Description

This Peach Cobbler Cake combines the sweet flavor of peaches with a light, fluffy cake base. It’s easy to prepare and perfect for gatherings or cozy family dinners.

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. Prepare three 8-inch cake pans with non-stick spray and line with parchment circles; spray again.
Peel and chop the peaches, then blend them in a food processor until they are in small pieces. Sprinkle sugar over the peaches 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, canola oil, and granulated sugar on high for 2 minutes until light and fluffy. Add vanilla, eggs, freeze-dried peaches, and lightly pureed peaches, mixing on medium speed until combined.
Mix in the dry ingredients along with buttermilk on low speed until just combined. Stir by hand to fully incorporate the batter.
Evenly divide the batter among the three prepared pans; bake for 25-30 minutes until a toothpick inserted comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.

Notes

For best results, ensure all ingredients are at room temperature before starting.
Add more ground cinnamon for an extra flavor boost if desired.
Any leftover cake can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 250mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg