Peach Cobbler Cake is a tender vanilla cake with pieces of fresh peach throughout. The cake is topped with a brown sugar streusel and vanilla glaze. It makes a delicious breakfast or dessert!
For me, there’s not much that says “summer” more than peaches, and peach cobbler cake has plenty of peaches!
This cake is a soft and tender vanilla cake that has pieces of fresh peach throughout. It’s topped with a sweet, brown sugar crumble topping and a drizzle of icing.
It would be equally at home for breakfast as a coffee cake or for dessert. No matter when you enjoy it, this cake is a great way to enjoy a little bit of summery goodness!
“So good!!! I threw in a bit more fruit which I do to every recipe. It was great for breakfast and dessert.” – Marie
Ingredient notes and substitutions
- Butter: I use salted butter. If you would like to use unsalted butter, add a pinch of salt to the topping.
- Oil: You can substitute another neutral oil, like olive oil, in place of the vegetable oil.
- Sour cream: Using full-fat sour cream will give you richer, moister cake. You could also use low fat sour cream or fat-free plain nonfat Greek yogurt. I don’t recommend using fat-free sour cream in this recipe.
- Buttermilk: If you don’t have buttermilk, you can make a substitute with this recipe.
- Peaches: You could use frozen peaches. If you use frozen peaches, don’t thaw before use.
How to make peach cobbler cake
Step 1: Preheat oven to 325 F. Grease a 9×5-inch loaf pan; set aside.
Step 2: In a medium bowl, stir flour, sugars, cinnamon, and nutmeg together.
Step 3: Pour in melted butter, and stir to combine. Set aside.
Step 4: In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Step 5: In a large bowl, whisk vegetable oil, sour cream, buttermilk, and sugar together until combined.
Step 6: Whisk in eggs and vanilla extract until well-combined.
Step 7: Whisk in dry ingredients until combined.
Step 8: Fold in diced peach.
Step 9: Pour batter into prepared pan.
Step 10: Top with crumb mixture.
Step 11: Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. If topping begins to get too brown, tent with aluminum foil.
Step 12: Let loaf cool in pan for 10 minutes. Remove cake to wire cooling rack.
Step 13: Whisk powdered sugar and 2 tablespoons milk together. Add in additional milk as needed to get thick but pourable consistency.
Step 14: Drizzle icing over the top of cooled bread. Let icing set before slicing.
Recipe Tips!
- Browning: It’s important to keep an eye on the topping as the cake bakes. The sugar can cause the topping to overbrown. If it starts to brown too quickly, simply tent the cake with aluminum foil.
- Nuts: Toasted pecans make a lovely addition to the cake. If you would like to add pecans, simply add 1/4 cup chopped toasted pecans with the peaches.
Storage
Store any leftover peach cobbler cake in an airtight container at room temperature. The cake will keep for 2-3 days when properly stored.
More peach recipes!
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Peach Cobbler Cake
Equipment
- 9×5 loaf pan
Ingredients
Crumb Topping
- 1 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons butter melted
Cake
- 2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced fresh peach
Icing
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat oven to 325 F. Grease a 9×5-inch loaf pan; set aside.
- In a medium bowl, stir flour, sugars, cinnamon, and nutmeg together.
- Pour in melted butter, and stir to combine. Set aside.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk vegetable oil, sour cream, buttermilk, and sugar together until combined.
- Whisk in eggs and vanilla extract until well-combined.
- Whisk in dry ingredients until combined.
- Fold in diced peach.
- Pour batter into prepared pan.
- Top with crumb mixture.
- Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
- If topping begins to get too brown, tent with aluminum foil.
- Let loaf cool in pan for 10 minutes.
- Remove cake to wire cooling rack.
- Whisk powdered sugar and 2 tablespoons milk together.
- Add in additional milk as needed to get thick but pourable consistency.
- Drizzle icing over the top of cooled bread.
- Let icing set before slicing.
Notes
- Butter: I use salted butter. If you would like to use unsalted butter, add a pinch of salt to the topping.
- Buttermilk: If you don’t have buttermilk, you can make a substitute with this recipe.
- Peaches: You could use frozen peaches. If you use frozen peaches, don’t thaw before use.
- Nutrition values are estimates.
Nutrition
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Originally published on 7/11/2016.
Reader Interactions
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Comments & Reviews
Jeanette Arnold says
I have a can of peach filling , I keep on hand .. you think that would work as a substitute for the fresh peaches
Kate says
I’m not sure how peach filling would work. If you try it, I’d love to hear how it turns out!
DEREK says
Kinda confused with the crumb typing so I flattens it out and played it on top, wasn’t “crumbly” and hoping it’s supposed to bake into crumble?
Kate says
Hi! The crumb topping is just sprinkled over the top.
Shree says
Hello!
Love the sound of this recipe and I want to try it this evening. Do canned peaches work?
Kate says
Hi! I’ve never used canned peaches in this recipe, but I would guess that they would work out well.
Jeanette Arnold says
Did the can peaches work?
janet says
Should the peach be peeled?
Kate says
I don’t peel my peaches, but you can peel them if you prefer.
Marie says
So good!!! I threw in a bit more fruit which I do to every recipe. It was great for breakfast and dessert.
Linda Chronister says
What are the “?”s mean in the measurements in the recipe? and the ‘2’s afterwards? :(
Kate says
Sorry about that! There was a glitch that changed the formatting on the recipe card, but I’ve fixed it now. If you have any other questions, please let me know!
Pat Marrion says
Do you think this would work with other fruit–blueberries come to mind, I have a lot right now.
Kate says
I do! I think blueberries, apples, etc., could work in this recipe.