Peach Cobbler Cake
User Reviews
5
Peach Cobbler Cake
Description
This Peach Cobbler Cake mixes a batter composed of flour, leavening agents, salt, sugar, eggs, vegetable oil, sour cream, buttermilk, and vanilla extract. Fresh diced peaches are folded into the batter to add moist, juicy fruit bits throughout. Separately, the crumb topping is made from flour, brown and granulated sugars, cinnamon, nutmeg, and melted butter, giving a fragrant, slightly crunchy topping after baking.
Baked in a loaf pan at 325°F for about an hour, the cake develops a tender crumb with warm spices and fruit contrasts. The topping caramelizes into a crisp crust. After cooling, a simple icing of powdered sugar mixed with milk is drizzled to add sweetness and a touch of moisture to the top.
The cake is well-suited for serving as a sweet breakfast treat or dessert, bringing together the warmth of cinnamon and nutmeg with seasonal peaches. Its loaf shape makes slicing and portioning convenient.
Butter used is salted, but unsalted butter can be substituted with added salt to the topping. Frozen peaches may be used without thawing for convenience. Ingredient substitutions like homemade buttermilk are possible. Nutrition values are approximate.
Ingredients
Crumb Topping
- 1 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons butter melted
Cake
- 2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 3/4 cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 1 cup peach diced, fresh
Icing
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat oven to 325 F. Grease a 9x5-inch loaf pan; set aside.
- In a medium bowl, stir flour, sugars, cinnamon, and nutmeg together.
- Pour in melted butter, and stir to combine. Set aside.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk vegetable oil, sour cream, buttermilk, and sugar together until combined.
- Whisk in eggs and vanilla extract until well-combined.
- Whisk in dry ingredients until combined.
- Fold in diced peach.
- Pour batter into prepared pan.
- Top with crumb mixture.
- Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
- If topping begins to get too brown, tent with aluminum foil.
- Let loaf cool in pan for 10 minutes.
- Remove cake to wire cooling rack.
- Whisk powdered sugar and 2 tablespoons milk together.
- Add in additional milk as needed to get thick but pourable consistency.
- Drizzle icing over the top of cooled bread.
- Let icing set before slicing.
Notes
- Use salted butter in the crumb topping or add a pinch of salt if using unsalted butter.
- Frozen peaches can be used without thawing; add them directly to the batter.
- If you don't have buttermilk, you can substitute with a homemade buttermilk alternative.
- Nutritional information provided is an estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 375kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 44mg | 15% |
| Sodium | 312mg | 13% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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