Peach Cobbler Coffee Cake
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Summer screams for a dessert as easy-going as a picnic. Enter the Peach Cobbler Coffee Cake. It’s coffee cake meets juicy peach cobbler – warm spices, gooey peaches, and a streusel begging to be crumbled. This crowd-pleaser is perfect for a lazy brunch or a casual dinner party. Fresh fruit and warm cake? Pure comfort food nostalgia.
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Why You’ll Love Peach Cobbler Coffee Cake
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
- Delicious Flavor: The combination of peaches, cream cheese, and a cinnamon-infused streusel is irresistibly good.
- Perfect for Any Occasion: Whether it’s breakfast, dessert, or a midday treat, this coffee cake fits the bill.
- Sweet and Fruity: Fresh or frozen peaches give this cake a burst of summery goodness in every bite.
- Versatile: Enjoy it as is, or pair it with a scoop of vanilla ice cream for an extra special treat.
Ingredients Needed To Make Peach Cobbler Coffee Cake
- 1.1 GF flour (or all-purpose flour)
- Baking powder
- Baking soda
- Kosher salt
- Eggs
- Sugar
- Sour cream
- Butter
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Cream cheese
- Powdered sugar
- Brown sugar
- Peaches (fresh or frozen)
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.
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Before You Get Started: A couple notes to help you get the best results
How To Make Peach Cobbler Coffee Cake
- If using fresh peaches, peel and dice them. If using frozen, thaw and drain excess juices before chopping.
- In a bowl, combine all ingredients for the cream cheese layer and mix until smooth. Set aside.
- Preheat the oven to 350°F (175°C) and spray a 9×9 square or 9″ round baking dish with nonstick baking spray.
- In a mixing bowl, cream together sugar and room temperature butter on high speed for 3 minutes.
- Add eggs, sour cream, vanilla extract, ground cinnamon, and ground nutmeg. Mix until well incorporated.
- Scrape down the sides of the bowl and add the dry ingredients (flour, baking powder, baking soda, kosher salt). Mix until the batter is smooth and well combined.
- In a separate bowl, combine flour, ground cinnamon, brown sugar, and room temperature butter. Mix until crumbly.
- Pour half of the cake batter into the prepared baking dish and spread it evenly.
- Spread the cream cheese layer on top of the cake batter.
- Sprinkle half of the chopped peaches over the cream cheese layer.
- Sprinkle half of the streusel topping over the peaches.
- Pour the remaining cake batter over the streusel layer, spreading it evenly.
- Top with the remaining chopped peaches and streusel topping.
- Bake in the preheated oven for 55-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before adding the glaze.
- In a bowl, mix powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake.
- Slice and Enjoy.
Variations & Substitutions
- Fruit Variations: Substitute peaches with other fruits like apples, pears, or berries for a different flavor profile.
- Add Nuts: Toss in some chopped pecans or walnuts for a bit of crunch.
- Make It Boozy: Add a tablespoon or two or bourbon for a richer flavor profile.
Commonly Asked Questions
Can I use canned peaches for this recipe?
Yes, you can use canned peaches. Make sure to drain them well to avoid adding extra moisture to the cake.
How should I store the Peach Cobbler Coffee Cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or a dairy-free yogurt alternative.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it comes out with wet batter, continue baking for a few more minutes.
Peach Cobbler Coffee Cake
Equipment
- 9-inch springform pan with 3-inch sides
- nonstick baking spray
- Oven preheated to 350°F (175°C)
Ingredients
Cake
- 2 cups 1.1 GF flour or all-purpose flour
- 3 tsp baking powder for GF or 2 tsp if using all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 eggs
- ⅔ cup sugar
- 1 ½ cups sour cream
- 1 cup butter room temperature
- 3 tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
Cream Cheese Layer
- 8 oz cream cheese room temperature
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
Streusel Topping
- 1 cup 1.1 GF flour
- ½ tsp ground cinnamon
- ½ cup brown sugar
- 8 tbsp butter room temperature
- 2 cups peaches peeled and chopped (frozen or fresh)
Instructions
Preparation
- If using fresh peaches, peel and dice them. If using frozen, thaw and drain excess juices before chopping.
- In a bowl, combine all ingredients for the cream cheese layer and mix until smooth. Set aside.
- Preheat the oven to 350°F (175°C) and spray a 9×9 square or 9″ round baking dish with nonstick baking spray.
Cake Batter
- In a mixing bowl, cream together sugar and room temperature butter on high speed for 3 minutes.
- Add eggs, sour cream, vanilla extract, ground cinnamon, and ground nutmeg. Mix until well incorporated.
- Scrape down the sides of the bowl and add the dry ingredients (flour, baking powder, baking soda, kosher salt). Mix until the batter is smooth and well combined.
Streusel Topping
- In a separate bowl, combine flour, ground cinnamon, brown sugar, and room temperature butter for the streusel topping. Mix until crumbly.
Assembling
- Pour half of the cake batter into the prepared baking dish and spread it evenly.
- Spread the cream cheese layer on top of the cake batter.
- Sprinkle half of the chopped peaches over the cream cheese layer.
- Sprinkle half of the streusel topping over the peaches.
- Pour the remaining cake batter over the streusel layer, spreading it evenly.
- Top with the remaining chopped peaches and streusel topping.
Baking
- Bake in the preheated oven for 55-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before adding the glaze.
Glaze
- In a bowl, mix powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake.
- Slice and enjoy!
Nutrition
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This recipe is filled with fresh peaches, warm spices, and a crumbly streusel topping that’s begging to be dug into. It’s crazy easy to make, perfect for feeding a crowd, and totally versatile!
Love your recipe, super easy and delicious
If I was to cook this in little mini bread pans how would I adjust the cook time? Thanks!
We would start with a time you typically start with in mini bundt pans. Possibly start checking at 18 minutes
I recently made this for the 4th of July and it was delicious! The following week I would put it in the oven at 350″ for 10 minutes and tasted even better.