Description

This Peach Cobbler Cake features a moist and delightful flavor from fresh peaches, combined with cake and cream cheese for a comforting dessert. Easy to prepare and perfect for any gathering!

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 and spray three 8-inch cake pans with non-stick baking spray. Line with parchment and spray again.
Peel and chop the peaches, then blend in a food processor until small pieces remain. Sprinkle sugar on top and let sit for 5 minutes. Blend 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.
In a mixer, beat together the butter, oil, and sugar on high for 2 minutes until light and fluffy. Add vanilla, eggs, freeze-dried peaches, and pureed peaches, mixing on medium speed until combined.
Add the dry ingredients and buttermilk to the mixture, mixing on low speed until just combined. Stir by hand to finish.
Divide the batter evenly among the three prepared pans or use a kitchen scale. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

The cakes can be enhanced with a dusting of powdered sugar or a scoop of vanilla ice cream for serving.
Ensure the butter and eggs are at room temperature for better incorporation into the batter.
For extra sweetness, feel free to drizzle some peach syrup over the cooled cake before serving.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 200mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg