Description

This Peach Cobbler Cake is a masterpiece of flavor, featuring fresh peaches and a buttery cake that makes it perfect for gatherings or a cozy dessert at home. With easy prep and a rich taste, it’s sure to satisfy every sweet tooth.

Ingredients

Scale

2 cups all-purpose flour
1 1/4 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup unsalted butter, room temperature
1/4 cup oil, canola or vegetable
1 3/4 cup white granulated sugar
1 tsp pure vanilla extract
4 large eggs, room temperature
1 oz freeze-dried peaches, grounded to a fine crumb
1 cup lightly pureed peaches, about 2-3 peaches or 6 oz
1 tsp white granulated sugar
3/4 cup buttermilk, room temperature
4 peaches, peeled and cubed or 1 lb
1/2 cup brown sugar, packed light or dark
1 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/2 cup brown sugar, packed light or dark
1/4 cup white granulated sugar
1/2 tbsp ground cinnamon
1/4 tsp salt
1 1/4 cup all-purpose flour
1/2 cup unsalted butter, melted
16 oz cream cheese, room temperature
2 cups unsalted butter, slightly cold
5 cups powdered sugar, sifted
1 tsp pure vanilla extract

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Instructions

Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick baking spray and line them with parchment circles, then spray again.
Peel and chop the peaches, blending them in a food processor until small pieces remain. Sprinkle with sugar and let sit for 5 minutes, then blend the freeze-dried peaches into a fine crumb.
In a bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl, beat the butter, oil, and sugar on high for 2 minutes until light and fluffy. Add vanilla, eggs, freeze-dried peaches, and pureed peaches, mixing on medium speed until well combined.
Gradually incorporate the dry ingredients and buttermilk, mixing on low until just combined. Use a spatula to stir the batter gently.
Evenly divide the batter among the three pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack. Allow to cool completely.

Notes

Ensure all ingredients are at room temperature for the best mixing results.
You can substitute the fresh peaches with canned peaches if fresh ones are not available, but drain them well before use.
For an extra touch, serve with whipped cream or a scoop of vanilla ice cream.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 30g
Sodium: 300mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 120mg