If you're looking for a fun way to use up a few ripe, summer peaches and happen to enjoy having cake for breakfast, this peach cobbler coffee cake recipe is for you. Fresh peach slices are simmered on the stovetop with brown sugar and cinnamon to form a gooey peach cobbler-style filling that you'll layer into rich sour cream coffee cake batter. The cake is then capped with an iconic cinnamon-sugar pecan crumble topping before baking into a coffee cake that's too good not to share. And you'll have plenty to go around, as this decadently dense, moist 9x13-inch coffee cake is perfect for a crowd.
Ingredients
- 1 cup all-purpose flour
- 1 cup finely chopped pecans
- 0.5 cups white sugar
- 0.5 cups brown sugar
- 2 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups unsalted butter , cut into pieces and softened
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan; line with parchment paper with 1 inch overhang over sides.
-
2
Whisk 1 cup flour, pecans, ½ cup white sugar, ½ cup brown sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt together in a medium bowl. Work ½ cup butter pieces into flour mixture using a fork, stirring and cutting until combined. Refrigerate topping until needed.
-
3
Gently combine peach slices, ½ cup brown sugar, cornstarch, and 1 teaspoon cinnamon in a medium saucepan over medium heat; cook, stirring occasionally, until sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Cool.
-
4
Beat 1¾ cup sugar, ¾ cup butter, vanilla, and 1 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment until combined and fluffy, 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition.
-
5
Combine 4 cups flour and baking powder in a separate bowl. Whisk buttermilk and sour cream together in a separate bowl.
-
6
Beat flour mixture into butter mixture in 3 additions, alternating with buttermilk mixture, beating at a low speed to combine.
-
7
Pour about ⅔ batter into the prepared pan; sprinkle remaining ½ cup brown sugar over top. Gently smooth using a silicone spatula. Spoon peach filling evenly over brown sugar; gently smooth using a silicone spatula. Spread remaining ⅓ batter over peach filling. Sprinkle topping evenly over cake.
-
8
Bake in the preheated oven until golden brown at edges and cooked through, 70 to 80 minutes, rotating pan halfway through baking. (Cover the pan with aluminum foil after 1 hour baking if topping looks dark enough.) Transfer the pan to a wire rack; cool before slicing, 30 to 40 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Swedish Waffle Cookies
Delicious filled cookies. The recipe calls for a liqueur called Swedish Arrack Punsch, but I usually use amaretto as it is easier to find and tastes delicious.
Salmon Croquettes
These crispy salmon croquettes are made with fresh salmon, but they cook quickly. The filling has onion, red bell pepper, and fresh parsley which adds so much flavor. Delicious as an appetizer with tartar sauce for dipping.
Chef John's Sticky Buns
The first recipe I made for my family after my first semester of culinary school was sticky buns. Ever since then, they've had a special place in my heart. It's been my experience with baking that the harder a dough is to work with, the better it comes out and this is no exception — the contrast between this beautifully tender, airy dough and the sweet, crunchy, sticky topping is just otherworldly.