Fresh Peach Cake or Cobbler
Indulge in the irresistible charm of this Fresh Peach Cake or Cobbler, a delightful fusion of summer’s juiciest peaches and a buttery, cinnamon-spiced batter. Featuring perfectly ripened peaches macerated in a mix of sugars and brightened with a hint of lemon, this dessert achieves the ideal balance of sweet and tangy. The simple, moist cake-like base comes together effortlessly with pantry staples like all-purpose flour, baking powder, and vanilla, while a golden, caramelized top perfectly cradles the luscious fruit filling. Ready in just over an hour, this peach cobbler-style treat is best served warm, with a generous scoop of vanilla ice cream or a dollop of whipped cream to elevate its comforting flavors. Perfect for summer gatherings or an indulgent dessert any time of year, this recipe is a true celebration of fresh, seasonal peaches!
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Recipe Information
Ingredients
- 6 medium ripe peaches
- 150 grams granulated sugar
- 50 grams brown sugar
- 125 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 115 grams unsalted butter
- 120 milliliters whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar-sized oven-safe dish.
Peel the peaches, remove the pits, and slice them into thin wedges. Toss the peach slices with 50 grams of the granulated sugar, brown sugar, and lemon juice. Set aside to macerate while preparing the batter.
In a medium bowl, whisk together the flour, remaining 100 grams of granulated sugar, baking powder, cinnamon, and salt until well combined.
Melt the butter in the microwave or on the stovetop and set aside to cool slightly.
In a small bowl, whisk together the milk, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until no lumps remain. Do not overmix.
Pour the batter into the prepared baking dish, spreading it out evenly. Arrange the macerated peaches on top of the batter, including all the juices from the bowl.
Bake the dish in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out clean.
Allow to cool for at least 10 minutes before serving to let the juices settle.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 35.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
