Fresh peaches, brown sugar, cinnamon, sour cream, buttermilk, and pecans make this Peach Cobbler Coffee Cake Recipe a must-bake.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know how summer peaches just get you sometimes? Like you walk past a farmers’ market table, and before you know it, you’ve got a bag of them, even though you already have three sitting at home. That was me last July. I swear the farmer winked at me and suddenly I was hauling fruit like I had ten kids to feed. By the end of the week, those peaches were giving me the stink-eye from the counter—soft, bruised, about one day from fruit fly city.
So, instead of tossing them, I thought of my grandma’s peach cobbler. She used to make it in this heavy dish that took forever to cool, and we’d all burn our tongues because we couldn’t wait. But here’s the twist—I didn’t want a straight cobbler. I wanted cake. And not just any cake, a coffee cake. Because coffee cake gets a free pass as breakfast, right? I layered the peaches inside sour cream coffee cake batter, topped it with pecans, cinnamon, and sugar, and suddenly—bam—it wasn’t just cobbler or cake, it was a Peach Cobbler Coffee Cake Recipe that felt like both. My house smelled like cinnamon heaven, and I may or may not have eaten a slice at midnight with a glass of milk.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Peach Cobbler Coffee Cake Recipe?
I won’t lie—this is not a “tiny tea slice” kind of coffee cake. It’s heavy, like the kind of cake you wrap in foil and sneak into a lunchbox. You get that gooey peach layer (sweet but not cloying), the buttery crumb topping with pecans that make you want to “just pick a little off the top,” and the cake itself? Dense, soft, with that sour cream tang. It’s the kind of bake you bring to a potluck and suddenly everyone’s asking for “that peach cobbler coffee cake recipe” like it’s a family heirloom. Honestly, it might become one.
Ingredient Notes:
Let’s break down a few stars of the show here, because this Peach Cobbler Coffee Cake Recipe is kind of like a group project where—miracle of miracles—everybody pulls their weight.
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Peaches: Fresh if you’ve got them (the smell alone is worth it). Frozen works too, but thaw and drain unless you want peach soup.
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Brown sugar: Adds a caramel vibe that just makes everything taste deeper.
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Cinnamon: The spice equivalent of a warm hug. I mean, can you imagine this cake without it? Me neither.
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Pecans: Southern charm in nut form. They give crunch and balance out all that gooey goodness.
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Sour cream + buttermilk: Sounds like overkill, right? But they’re the reason this cake stays moist for days. And no one ever complains about extra moist cake.
How To Make Peach Cobbler Coffee Cake?
Okay, so here’s the play-by-play. No jargon, no fancy “culinary terms.” Just you, me, and a 9×13 pan.
Step 1: Pan prep
Grease that pan and line it with parchment. Leave a little hanging off the sides like handles—you’ll thank yourself later when you don’t have to dig the cake out with a spatula.
Step 2: The crumble
Mix flour, sugars, cinnamon, pecans, salt—cut in butter until it’s crumbly. Cold butter is your best friend here. Pop it in the fridge so it stays firm while you work on everything else.
Step 3: Peach filling
Simmer sliced peaches with brown sugar, cornstarch, and cinnamon until they’re glossy and syrupy. This part smells so good you’ll wonder if you should stop right there and eat it over ice cream. No shame if you do.
Step 4: Cake batter
Cream butter and sugar together until fluffy (the kind of fluffy that makes you want to stick your finger in the bowl). Beat in vanilla, salt, and eggs one at a time. Then alternate adding your dry mix (flour + baking powder) with your wet mix (buttermilk + sour cream). Don’t overthink it—it’s cake batter, not rocket science.
Step 5: Assembly
Layer two-thirds of the batter into your pan, sprinkle with brown sugar, spoon in that peach filling, then smooth the rest of the batter over the top. Crown it with your crumble topping. It’s like stacking sweet little surprises.
Step 6: Bake
Into the oven at 350°F for about 70–80 minutes. If the topping’s browning too fast, just tent it with foil. And for the love of all things baked, let it cool a little before cutting. (I say this knowing I never wait. Ever.)
