 tsp cinnamon

• ¾ cup milk

• ¾ cup brown sugar

• ½ cup sour cream

• ¼ cup butter, softened

• 1 egg

• 1 tsp vanilla

• 2 cups sliced peaches

Crumb Topping:

• 1 cup brown sugar

• ⅔ cup flour

• 8 Tbsp cold butter

Glaze:

• ½ cup powdered sugar

• 2½ tsp milk

• ⅛ tsp cinnamon

Instructions

1. Preheat oven to 350°F (≈175°C). Grease or line a 10″ springform pan.

2. Mix dry ingredients: 2 cups flour, baking powder, cinnamon. Set aside.

3. In another bowl, beat milk, brown sugar, sour cream, softened butter, egg, and vanilla until creamy.

4. Stir the dry ingredients into the wet just until blended. Fold in sliced peaches.

5. Spoon batter into prepared pan. Prepare crumb topping by combining brown sugar and flour; cut in cold butter to form crumbs. Sprinkle over batter.

6. Bake 50–55 minutes (or until center is set and top is golden).

7. Let cool slightly; mix glaze ingredients and drizzle over warm cake.

8. Slice, serve, and enjoy.

Tips

• Use ripe, but not overly soft peaches to maintain structure.

• Don’t overmix batter after adding peaches to preserve lightness.

• Cold butter in topping ensures crispness.

• Glaze just before serving so it doesn’t melt away.

• Add a scoop of vanilla ice cream if serving warm for dessert effect.