The Ultimate Homemade Peach Cobbler Cake with Irresistible Cinnamon Streusel

Prepare to be enchanted by this extraordinary Peach Cobbler Cake – a dessert that masterfully blends the rustic charm of a classic peach cobbler with the sophisticated indulgence of a moist, tender cake. Each bite is a symphony of flavors and textures, featuring delicate cake layers, a rich, luscious peach filling, and a wonderfully crunchy cinnamon streusel topping. This recipe isn’t just about baking a cake; it’s about crafting an experience that will delight your senses and create lasting memories.

This peach cobbler cake stands out as a true delight, combining the comforting warmth of cinnamon-spiced cake with a generous, juicy peach filling and a heavenly brown sugar streusel. It’s more than just a dessert; it’s a celebration in every slice, perfect for sharing with loved ones, bringing joy to any occasion, and creating those cherished moments around the table. Whether you’re an experienced baker or just starting your culinary journey, this recipe is designed to be accessible and rewarding, promising a heartwarming treat that will satisfy all your sweet cravings.

For more delicious dessert inspiration, explore these other fantastic recipes:

• The Best Blueberry Buckle Cake
• Best Gooey Butter Cake Without Cake Mix
• The Best Snack Size Strawberry Coconut Cake

Why You Absolutely Need to Make This Peach Cobbler Cake

This isn’t just another cake recipe; it’s a testament to simple elegance and incredible flavor. Here’s why this peach cobbler cake will quickly become a favorite in your baking repertoire:

• Effortlessly Easy to Make: Don’t let its impressive appearance fool you. This peach cobbler cake is designed for simplicity. With straightforward steps and common ingredients, it’s an ideal choice for bakers of all skill levels – from beginners looking to create something truly special to experienced cooks seeking a reliable and delicious dessert with minimal fuss.
• Bursting with Authentic Summer Flavor: Imagine the taste of sun-ripened peaches, sweet and succulent, infused into every bite. This cake captures the vibrant essence of summer, delivering a delightful taste of the season regardless of the time of year. The juicy peach filling, simmered to perfection, is truly the star, making each slice a burst of fruity freshness.
• No Intricate Decorating Required: One of the best aspects of this dessert is its inherent rustic charm. The luscious peach filling and golden-brown streusel topping create a visually appealing masterpiece that requires no fancy frosting or intricate decorating skills. Its homely, inviting look is part of its irresistible appeal. Simply bake, slice, and serve!
• Perfect for Any Gathering: Whether you’re hosting a casual family dinner, a festive holiday meal, a lively potluck, or a cozy brunch, this peach cobbler cake is a guaranteed crowd-pleaser. Its comforting flavors and inviting aroma will spread joy and create fond memories among all who indulge, making it the ideal centerpiece for any social occasion.
• Incredibly Versatile Dessert: This cake adapts beautifully to your serving preferences. Enjoy it warm from the oven, perhaps with a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream, for a truly comforting and decadent treat. Alternatively, serve it at room temperature as a delightful afternoon snack or a lighter dessert. It’s a versatile indulgence suitable for any time of day.

Essential Ingredients for Your Perfect Peach Cobbler Cake

To ensure your peach cobbler cake turns out absolutely perfect, starting with the right ingredients is key. Here’s your essential grocery list, along with a little insight into why each component is crucial:

• Cake Flour: The secret to a delicate and tender crumb. Cake flour has a lower protein content than all-purpose flour, which results in a lighter, softer texture in your baked goods. Don’t substitute if you want that signature melt-in-your-mouth feel!
• Ground Cinnamon: This warm spice is a non-negotiable. It infuses both the cake batter and the streusel topping with its comforting, aromatic flavor, perfectly complementing the sweetness of the peaches.
• Buttermilk: Essential for adding incredible moisture, a delicate tang, and an exquisite tenderness to the cake layers. Whole milk buttermilk is often preferred for a richer flavor and texture. If you don’t have buttermilk, you can easily make your own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
• Baking Powder: The primary leavening agent that helps your cake rise beautifully and achieve that light, fluffy texture. Always ensure your baking powder is fresh for optimal results – test it by adding a teaspoon to a cup of hot water; it should fizz vigorously.
• Brown Sugar: Used primarily in the luscious streusel topping and peach filling, brown sugar contributes a deep, caramel-like sweetness and adds a wonderful depth of flavor that granulated sugar alone cannot provide.
• Unsalted Butter: Plays a crucial role in both the cake batter and the streusel topping. Using unsalted butter allows you to control the overall salt content, and we’ll be browning some of it for an extra layer of nutty, complex flavor in the cake.
• Peaches (ripe and fresh, or canned if preferred): The undeniable star of this cake! For the best flavor, opt for ripe, juicy fresh peaches when in season. If fresh aren’t available, high-quality canned peaches packed in juice (drained) or even frozen peaches (thawed and drained) can work beautifully.

