Easy Peach Cobbler Cake
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If you love peach cobbler and easy summer cakes, this Peach Cobbler Cake brings the best of both worlds to your table. It’s soft, spiced with cinnamon and nutmeg, and brimming with fresh peach slices. It's a simple dessert that feels special enough for guests, but easy enough for a lazy summer afternoon.
For a quick peach dessert, try this peach mug cake, ready in 3 minutes, or this wholesome peach smoothie recipe to fuel your day!
Recipe Overview
- Makes: 8-10 servings
- Baking time: 45-55 minutes
- Tools: 9-inch springform pan or cake pan
- Skill Level: Easy
What I Love About This Recipe
This beautiful yet simple fresh peach cake is an easy dessert to make anytime you have in-season peaches from roadside stands, farmers markets (or your favorite grocery store!). This easy dessert recipe is a must for late summer!
Peach crisp and peach cobbler are both delightful options too, with, of course, vanilla ice cream. That’s kind of a must!
Everything You'll Love About This Fresh Peach Cake
- A twist on peach cobbler: It captures the cozy flavors of cobbler in a buttery, tender cake.
- Seasonal and satisfying: Perfect when peaches are at their peak-juicy and sweet.
- Delicious: A soft, moist, and tender cake with juicy cinnamon-spiced peaches
- Not overly sweet: Highlights the fruit's natural sweetness
- Sour Cream (Greek Yogurt): makes for a creamy-like crumb, like in my lemon poppy seed yogurt cake.
Key Ingredients You Need & Why
- Fresh Peaches: About 3 ripe peaches, sliced thinly. No need to peel unless preferred.
- All-Purpose Flour: The base of this tender cake.
- Butter or Oil: For richness and moisture.
- Sugar: Adds sweetness and helps with browning.
- Eggs: For structure and a soft crumb.
- Sour Cream or Greek Yogurt: Keeps the cake moist and slightly tangy. I love using it in cake recipes like this blueberry yogurt bundt cake or this lemon raspberry yogurt cake.
- Cinnamon & Nutmeg: Warm spices that bring a cobbler-like flavor.
- Vanilla Extract: Adds depth and rounds out the sweetness.
Overview: How to Make Fresh Peach Cake
Begin by preheating to 350°F and greasing a 9-inch springform pan or cake pan. Then, in a large bowl, whisk together the dry ingredients of flour, baking powder, cinnamon, salt, and nutmeg and set aside.
Step 1: With an electric or stand mixer, cream together the butter and 1 cup of sugar, beating until light and fluffy, about 3 minutes.
Step 2: Add the eggs, vanilla, and sour cream to the bowl, mix on low speed until just combined. Gradually fold in the flour mixture until smooth.
Step 3: Transfer cake batter to prepared pan.
Step 4: Top with sliced peaches, sprinkle sugar over the top, and bake for 45-55 minutes.
Let the cake cool slightly before releasing the edges of the pan to cool. Before serving, dust with confectioners’ sugar, slice, and serve with ice cream or whipped cream if desired.
As you can see, the cake is brimming with fresh peaches. A 9-inch springform pan (what you use for cheesecake) is ideal.
🍑 Peach Picking Tips
Make the most of peach season with these quick tips:
- Look for fragrance: A ripe peach smells sweet and floral at the stem.
- Gently press: It should give slightly when pressed near the stem-too firm means it's not quite ripe.
- Skip bruises: Avoid any with wrinkled skin or soft spots unless you’re baking with them immediately.
- Color matters: Yellow or golden tones are good indicators of ripeness. Red "blush" is variety-specific and not a ripeness clue.
- Buy a mix: Use ripe peaches for immediate baking and firmer ones for later in the week.
Pro tip: Let underripe peaches sit on the counter (not in the fridge!) in a paper bag for a day or two to soften.
Tips for Peeling Peaches (and Choosing the Right Kind)
Freestone vs. Clingstone Peaches:
When selecting peaches for baking, freestone varieties are the easiest to work with. The pit separates cleanly from the flesh, making slicing simple. Clingstone peaches, as the name suggests, have pits that cling tightly to the fruit and can be a bit trickier to cut around. Either will work in this cake-just use what's ripe and available.
How to Peel Peaches Easily:
If you prefer peeled peaches in your cake, here's a quick method:
- Bring a pot of water to a boil and score a small "X" on the bottom of each peach.
- Gently lower peaches into the boiling water for 30-45 seconds.
- Transfer to a bowl of ice water to stop the cooking.
- Once cooled, the skins should slip right off with your fingers or a paring knife.
That said, peeling is optional, especially for thin-skinned, ripe peaches. The skin softens as the cake bakes and adds a touch of rustic charm.
