Peach Cobbler Cake – Moist and tender cake layers with a luscious peach filling and a delightful cinnamon streusel topping.
This peach cobbler cake is a delightful fusion of classic peach cobbler flavors and the indulgence of a moist and fluffy cake, resulting in a heartwarming dessert that satisfies all your sweet cravings. With layers of tender, cinnamon-spiced cake, a luscious peach filling, and a heavenly brown sugar streusel topping, this cake is the perfect treat to enjoy with friends and family, evoking warm memories and spreading happiness.
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Why you should make this Peach Cobbler Cake
- Easy to make: This peach cobbler cake comes together effortlessly, making it an ideal choice for both experienced bakers and beginners looking to impress with minimal effort.
- Bursting with summer flavor: With the juicy and succulent peach filling, this cake embodies the vibrant essence of summer, delivering a delightful taste of the season in every mouthwatering slice.
- No decorating required: The rustic charm of this dessert lies in its delectable simplicity; the luscious peach filling and streusel topping create a visually appealing masterpiece without the need for intricate decorations.
- Perfect for gatherings: Whether it’s a family get-together or a friendly potluck, this peach cobbler cake is a crowd-pleaser, spreading joy and creating fond memories among all who indulge in its delightful flavors.
- Versatile dessert: Enjoy it warm with a scoop of vanilla ice cream for a comforting treat, or serve it at room temperature for a delightful afternoon snack; this cake is a versatile indulgence suitable for any occasion.
Grocery store check list
- Cake flour: Creates a tender and delicate crumb in the cake.
- Ground cinnamon: Infuses the cake and streusel topping with warm, comforting flavor.
- Buttermilk: Adds moisture, tenderness, and a slight tang to the cake. I like to find whole milk buttermilk
- Baking powder: Helps the cake rise and become light and fluffy. Make sure it is fresh
- Brown sugar: Sweetens the streusel topping and adds a rich, caramel-like taste.
- Unsalted butter: Used for browning and providing richness to the cake batter and streusel topping.
- Peaches (ripe and fresh, or canned peaches if preferred): The star of the cake, providing the sweet and juicy peach filling.
Helpful tips when it comes to baking
Onto the baking portion of the recipe! I have listed some helpful tips that will help you succeed when making this cake!
- If using fresh peaches, choose ripe and juicy ones for the best flavor. If the peaches are not fully ripe, you can place them in a paper bag for a day or two to ripen further.
- Be attentive when browning the butter. Once it starts making crackling noises and turns brown, immediately reduce the heat to prevent it from burning.
- Ensure that the eggs and buttermilk are at room temperature before using. Room temperature ingredients incorporate better and result in a more evenly mixed cake When combining the wet and dry ingredients, avoid overmixing. Mix until the dry ingredients are just incorporated to prevent a dense cake.
- For a perfect streusel texture, use your hands to combine the ingredients until they resemble coarse crumbs. This will give your topping a shaggy and deliciously crumbly look.
- Line the cake pan with parchment paper and use cooking spray to prevent the cake from sticking. This makes it easier to remove the cake from the pan without damaging it.
- Allow the peach filling to come to room temperature or cool it in the freezer before adding it to the cake batter. This prevents the warm filling from melting the cake batter prematurely.
Tips, tricks, and tools!
Next, I have listed a list of all my tips, tricks and tools to help you succeed when making this cake!
- Invest in a reliable cake pan that has a non-stick surface and even heat distribution to ensure your cake bakes evenly and comes out easily.
- Use parchment paper to line the bottom of the cake pan for easy removal and to prevent the cake from sticking.
- Whenever possible, choose fresh, ripe peaches for the best flavor and juiciness in the peach filling. If fresh peaches are not available or in season, you can use canned peaches in natural juice as a substitute.
- Quality Vanilla Extract: A good-quality vanilla extract will enhance the overall flavor of the cake, so opt for pure vanilla extract for the best taste.
- Measuring Tools (Measuring Cups and Spoons): Accurate measurements are crucial in baking, so use proper measuring cups and spoons to ensure consistent results.
- Streusel Crumble: For a chunkier streusel topping, refrigerate the streusel mixture for about 15-20 minutes before sprinkling it on top of the peach filling.
- If you forgot to take the butter out of the refrigerator to soften, cut it into small cubes and let it sit at room temperature for a few minutes. It will soften faster this way, saving you time during preparation.
Frequently asked questions – Peach Cobbler Cake
Can I use frozen peaches instead of fresh or canned ones?
Yes, you can use frozen peaches as a substitute for fresh or canned ones. Thaw the frozen peaches before using them in the recipe, and if they are very juicy, you may want to drain any excess liquid to avoid a soggy cake.
Can I make the cake ahead of time and store it for later?
Yes, you can make the peach cobbler cake ahead of time and store it for later. Once the cake has completely cooled, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate the cake for up to 5 days.
