Peach Cobbler Cake Recipe

Peach Cobbler Cake Recipe

Peach Cobbler Cake is a delightful dessert that combines the tender crumb of a classic cake with the juicy, warm fruitiness of peach cobbler. It’s a perfect treat for peach season or anytime you crave a homestyle dessert with a bit of elegance.

The cake base is soft and buttery, layered with sweet cinnamon-spiced peaches, and topped with a crumbly streusel or biscuit-like topping reminiscent of traditional cobbler. Served warm with a scoop of vanilla ice cream or whipped cream, this cake is simply irresistible.

Ingredients

For the Peach Filling:

• 4 cups fresh peaches, peeled and sliced (or use canned peaches, drained)
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For the Cake Batter:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or milk + 1 tbsp vinegar)

For the Topping (Streusel):

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 4 tablespoons unsalted butter, cold and cubed

How to Make Peach Cobbler Cake

Step 1: Prepare the Peach Filling

In a medium bowl, combine sliced peaches, sugar, cinnamon, cornstarch, vanilla extract, and lemon juice. Toss well to coat evenly.

Set aside to macerate while you prepare the batter.

Step 2: Preheat and Prepare Pan

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13-inch baking dish or line it with parchment paper.

Step 3: Make the Cake Batter

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat softened butter and sugar until light and fluffy (3-4 minutes).

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. Avoid overmixing.

Step 4: Assemble the Cake

Pour half the cake batter into the prepared baking dish and spread evenly.

Spoon the peach filling evenly over the batter layer.

Dollop the remaining cake batter over the peaches. It’s okay if it doesn’t completely cover the peaches.

Step 5: Prepare the Streusel Topping

In a small bowl, mix flour, brown sugar, and cinnamon.

Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.

Sprinkle the streusel evenly over the top of the assembled cake.

Step 6: Bake the Cake

Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted in the cake part comes out clean.

Let the cake cool slightly before serving.

Step 7: Serve

Serve warm or at room temperature, ideally with vanilla ice cream or whipped cream.

Chef’s Notes

Fresh peaches bring the best flavor, but canned or frozen peaches work well too. If using frozen, thaw and drain excess juice to avoid soggy cake.

If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes.

The streusel topping adds a delightful crunch and cinnamon flavor, but you can skip it for a simpler cake.

To enhance the peach flavor, add a splash of peach schnapps or extract to the filling.

This cake tastes even better the next day after the flavors meld, so consider making it a day ahead.

Nutrition Information (per slice, serves 12)

• Calories: ~320
• Total Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 48g
• Sugars: 30g
• Protein: 4g
• Fiber: 2g
• Sodium: 200mg

Frequently Asked Questions (FAQs)

1. Can I use canned peaches instead of fresh?

Yes! Use canned peaches that are packed in juice, drained well to reduce excess moisture for best results.

2. How do I peel peaches easily?

Score an X at the bottom of each peach and blanch them in boiling water for 30 seconds, then immediately transfer to ice water. The skin will slip off easily.

3. Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking mix. The texture might vary slightly but still delicious.

4. How should I store leftover cake?

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slightly before serving.

5. Can I freeze Peach Cobbler Cake?

Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and warm before serving.

Enjoy this moist, fruity Peach Cobbler Cake — a perfect blend of cake and cobbler that will brighten any dessert table! Let me know if you’d like tips on variations or presentation ideas.

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