Description

This Peach Cobbler Cake delights with its incredible flavor and easy preparation. Made with fresh peaches and a rich cream cheese frosting, it’s a heartwarming dessert perfect for gatherings or a cozy treat at home.

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. Spray three 8-inch cake pans with non-stick baking spray and line with parchment paper. Spray again.
Peel and chop the peaches. Blend in a food processor until small pieces remain, then 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 granulated sugar on high for 2 minutes until light and fluffy. Mix in the vanilla, eggs, freeze-dried peaches, and pureed peaches until well combined.
Gradually add the dry ingredients and buttermilk, mixing on low speed until just combined. Stir gently with a spatula to combine.
Evenly divide the batter among the three prepared pans using a kitchen scale for accuracy. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Allow cakes to sit in the pans for 10 minutes before transferring to a cooling rack to cool completely.

Notes

For a fruitier taste, add more peaches or a peach glaze on top after cooling.
Ensure all ingredients are at room temperature for better mixing and fluffiness in the cake.
Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 300mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg