The peach cobbler cake recipe is the quintessential fresh fruit cake recipe, with a flavor that can’t be beaten. Soft, moist, caramelly, and peachy, the easy peach cake has a crisp top and gooey base. And, oh, it smells DIVINE.
We’re nearing the summer equinox, and our markets are overflowing with fuzzy peaches, juicy mangos, and sweet melons. So, it’s the perfect time to fill the kitchen with the addictive aroma of warm butter, gentle vanilla, and spicy cinnamon.
Since May was mango mania, I decided to pick up peaches this month and give my constantly loved peach cake an upside-down twist. And that’s essentially what this recipe for the peach cake is: a delicious peach cobbler served inverted, so every moist crumb is permeated with caramelized peach juices.
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WHY TRY THIS RECIPE FOR PEACH COBBLER CAKE?
Best peach cake recipe. Ever. Promise.
It’s cobbler cake, so it’s nearly effortless. That’s the whole point—easy.
It looks humble but will become the hero summer dessert.
HOW TO MAKE PEACH CAKE (COBBLER STYLE)?
Step 1: Dice your peaches into cubes or slice them without peeling.
Step 2: Grease your cake tin with butter, line the bottom with parchment paper, and then butter that too!
Step 3: Place the peaches on the lined tin, creating whatever pattern catches your fancy at that moment.
Step 4: Now, in a bowl, mix melted butter, sugar, and cinnamon powder and pour it over the arranged peaches. Set it aside and then get on with making the batter for this peach cobbler cake recipe.
Step 5: Sift all-purpose flour and almond flour into a large bowl. Add baking powder, baking soda, cinnamon, and salt.
Step 6: Whisk in the sugar to the dry ingredients.
Step 7: In a separate (and smaller) bowl, combine coconut oil, yogurt, and vanilla extract.
Step 8: Pour these wet ingredients over the dry and mix just enough that there are no dry streaks visible.
Step 9: Carefully pour or ladle the batter over the fruits that have been macerating in the cake tin since step 4 to make almost a peach pie cake.
Step 10: Bake for 40 to 60 minutes (or until a skewer inserted in the center comes out clean).
Step 11: Let the peach cake sit and meditate in the lovely bubbly peach-vanilla juices. Give it about 5 to 10 minutes.
Final step: Gently… very gently, invert the cake on a serving platter, remove the parchment paper, and resist the urge to dig right in as you watch the yummy juices drip. Or throw caution to the wind and enjoy!
Optional step: Serve the summer peach cake with cinnamon glaze. Stir icing sugar and cinnamon powder into milk to make the glaze.
PEACH CAKE RECIPE NOTES
- Skins are never a bother in this peach cobbler cake recipe, so you don’t have to peel the fruit.
- I leave how to cut the drupes completely up to you. Cubes make eating the cake more graceful, but most times I slice them and lay them flat.
- Don’t over-mix the wet and dry ingredients when making the peach cake batter.
- If you opt for a cinnamon glaze, always, always over the cooled cake.
- Since it’s a fresh peaches cake, it keeps well for 2 to 3 days when refrigerated in an airtight container.
SERVING THE PEACH CAKE IN STYLE
There is nothing wrong with serving the peach cobbler cake recipe plain. NOTHING.
But I can never curb the extra in me, so right after the drizzle of cinnamon glaze, I sprinkled finely chopped pistachios (for the vibrant green pop). This did it for us.
But if you really want to punch it up to peach dessert cake status, serve with:
- A scoop of vanilla, as you would with peach cobbler
- A dollop of fresh whipped cream
- Some delicious Greek yogurt
PEACH CRUMBLE CAKE RECIPE VARIATIONS
Peaches: Ripe summer peaches are what this recipe calls for, and since there are plenty in the market, you shouldn’t have trouble finding them.
Just in case your corner of the world doesn’t have fresh peaches, frozen or canned will do in a pinch. My only recommendation? Use the ones canned in water as opposed to sugar syrup. Rinse and pat them dry before slicing.
Flour: I’ve found that changing flours in this recipe for peach cake doesn’t make a flavor difference. So, go ahead and switch all-purpose with whole wheat or use half-and-half of both.
For those who don’t have store-bought almond flour, I have an easy trick. Grind almonds into a fine powder at home.
Oil: You can replace coconut oil with any neutral-tasting vegetable oil.
Sugar: Caster, raw, or cane – any kind will do in this easy eggless cake.
Vegan: It’s already an eggless cake; to make it vegan, substitute plain yogurt with coconut yogurt.
Add-ins: In the heart of summer, cake with fresh peaches needs no accompaniment. Well, at least in my opinion.
But a handful of almonds and hazelnuts are undoubtedly welcome for that extra texture and taste dimension. Where do you add them? To the cake tin after you’ve arranged the peaches.
MORE SUMMER CAKE RECIPES
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this peach cobbler cake recipe as much as we do!
📖 Recipe
Peach Cobbler Cake Recipe
Ingredients
Topping
- 3 Peaches
- 3 tbsp Caster sugar
- 3 tbsp Melted butter
- 1 tsp Cinnamon powder
Cake
- 1 1/4 cup / 165 gms All-purpose flour
- 1/3 cup /45 gms Almond flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 1/2 cup / 100 gms Caster sugar
- 1/3 cup / 65 gms Coconut oil You can use any neutral tasting oil if you prefer
- 1 cup / 245 gms Greek yogurt, plain
- 1.5 tsp Vanilla extract
Cinnamon Glaze
- 2 tbsp Milk
- 1/2 tsp Cinnamon powder
- 1/4 cup / 25 gms Icing sugar
Instructions
- Preheat your oven to 180 C. Grease a 6" cake tin, line the bottom with parchment paper and butter it lightly.
Topping
- Wash and slices the peaches.
- Arrange the peach slices in the cake tin.
- Combine the melted butter, sugar, and cinnamon powder in a small bowl.
- Carefully spread this mixture on top of the peaches.
Cake
- Sift together the flour, almond flour, baking powder, baking soda, salt, and cinnamon powder in a large bowl.
- Whisk in the caster sugar.
- In a separate bowl, mix together the yogurt, oil, and vanilla extract.
- Pour over the dry ingredients, and mix well until no flour streaks are visible.
- Pour the cake batter carefully over the peaches.
- Bake at 180 C for 45-50 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake rest in the pan for 5-7 minutes before turning it over on a serving platter. Carefully remove the parchment paper and cool the cake completely before drizzling over the cinnamon glaze.
Cinnamon Glaze
- Combine the icing sugar, milk, and cinnamon powder in a small bowl, until thick and smooth.
- Pour over the cooled cake. Cut into slices and serve. Enjoy!
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