Peach Cobbler Coffee Cake

Peach Cobbler Coffee Cake

Cake:

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon cinnamon

¼ cup whole milk

¾ cup granulated sugar

¾ cup sour cream

4 tablespoons (½ stick) unsalted butter, room temperature

2 tablespoons canola oil

1 egg

1 teaspoon pure vanilla extract

4 medium peaches, diced

Crumble Topping:

½ cup packed brown sugar

½ cup all-purpose flour

½ teaspoon nutmeg

4 tablespoons (½ stick) unsalted butter, room temperature

Glaze:

½ cup powdered sugar

3 tablespoons whole milk

1 teaspoon pure vanilla extract

Make the Batter

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking powder, and cinnamon. In another medium bowl, beat together the milk, sugar, sour cream, butter, oil, egg, and pure vanilla extract. Gently fold the

peaches into the batter. Set aside.

Make the Crumble Topping

In a medium bowl, mix together the brown sugar, flour, nutmeg, and butter until combined and crumbly. Line a 9 x 13 pan with parchment paper and pour the batter into the lined pan. Evenly sprinkle the crumble on top and bake until golden brown, about 45-50 minutes. Let cool for 20 minutes.

Make the Glaze

In a small bowl, whisk together the powdered sugar, whole milk and vanilla extract until smooth. Drizzle over the cake and serve!

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