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
Instructions
- Preheat the oven to 350°F and prepare three 8-inch cake pans with non-stick spray and parchment lining.
- Peel and chop the peaches, then blend them in a food processor until they are in small pieces. Sprinkle sugar over them and let sit for 5 minutes. Blend the freeze-dried peaches into a fine crumb.
- Sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt in a mixing bowl. Set this aside.
- In a mixer, combine the butter, oil, and sugar on high for 2 minutes until light and fluffy. Add the vanilla, eggs, freeze-dried peaches, and pureed peaches, mixing on medium speed until well combined.
- Gradually mix in the dry ingredients and buttermilk on low speed until just combined, then stir manually to combine fully.
- Evenly divide the batter among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Notes
For a sweeter topping, consider adding a sprinkle of cinnamon-sugar before baking.
Peach Cobbler Cake can be served warm, chilled, or with a scoop of vanilla ice cream for an added touch.
Ensure all ingredients are at room temperature for the best mixing results.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.