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Peach Cobbler Coffee Cake

A coffee cake with a fruity twist—moist batter with fresh peaches, topped with crumbled buttery topping and finished with a sweet cinnamon glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

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
 

  • Preheat oven to 350°F (≈175°C). Grease or line a 10" springform pan.
  • Mix dry ingredients: 2 cups flour, baking powder, cinnamon. Set aside.
  • In another bowl, beat milk, brown sugar, sour cream, softened butter, egg, and vanilla until creamy.
  • Stir the dry ingredients into the wet just until blended. Fold in sliced peaches.
  • Spoon batter into prepared pan. Prepare crumb topping by combining brown sugar and flour; cut in cold butter to form crumbs. Sprinkle over batter.
  • Bake 50–55 minutes (or until center is set and top is golden).
  • Let cool slightly; mix glaze ingredients and drizzle over warm cake.
  • Slice, serve, and enjoy.

Notes

  • 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.