Baking Success: Expert Tips for Your Peach Cobbler Cake

Let’s dive into the baking process! These helpful tips and tricks will ensure your peach cobbler cake turns out perfectly every single time, making you feel like a seasoned pro in the kitchen.

• Selecting the Perfect Peaches: If you’re using fresh peaches, always choose ripe, fragrant, and juicy ones for the most exquisite flavor. A ripe peach will give slightly when gently squeezed. If your peaches aren’t quite ripe yet, simply place them in a paper bag on your countertop for a day or two to speed up the ripening process.
• Mastering Brown Butter: Browning butter adds a deep, nutty, and incredibly complex flavor to your cake. Be attentive during this process. Once the butter starts crackling and develops a rich, golden-brown color with little brown bits at the bottom, immediately remove it from the heat or transfer it to a cool bowl. Overcooking can quickly lead to burnt butter, which will impart an unpleasant bitter taste.
• The Importance of Room Temperature Ingredients: This is a golden rule in baking! Ensure your eggs, buttermilk, and sour cream are all at room temperature before you start mixing. Room temperature ingredients emulsify much better, creating a smoother, more homogenous batter and resulting in a cake with a finer, more even crumb and superior texture.
• Avoid Overmixing the Batter: When combining your wet and dry ingredients, mix only until the flour streaks have just disappeared. Overmixing develops gluten, which can lead to a tough, dense cake. A few small lumps are perfectly fine and even desirable!
• Achieving the Perfect Streusel Texture: For that delightful crumbly streusel topping, use your fingertips to gently combine the streusel ingredients. You want the mixture to resemble coarse, shaggy crumbs. Avoid overworking it, as this can make the streusel less crumbly and more uniform.
• Prepping Your Cake Pan Like a Pro: To guarantee an easy release and prevent your cake from sticking, always line the bottom of your cake pan with parchment paper and generously spray the entire pan (bottom and sides) with non-stick cooking spray. This small step makes a huge difference.
• Cool the Peach Filling: It’s crucial to allow the peach filling to cool completely, or at least come to room temperature, before spreading it over the cake batter. A warm filling can prematurely melt the cake batter, affecting its structure and preventing it from baking evenly. If you’re short on time, placing the filling in the freezer for 15-20 minutes can expedite the cooling process.

Mastering Your Peach Cobbler Cake: Advanced Tips & Essential Tools

Beyond the basic instructions, a few professional insights and the right tools can elevate your baking experience and ensure your peach cobbler cake is nothing short of perfection.

• Invest in a Quality Cake Pan: A reliable cake pan with a non-stick surface and even heat distribution is paramount. This ensures your cake bakes uniformly, prevents hot spots, and allows for easy release without damaging your beautiful creation. A 9-inch springform pan is particularly helpful for this type of cake, as it makes serving effortless.
• The Magic of Parchment Paper: Don’t underestimate the power of parchment paper! Lining the bottom of your cake pan not only prevents sticking but also provides a sturdy base, making it incredibly easy to lift the baked cake out of the pan for cooling and serving.
• Choosing Your Peaches Wisely: While fresh, ripe peaches offer unparalleled flavor and juiciness, they aren’t always in season. If fresh peaches aren’t available, don’t hesitate to use high-quality canned peaches (drained well) or even frozen peach slices. Just be sure to thaw and drain frozen peaches thoroughly to avoid excess moisture in your filling.
• Quality Vanilla Extract Makes a Difference: Vanilla is often a supporting actor, but a good-quality pure vanilla extract significantly enhances the overall depth and warmth of the cake’s flavor profile. Skip the imitation for the best taste.
• Accurate Measuring Tools are Non-Negotiable: Baking is a science, and precision is key. Use proper dry measuring cups for flour and sugar, and a liquid measuring cup for buttermilk and other liquids. Accurate measurements ensure consistent results and the perfect balance of ingredients.
• Chilling the Streusel Crumble: For a more distinct, chunkier streusel topping that holds its shape and crisps up beautifully, refrigerate the prepared streusel mixture for about 15-20 minutes before sprinkling it over the peach filling. This helps the butter firm up, preventing the crumble from melting too quickly in the oven.
• Quick Softening Butter Trick: Forgot to take your butter out of the refrigerator? No problem! Cut the cold butter into small cubes and let it sit at room temperature for just a few minutes. This significantly reduces the softening time, saving you precious minutes during preparation without compromising the recipe.

