Description
This Peach Cobbler Cake combines fresh peaches, a fluffy cake base, and rich flavors. Perfect for gatherings or a cozy dessert, making it a go-to for comfort food lovers!
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
Instructions
- Preheat the oven to 350°F. Prepare three 8-inch cake pans by spraying with non-stick baking spray and lining with parchment circles, then spray again.
- Peel and chop the peaches, then blend in a food processor until small pieces remain. Sprinkle sugar over the chopped peaches and let sit for 5 minutes. Grind freeze-dried peaches into a fine crumb.
- Sift together all-purpose flour, cake flour, baking powder, baking soda, and salt in a mixing bowl, then set aside.
- In a mixer, beat together unsalted butter, oil, and white sugar on high speed for 2 minutes until light and fluffy. Add the vanilla extract, eggs, freeze-dried peaches, and pureed peaches, mixing on medium speed until combined.
- Incorporate the dry ingredients and buttermilk at low speed until just mixed, then remove mixer and gently stir the batter.
- Divide the batter evenly among the prepared pans or use a kitchen scale. Bake for 25-30 minutes. Check for doneness with a toothpick.
- Once baked, let the cakes sit in the pans for 10 minutes before transferring to a cooling rack to cool completely.
Notes
Ensure all ingredients are at room temperature for best results.
You can use fresh or canned peaches for a similar flavor.
This cake can be frosted or served plain for a lighter treat.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg