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Peach Cobbler Coffee Cake
Peach Cobbler Coffee Cake
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Prep Time:
35 minutes
Cook Time:
85 minutes
Total Time:
150 minutes
Simmered peaches with brown sugar and cinnamon layered into sour cream coffee cake batter for a delicious peach cobbler twist.
Ingredients:
  • 1 cup all-purpose flour
  • 1 cup finely chopped pecans
  • 0.5 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, cut into pieces and softened
  • 4 peaches, peeled and thinly sliced
  • 1 cup brown sugar, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 0.75 cup unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 3 large eggs, at room temperature
  • 4 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 1.25 cups buttermilk
  • 0.75 cup sour cream
Instructions:
  • Preheat the oven to 350°F (175°C), then lightly grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal before slicing and serving the cake.
  • For the topping: Combine flour, pecans, white sugar, brown sugar, cinnamon, and salt in a bowl. Add butter and use a fork to mix until crumbly. Chill until ready to use.
  • Make the peach filling: In a medium saucepan, mix peach slices, 1/2 cup brown sugar, cornstarch, and cinnamon. Heat over medium heat, stirring occasionally, until the mixture thickens and turns syrupy, about 6 to 8 minutes. Remove from heat and let it cool.
  • In the stand mixer bowl, cream sugar, butter, vanilla, and salt with the paddle attachment until fluffy, about 4 to 5 minutes. Add eggs one at a time, mixing well after each addition.
  • In one bowl, mix the flour and baking powder. In another bowl, whisk together the buttermilk and sour cream.
  • Gradually add the flour mixture to the butter mixture, alternating with the sour cream mixture. Beat at low speed until combined.
  • Spread 2/3 of the batter into the prepared pan. Sprinkle the remaining 1/2 cup of brown sugar over the batter and gently smooth it with a silicone spatula. Top with the peach filling and spread the rest of the batter over it. Sprinkle the topping mixture evenly over the cake.
  • Bake the cake in a preheated oven for 70 to 80 minutes, rotating the pan halfway through. Cover with foil if needed after the first hour. Let it cool on a wire rack for 30 to 40 minutes before slicing.

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