Easy Peach Cake

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.

Course Dessert

Cuisine American

Keyword Peach Cake

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 291kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 9 x 2" Cake Pan

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

Recipe: Very slightly adapted from King Arthur Flour.com The original title of the recipe was "Southern Style Peach Cobbler", but I felt it was closer to being a cake-- hence the recipe name change.

I did use sparkling sugar on top of the batter but found that it "disappeared" and didn't really add much texture. Granulated sugar might've worked better? I did not add cinnamon, but almond extract worked perfectly for the peaches.

Nutrition