Get the Recipe:
Peach Cobbler Coffee Cake
This peach coffee cake is a summer baking favorite, featuring a soft sour cream cake layered with sweet peaches and topped with a buttery oat crumble. It’s simple, delicious, and perfect for sharing.
Ingredients
For the filling:
- 4 cups approximate sliced peaches (about 6 medium peaches)
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon cornstarch
For the topping:
- 1 cup (120 g) all-purpose flour
- 1 cup (200 g) firmly packed light brown sugar
- 1/2 cup (49 g) regular oats or (40g) quick oats
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113 g) unsalted butter, softened
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 1/4 cups (283 g) sour cream
- 1 tablespoon (15 ml) vanilla extract
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Instructions
To make the filling:
- Combine the peaches, sugar, lemon juice and cornstarch in a medium bowl. Set aside.
To make the topping:
- Combine the flour, brown sugar, oats, and cinnamon.
- Add the butter, and mix with a pastry blender, a fork, or your fingers until combined. Set aside.
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 9"x 13"x 2" baking pan.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream and vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Transfer about half of the batter to the prepared pan, spreading evenly.
- Spoon the peach mixture over the batter, leaving any excess liquid in the bowl.
- Drop the remaining batter over the peaches. Sprinkle the reserved topping over the top.
- Bake 60 to 70 minutes, or until a pick inserted into the center comes out clean.
Notes
- Recipe adapted from Land O’Lakes.
- Store in an airtight container at room temperature up to 2 days or in the refrigerator up to 5 days.
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