Peach Cobbler Coffee Cake Recipe
This Peach Cobbler Coffee Cake Recipe features a tender sour cream cake layered with peaches and finished with a cinnamon oat streusel topping. It is suitable for breakfast, brunch, or dessert.
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Servings: 6
Ingredients
For the Cake
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 c butter softened
- 1 c granulated sugar
- 2 large eggs
- 1 c sour cream
- 1 tsp vanilla extract
- 3 peaches peeled, pitted, and sliced
For the Streusel Topping
- 1/3 c flour
- 1/3 c brown sugar
- 1/3 c old-fashioned oats
- 1/2 tsp cinnamon
- 3 tbsp butter softened
Instructions
Prepare the oven and pan.
- Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with nonstick cooking spray. Set aside.
Combine the dry ingredients.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined.
Cream the butter and sugar.
- In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy.
Add the eggs and wet ingredients.
- Reduce the mixer speed to low. Add the eggs, one at a time, mixing just until incorporated after each addition. Stir in the sour cream and vanilla extract until smooth.
Incorporate the dry ingredients.
- Add the flour mixture to the wet ingredients in three additions, mixing just until combined after each addition. Do not overmix. The batter will be thick.
Assemble the cake.
- Spread half of the batter evenly into the prepared springform pan. Arrange the sliced peaches over the batter in an even layer. Carefully spread the remaining batter over the peaches.
Prepare the streusel topping.
- In a medium bowl, combine the flour, brown sugar, old-fashioned oats, and cinnamon. Cut in the softened butter using a pastry cutter or fork until the mixture becomes crumbly.
Top the cake.
- Sprinkle the streusel mixture evenly over the top of the batter.
Bake.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve.
- Allow the cake to cool slightly on a wire rack before removing the sides of the springform pan. Slice and serve warm or at room temperature.
Notes
To make this Peach Cobbler Coffee Cake Recipe gluten free, substitute the all-purpose flour in both the cake and streusel topping with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. In addition, use certified gluten-free old-fashioned oats, as standard oats may be cross-contaminated with wheat during processing. Check that your baking powder, baking soda, and vanilla extract are labeled gluten free as well. The texture may be slightly more delicate than the original version, so allow the cake to cool a bit longer before slicing to help it set properly.