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PEACH COBBLER COFFEE CAKE

Peach Cobbler Coffee Cake

A super easy recipe for moist and delicious Peach Cobbler Coffee Cake that you can whip up anytime of year!

Course Dessert
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 16 servings

Ingredients

Cake

  • 1 box (15.25 oz.) yellow cake mix
  • 2 cans (15 oz. each) sliced peaches in juice drained and 1 cup peach juice reserved
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 1/2 teaspoon almond extract
  • 1 tablespoon all-purpose flour

Crumb Topping

  • 1 cup all-purpose flour
  • 1 cup slivered almonds
  • 2/3 cup light brown sugar
  • 6 tablespoons butter melted and cooled

Glaze

  • 1 cup confectioners sugar
  • 1-2 tablespoons milk

Instructions

Cake

  1. Preheat oven to 350 degrees.

  2. Grease a 9x13 baking dish and set aside.

  3. In a large bowl mix together cake mix, 1 cup reserved peach juice, oil, eggs, and almond extract until combined.

  4. Pour batter in prepared baking dish.

  5. Toss sliced peaches with flour.

  6. Lay sliced peaches on top of batter.

Crumb Topping

  1. In a medium bowl mix together flour, almonds, sugar, and butter until combined and crumbly.

  2. Sprinkle topping evenly on top.

  3. Bake cake in preheated oven for 23-28 minutes until cake tester inserted into the center of the cake comes out clean.

  4. Cool completely.


Glaze

  1. One cake has cooled mix together confectioners sugar and milk 1 tablespoon at a time until glaze is combined. Glaze should be thick. If it's too thin add a little more confectioners sugar. 

  2. Drizzle glaze over cake.

Recipe Notes

For this recipe I use Duncan Hines yellow cake mix and Del Monte sliced peaches in peach juice.