Recipe Inspiration
Today's peach cake is inspired by my plum cake recipe that always has great reviews both at 31 Daily and on Pinterest. It’s a buttery cake with warm spices, perfect for peach season!
Serving Suggestions
- A generous scoop of vanilla ice cream is a must, just like peach cobbler.
- Try a drizzle of caramel sauce (like in our Peach Crumble with Salted Caramel Sauce) or a spoonful of whipped cream.
- For extra flair, sprinkle a pinch of cinnamon sugar before baking.
Recipe FAQs
Yes! If fresh peaches aren't in season, canned peaches can be used. Just be sure to drain them well and pat dry to avoid excess moisture. While fresh peaches give the best flavor, this cake is still delicious with canned fruit.
It's best served warm, like a classic peach cobbler. The soft, spiced crumb pairs beautifully with a scoop of vanilla ice cream or whipped cream. That said, leftovers are also tasty chilled or at room temperature.
Yes, once cooled completely, you can wrap slices tightly and freeze for up to 2 months. Rewarm gently before serving for that just-baked flavor.
While a dump cake typically uses boxed cake mix and canned filling, this homemade peach cobbler cake has a soft, scratch-made batter and fresh peach flavor. It's just as easy-and even more delicious.
More Peach Recipes to Try
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Fresh Peach Cobbler Cake Recipe
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter or 1/2 cup cooking oil
- 1 cup sugar + 2 tablespoons divided
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 3 cups sliced peaches about 3 peaches
- optional: confectioners' sugar for topping
Instructions
- Preheat the oven to 350°F and grease a 9-inch springform pan or cake pan.
- In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
- With an electric or stand mixer, cream together the butter and 1 cup of sugar, beating until light and fluffy, about 3 minutes. Add the eggs, vanilla, and sour cream to the bowl, mix on low speed until just combined. Gradually add the flour mixture to the butter mixture and mix until smooth.
- Transfer cake batter to prepared pan. Top with sliced peaches and sprinkle 2 tablespoons sugar (or to taste) over the cake top. Bake for 45-55 minutes, or until a tester inserted in the middle comes out clean-tent with aluminum foil to prevent over-browning if necessary. However, I like a slight browning on top.
- Remove the cake from the oven, run a sharp knife around the edges of the cake while it's still hot to loosen it from the pan. Let the cake cool completely on a rack. Dust with confectioners' sugar, slice and serve with ice cream or whipped cream if desired.
Notes
- Freezing Instructions: Cover the baked and cooled cake tightly and freeze for up to 3 months. Bring to room temperature before serving.
- Can I Make This in a Different Pan? I developed this recipe using a 9-inch springform pan, but you can also use a 10-inch cast iron skillet (like in our Irish Apple Cake). You can also use an 8 or 9-inch square pan or round cake pan.
- Butter: If you want to substitute butter for a cooking oil, such as olive oil, vegetable oil, or melted coconut oil, add it to the wet ingredients, including eggs, sour cream, and vanilla, along with the sugar.
- Peaches: Fresh peaches are the best choice in this cake. If you want to use frozen peach slices, be sure to thaw and blot dry before using. Canned peaches will also work if they are drained and blotted dry, but the texture is better when using fresh.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This recipe sounds delicious. I have not tried it yet but I do intend to. Can you substitute the sugar for maple syrup?
Hi Yolanda! That is such a great question about substituting maple syrup for sugar in this cake recipe. I’ve not yet tested this particular recipe with this substitution. But generally, you can swap maple syrup for the sugar measure for measure. It’s a little less sweet than sugar, and browns slightly faster than granulated sugar. To substitute in maple syrup, you would want to decrease the liquids (the butter or oil) by 3-4 tablespoons and ensure you’re using room temperature maple syrup if using the butter. If you try it, I’d love to hear how it worked!
Stephanie, I just made this delicious Cobbler Cake. I decided to make it as written rather than substitute the sugar for maple syrup. After taking a closer look at the instructions I was afraid it would affect the texture if I didn’t cream the sugar and butter. It is so easy and sooo good. My husband loved it! Thanks for sharing!
Hi Yolanda– I’m thrilled you enjoyed it. I, too, love the substituting natural sweeteners when possible. I’ve added the test to my baking schedule (which is getting rather full these days with fall nearly here). I will add that variation if it works out well. Thank you for your suggestion and for trying the recipe!
We look forward to fresh local peach season all year, and wanted to try a new recipe for them. This is it! My family loved the moist cake, with flavors of a cobbler without much prep. This will be a regular for us!
I’m so glad you enjoyed the Cobbler Cake! Thank you for trying the recipe.