Ingredients
- All-purpose flour (1 1/2 cups)
- Granulated sugar (1/2 cup)
- Large egg (1)
- Whole milk (3/4 cup)
- Unsalted butter, melted (1/4 cup)
- Canned or fresh peaches, finely diced (1 cup, divided)
- Cream cheese, softened (4 ounces)
- Powdered sugar (1 1/2 cups)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and grease a standard donut pan. Whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in half of the diced peaches.
- Step 2: Carefully spoon the donut batter into the prepared donut pan cavities, filling them about two-thirds full. Bake for 12–15 minutes, or until the donuts are golden brown and spring back lightly when touched. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack.
- Step 3: While the donuts cool, prepare the cheesecake glaze. Beat the softened cream cheese in a bowl until smooth. Gradually add the powdered sugar and 2 tablespoons of milk or cream, mixing until the glaze is thick, creamy, and lump-free. Add more liquid if a thinner consistency is desired.
- Step 4: Prepare the cobbler topping. In a small saucepan, combine the remaining half-cup of diced peaches with 1 tablespoon of brown sugar and 1/2 teaspoon of ground cinnamon. Simmer over low heat for 5 minutes until the peaches are slightly softened and the liquid has thickened into a syrup. Remove from heat.
- Step 5: Assemble the donuts by dipping the cooled donuts face-down into the cheesecake glaze. Return them to the wire rack and immediately drizzle the warm, spiced peach topping over the glazed surface of each donut. Serve warm or at room temperature.
Notes
- Since these donuts feature a dairy-rich cream cheese glaze, they must be stored in an airtight container in the refrigerator for up to 3 days; bring them back to room temperature before serving for the best texture.
- To refresh the donut texture without melting the glaze completely, place them on a parchment-lined baking sheet and warm quickly in a 300°F oven for 3–4 minutes, being careful not to let the cheesecake glaze liquefy.
- Elevate the cobbler experience by serving these warm donuts alongside a small scoop of high-quality vanilla bean ice cream or a dollop of fresh whipped cream to contrast the warm peach topping.
- Chef's Tip: When mixing the batter, ensure you only fold in the peaches gently and stop mixing the moment the dry and wet ingredients combine, as overmixing will result in tough, dense baked donuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American