Fresh Peach Cobbler Cake Recipe

A plate with a slice of peach cobbler cake, a scoop of vanilla ice cream, and a fork. Beside the plate are two peaches, orange flowers, and a striped napkin on a white table.

Fresh Peach Cobbler Cake Recipe

This Peach Cobbler Cake is an easy summer dessert filled with fresh sliced peaches, warm cinnamon spice, and a tender crumb. Baked in a springform pan and perfect with a scoop of ice cream.

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 265kcal

Author: Stephanie Wilson

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

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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.

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