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How To WOW Your Peach Lovers

Tired of the same ol’ peach cobbler?

Looking for a new way to WOW your peach-lovers?

OMT! to the rescue with a Peach Crumble Coffee Cake!

How To WOW Your Peach Lovers

This peach crumble is made in an iron skillet!


It calls for peeled peaches, so click the link at the end of the sentence if you want to know how to peel peaches like a pro.

To the recipe:

Peach Crumble Coffee Cake

1 1/2 cups flour
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 cup (1 stick) salted butter, melted


1/2 cup (1 stick) salted butter, softened
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pound ripe peaches (3 to 4 medium), peeled, pitted, and sliced


1) Preheat the oven to 350°. Liberally butter the bottom of a 10-inch cast iron skillet.

2) Place all the topping ingredients in a medium bowl and mix well to make a dense, smooth dough; set aside.

3) To make the cake batter, cream the butter and granulated sugar in a large bowl with an electric mixer until smooth. Add the sour cream, eggs, and vanilla and beat well. Place the flour, baking soda, and baking powder in a small bowl, stirring to combine; add to the batter all at once, stirring well to combine. The batter will be stiff. Smooth the batter into the prepared skillet. Arrange the peach slices on top in a single layer. Crumble the topping mixture into big chunks and sprinkle on top of the peaches.

4) Bake until a toothpick inserted in the center comes out with crumbs clinging to it, about 45 minutes. (The cake will remain quite moist because of the peaches, but be sure you don’t have streaks of raw batter on the toothpick.) Cool a little before cutting into wedges.

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Recipe Credit: Lodge Cast Iron Cookbook

Iron Skillet for Peach Crumble Coffee Cake

Did you notice in #4 of the directions it states to “cool a little” before eating?

Yeah. Not so much. I mean you could, but why do that when you can have the first piece warm, à la mode? WHY?!

In the winter, when I’m craving a taste of summer, I’ll substitute the fresh peaches with frozen and be a happy momma all over again.

Happy Baking, Y’all!

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Alicia Owen

Tuesday 29th of May 2018

Omg, this looks amazing! I'm hoping we have some fresh peaches from our trees this year to try this with!

Patti Tucker

Wednesday 30th of May 2018

I can't even imagine how amazing this dish would be with FRESH FROM THE TREE peaches! ~i die~


Wednesday 23rd of May 2018

peaches are starting to show up in my supermarket. can't wait to try this. do you need the cast iron skillet? will a baking pan do?

Patti Tucker

Wednesday 23rd of May 2018

I'm sure you could, but the cast iron adds a bit of crunchy crustiness that is perfection.

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