Frequently Asked Questions – Peach Cobbler Cake

Here are answers to some common questions you might have about making and enjoying this delicious peach cobbler cake:

Can I use frozen peaches instead of fresh or canned ones?

Absolutely, frozen peaches are a perfectly acceptable substitute when fresh peaches aren’t in season. For best results, thaw the frozen peaches completely before incorporating them into the recipe. If they release a lot of liquid, be sure to drain any excess juice to prevent the cake from becoming soggy. You might also pat them dry slightly with a paper towel.

Can I make the cake ahead of time and store it for later?

Yes, this peach cobbler cake is an excellent dessert for making ahead! Once the cake has fully cooled to room temperature, wrap it tightly in plastic wrap, then an additional layer of aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 2 days, maintaining its freshness and moisture. For longer storage, refrigerate the cake for up to 5 days.

How do I know if the cake is fully cooked in the center?

To accurately check for doneness, insert a clean wooden toothpick or a thin skewer into the very center of the cake. If it comes out with just a few moist crumbs clinging to it but no wet batter, your cake is done. Another reliable method is to gently press the center of the cake with your finger; it should spring back resiliently when fully cooked, indicating a perfectly baked interior.

Storing and Freezing Your Delicious Peach Cobbler Cake

Proper storage is essential to keep your peach cobbler cake tasting fresh and delightful for as long as possible. Here’s how to do it:

Short-Term Storage (Room Temperature & Refrigeration)

Once your peach cobbler cake has cooled completely to room temperature, it’s ready for storage. For short-term enjoyment (up to 2 days), wrap the cake tightly in plastic wrap, then in a layer of aluminum foil, or place it in an airtight container. This method helps maintain its moisture and flavor when stored at room temperature. For slightly longer storage, you can refrigerate the cake in the same manner for up to 5 days. Chilling the cake can make it firmer, which some people prefer, especially when serving cold or with ice cream.

Freezing Your Peach Cobbler Cake for Future Enjoyment

This cake freezes beautifully, allowing you to enjoy a taste of summer even months later! Ensure the cake is entirely cooled before freezing. To prevent freezer burn and maintain optimal quality, wrap the cake tightly first in plastic wrap, then in a layer of heavy-duty aluminum foil. For added protection, place the wrapped cake in a resealable freezer bag or an airtight freezer-safe container. The cake can be stored in the freezer for up to 2-3 months.

Thawing Instructions

When you’re ready to enjoy your frozen peach cobbler cake, transfer it to the refrigerator overnight to thaw gradually. Alternatively, you can let it thaw at room temperature for a few hours. Once thawed, you can gently warm individual slices in the microwave or a low oven for that fresh-baked experience.

How to serve: To serve the peach cobbler cake, use a sharp knife to cut it into individual portions. It’s truly divine when enjoyed warm, perhaps with a generous scoop of creamy vanilla ice cream that slowly melts into the warm peaches and cake, or a cloud of freshly whipped cream. It’s also delicious at room temperature for a lighter treat.

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Recipe

Peach Cobbler Cake

Molly Murphy

Moist and tender cake layers with a luscious peach filling and a delightful cinnamon streusel topping.

5 from 1 vote

Print Recipe
Pin Recipe

Course
Cake

Cuisine
American

Servings

12
People

Ingredients

For the Peach Filling

• 6
  large
  white peaches
• ½
  cup
  brown sugar
  packed
• 2
  tablespoons
  cornstarch slurry
  mixed with water (1 tbsp cornstarch with 2 tbsp cold water)
• ½
  teaspoon
  ground cinnamon
• Pinch
  of salt
• Small amount of
  butter
  for sautéing peaches

For the Cake Batter

• 10
  Tablespoons
  unsalted butter
  browned and cooled
• ¾
  cup
  granulated sugar
• 4
  
  large eggs
  room temperature
• ¼
  cup
  sour cream
  room temperature
• 1
  teaspoon
  pure vanilla extract
• ½
  teaspoon
  salt
• 1 ⅓
  cups
  cake flour
• 2
  teaspoons
  baking powder
• ½
  cup
  buttermilk
  room temperature
• 1
  teaspoon
  ground cinnamon

