This Peach Cobbler Coffee Cake combines rich, moist cake with delicious fresh peaches and a sweet cinnamon drizzle. THE perfect coffee cake for spring, and destined to become a family favorite!
Prep Time15minutes
Cook Time45minutes
Total Time1hour
AuthorCathy Trochelman
Ingredients
Coffee Cake
2c.all purpose flour
2 1/2tsp.baking powder
1tsp.cinnamon
1/4c.milk
3/4c.brown sugar
1/2c.sour cream
1/4c.buttersoftened
1egg
1tsp.vanilla
2c.sliced peaches
Crumb Topping
1c.brown sugar
2/3c.flour
6Tbsp.softened butter
Glaze
1/2c.powdered sugar
2 1/2tsp.milk
1/8tsp.cinnamon
Instructions
In a medium bowl, combine 2 c. flour, baking powder and cinnamon. Set aside.
Beat 1/4 c. milk, ¾ c. brown sugar, 1/2 c. sour cream, ¼ c. 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).
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 coffee cake.
Crumble Topping
Combine 1 c. brown sugar, ⅔ c. flour in a bowl.
Cut in 6 Tbsp. softened butter until mixture is crumbly.