Oh glorious peaches! I look forward to peach season each year, and love to try new recipes. The Peach Cobbler Coffee Cake does not disappoint, although I would tweak a few things next time. The crumb topping is so good, you want a piece in each bite, with peaches. Next time I would bake the cake in a rectangle shallow pan, similar to brownie thickness and perhaps add a few more peaches with a splash of lemon juice or lemon zest (or both). I made extra glaze and it was delicious drizzled on the cut piece of cake.
Peach Cobbler Coffee Cake
INGREDIENTS:
- Cake:
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup milk
- 3/4 cup brown sugar
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla
- 2 cup sliced peaches
- Crumb Topping
- 1 cup brown sugar
- 2/3 cup flour
- 6 Tablespoons softened butter
- Glaze
- 1/2 cup powdered sugar
- 2 1/2 teaspoons milk
- 1/8 teaspoon cinnamon
DIRECTIONS:
- In a medium bowl, combine 2 cups flour, baking powder and cinnamon. Set aside.
- Beat 1/4 cup milk, ¾ cup brown sugar, 1/2 cup sour cream, ¼ cup butter, egg, and vanilla until creamy. Add dry ingredients and mix just until blended.
- Fold in peaches.
- Spoon batter into a 10 inch springform pan and sprinkle with crumble topping (see below).
- Crumble Topping: Combine 1 cup brown sugar, ⅔ cup flour in a bowl. Cut in 6 Tablespoons softened butter until mixture is crumbly.
- Bake at 350 degrees for 50-55 minutes or until center is set and top is golden brown.
- Combine ingredients for glaze and drizzle over baked, cooled coffee cake.
Recipe from LemonTreeDwelling
Fork Lore 