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Cake Mix Peach Cobbler Coffee Cake

Cake Mix Peach Cobbler Coffee Cake

Moist cake mix coffee cake with a peach cobbler layer and buttery cinnamon crumb topping
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12

INGREDIENTS

Peach Layer

  • 2 cans 15 oz sliced peaches drained
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 2 tbsp light brown sugar
  • 2 tbsp unsalted butter melted.

Cake Batter

  • 1 box 15.25 oz yellow cake mix divided with 1 cup reserved for topping
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract.

Crumb Topping

  • 1 cup reserved dry yellow cake mix
  • 1/2 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter melted
  • 1/2 cup chopped pecans optional.

Optional Glaze

  • 1/2 cup powdered sugar
  • 1 to 2 tbsp milk
  • 1/2 tsp vanilla extract.

INSTRUCTIONS

Prep and Peach Layer

  • heat oven to 350 F and grease a 9x13 inch baking dish
  • mix drained peaches with lemon juice cornstarch cinnamon and brown sugar then spread evenly in the dish and drizzle with melted butter.

Batter and Topping

  • whisk remaining cake mix with eggs sour cream oil and vanilla until smooth then spread over peaches
  • stir reserved cake mix with brown sugar cinnamon and melted butter until crumbly then sprinkle over batter and add pecans if using.

Bake and Finish

  • bake until golden and a toothpick inserted in the center comes out mostly clean 40 to 45 minutes
  • cool 15 to 20 minutes before slicing
  • whisk glaze ingredients and drizzle over warm or cooled cake if desired.

Notes

1. Drain peaches very well to prevent a soggy base. Use fresh peaches 4 cups peeled and sliced plus 2 tbsp sugar if preferred. Swap sour cream with plain Greek yogurt. For a thicker cobbler style fruit layer use peach pie filling 2 cans 21 oz and omit cornstarch

Nutrition

Calories: 380kcal | Carbohydrates: 55g | Protein: 4g | Fat: 16g