Peach Cobbler Cake
This rustic single-layer peach cobbler cake using fresh peaches has all the nostalgia of the classic summertime dessert, reimagined for the cake lover who longed for a sliceable version of this beloved treat. Just as effortless to make as a traditional cobbler, it’s humble in its simplicity, yet elegant enough to serve at a small dinner party, pack for a picnic, or enjoy simply—just because it’s Tuesday. I love adding a final touch of charm with a light dusting of powdered sugar mixed with cornstarch—it won’t melt, and it gives the cake that extra bit of sweetness and beauty.
Ingredients For This Peach Cobbler Cake
2 cups all-purpose flour
1 stick unsalted butter, cubed (½ cup)
1 cup sugar
2 tablespoons baking powder
½ teaspoon salt
2 teaspoons vanilla extract
½ teaspoon cinnamon
½ teaspoon ground ginger
1 cup milk
2 large fresh peaches, sliced or diced
1 tablespoon powdered sugar
1 tablespoon cornstarch
How to Make This Peach Cobbler Cake
Preheat the oven to 350°F and grease an 8-inch round cake pan. In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices. Add the cubed butter and use your fingertips to work it into the dry mixture until it resembles coarse crumbs. Make a well in the center, pour in the milk, and stir gently until a thick, biscuit-like batter forms. Fold in the peaches, then transfer the batter to the prepared pan and smooth the top.
Bake for 40–45 minutes, tenting with foil if the top browns too quickly, until the center is set and a toothpick comes out clean. Cool for about 10 minutes before moving it to a rack. Serve warm or at room temperature with a dusting of powdered sugar—or with whipped cream or ice cream if you want something extra cozy.
Baker’s Notes
This peach cobbler cake is one of those bakes that tastes its very best the day it’s made—soft, tender, and full of that sunny peach flavor. If I’m serving it later in the day, I leave it at room temperature for a few hours; it holds up beautifully and makes the whole kitchen smell sweet and inviting. For longer storage, you can cover and refrigerate it for 2–3 days, though peaches are delicate and chilling can soften their texture a bit.
If you want to make this ahead, here’s my favorite trick: bake the cake without the fruit, then top it with fresh peaches and whipped cream right before serving—almost like a shortcake. It keeps everything vibrant and perfectly tender. And if you skip the peaches in the batter, the cake freezes wonderfully; just wrap it well and freeze for up to a month.
For dusting on top of the cake mix 1 tablespoon each of powdered sugar & cornstarch and sift gently over cake.
Equipment
I love using these cake pans.
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
