Ingredients and Weight:
For the Cobbler Topping:
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup sliced peaches
For the Coffee Cake Base:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup melted unsalted butter
- 1 egg
- 1/2 cup strong brewed coffee
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy to Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan.
- For the Cobbler Topping: In a medium bowl, combine the butter, granulated sugar, flour, cinnamon, and nutmeg. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the sliced peaches.
- For the Coffee Cake Base: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, egg, and coffee.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan. Sprinkle the cobbler topping evenly over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Serving Size: 1 slice (1/8 of cake)
Calories: 350
Fat: 18g (27% DV)
Saturated Fat: 11g (55% DV)
Cholesterol: 70mg (23% DV)
Sodium: 220mg (9% DV)
Carbohydrates: 45g (15% DV)
Fiber: 2g (8% DV)
Sugar: 30g
Protein: 5g
Dish Characteristics:
- Warm and comforting
- Sweet and tangy
- Buttery and crumbly topping
- Moist and fluffy coffee-infused base
User Comments:
- "This Peach Cobbler Coffee Cake is absolutely divine! The cobbler topping is so crispy and flavorful, and the coffee cake base is moist and fluffy."
- "I love the combination of peaches and coffee in this cake. It's the perfect dessert for a cozy fall day."
- "This recipe is so easy to follow, and the results are always impressive. I've made this cake for guests several times, and it's always a hit."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in a dense and dry cake.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- For a sweeter cake, use brown sugar instead of granulated sugar in the cobbler topping.
- Serve the Peach Cobbler Coffee Cake warm with a scoop of vanilla ice cream or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
