Description
This Peach Cobbler Cake is a delightful combination of sweet peaches and fluffy cake topped with cream cheese frosting. Perfect for any occasion, it’s easy to make and sure to satisfy your sweet cravings!
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 with baking spray and line with parchment paper, then spray again.
- Peel and chop the peaches, then blend in a food processor until small pieces remain. Sprinkle with sugar and let sit for 5 minutes. Blend freeze-dried peaches into a fine crumb.
- In a mixing bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
- Using a mixer, beat the room temperature butter, oil, and sugar on high for 2 minutes until light and fluffy. Add the vanilla, eggs, freeze-dried peaches, and pureed peaches, mixing on medium speed until combined.
- Gradually mix in the dry ingredient blend and buttermilk on low speed until just combined. Gently stir with a spatula to fully combine.
- Divide the batter equally among the three prepared pans or use a kitchen scale for accuracy. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Notes
Ensure ingredients are at room temperature for the best mixing results.
Substituting fresh peaches with canned ones may alter the texture; adjust sugar accordingly.
For added flavor, consider adding nutmeg or a pinch of allspice.
Nutrition
- Serving Size: 1 slice (approximately 1/16 of cake)
- Calories: 410
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg