Family favorite peach cobbler gets an unexpected, but delicious makeover in this Peach Cobbler Cake. It has all the fresh peach flavor and juicy peaches you love from cobbler, but it has a cake like texture, making it a little more decadent. I love to serve this with a big scoop of vanilla ice cream—it never fails to put a smile on everyone’s face!
A Delicious Cobbler Meets Cake Hybrid
Sometimes you want a classic…but different. That’s where the idea for this peach cobbler cake came from. It has less fresh peaches than a true cobbler, so it’s not as fruit-centered of a dessert, but the tender, fluffy vanilla cake on top absorbs some of the peach juices creating an awesome dessert.
Peach season this year has been a whirlwind for me! From sweet peach ice cream to savory peach cornbread, I have a recipe for every peach lover out there. Recipes with seasonal fruit are always going to be better because the flavor is miles ahead of the frozen or canned stuff, but don’t worry, you can definitely use frozen for this recipe if you are craving a sweet peach cake in the middle of winter. Just thaw and drain them before adding to the baking pan.
This recipe is almost a dump cake. Instead of just, well, dumping all the cake ingredients on top with melted butter, you’ll mix everything together before gently incorporating the flour. Then pour the cake batter on top of peaches sweetened with a bit of brown sugar and bake for 30 minutes. You’ll know its done when the top of the cake gets golden brown and a cake tester comes out clean.
You’ll only need a couple of peaches for this peachy dessert, and they can be white or yellow as long as they’re ripe. If you have a lot of peaches, bake them into a peach pie with a crumb topping, just a few, try your hand at an easy peach icebox cake made with graham crackers.
Serve this with a scoop of ice cream for dessert or with a hot cup of coffee or tea as for an afternoon pick me up.
Pro Tip: If you want cobbler and don’t want to wait a week for your peaches to ripen, learn some tips on how to ripen peaches quickly.
Just a Few Ingredients
Peaches – Peel and slice fruit into ½ inch slices. This way you’ll get peach slices in every bite.
Demerara Sugar – This crunchy raw sugar adds a lovely texture and hint of sweetness on top of the cake.
Sour Cream – Adds richness and moisture to the cake batter!
Pantry Staples – lemon, butter, flour and brown sugar.
How To Make Homemade Peach Cobbler Cake
Step One: Slice Peaches
Slice the peaches and add lemon juice and brown sugar. Toss to combine and add to the bottom of a 9 x 13 baking dish.
Step Two: Make Cake
Melt the butter and whisk in brown sugar. Add eggs, sour cream, and vanilla, whisking until combined. Fold in the flour mixing until just incorporated then spread it over the peaches, it will be lumpy. Sprinkle the top with demerara sugar.
Step Three: Bake Cake
Bake for 30 minutes until golden brown, and the center is set. Cool slightly before serving.
While we call it a cake, it’s too gooey to cut into slices. You an cut it into squares or just scoop out spoon fulls like you would cobbler. If served warm it will be juicier than if you let it cool. I prefer it just a little warm with vanilla ice cream.
A Few Recipe Notes
- Use fresh ripe peaches. They’ll have more flavor and will have a better texture even after all the sugars break down in the baking process.
- If using frozen peaches, let them thaw and drain away any excess liquid before adding to your cake pan.
How To Store Peach Cake
Store in an airtight container or wrap tightly in plastic wrap and store on the counter for 2-3 days, after that keep it in the fridge or freeze it.
Don’t Forget!
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Ingredients
- 2 cups peaches peeled and sliced into ½ inch slices
- 1 tablespoon lemon juice
- 1 cup brown sugar divided
- ½ cup butter melted
- 2 eggs lightly beaten
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 1 cup flour
- ⅛ teaspoon salt
- 1 tablespoon demerara sugar
Instructions
- Preheat oven to 350º.
- In a medium bowl, slice the peaches and add lemon juice and ¼ cup brown sugar. Toss to combine and add to the bottom of a 9 x 13 baking dish.
- Melt the butter in a glass bowl and whisk in ¾ cup brown sugar. Add the eggs, sour cream and vanilla, whisking until combined. Fold in the flour mixing until just incorporated then spread it over the peaches, it will be lumpy. Sprinkle the top with demerara sugar.
- Bake for 30 minutes until golden brown and the center is set. Cool slightly before serving.
Notes
- If using frozen peaches, let them thaw and drain before adding the brown sugar.
- This is great served warm with ice cream but equally delicious at room temperature.
