Description
This Peach Cobbler Cake is a delightful blend of fresh peaches and fluffy cake. With easy preparation and irresistible flavor, it’s a perfect treat for any occasion.
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 canola or vegetable oil
- 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. Spray three 8-inch cake pans with non-stick baking spray and line them with parchment circles, spraying again.
- Peel and chop the peaches. Blend in a food processor until small pieces remain. Place on a plate, sprinkle with sugar, and let sit for 5 minutes. Blend the freeze-dried peaches into a fine crumb.
- Sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
- In another bowl, beat together 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 combined.
- Incorporate the dry ingredients and buttermilk, mixing on low speed until just combined. Stir with a spatula to ensure everything is mixed well.
- Divide the batter evenly between the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to sit in the pans for 10 minutes before transferring to a cooling rack. Cool completely.
Notes
For added flavor, you may use fresh and ripe peaches.
Make sure to sift the powdered sugar for a smoother frosting texture.
You can substitute the buttermilk with regular milk if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 30g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg