This peach cake is super-moist and ultra-tender. The batter can be put together with just a whisk and a few minutes of your time. The end result is a cobbler-style cake that will disappear in no time at all.
Several years ago, my husband planted a peach tree for me. It’s taken a few years for the tree to provide more than just a handful of peaches.
This year, at last, we had a bounty of peaches! I have made Peach Crisp, and Peach with Burrata and Prosciutto Salad. Still, the peaches kept coming and I kept finding ways to enjoy them. Just in time, King Arthur Flour posted a recipe for Southern Style Peach Cobbler.
I took a couple of detours with the King Arthur Flour recipe. For one, I didn’t peel the peaches! I just sliced the fruit and added sugar and Instant ClearJel as a pie-filling thickener. Cornstarch works, but I’ve used ClearJel for so many years, that it’s become a pantry staple. (It’s great for gravy thickener, as well as stabilizing whipped cream.) The rest of the cake batter is pretty simple: sugar, melted butter, leavener, flour, eggs and milk.
Grease a 9 x 2″ cake pan, and add melted butter. Add the batter and sprinkle with coarse/sparkling sugar. (See notes). Add the peach filling and bake at 350F for 50-60 minutes until the fruit is bubbling and the cake is golden brown.
Allow the cake to cool for at least 15 minutes.
Serve the cake slightly warm with either a scoop of vanilla ice cream or whipped cream.
TASTING NOTES: The original title of the recipe was “Southern Style Peach Cobbler“, but I felt it was closer to being a cake– hence my recipe name change. The cake was incredibly moist with a tender crumb. I couldn’t detect that the peaches hadn’t been peeled, so that was a successful shortcut! Since the cake was so tender, I think that whipped cream was a better choice than ice cream. Can you use drained canned peaches or thawed frozen peaches? According to King Arthur Flour, you can! I’m confident this cake recipe can also be adapted with other fruit fillings, from cherry to any kind of stone fruit.
Easy Peach Cake
Equipment
Ingredients
For the filling:
- 2 tablespoons butter 28g; melted (for the pan)
- 2 tablespoons granulated sugar 25g
- 1 tablespoon cornstarch 7g (Or ClearJel)
- 2 cups peaches 454g; peeled and sliced*
- 1 tablespoon lemon juice 14g
- pinch table salt
For the cake:
- 2 large eggs
- 3/4 cup granulated sugar 149g
- 3 tablespoons butter 43g; , melted
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon almond extract optional
- 1 1/2 cups Unbleached All-Purpose Flour 180g; recommended: King Arthur
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup milk 227g
- coarse sparkling sugar or cinnamon sugar for sprinkling on top
Instructions
- Preheat the oven to 350°F. Lightly grease a 9" round pan that's at least 2" deep. If the pan isn't 2" deep, use a 9" square pan, or 1 1/2-quart casserole dish. Drizzle 2 tablespoons melted butter into the pan, swirling the pan to coat the bottom.
For the filling:
- Whisk together the sugar and ClearJel (or cornstarch), then combine the mixture with the remaining filling ingredients. Set the filling aside.
For the cake:
- Whisk together the eggs, sugar, melted butter, and extracts.
- Whisk together the flour, baking powder and salt.
- Add the flour mixture to the egg/butter mixture alternately with the milk, beginning and ending with the flour and stirring thoroughly after each addition.
- Pour the batter into the prepared pan. Sprinkle with coarse white sparkling sugar or cinnamon sugar. (see note)
- Spoon the peaches (with any accumulated juice) on top.
- Bake the cobbler for 50 to 60 minutes, until the fruit is bubbling and the cake is a light golden brown.
- Remove the cobbler from the oven, and let it cool for about 10 to 15 minutes before serving. Serve with whipped cream or ice cream, if desired.
- Storage instructions: Cover and refrigerate any leftovers. Reheat in a warm 300°F oven for 10 to 20 minutes.
Notes
Nutrition
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