Description
This Peach Cobbler Cake is a delightful blend of flavors, combining fresh peaches and rich cream cheese. It’s a simple yet delicious dessert that’s perfect for family gatherings or a cozy evening 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
- 1 tsp white granulated sugar
- 3/4 cup buttermilk, room temperature
- 4 peaches, peeled and cubed
- 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 with parchment circles; spray again after lining.
- Peel and chop the peaches, then place in a food processor and blend until small pieces remain. Sprinkle sugar on top 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.
- In a separate mixing bowl, beat the butter, oil, and white sugar on high speed for 2 minutes until light and fluffy. Add vanilla, eggs, freeze-dried peaches, and pureed peaches, mixing on medium until well combined.
- Gradually add the dry mixture and buttermilk to the wet mixture, mixing on low until just combined. Stir by hand to finish.
- Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
This cake can be frosted with cream cheese frosting for extra decadence.
Store any leftovers in an airtight container in the refrigerator for up to three days.
Feel free to substitute fresh peaches with canned if fresh ones are not available.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg