Description

This Peach Cobbler Cake combines rich flavors of fresh peaches and a creamy frosting, making it an ideal treat for any occasion. Easy to prepare and simply delicious, it’s perfect for your next gathering or family dinner.

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 your oven to 350°F. Prepare three 8-inch cake pans by spraying with non-stick baking spray and lining with parchment. Spray again.
Peel and chop the peaches, blend them in a food processor until small pieces remain, sprinkle sugar over the peach pieces, and let them 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.
In a mixer, beat the room temperature butter, canola oil, and white sugar on high for 2 minutes until light and fluffy. Add in the vanilla extract, eggs, freeze-dried peaches, and pureed peaches, then mix on medium speed until combined.
Add the dry ingredients and buttermilk to the mixture. Mix on low speed until just combined, then stir to ensure all ingredients are mixed well.
Divide the batter evenly 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 cakes.
After baking, let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

Notes

Use fresh, ripe peaches for the best flavor.
Ensure all ingredients, particularly the butter and eggs, are at room temperature for better blending.
The cake can be frosted with cream cheese frosting or simply dusted with powdered sugar.

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 45g
Sodium: 250mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg