Peach Cobbler Coffee Cake

Fresh peach slices simmered with brown sugar and cinnamon form a gooey peach cobbler-inspired filling that you'll layer into rich sour cream coffee cake batter in this easy recipe.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 2 hr
• Calories: 444 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• 4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 cup finely chopped pecans
• 1 tablespoon cornstarch
• 3 large eggs, at room temperature
• 1 cup brown sugar, divided
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 0.75 cup unsalted butter, softened
• 0.5 cup brown sugar
• 1.75 cups white sugar
• 0.75 cup sour cream
• 2.5 teaspoons baking powder
• 1.25 cups buttermilk
• 0.5 cup unsalted butter, cut into pieces and softened
• 4 peaches, peeled and thinly sliced

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Combine 4 cups flour and baking powder in a separate bowl. Whisk buttermilk and sour cream together in a separate bowl.

Step 6

Beat flour mixture into butter mixture in 3 additions, alternating with buttermilk mixture, beating at a low speed to combine.

Step 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.

Step 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.