Storage Options:
Here’s the thing: this Peach Cobbler Coffee Cake Recipe makes enough to feed a small army. If you’re not serving a crowd, cover leftovers and keep them on the counter for a couple of days. Want it to last longer? Pop it in the fridge—good for almost a week. And if you’re the kind of person who likes cake at random hours (hi, it’s me), freeze individual slices and microwave when the craving hits. Midnight snack, solved.
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Variations and Substitutions:
Not feeling peaches? Or maybe you ran out halfway through (been there). Here are some swaps and spins:
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Swap peaches with nectarines, plums, or even apples.
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Pecans not your thing? Walnuts or almonds work fine.
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Go dairy-free with almond milk + vinegar for buttermilk, and coconut yogurt for sour cream.
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Add spices—nutmeg, cardamom, ginger—if you want to pretend you’re on The Great British Bake Off.
What to Serve with Peach Cobbler Coffee Cake?
This Peach Cobbler Coffee Cake Recipe doesn’t really need a sidekick, but if you’re feeling fancy:
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Coffee or tea (obviously).
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A dollop of whipped cream for brunch vibes.
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Vanilla ice cream if you want to push it into dessert territory.
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Serve alongside savory dishes like bacon or quiche for balance.
Frequently Asked Questions:
Can I make it ahead?
Yep, bake it the night before. Honestly, the flavors get even better by the next day.
Do I have to peel the peaches?
Not really. Skins get a little chewy, but some people like the rustic vibe. Totally up to you.
Can I use frozen peaches?
Yes, but thaw and drain unless you want a soggy bottom (shoutout to Mary Berry).
And there it is: a Peach Cobbler Coffee Cake Recipe that’s part breakfast, part dessert, and all comfort. If you try it, promise me you’ll cut yourself a slice while it’s still warm—even if you burn your tongue a little. Totally worth it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Peach Cobbler Coffee Cake Recipe
Ingredients
For the Topping:
- 1 cup all-purpose flour
- 1 cup finely chopped pecans
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter cut into pieces and softened
For the Peach Filling:
- 4 peaches peeled and thinly sliced
- 1 cup brown sugar divided
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
For the Cake:
- 1 ¾ cups granulated sugar
- ¾ cup unsalted butter softened
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 3 large eggs at room temperature
- 4 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 ¼ cups buttermilk
- ¾ cup sour cream
Instructions
Prepare the Pan:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line with parchment paper, leaving a 1-inch overhang on each side for easy removal.
Make the Crumble Topping:
- In a medium bowl, whisk together the flour, pecans, granulated sugar, brown sugar, cinnamon, and salt. Incorporate the butter pieces using a fork until the mixture resembles coarse crumbs. Refrigerate until ready to use.
Cook the Peach Filling:
- In a medium saucepan over medium heat, combine the peach slices, ½ cup brown sugar, cornstarch, and cinnamon. Cook, stirring occasionally, until the sugar dissolves and the mixture thickens into a syrupy consistency, about 6–8 minutes. Allow to cool.
Prepare the Cake Batter:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar, butter, vanilla, and salt until light and fluffy, about 4–5 minutes. Add the eggs, one at a time, beating well after each addition.
Combine Dry and Wet Ingredients:
- In a separate bowl, whisk together the flour and baking powder. In another bowl, whisk together the buttermilk and sour cream. Add the flour mixture to the creamed butter mixture in three parts, alternating with the buttermilk mixture, mixing on low speed until combined.
Assemble the Cake:
- Spread two-thirds of the batter into the prepared pan. Sprinkle the remaining ½ cup brown sugar evenly over the batter. Spread the cooled peach filling on top, then cover with the remaining batter. Sprinkle the chilled pecan crumble evenly over the surface.
Bake the Cake:
- Bake for 70–80 minutes, rotating the pan halfway through. If the topping darkens too quickly, cover with foil after 60 minutes. The cake is done when golden at the edges and a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 30–40 minutes before slicing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
