Peach Coffee Cake

5 from 1 vote

Peach Coffee Cake that's bursting with juicy peaches! Whether you're using fresh, frozen, or canned peaches, this easy recipe bakes up perfectly in a 13 x 9-inch pan—ideal for sharing!

Prep Time20

Cook Time55

Course: Desserts

Cuisine: American

Keyword: coffee cake with peaches, peach coffee cake

Servings: Servings

Author: Dahn Boquist

Ingredients

Peach Topping:

6 cups peaches peeled and sliced** (1,365 grams; 3 pounds)
2 tablespoons lemon juice (28 grams)
¼ teaspoon almond extract
½ cup brown sugar (100 grams)
3 tablespoons cornstarch (21 grams)
¼ teaspoon salt

For the Cake:

2-¼ cups all-purpose flour (270 grams)
2-½ teaspoons baking powder
¾ teaspoon salt
1 teaspoon ground nutmeg
3 eggs
1-¼ cups granulated sugar (250 grams)
5 tablespoons butter melted
2 teaspoons vanilla Extract
¼ teaspoon almond extract
1-½ cups milk (340 grams)
1 tablespoon granulated sugar
1 teaspoon cinnamon

Instructions

Preheat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish with non-stick spray.

For the Topping

Add the sliced peaches to a large bowl and toss with lemon juice and almond extract.
In a small bowl, whisk together the brown sugar and cornstarch. This will prevent the cornstarch from clumping when you add it to the peaches. Add the sugar mixture to the peaches and toss to coat. Set aside.

For the Coffee Cake

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a large bowl, whisk the eggs with the sugar. Stir in the melted butter, vanilla extrac, and almond extract.
Fold in ⅓ of the flour mixture then stir in half of the milk. Fold in another third of the flour then stir in the rest of the milk. Finally, fold in the last of the flour mixture.
Pour the batter into the greased baking dish.
Combine the cinnamon and sugar and sprinkle it over the top of the batter.
Spoon the peaches and their juices over the batter, spreading them evenly across the surface.
Bake the cobbler for 50 to 60 minutes, or until the fruit is bubbling and the cake has turned a light golden brown.
Remove from the oven and cool for 10 to 15 minutes before serving.

Notes

Nutrition value based on 16 servings.
You can use fresh, frozen or canned peaches in this recipe.
I prefer to peel the peaches for a smoother texture, but if peeling feels too fussy, you can absolutely leave the skins on. The cake will still be delicious, and the peach skins will add a bit of extra texture!

Nutrition