Peach Cobbler Coffee Cake
A super easy recipe for moist and delicious Peach Cobbler Coffee Cake that you can whip up anytime of year!
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 16 servings
- Category: Dessert
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
- Preheat oven to 350 degrees.
- Grease a 9×13 baking dish and set aside.
- In a large bowl mix together cake mix, 1 cup reserved peach juice, oil, eggs, and almond extract until combined.
- Pour batter in prepared baking dish.
- Toss sliced peaches with flour.
- Lay sliced peaches on top of batter.
Crumb Topping
- In a medium bowl mix together flour, almonds, sugar, and butter until combined and crumbly.
- Sprinkle topping evenly on top.
- Bake cake in preheated oven for 23-28 minutes until cake tester inserted into the center of the cake comes out clean.
- Cool completely.
Glaze
- 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.
- Drizzle glaze over cake.
Notes
For this recipe I use Duncan Hines yellow cake mix and Del Monte sliced peaches in peach juice.