Add sweet peaches to a buttery cake and create a scrumptious peach cobbler cake. A thin layer of butter on the bottom transforms a simple batter into a peach dessert you’ll be making over and over again.
Scrumptious Peach Cobbler Cake
You might think that you don’t need another cobbler recipe, after all, my homemade peach cobbler with caramelized sugar created with hot water, is pretty hard to beat. However, if you love butter and peaches, then you need to try this Southern recipe for Peach Cobbler Cake.
My favorite desserts almost all have some type of fruit in them like strawberry cake or apple hand pies. You can create such a simple, but over the top dessert, by using the natural sweetness and flavor of fresh fruit.
With a peach cobbler cake, instead of a crispy topping, like you have in a peach crumble, the butter on the bottom of the pan creates a buttery cake all around the peach slices for the most delicious cobbler.
In addition to the buttery crust, I add a little peach schnappes to the peaches. This is totally optional, but it enhances the peach flavor. A little goes a long way and since this cooks for so long, you don’t have to worry about the alcohol, think of it like vanilla.
A traditional cobbler generally has a biscuit dough batter placed on top of a layer of fresh fruit, like with this strawberry cobbler or blueberry cobbler. But peaches aren’t as juicy as berries when baked, so making a cake-like batter instead will create a wonderful texture that you can’t get with berries.
This is a peach dessert that I’ll choose when I have a large crowd. It can be made in advance and is just as good at room temperature as warm, so it’s great for cook-outs, barbecues or to take to a potluck. You can easily half the recipe for a fresh peach cobbler if you’re serving just a few.
If you don’t want to bring out the mixer, this is the dessert for you, you only need a spoon to create this easy peach cobbler recipe with its cake-like topping.
Of course, it’s even better with cream or vanilla ice cream, but it’s sweet enough that it’s not needed. You can also easily adjust the sugar depending on how sweet the peaches are, and if you don’t have fresh ripe peaches, frozen will work great.
Pro Tip: If your peaches aren’t quite ripe, here are some tips for how to ripen a peach.
Why you’ll love this Peach Cake
- It has a scrumptious buttery crust
- You can make it advance
- It will feed a crowd, so great for potlucks
- You can use frozen peaches
- It’s great warm or at room temperature
- No special equipment needed, it’s an easy recipe
Peach Cobbler Cake ingredients
- Fresh peaches – any type will do but the sweeter they are the less sugar you have to add. You can use yellow or white peaches, you do not have to peel them, but I prefer them peeled. If it’s not peach season, then you can use frozen peaches, make sure they have thawed before you add the sugar.
- Melted butter – this is what makes this cobbler so phenomenal.
- Half-and-half – you can use whole milk or cream, but this seems like a happy medium and hives you a super rich and moist batter.
- Peach Schnapps – this is totally optional but if you have some in your cabinet, it will amp up the peach flavor.
- Pantry staples – flour, baking powder, and sugar
Can you use canned peaches in Cobbler Cake?
Canned peaches have been cooked and are therefore much softer than fresh or frozen peaches. If you use canned peaches, they’ll be mushy and are not a good substitute in cobblers.
How to make Peach Cake Cobbler
Slice the peaches into a large bowl and add sugar and peach schnappes, this is completely optional and will still be fantastic without it. Only add as much sugar as you need depending on how sweet the peaches are. If they are at their peak, you can get by without any sugar. A half cup is an estimate but what I typically will add.
While the peaches are creating juice with the sugar, make the batter. Add flour and baking powder to a bowl and pinch two tablespoons of butter into the flour. Then add half-and-half and stir just until combined.
Add a half of cup of butter to the bottom of a large 9 x 13 baking dish and put it in the oven until it melts but does not brown, about 5 minutes.
Remove the pan from the oven and place the batter in the pan spreading it out so that it covers the bottom of the pan.
Scatter the peach mixture over the batter and pour any remaining peach juices in the bowl over the peaches. Bake for about 50-60 minutes until the cake part is golden brown and a toothpick comes out clean. Let it cool slightly before serving.
How to serve this Peach Cobbler Cake Recipe
Serve this warm all by itself, or add a scoop of vanilla ice cream or whipped cream to the top of the peaches. It is equally good at room temperature. This is a great recipe to showcase peaches and everyone loves a fruit cobbler.
How to store Peach Cobbler Cake
This peach cobbler cake can be stored on the counter, covered with plastic wrap for a day or two. After that it should be refrigerated or placed in an airtight container and frozen.
Peach Cake Recipe FAQs
While a cobbler has a biscuit or cake like topping, a crisp or crumble will have a streusel like topping made with butter and sugar, sometimes with oatmeal and nuts added. The result is sweet fruit on the bottom, topped with a crumb type of topping. My favorite peach crumble is one made with pecans.
A peach pie consists of sweetened peaches baked between two pie crusts while a peach cobbler is sweetened peaches in a casserole dish topped with a biscuit like topping.
After a peach cobbler has baked, the juice from the peaches will be absorbed into the biscuit topping. The longer it sits, the more juice will be absorbed causing the topping to get soggy. The best way to avoid this is to eat the cobbler within a day of baking or freeze it until ready to eat.
More favorite peach recipes
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Southern Peach Cobbler Cake
- 7 cups peaches peeled and sliced, about 7-8 peaches
- ½ cup sugar
- ¼ cup peach schapps optional
- 2 cups flour
- 2 teaspoons baking powder
- 2 tablespoon butter
- 2 cups sugar
- 1 ½ cups half-and-half
- ½ cup butter
- Preheat oven to 350º.
- Peel and slices peaches into a bowl and toss with ½ cup sugar and schnapps if using.
- In a medium bowl whisk together flour and baking powder. Add 2 tablespoons of butter and combine with your fingers. Add 2 cups sugar and combine. Pour in half-and-half and stir just until combined. Don’t over mix.
- Place a ½ cup of butter in a large baking dish and place in the oven for about 5 minutes, just until melted. Remove and pour the batter over the butter spreading it out so that it covers the bottom of the pan.
- Place peaches along with all the juice over the top of the batter. Try not to get too many in the center but spread them out evenly. Place a cookie sheet under the pan as it might spill over in the oven.
- Bake for 50-60 minutes until the cake part is brown and a toothpick comes out clean.
Barbara’s Tips + Notes
- You can use frozen peaches, just let them thaw completely before adding the sugar.
- I prefer the peaches peeled but it is not necessary.
- You can use less peaches, but much more than 7 cups and it will get too juicy.
- Make sure to put a baking sheet under the dish to catch any overflow while it bakes.