Description

This Peach Cobbler Cake is a delightful dessert that combines the sweetness of peaches with a tender cake. Perfect for gatherings, its irresistible flavor and simple preparation make it a favorite for anyone craving homemade comfort food.

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 parchment circles, then spray again.
Peel and chop the peaches, place them in a food processor, and blend until small pieces remain. Sprinkle sugar over the peaches and let sit for 5 minutes. Blend the freeze-dried peaches into a fine crumb.
In a bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
Beat the unsalted butter, oil, and sugar on high speed for 2 minutes until light and fluffy. Add vanilla, eggs, freeze-dried peaches, and pureed peaches. Mix on medium speed until combined.
Incorporate the dry ingredients and buttermilk, mixing on low until just combined. Stir by hand to finish combining.
Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack. Let them cool completely.

Notes

For best results, use ripe peaches to enhance flavor.
Ensure all ingredients are at room temperature before starting.
This cake can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg