Peach Cobbler Cake
This peach cobbler cake is a layered peach cake filled with peach pie filling and a cinnamon crumble. It is topped with a cream cheese frosting and more peaches.
Servings: 16 slices
Calories: 765kcal
Ingredients
Peach Cake
- 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
Peach Filling
- 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
Cinnamon Crumb Topping
- 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
Cream Cheese Frosting
- 16 oz Cream cheese room temperature
- 2 cups Unsalted butter slightly cold
- 5 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
Instructions
Peach Cake
- Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Line with parchment circles. Spray again.
- Peel and chop the peaches. Place in food processer and blend until small pieces remain. Place on a plate and sprinkle the sugar over the top. Let it sit for 5 minutes. Blend the freeze dried peaches into a fine crumb.1 oz Freeze-dried peaches, 1 cup Lightly pureed peaches, 1 tsp White granulated sugar
- In a mixing bowl, sift the flour, cake flour, baking powder, baking soda, and salt. Set aside.2 cups All-purpose flour, 1 1/4 cups Cake flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
- Using a mixer, beat the butter, oil, and sugar on high for 2 minutes. It should become light in color and fluffy. Add in the vanilla, eggs, freeze-dried peaches, and lightly pureed peaches. Mix on medium speed until combined.3/4 cup Unsalted butter, 1/4 cup Oil, 1 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 4 Large eggs
- Add in the dry ingredients and buttermilk. Mix on low speed until just combined. Take off the mixer and stir.3/4 cup Buttermilk
- Divide the batter between the three pans evenly or use a kitchen scale. Bake for 25-30 minutes. The cakes are done baking when a toothpick inserted comes out clean.
- Let the cakes sit in the pan for 10 minutes. Then, transfer to a cooling rack. Allow the cakes to cool completely.
Peach Filling
- Peel and chop the peaches into small cubes. Combine peaches, brown sugar, cornstarch, cinnamon, and lemon juice in a saucepan. Heat over medium heat. Cook until it thickens. Take off heat and let cool completely. It will thicken more as it cools.4 Peaches, 1/2 cup Brown sugar, 1 TBSP Cornstarch, 1 TBSP Lemon juice, 1/2 tsp Ground cinnamon
Cinnamon Crumb Topping
- Preheat oven to 350°F. Spray a cookie sheet with non-stick spray. Combine brown sugar, sugar, cinnamon, salt, flour, and melted butter. Mix with a fork. Mix until combined and there are large chunks.1/2 cup Brown sugar, 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
- Spread on the cookie sheet and bake for 8 minutes. Stir the crumbles while hot, and again 10 minutes later. Cool completely.*I will make the peach filling and cinnamon crumble ahead of time, for an easier assembly.
Cream Cheese Frosting
- Sift the powdered sugar in a large bowl. Set aside.5 cups Powdered sugar
- Using a mixer, beat the butter on high speed for 2 minutes. Add the cream cheese and beat on high for 1 minutes. Stir.16 oz Cream cheese, 2 cups Unsalted butter
- Add in half of the powdered sugar and mix on low speed. Add the remaining powdered sugar and mix. Next, add in the vanilla. Mix on high speed until the frosting is creamy.1 tsp Pure vanilla extract
Assembly
- Place a small amount of frosting on the board you are decorating your cake on. Use a serrated knife to cut the tops off the cake so they are level.
- Place the 1st layer of cake down. Spread 3/4 cup of frosting over the top of the cake. Place frosting into a piping bag and pipe a border around the edge of the cake. Spread half of the peach filling and sprinkle some of the crumble on top. Enough to coat the top.
- Tip: Pipe 5 dollops of frosting on top of the crumbles, to help the next cake layer stick together. Repeat with the second cake layer. Place the third cake layer with the bottom of the cake facing up.
- Frost the cake in a very light layer of frosting. It should be very light and you should see a lot of the cake peeping through. Freeze for 15 minutes to lock the crumbs in place.
- Frost the rest of the cake. Top with extra peaches and cinnamon crumble for decoration.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
Peaches- I used yellow peaches from the grocery store. They were firm. You can use frozen and thawed peaches.
High altitude baking- Add 3 TBSP of extra flour. Peach filling and crumb topping can be made ahead of time. Store these in separate air tight container and store in the fridge.
High altitude baking- Add 3 TBSP of extra flour. Peach filling and crumb topping can be made ahead of time. Store these in separate air tight container and store in the fridge.
Nutrition
Calories: 765kcal | Carbohydrates: 111g | Protein: 7g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 385mg | Potassium: 168mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1675IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg