Buttermilk Peach Cobbler Coffee Cake

Buttermilk Peach Cobbler Coffee Cake…because summertime and weekends definitely need a delicious cake for breakfast! If there’s one thing I love about this cake, it’s that it takes minimal effort to bake. That’s right, you don’t need to be a skilled baker to make this super simple peach coffee cake! This cake is not only gorgeous to look at, but it tastes great, too. With a fluffy cake made with buttermilk, and a splash of vanilla, and delicious peach preserves running throughout, and topped with a crunchy cinnamon topping, every last bite is SO. GOOD. It’s almost like summer was made for this delicious cake. Enjoy this sweet treat warm, right out of the oven, with a few slices of fresh peaches and your favorite berries for an unforgettable breakfast. It’s truly roll your eyes back delicious!

peach coffee cake with two slices laying beside, fresh peach slices on top, flowers, and a slice of cake behind

→ This post is also available as a Web Story: Peach Coffee Cake

About The Recipe

Whew! It’s good to be back.

If you hadn’t noticed, my mom and I decided to take a month long break from posting. Sometimes, we all just need a little bit of a break, you know? On the plus size, we did get a lot of things done with our house! We created ourselves a patio area, we’ve gotten out and about, seen more of where we live, and really enjoyed our time off.

But now, we’re ready to jump back in!

close up of peach coffee cake with fresh peach slices, vanilla drizzle, raspberries, and flowers on a white plate

And what better way to start back than with this delicious peach cobbler coffee cake!

The inspiration behind this cake was definitely all the fresh peaches starting to come in at the grocery stores! We even have some starting to come into our local farmer’s market. My mom and I couldn’t be more excited.

For me, there is nothing better than biting into a fresh peach on a hot summer’s day!

Oh, well… except for maybe baking with them.

And this cake kind of like the best celebration of summer, you know? You get lovely fresh peach flavors in every bite, a sweet and delicious cake that you can eat for breakfast, and it looks great. Especially when you serve it with freshly sliced peaches and maybe a bit of vanilla glaze (or even a drizzle of honey!).

Equipment Needed

Ingredients

For The Cake:

  • Salted Butter
  • Granulated Sugar
  • Brown Sugar
  • Eggs
  • Vanilla
  • All-Purpose Flour
  • Baking Soda
  • Baking Powder
  • Buttermilk
  • Peach Preserves
eggs, flour, brown sugar, butter, buttermilk, sugar, peach preserves, baking soda, baking powder, and vanilla in glass bowls

For The Streusel:

  • Brown Sugar
  • All-Purpose Flour
  • Cinnamon
  • Salted Butter
  • Chopped Pecans
cinnamon, brown sugar, flour, butter, and chopped pecans in a glass bowl

Instructions

In a medium sized bowl, cut butter into brown sugar, flour, and cinnamon. You can use a fork or a pastry knife.

Stir in the chopped pecans. Set aside.

Whisk together flour, baking powder, and baking soda in a medium sized bowl. Set aside.

In the bowl of a stand mixer, beat together butter, brown sugar, and granulated sugar until light and fluffy.

Beat in eggs one at a time.

Add dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture.

Stir in the vanilla.

Spoon about 2/3rds of the cake batter into a greased cake pan. Spread evenly. Top with peach preserves, being careful not to let the preserves touch the sides of the pan. Spread the remaining amount of cake batter over the peach layer.

Top with streusel and bake at 350 for 45-50 minutes.

Let the cake cool completely in the pan before turning out.

peach cobbler coffee cake on plate with peach slices, flowers, fresh raspberries, and whole peaches behind

Peach Jam or Peach Preserves?

You can actually use either one for this recipe! We used store-bought peach preserves for the filling, but you can just as easily use homemade as well.

What To Serve With This Peach Coffee Cake

Craving something extra sweet? Try serving this cake alongside some of our favorite sweet treats to make it extra special!

How To Store

The best way to store this cake is in the fridge! It’s a very moist cake and will spoil much faster at room temperature. You could also store this cake sliced or whole in the freezer to keep it even longer! It reheats almost just as good as the day you baked it.

peach coffee cake on white plate with two slices laying beside cake, one behind on white plate, with fresh berries, peach slices, and flowers

Expert Tips

  • Allow time for the eggs, butter, and buttermilk to come to room temperature. The cake mixes better this way!
  • The streusel topping makes more than you’ll need for this cake, but it does freeze well.
  • Check the expiration dates on your baking powder and baking soda!
  • The cake batter is very thick. It might be a little trick to spread.
  • Be sure to slide a knife around the edges of the cake after it’s baked to make sure it doesn’t stick!

When you make this Buttermilk Peach Cobbler Coffee Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable

peach coffee cake on white plate with two slices laying beside cake, one behind on white plate, with fresh berries, peach slices, and flowers

Buttermilk Peach Cobbler Coffee Cake

Traci
A celebration of summer! This Buttermilk Peach Cobbler Coffee Cake is perfectly sweet, peach-y, and SO. GOOD. It makes for the perfect addition to your summer mornings.
5 from 3 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 8
Calories 705 kcal

Ingredients
 

Streusel

  • ½ cup brown sugar
  • 1 Tablespoon all purpose flour
  • 1 teaspoon cinnamon
  • 1 Tablespoon salted butter
  • ¾ cup pecans, finely chopped

Cake

  • ¾ cup salted butter
  • cup granulated sugar
  • cup brown sugar
  • 2 large eggs
  • ¾ teaspoon vanilla
  • 1 ½ cups all purpose flour
  • teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ cup buttermilk
  • 2 cups peach preserves

Instructions

Streusel

  • Stir together brown sugar, flour, and cinnamon.
  • Using a pastry knife or fork, cut butter into sugar mixture.
  • Stir in pecans. Set aside.

Cake

  • Preheat oven to 350 degrees F.
  • Spray an 8" round pan with baking spray. Set aside.
  • Whisk together flour, baking soda, and baking powder. Set aside.
  • With an electric mixer, beat butter and sugars together until light and fluffy.
  • Beat in eggs, one at a time.
  • Stir in vanilla.
  • Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Place 2/3 of batter into prepared pan and level.
  • Spread batter with peach preserves.
  • Top with remaining batter.
  • Sprinkle streusel on top.
  • Bake for 45-50 minutes, or until cake tests done.

Notes

  • Allow time for the eggs, butter, and buttermilk to come to room temperature. The cake mixes better this way!
  • The streusel topping makes more than you'll need for this cake, but it does freeze well.
  • Check the expiration dates on your baking powder and baking soda!
  • The cake batter is very thick. It might be a little trick to spread.
  • Be sure to slide a knife around the edges of the cake after it's baked to make sure it doesn't stick!

Nutrition

Serving: 1sliceCalories: 705kcalCarbohydrates: 111gProtein: 6gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 93mgSodium: 369mgPotassium: 213mgFiber: 3gSugar: 73gVitamin A: 678IUVitamin C: 8mgCalcium: 108mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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