I love this Peach Cobbler Coffee Cake! It’s my “here comes Fall” recipe. While I love the long hot, summer days, Fall is definitely my favorite season. I adore going for walks in the woods when the leaves are changing color. And I’m always happiest when it gets cold enough to wear scarves and jumpers.
It’s the hint of cinnamon that makes this feel like a special cake for that early fall time of year. I make a simple sponge mix to start which I fold peaches through and add a crumble on top. While the cake is cooking, I make a cinnamon flavored glaze and when the cake has cooled, I drizzle the glaze over the cake and serve.
To make Peach Cobbler Coffee Cake, you will need the following ingredients:
Preheat the oven to 350 °F and lightly grease 10 inch springform pan.
Combine the flour, baking powder and cinnamon in a large baking bowl.
Beat the milk, sour cream, butter, egg, and vanilla with the brown sugar until you have a creamy mixture.
Mix the wet and dry ingredients together.
Gently stir the peaches into the cake batter.
Mix brown sugar and flour in a bowl. Cut in the softened butter with a knife until mixture is crumbly.
Place the batter in the prepared pan and sprinkle with the crumble topping.
Bake for 50-55 minutes until the crumble is a golden brown color and the center of the cake is set.
While the cake is cooking, combine the powdered sugar, milk and cinnamon.
While the cake has cooled, drizzle the glaze liberally over the top.
Serve slices of this with vanilla ice cream while the cake is still slightly warm.
This Peach Cobbler Coffee Cake is a great early Fall recipe with its little hint of cinnamon. Put this on your Fall baking list and don’t forget to come back and leave a review.
So delicious! Thanks for sharing recipe!
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