For the Cinnamon Streusel Topping

• ½
  Cup
  light brown sugar
• ⅓
  Cup
  all-purpose flour
• 1
  teaspoon
  ground cinnamon
• Pinch
  of salt
• 3
  tablespoons
  unsalted butter
  room temperature, cut into small pieces

Instructions

For the Peach Filling

• Cut the peaches into even slices, leaving the peel on for rustic charm and added nutrients. Place the sliced peaches in a large mixing bowl.
• Add the brown sugar, cornstarch, a pinch of salt, and the ground cinnamon to the bowl with the peaches. Mix everything thoroughly until the peaches are evenly coated with the sugary spice mixture.
• In a medium-sized saucepan, melt a small amount of butter over medium heat. This adds a rich base flavor to your peach filling.
• Once the butter is melted and slightly bubbling, add the prepared peach mixture to the saucepan. Sauté the peaches gently, stirring occasionally.
• Continue to cook the peaches until they have softened slightly but still retain a bit of firmness in the center. They will also release their delicious juices during this time.
• To activate the cornstarch and thicken the filling, bring the peach mixture to a gentle boil, stirring continuously.
• While the peaches are simmering, prepare your cornstarch slurry. In a small separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir until the cornstarch is completely dissolved and there are no lumps.
• Gradually pour the cornstarch slurry into the boiling peach mixture, stirring constantly. The filling will begin to thicken almost immediately, typically within one to two minutes.
• Once the peach filling reaches your desired thickened consistency, remove it from the heat. Allow it to cool completely before using. For faster cooling, you can transfer it to a shallow dish and place it in the refrigerator or freezer while you prepare the cake batter.

For the Cake Batter

• In a medium-sized saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until you hear crackling noises subside and the butter turns a rich golden brown with a nutty aroma. Immediately reduce the heat to medium-low to prevent burning.
• Allow the browned butter to cool to room temperature before adding it to your cake batter. You can speed this up by placing it in the freezer, but stir it every few minutes to ensure it cools evenly and doesn’t solidify unevenly.
• Preheat your oven to 325 degrees F (160 degrees C). Prepare a 9-inch cake pan or springform pan by generously spraying the bottom with cooking spray, lining it with parchment paper, and then spraying the parchment and the sides of the pan again. Set aside.
• In a separate medium-sized bowl, whisk together the cake flour, salt, ground cinnamon, and baking powder until well combined. This ensures even distribution of your dry ingredients.
• In a large mixing bowl, vigorously whisk the cooled brown butter and granulated sugar by hand for about 60 seconds until light and fluffy. Add the large eggs one at a time, whisking for 30 seconds after each addition to fully incorporate. Slowly mix in the pure vanilla extract, room temperature sour cream, and buttermilk until just combined.
• Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Continue to fold slowly until there are only small amounts of flour streaks remaining. Be careful not to overmix, as this can lead to a tough cake.
• Pour the cake batter into your prepared cake pan. Use the back of a spoon or an offset spatula to gently spread the batter evenly to the sides of the pan.
• Next, carefully spoon the cooled peach filling over the cake batter and spread it evenly across the top. Finally, sprinkle the prepared cinnamon streusel topping generously over the peach layer.
• Bake the cake for 48-53 minutes. My oven typically takes about 50 minutes. To test for doneness, gently jiggle the cake; if it still has a noticeable wobble in the center, let it bake for a few more minutes until a toothpick inserted into the cake (avoiding the peach filling) comes out with moist crumbs.
• Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 20 minutes before attempting to remove it. This allows the cake to set. You can then enjoy it warm with ice cream, or let it come completely to room temperature for slicing and serving.

For the Cinnamon Streusel Topping

• In a medium mixing bowl, whisk together the light brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt until thoroughly combined.
• Add the room temperature unsalted butter, cut into small pieces, to the dry ingredients. Using your fingertips, gently rub the butter into the flour mixture until it is well incorporated and resembles coarse, shaggy crumbs. Avoid overworking the mixture; you want distinct crumbles.
• Set the streusel topping aside until ready to use. This streusel can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days, or frozen for longer.

Keyword
peach cobbler cake, brown butter, easy cake recipe, summer dessert

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