Peach Cobbler Coffee Cake
If you're looking for a fun way to use up a few ripe, summer peaches and you happen to enjoy having cake for breakfast, this recipe is for you. Fresh peach slices are simmered on the stovetop with brown sugar and cinnamon to form a gooey peach cobbler-inspired filling that you'll layer into rich sour cream coffee cake batter. The cake is then capped with an iconic cinnamon-sugar pecan crumble topping before baking into a coffee cake that's too good not to share. And you'll have plenty to go around, as this decadently dense, moist 9x13-inch coffee cake is perfect for a crowd.
If you'd prefer, you can also bake this recipe using two 8- or 9-inch square pans (this is a great solution if you want one cake to keep and one to gift, or if you need to make one cake that's nut-free to accommodate allergies); however, you'll need to shave a few minutes off of the baking time.
Cutting each peach slice in half will make it a bit easier to distribute them evenly over the top of the cake batter.