How do I know if the cake is fully cooked in the center?
To check if the cake is fully cooked in the center, insert a toothpick into the center of the cake. If it comes out with a few moist crumbs clinging to it but not wet batter, then the cake is done. Alternatively, gently press the center of the cake with your finger; it should spring back when fully cooked.
Storing and freezing
To store the peach cobbler cake, allow it to cool completely. Wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature for short-term storage, up to 2 days. For longer storage, refrigerate the cake in the airtight container for up to 5 days, ensuring it remains fresh and moist until ready to enjoy.
Freezing – Peach Cobbler Cake
Make sure the cake has cooled completely. Wrap the cake tightly in plastic wrap or aluminum foil to prevent freezer burn and place it in a resealable freezer bag or airtight container. The cake can be stored in the freezer for up to 2-3 months. Before serving, thaw the cake in the refrigerator overnight or at room temperature for a few hours.
How to serve: Serve the peach cobbler cake, slice it into individual portions using a sharp knife. Enjoy it warm, or pair it with a scoop of vanilla ice cream.
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Recipe
Peach cobbler cake
Ingredients
For the peach cobbler
- 6 peaches large white peaches
- ½ cup brown sugar packed
- 2 tablespoon cornstarch slurry mixed with water
- ½ teaspoon Ground cinnamon
- Pinch of salt
For the cake
- 10 Tablespoons unsalted butter
- ¾ cup granulated sugar .
- 4 large eggs room temperature
- ¼ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 ⅓ cups cake flour
- 2 teaspoons baking powder
- ½ cup buttermilk room temperature
- 1 teaspoon ground cinnamon
For the Cinnamon Streusel
- ½ Cup Light Brown Sugar
- ⅓ Cup All Purpose Flour
- 1 teaspoon ground Cinnamon
- Pinch of Salt
- 3 tablespoons unsalted Butter room temperature.
Instructions
For the cobbler
- Cut the peaches into slices with the peel on and place them in a large bowl.
- Add the brown sugar, cornstarch, salt, and cinnamon to the bowl with the peaches, and mix well until the peaches are coated with the sugar and spices.
- In a medium-sized saucepan over medium heat, melt a small amount of butter.
- Once the butter has melted, add the peach mixture to the saucepan and sauté it.
- Cook the peaches until they have softened, but the middle is still slightly firm, and they have released their juice.
- To activate the cornstarch and thicken the filling, bring the peach mixture to a slight boil.
- While the mixture is boiling slightly, prepare a cornstarch slurry by mixing cornstarch with a small amount of cold water (about 1 tablespoon of cornstarch with 2 tablespoons of water). Stir the slurry until the cornstarch is fully dissolved.
- Gradually add the cornstarch slurry to the boiling peach mixture, stirring constantly until it starts to thicken. This should only take a minute or two.
- Once the filling has thickened to your desired consistency, remove it from the heat and let it cool. You can place it in the fridge to speed up the cooling process while you prepare the cake portion for the cobbler.
For the cake
- In a medium sized sauce pan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Turn down the heat to medium low. Stir occasionally until it turns brown.
- Let it come to room temperature before you start on your cake. (Note: you can put it in the freezer to cool it down, just make sure that you stir it so the top doesn’t get hard while the bottom stays soft)
- Preheat your oven to 325 degrees F. In a 9 inch cake pan or spring form pan, spray the bottom with cooking spray, line with parchment paper, and spray again getting the sides this time. Set aside.
- In a medium sized bowl, whisk together the flour, salt, cinnamon, and baking powder.
- In a large mixing bowl, whisk the butter and sugar by hand vigorously for about 60 seconds. Add the eggs, one at a time, and whisk for 30 seconds after each addition. Slowly mix in the vanilla extract, sour cream, and the buttermilk.
- With a rubber spatula, fold the dry ingredients into the wet ingredients. Slowly fold in the flour mixture until there are only small amounts of flour streaks remaining.
- Pour the mixture into the prepped cake pan and with the back of a spoon, gently spread the batter to the sides of the pan.
- Next add the cooled peach filling and evenly spread across the top of the cake. Once you have done that, then spread the streusel on top
- Bake for 48-53 minutes. Mine took 50 minutes total. To test doneness, I check by slightly jiggly the cake, if the cake has a little wiggly to it, let it cook a little longer
- Pull out the cake and let it sit for 20 minutes, and then you can enjoy right away or with some ice cream! You can let it come to room temperature as well!
For the cinnamon topping
- In a mixing bowl, whisk together the brown sugar, salt, cinnamon, and flour.
- Add the butter to the dry ingredients, and using your hands, combine everything until it is well incorporated. You want the mixture to have a shaggy look.
- Set the streusel topping aside. It can be made ahead of time and stored in an airtight container for up to 5 days.
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