Peach Cobbler Cake Recipe
Craving a taste of summer? Then this peach cobbler cake is for you! Soft and moist, this easy peach cake has a tender, buttery crumb topped with the most gorgeous, juicy, caramelized peaches!
This cake brings together a classic peach cobbler and an old-fashioned upside down cake! Its easy to make, uses basic pantry ingredients, and is so good for brunch, afternoon treat and dessert!
Love to bake with peaches? Then do try my delicious peach bread, coconut peach cake, and peach cheesecake!
And if you love the charm of upside-down cakes as much as I do, you'll definitely want to try some more from my collection! My persimmon upside-down cake and apple upside-down cake are a huge Fall favorite, while my pineapple upside-down cake is just pure nostalgia!
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Why You'll Love This Recipe
✨Made with ripe, in-season peaches, this cake celebrates summer's sweetest fruit!
✨This peach cobbler cake recipe combines the best of both the worlds - a juicy peach cobbler and a classic upside down cake!
✨This easy, impressive cake is perfect for your morning coffee, a simple dessert or for your next summer gathering. Serve it warm with a big scoop of vanilla ice cream... so yum!!!
✨Simple, straightforward recipe that is wonderful of beginner bakers or for anyone wanting to make a fuss-free dessert!
Recipe Ingredients
Peaches: For the best summer flavor, use ripe summer peaches. Just in case you don't have them, use frozen or canned. Please thaw and drain the frozen peaches. If using canned, buy ones canned in water and not sugar syrup. Rinse and pat them dry before using.
Flour: I've used a mix of all-purpose and almond flour for this easy summer cake. Feel free to substitute whole wheat flour if you prefer. Use store-bought almond flour or simply grind almonds into a fine powder in your food processor at home, like I did for my chocolate zucchini cake.
Oil: You can replace coconut oil with any neutral-tasting vegetable oil.
Sugar:Â Caster sugar works well for this peach cake recipe. But granulated sugar or cane sugar will also be great.
Yogurt: I've used plain Greek yogurt to make this eggless peach cake. It adds a slight tang and makes the cake so moist and soft!
Please see the recipe card for full information about ingredients and quantities.
How To Make Peach Cobbler Cake
Step 1: Dice your peaches into cubes or slice them without peeling.
Step 2: Grease your cake tin with butter, line the bottom with parchment paper, and then butter that too!
Step 3: Place the peaches on the lined tin, creating whatever pattern catches your fancy at that moment.
Step 4: Now, in a bowl, mix melted butter, sugar, and cinnamon powder and pour it over the arranged peaches. Set it aside and then get on with making the batter for this peach cobbler cake recipe.
Step 5: Sift all-purpose flour and almond flour into a large bowl. Add baking powder, baking soda, cinnamon, and salt.
Step 6: Whisk in the sugar to the dry ingredients.
Step 7: In a separate (and smaller) bowl, combine coconut oil, yogurt, and vanilla extract.
Step 8: Pour these wet ingredients over the dry and mix just enough that there are no dry streaks visible.
Step 9: Carefully pour or ladle the batter over the peach layer.
Step 10: Bake for 40 to 60 minutes (or until a skewer inserted in the center comes out clean).
Step 11: Let the peach cake cool in the pan for 5 to 10 minutes.
Final step: Gently invert the cake on a serving platter, remove the parchment paper, and resist the urge to dig right in as you watch the yummy juices drip! Allow the cake to cool for 15-20 minutes before slicing.
Optional step: Serve the summer peach cake with cinnamon glaze. Stir icing sugar and cinnamon powder into milk to make the glaze.
Pro Tips
- 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.
How To Serve The Cobbler-Style Peach Cake
This cobbler cake is just amazing as-is, served plain, warm or cold!
But I can never curb the extra in me, so I drizzled some cinnamon glaze and sprinkled some finely chopped pistachios on top!
But if you really want to punch it up to peach dessert cake status, serve with:
- A scoop of vanilla ice cream, as you would with peach cobbler
- A dollop of fresh whipped cream
- Some delicious Greek yogurt
More Summer Cake Recipes
Recipe
Peach Cobbler Cake Recipe
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.
Lovely, heavier cobbler cake. I was out of peaches, so I very successfully used a drained 12 oz. can of mandarine slices, placed in the beautiful circular pattern as Natasha showed. One note to author and cooks: you need a single egg stirred in after mixing in flour in order to complete the dough. A lovely little cake adored by our church family for brunch after an early service. Beautiful, moist, and delicious.
Natasha Author
Hi Sandra, thank you so much for your lovely feedback. I love that you improvised and used what you had available. Canned mandarin is such a great choice, sweet, juicy, and citrusy! Very glad you enjoyed the cake. Your kind words and support mean so much to me! xx