Super Easy Southern Peach Cobbler Cake

Sweet peaches, a buttery golden crust, and a cake-like base that soaks up every juicy drop, this Peach Cobbler Cake is what summer dessert dreams are made of. It’s the kind of recipe that looks simple (because it is), but once you take that first bite and hit the soft cake under the peaches, you’ll be hooked. No fancy techniques, no mixer, and definitely no fussy ingredients, just a warm, old-fashioned cobbler in cake form that practically makes itself.

Scrumptious Peach Cobbler Cake

This is not your average peach cobbler. It’s soft and cakey, drenched in sweet peach juice, and wrapped up in a buttery crust that’s almost too good to be true. The kind of dessert where everyone goes back for seconds, even the ones who “don’t do sweets.”

I’ve got a traditional Southern-style peach cobbler with caramelized sugar and hot water that I love, but this cobbler cake is a totally different experience. The peaches don’t just sit under a topping, they practically melt into the batter. The whole thing puffs up and wraps around the fruit like a warm, buttery hug.

And you know what? I actually love how uncomplicated this one is. No mixer, no weird steps, no peeling if you don’t feel like it. Just a big pan of juicy peaches baked into a tender, golden cake.

If you’re making this for a cookout, pair it with peach dumplings wrapped in crescent dough. You’ll look like a Southern dessert genius without breaking a sweat.

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.

Let’s Talk Ingredients (but just the MVPs)

• Fresh peaches – juicy and ripe if you can get ’em
• Melted butter – this is what makes that golden, crisp-bottomed crust so irresistible
• Half-and-half – for a cake that’s rich but not too heavy

Grab the full ingredient list and measurements in the recipe card below. You’ll want those details before you dive in.

How to make Peach Cake Cobbler

Step 1: Sweeten the peaches

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.

Step 2: Make the batter

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.

Step 3: Melt the butter

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.

Step 4: Assemble

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.

Step 5: Bake

A Few Notes

• If your peaches aren’t quite ripe, here’s how to ripen peaches fast.
• Don’t use canned peaches. They’re too soft and go mushy when baked.
• Frozen peaches are totally fair game—just thaw and drain them first.
• Leftovers? Store them in the fridge and reheat gently, or just eat cold standing at the counter. I won’t judge.

This peach cobbler cake is the kind of recipe you keep tucked in the back of your mind all summer. When the peaches are good, it’s a must-make. And when they’re not? Pull out your frozen stash and make it anyway. Just don’t forget the butter, seriously, it’s what makes the whole thing unforgettable.

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Super Easy Southern Peach Cobbler Cake

Author: Barbara Curry

Sweet peaches, a buttery golden crust, and a cake-like base that soaks up every juicy drop, this Peach Cobbler Cake is what summer dessert dreams are made of. It’s the kind of recipe that looks simple (because it is), but once you take that first bite and hit the soft cake under the peaches, you’ll be hooked. No fancy techniques, no mixer, and definitely no fussy ingredients, just a warm, old-fashioned cobbler in cake form that practically makes itself.

5 from 28 votes

Print Pin

PREP: 20 minutes minutes

COOK: 50 minutes minutes

TOTAL: 1 hour hour 10 minutes minutes

Servings: 12

Ingredients

 

1x2x3x

• ▢ 7 cups peaches peeled and sliced, about 7-8 peaches
• ▢ ½ cup sugar
• ▢ ¼ cup peach schnapps optional
• ▢ 2 cups flour
• ▢ 2 teaspoons baking powder
• ▢ 2 tablespoon butter
• ▢ 2 cups sugar
• ▢ 1 ½ cups half-and-half
• ▢ ½ cup butter

Instructions

 

• Preheat oven to 350º. Use a 9 x 13 baking dish.
• 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.

Video

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 adjust the amount of peaches but 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. 

Nutrition

Calories: 399kcal | Carbohydrates: 68g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 107mg | Potassium: 243mg | Fiber: 2g | Sugar: 50g | Vitamin A: 695IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg

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