Peach Cobbler Cake Recipe
The peach cobbler cake recipe is an easy summer cake, with a flavor that can’t be beaten. Soft, moist, caramelly, and peachy, the easy peach cake has a crisp top and gooey base!
Servings: 8 servings
Calories: 339kcal
Ingredients
Topping
- 3 Peaches
- 3 tbsp Caster sugar
- 3 tbsp Melted butter
- 1 tsp Cinnamon powder
Cake
- 1 1/4 cup All-purpose flour
- 1/3 cup Almond flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 1/2 cup Caster sugar
- 1/3 cup Coconut oil You can use any neutral tasting oil if you prefer
- 1 cup Greek yogurt, plain
- 1.5 tsp Vanilla extract
Cinnamon Glaze
- 2 tbsp Milk
- 1/2 tsp Cinnamon powder
- 1/4 cup 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 slice the peaches.3 Peaches
- Arrange the peach slices in the cake tin.
- Combine the melted butter, sugar, and cinnamon powder in a small bowl.3 tbsp Caster sugar, 3 tbsp Melted butter, 1 tsp Cinnamon powder
- 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.1 1/4 cup All-purpose flour, 1/3 cup Almond flour, 1 1/4 tsp Baking powder, 1/2 tsp Baking soda,1/4 tsp Salt, 1 tsp Cinnamon powder
- Whisk in the caster sugar.1/2 cup Caster sugar
- In a separate bowl, mix together the yogurt, oil, and vanilla extract.1 cup Greek yogurt, plain, 1/3 cup Coconut oil, 1.5 tsp 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.2 tbsp Milk, 1/2 tsp Cinnamon powder, 1/4 cup Icing sugar
- Pour over the cooled cake. Cut into slices and serve. Enjoy!
Video
Notes
- There is no need to peel the peaches for this recipe. Once baked, the skins will not bother you!
- Line the bottom of your cake pan with parchment paper. This will help release the cake easily and the caramelized peaches won't stick to the cake pan.
- I leave it up to you to decide how to cut the peaches. You can cube the fruit if you want but I like to slice them.
- Don’t over-mix the wet and dry ingredients when making the peach cake batter. Just mix until the ingredients are combined. Overmixing can result in a dense cake.
- Let the peach cake cool completely before drizzling the cinnamon glaze over.
- Store the leftovers in the refrigerator for 2 to 3 days when in an airtight container.
Nutrition
Serving: 1 Serving | Calories: 339kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 260mg | Potassium: 136mg | Fiber: 2g | Sugar: 27g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg